Use and Care Manual

CARE & CLEANING (cont.)
STORING INSTRUCTIONS:
 Be sure all parts are clean and dry before storing.
 Store appliance in its box or in a clean, dry place.
 Never store slow cooker while it is hot or wet.
 To store, place stoneware pot inside the base unit and the glass lid over the
stoneware pot; to protect the glass lid, it may be wrapped with a soft cloth and
placed upside down over the stoneware pot.
 Never wrap cord tightly around the appliance; keep it loosely coiled.
SLOW COOKER COOKING CHART
NOTE: This chart is intended as a general guide. Please check temperatures with a meat
thermometer and follow USDA food safety guidelines listed below.
Food
Weight
LOW/Timer (hours)
HIGH/Timer (hours)
Beef Roast
3 lbs
3:00 – 4:00
1:30
Beef Brisket
4 – 5 lbs
8:00
6:00
Turkey Breast
6 – 7 lbs
6:00 – 7:00
3:00 – 4:00
Whole Chicken
4 – 6 lbs
6:00
4:00
Chicken Pieces,
bone-in
3 – 4 lbs
4:00 – 5:00
1:30
Fully Cooked Ham
7.5 lbs
4:00 – 5:00
3:00
Pork Tenderloin
2 – 3 lbs
2:00 – 3:00
1:30 – 2:00
Pork Roast
4 – 5 lbs
4:00 – 5:00
2:00 – 2:30
Pork Chops
2 – 3 lbs
5:00
2:00 – 3:00
USDA COOKING GUIDELINES
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be
cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an internal
temperature of 160°F/71°C and poultry products should be cooked to an internal
temperature of 170°F/77°C – 180°F/82°C to be sure any harmful bacteria has been killed.
When reheating meat/poultry products, they should also be cooked to an internal
temperature of 165°F/74°C.
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