Calphalon 1779208, User Manual

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6 7
OPERATING YOUR
DIGITAL SLOW COOKER
Before the First Use
1. Carefully remove all the pieces of the slow cooker from the
packaging and place on counter near a suitable electrical
outlet. (See page 4 for information regarding electrical
requirements.)
2. Before the first use, wash the removable ceramic crock
and glass cover in warm, soapy water. Rinse and dry
thoroughly.
3. Insert ceramic crock into slow cooker base.
4. Place slow cooker on a level, dry surface. Allow air
circulation around the slow cooker, keeping it away
from window treatments, walls, towels, etc.
5. Plug the power cord into 3-prong electrical outlet.
The slow cooker will chime once and the Start/Cancel
button will blink, which indicates the slow cooker is ready
for operation.
Setting the Controls
Step1: FILL
Make sure the slow cooker is assembled with the ceramic crock
in place, that it is on a dry, level surface, and it is plugged into a
suitable electrical outlet. (See page 4 for electrical requirements.)
To make clean-up easier, spray the inside of the ceramic crock with
nonstick cooking spray.
Fill the ceramic crock between ½ and ¾ full with ingredients.
This meets food safety standards and ensures that your food will
cook thoroughly. Spread the ingredients evenly across the bottom
of the crock.
Here are a few tips regarding ingredients:
• REFRIGERATE perishable foods before placing them in a
slow cooker.
• THAW any frozen ingredients, such as poultry and meats
before placing them in the slow cooker.
• CUT large pieces of meat (such as roasts or whole poultry)
into pieces and remove skin and excess fat to ensure
thorough and even cooking.
• BROWN meats, including ground meats, before adding
them to the slow cooker for additional flavor, if desired.
• LAYER foods according to how quickly they cook.
Meats cook more quickly than vegetables in a slow cooker.
Layer vegetables first, then meat, and pour any cooking
liquids over top.
Cooking
Temperature
Setting
High
Low
Warm
200°F – 212°F
195°F – 205°F
165°F – 180°F