5
7. DO NOT reheat foods in the heating base unit.
8. ALWAYS use a trivet or hot pad underneath heated stoneware cooking pot when placing on table or countertops.
9. The stoneware cooking pot and lid are safe for use on stovetops*, in conventional and microwave ovens as well as
refrigerator and freezer.
10. The handles on the stoneware cooking pot will stay cool to the touch when using in heating base unit, however please
use pot holders when using in the oven, microwave or on the stovetop.
11. Always use an
insulated cloth
when moving the heating base unit. The handles will become hot when in use.
NOTE:
Due to the unique manufacturing process of the ETC stoneware, you may see variations in the glazed surface. This
is normal and does not affect performance.
*The heat diffuser
F
must be used when cooking on an electric or a gas stovetop.
HOW TO CLEAN YOUR SLOW COOKER
ALWAYS unplug your slow cooker from the electrical outlet and allow it to cool before cleaning.
CAUTION: Never immerse the heating base in water or any other liquid.
Heating base unit
Clean with a soft cloth which has been dampened with warm soapy water and wrung out. Dry with a clean dry cloth. DO
NOT use abrasive cleaners.
Caring for the removable Stoneware Cooking Pot
The removable stoneware cooking pot
B
and the lid
A
go safely into the dishwasher or may be washed in hot soapy
water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic spatula will usually remove any stubborn
residue. After washing it is recommended to thoroughly dry the stoneware cooking pot inside and outside. To remove water
spots and other stains, use a non-abrasive cleaner or vinegar.
COOKING HINTS AND TIPS
• Trim fats and wipe meats well to remove residue. (If meats contain fats. Brown in the cooking pot and drain well).
Season with salt and pepper. Place the meat in the cooking pot on top of vegetables.
• For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More juices are
retained in meat and vegetables during slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware cooking pot. In a slow
cooker, meats generally cook faster than most vegetables.
• Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground herbs and
spices are used, they should be stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the stoneware cooking pot at least half full, to conform with
recommended times. Small quantities can be prepared, but cooking times may be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example, substituting a can
of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
• Beans must be softened completely before combining with sugar and/or acidic foods. (NOTE: Sugar and acid have a
hardening effect on beans and will prevent softening).
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times
their volume of unsalted water and bring to the boil. Boil for 10 minutes, reduce the heat, cover and allow to simmer
for 1½ hours or until the beans are tender. Soaking in water, if desired should be completed before boiling. Discard the
water after soaking or boiling.
