4. To ensure the efficient build up of heat, do not lift the lid(s) during the first 2 hours of cook time. Frequent
lifting of the lid(s) during cooking delays the cooking time.
5.
WARNING
: The cooking pot(s) CANNOT stand the shock of sudden temperature changes. If the cooking
pot is hot, DO NOT add cold food. Before cooking frozen food, add some warm liquid.
6. Plug cord into a 120V AC outlet.
7. Turn OFF/LOW/HIGH/WARM Dial to select temperature setting: LOW or HIGH.
8. Cook according to recipe instructions.
9. Depending on the food served, when the cooking time is complete, turn the OFF/LOW/HIGH/WARM Dial(s)
to the LOW or WARM position and serve.
10. Using oven mitts, carefully remove the glass lid(s) by grasping the lid knob(s) and lifting the lid slightly
away from you. This will allow the steam to escape before removing the lid.
11. Allow a few seconds for all steam to escape.
12. When serving is finished, turn all 3 of the OFF/LOW/HIGH/WARM Dial(s) to the OFF position, and unplug
the Triple Slow Cooker.
13. Allow all 3 cooking pots to cool completely before cleaning, see CLEANING INSTRUCTIONS.
14.
CAUTION
: The filled Triple Slow Cooker is very heavy. To avoid injury to persons or damage to the
appliance, NEVER ATTEMPT TO LIFT THE Triple Slow Cooker WITH 3 FILLED COOKING POTS IN PLACE.
When cooking is finished, carefully remove each of the glass lid(s) by grasping the lid knob(s). Using the
cooking pot handles, remove each cooking pot, one at a time. Clean and prepare the Triple Slow Cooker
base for storing.
15.
CAUTION
: Even when turned OFF and unplugged, the Triple Slow Cooker base top surface may remain hot
for some time after using; allow unit to cool before cleaning or storing.
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 is 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.
• 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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