Cook's essentials Technique CETGSC6, Owner'S Manual

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Multifunction Control to Setting #4. After the water is boiling, add food,
reduce the heat to Setting #3 and cook for the desired amount of time.
To Bake in the “Does It All” ™ Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Place
a rack in the pan. Select a heat-resistant baking pan that will fit into
the Slow Cooker. Coat with cooking spray. Place the food in the
baking pan and set on top of the rack. Some items may need to be
covered with foil to bake. Place the Glass Lid with Knob on top of
the pan. Turn the Power Toggle Switch to I, and the Multifunction
Control to Setting #3. Bake for the desired time.
• Always place a cooking rack in the bottom of the Removable
Cooking Pan when steaming or baking foods.
• Always use a pot holder to carefully open the Glass Lid.
• After the desired amount of cooking time, the food should be
done. However, due to variations in size and cut of foods, always
check meats and poultry with a cooking thermometer for doneness.
• When done, carefully remove the food and turn the Multifunction
Control or Slow Cook Control to “OFF.”
•
CAUTION: To avoid any sparks at the outlet while disconnecting
the plug, make sure the power is “Off” before disconnecting the
plug from the outlet.
•
Reminder:
The heat continues to be “On” until the appliance is
turned to the “Off” position.
TIPS FOR SLOW COOKING
• When cooking in a Slow Cooker, liquids do not boil away as in
conventional stovetop cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker, except for rice and
soups. Liquids may always be added during the cooking process.
• High fat meats may result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help preserve
the color. The higher the fat content, the less liquid needed.
• Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roasts or poultry.
• Vegetables may take longer to cook than meats. Potatoes, carrots,
turnips, etc., should be placed at the bottom of Cooker and
covered with liquid.
SUGGESTED COOKING CHART
The following times are meant to be used as guidelines only. However, due to variations
in size and cut of foods, always be sure that the food is truly done, use a cooking
thermometer. Check periodically so you do not overcook.
MFC=Multifunction Control SCC=Slow Cook Control
FOOD METHOD TIME MFC NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
Beef, Lamb, & Pork—Lean
Lean Brisket Slow Cook 5-6 hr SCC High 2 1 /
2
-4 lbs.
Lean Brisket Slow Cook 8-9 hr SCC Low 2 1 /
2
-4 lbs.
Lean Flank Steak Slow Cook 5-6 hr SCC High 2 1 /
2
-4 lbs.
Lean Flank Steak Slow Cook 8-9 hr SCC Low 2 1 /
2
-4 lbs.
Lean Hamburger Pan Fry 6-8 min MFC #3
Lean Pot Roast Slow Cook 5-6 hr SCC High 2 1 /
2
-4 lbs.
Lean Pot Roast Slow Cook 8-9 hr SCC Low 2 1 /
2
-4 lbs.
Lamb, ground Sauté 8-10 min MFC #3
Pork roast, boneless Slow Cook 4-5 hr SCC High 3-4 lbs.
Pork roast, boneless Slow Cook 7-8 hr SCC Low 3-4 lbs.
Pork loin chops Simmer 20 min MFC #2 1 /
2
-inch thick
Pork loin chops Braise 2-3 hr MFC # 3/2
Lean Ham (cooked) Sauté 6-8 min MFC #3
Breads/Cakes
Bread Pudding Steam 25-30 min MFC #2 steam on rack
Cornbread Bake 20-25 min MFC #3 8-in. baking pan
Single layer cake Bake 25-30 min MFC #3 8-in. baking pan
One-dish casseroles Bake 30-40 min MFC #3 cook covered in baking pan
One-dish casseroles Bake 40-50 min SCC High cook covered in baking pan
Eggs
Poached Steam 20 min MFC #2 steam on rack
Scrambled Sauté 5-6 min MFC #3
Fruits
Apples Bake 15-18 min MFC #3 cook covered in baking pan
Peaches Steam 5-6 min MFC #2 steam on rack
Pineapple Steam 7-8 min MFC #2 steam on rack
Pasta/Wheats
Pasta Boil 10-20 min MFC #4 depending on size of pasta
Risotto Simmer 20-25 min MFC #2
Rice, Brown Simmer 30-40 min MFC #2
Rice, White Simmer 20 min MFC #2
Poultry
Chicken breasts Sauté 10-12 min MFC #3
Chicken breasts Slow Cook 3-4 hr SCC High