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This function lets you cook various recipes slowly at low temperatures.
DIRECTIONS:
1.
Press the “slow” button. Display will show “04:00”.
2.
Press “start/stop” button to begin.
3.
See “hours/minutes” section for instructions on adjusting the time.
Note:
-
Do not close lid when using slow function.
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Use the optional glass lid when using the slow cooker function.
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The minimum time is 2 hours (02:00).
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The maximum time is 9 hours (09:00).
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When complete, the display will show “End”.
Example:
PRESSURE CANNING
Canning:
Foods with lower acid content have a greater potential for spoilage and contamination that high
acidity foods. Proper pressure canning minimizes the chances of spoilage and contamination.
LOW ACID FOODS
HIGH ACID FOODS
Asparagus
Mushrooms
Apples
Oranges
Beans
Okra
Applesauce
Peaches
Beets
Peas
Apricots
Pears
Carrots
Potatoes
Berries
Pickled Beets
Corn
Seafood
Cherries
Pineapples
Hominy
Spinach
Cranberries
Plums
Meat
Winter Squash
Fruit Juices
Rhubarb
Never alter cooking times, temperatures or ingredients when pressure canning. Doing so can be
extremely dangerous as there is no room for experimentation. Following the exact cooking times,
temperatures and ingredients listed in the recipe will ensure that your food is protected from harmful
enzymes, bacteria and mold. Altering the cooking time may destroy the food’s nutrients and flavour.
Enzymes found in food may promote growth of yeast and mold, which in turn causes food to spoil.
These enzymes can be killed at temperatures 212°F and higher. Other contaminants, such as
salmonella, staphylococcus aureus, and clostridium botulinum, can only be killed at temperatures
240°F. These higher temperatures can only be achieved by pressure canning.
