Use and Care Manual

6
USER MAINTENANCE INSTRUCTIONS
This appliance contains no user serviceable parts. Do not try to repair it yourself. Refer it to
qualied service personnel if servicing is needed.
PRECAUTIONS
• Always unplug unit and allow to cool before cleaning.
• Always handle stoneware insert carefully. Avoid hitting pot against faucet or hard
surfaces.
• Do not touch sides of base while food is cooking. Use potholders or oven mitts to lift the
stoneware insert.
TO CLEAN:
This appliance should be cleaned after every use. After buffet server has been allowed to
cool, wash stoneware insert and glass lids in warm, soapy water. Rinse well and dry. If food
sticks to the surface of the stoneware insert, ll the pot with warm, soapy water and allow it
to sit for a few hours before cleaning. Wipe interior and exterior surfaces of the base with
a soft, slightly damp cloth or sponge. NEVER IMMERSE THE BASE IN WATER. NEVER
USE ABRASIVE CLEANSERS OR SCOURING PADS TO CLEAN THE COOKING POT OR
BASE, AS THESE CAN DAMAGE THE SURFACES.
Dishwasher Cleaning
The recommended cleaning method for this product is by hand as described above, but if
proper care is taken, the inserts and glass lids may be cleaned in an automatic dishwasher.
To prevent damage, position it in rack so that it will not hit other items during cleaning.
Special Cleaning
If cooking pot becomes stained, clean with a non-abrasive cleanser or apply a paste of baking
soda with a soft cloth. To remove water spots or mineral deposits, wipe with distilled white
vinegar, or pour a small amount into pot and let it soak. After cleaning, wash pot in warm,
soapy water, rinse and dry.
TO STORE:
Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean,
dry place. Never store it while it is hot or wet. To store, place inserts inside the base and the
glass lids over the pot. Never wrap cord tightly around the appliance; keep it loosely coiled.
HELPFUL HINTS IN USING THE BUFFET SERVER
• The glass lids of the buffet station may not form a tight t on the stoneware inserts but
should be centered on the insert for best results. Do not remove the cover unnecessar-
ily – this will result in a major heat loss.
• Stirring is not necessary when slow cooking. However, if cooking on HIGH, stirring oc-
casionally will help to distribute avors throughout the recipe.
• For best results, the inserts should be at least half-lled.
• If cooking soups or stews, allow a 2-inch space between the food and the top of the
stoneware insert, so ingredients can come to s simmer. When cooking on HIGH, keep
checking progress, as some soups may come to boil.
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more ex-
pensive varieties. When possible, remove excess fat before cooking. If recipe calls for
browning the meat, brown it on a range top using a separate pot or pan and with separate
utensil before placing meat in insert of buffet server.
• The greater the fat content of the meat, the less liquid needed for cooking. If cooking
meat with a high fat content, place thick onion slices beneath it, so the meat will not sit
and cook in the fat. Roasts may be prepared in the buffet server without adding liquid,
if cooked on LOW.
• Always use a meat thermometer to determine proper temperature.
• Add fresh or thawed sh or seafood to the insert an hour before serving, as these ingre-
dients can fall apart during long hours of cooking.