uSEr mAINTENANCE INSTruCTIONS
This appliance requires little maintenance. It contains no user serviceable parts. Do not try to
repair it yourself. Any servicing requiring disassembly other than cleaning, must be performed
by a qualified appliance repair technician.
CArE & CLEANING INSTruCTIONS
IMPORTANT:
The 3 removable cooking pots and glass lids are dishwasher safe. To clean by
hand, wash the stoneware liner, lids, lid rests and spoons in warm, soapy water.
CAUTION:
To avoid accidental burns, allow your Triple Slow Cooker to cool thoroughly before
cleaning.
1.
Before cleaning, unplug the appliance from the wall outlet and allow to cool.
2.
CAUTION:
To avoid any sparks at the outlet, make sure the 3 OFF/LOW/HIGH/WARM
Dials are in the OFF position, then remove plug from wall outlet.
3.
Remove any excess fat and food particles from the removable cooking pots. All cooking
pots and glass lids may be cleaned in the dishwasher. If hand washing is preferred, wash
with warm soapy water and dry thoroughly. The lid rests and spoons should be washed by
hand.
4.
When dry, reinsert the 3 removable cooking pots into the Triple Slow Cooker base.
5.
Stubborn build-up: Use a non-metallic scrubbing pad to clean the removable cooking pots.
6.
Outside cleaning: Wipe the Triple Slow Cooker base with a warm, wet sponge and dry
with a soft dry cloth.
7.
Do not use steel wool, scouring pads or abrasive cleaners on any parts of the appliance.
8.
DO NOT IMMERSE THE TRIPLE SLOW COOKER BODY IN WATER OR OTHER
LIQUID.
STOrING INSTruCTIONS
1.
Be sure all parts are clean and dry before storing.
2.
Store appliance in its box or in a clean, dry place.
3.
Never store the Triple Slow Cooker while it is hot or wet.
4.
To store, install all 3 cooking pots into the Triple Slow Cooker base. Place each lid rest
inside the 3 cooking pots and the glass lid over the stoneware liner; to protect the glass
lid, it may be wrapped with a soft cloth and placed upside down over the liner.
5.
Never wrap cord tightly around the Triple Slow Cooker; keep it loosely coiled.
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prEpArING FOr BuFFET SErvICE
If food to be served has been previously prepared and then refrigerated, warm food uncovered
in a microwave-safe cooking bowl. Check at 3 minute intervals until serving temperature
has been reached. Likewise, the oven may be used to warm foods before adding
to the removable cooking pots prior to serving.
When temperature of the food is suitable for serving, add food to the cooking pots, replace
cooking pots into the Triple Slow Cooker base. Rotate each cooking pot. Replace glass lids
onto each cooking pot. Then turn each OFF/LOW/HIGH/WARM Dial(s) to WARM.
NOTE:
The WARM Setting is not suitable for reheating foods. WARM is ONLY for keeping
already cooked food warm. DO NOT cook on the WARM setting.
hINTS FOr SLOw COOKING
•
Meats will not brown during the cooking process. If you desire browning, heat a small
amount of oil in the removable cooking pot and brown meats on HIGH prior to slow
cooking. Dredging meat in flour before browning thickens the cooking liquid into a
wonderful sauce.
NOTE:
Skim fat and season before serving.
•
Whole herbs and spices flavor better in slow cooking than crushed or ground.
•
If a recipe results in too much liquid at the end of the cooking time, remove the glass lid
and turn the SLOW COOK Dial to HIGH. After 30 to 45 minutes the amount of liquid will
be reduced.
NOTE:
If a quicker solution is needed, drain excess liquid it into in a small saucepan
and simmer until it has reduced to an appropriate amount. Season to taste after the
reduction.
•
High fat meats can result in dishes with less flavor. Pre-cooking or browning will help
reduce the amount of fat and help to preserve the color. The higher the fat content, the
less liquid needed. If cooking meat with a high fat content, use thick onion slices under it
so that the meat will not sit and cook in the fat. If necessary, use a slice of bread, a spoon,
or a straining spoon to skim off excess fat from top of foods before serving.
•
Foods cut into uniform pieces will cook faster and more evenly than foods left whole
such as roast or poultry.
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