Warranty

7
HELPFUL HINTS IN USING A SLOW COOKER:
• The cover of the slow cooker does not form a tight t on the stoneware insert but should be
centered on the insert for best results. Do not remove the cover unnecessarily – this will result
in a major heat loss.
• Stirring is not necessary when slow cooking. However, if cooking on HIGH, stirring occasion-
ally will help to distribute avors throughout the recipe.
• For best results, the slow cooker should be at least half-lled.
• If cooking soups or stews, allow a 2-inch space between the food and the top of the cooking
pot, so ingredients can come to a 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 expensive
varieties. When possible, remove excess fat before cooking. If recipe calls for browning the
meat, brown it on a range top using a separate cooking pot and with separate utensil before
placing meat in insert of slow cooker.
• 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 cooker without adding liquid, if cooked on LOW.
• Always use a meat thermometer to determine proper temperature.
• Add fresh or thawed sh or seafood to cooking pot an hour before serving, as these ingredi-
ents can fall apart during long hours of cooking.
• Since raw vegetables usually take longer to cook than meats, cut vegetables unto uniform,
bite-sized pieces (about ½ inch in diameter) before adding them to the cooking pot.
• If recipe calls for milk, sour cream or other fresh dairy products, add them just prior to serving,
as these ingredients tend to break down during long hours of cooking. If preferred, substitute
condensed creamed soups (undiluted) or evaporated milk. Processed cheese may be substi-
tuted for naturally aged cheese.