CLEANING INSTRUCTIONS
CAUTION:
Never immerse slow cooker body or cord in water or other liquid.
1. Always unplug unit and allow to cool completely before cleaning.
2. Remove the locking lid. Follow the detailed instructions outlined in the Before
Using for the First Time section of this Instruction Manual. (See Figure 4.)
3. The aluminum pot and tempered glass lid may be cleaned in the dishwasher.
To avoid damage, position the glass lid in the dishwasher rack so that it will not
hit other items during cleaning. To clean by hand, wash the aluminum pot and
glass lid in warm, soapy water.
4. Avoid hitting the glass lid against the faucet or other hard surfaces.
CAUTION:
Do not use the aluminum pot or glass lid if chipped, cracked, or
severely scratched.
5. If food sticks to the aluminum pot, fill with hot soapy water and allow to soak
before cleaning. For stubborn cooked-on foods, add 1/2 to 1 cup vinegar or
lemon juice to the soapy water.
WARNING:
To avoid scratching the aluminum pot’s ceramic coating, never use
abrasives or sharp utensils to remove cooked-on food.
6. Rinse and dry thoroughly.
7. Wipe the interior and exterior of the slow cooker body with a soft, slightly damp
cloth or sponge. Never use abrasive cleansers or scouring pads to clean the
slow cooker body, as they may damage the surfaces.
8. Replace the locking lid. Place the hinge into the rear housing. Lower the front lid.
An audible click can be heard as the lid locks into position. (See Figure 4.)
STORING INSTRUCTIONS
1. Be sure all parts are clean and dry before storing.
2. Store Programmable Slow Cooker with aluminum pot inside slow cooker body,
and the tempered glass lid locked. Store assembled unit its box or in a clean,
dry place.
3. Never store Programmable Slow Cooker while it is hot or wet.
4. Never wrap cord tightly around the appliance; keep it loosely coiled.
USDA COOKING GUIDELINES
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should
be cooked to an internal temperature of 145ºF/63ºC. Pork should be cooked to an
internal temperature of 160ºF/71ºC and poultry products should be cooked to an
internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any harmful bacteria has
been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165ºF/74ºC.
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