The Switch
General
4
Don’t use the warm setting to heat food up – you won’t kill the bugs.
CAUTION:
boil dried beans (e.g. red kidney beans) for at least 10 minutes before
adding to the slow cooker. They’re poisonous if eaten raw or under-
cooked.
warning
The slow cooker is controlled by a 4-position switch.
the positions are:
for traditional “slow cooking”. You must preheat the cookpot,
in the slow cooker, on high for at least 20 minutes before
cooking at low.
for “fast cooking”, using the slow cooker as an electric
stewpot. Keep an eye on it, to make sure that the food doesn’t
dry out. If it looks like drying out, add hot water, not cold
water – you might crack the cookpot.
for keeping food warm – but only after it has been cooked to
readiness in the slow cooker.
low
off
high
warm
1. Thaw frozen food completely before adding it to the cookpot.
2. Brown the meat and sauté the vegetables in a pan, not in the cookpot.
3. Don’t use the cookpot for cooking anywhere other than inside the slow
cooker.
4. Don’t cook on the low setting without first preheating the cookpot, in the
slow cooker, on the high setting for at least 20 minutes.
5. Soak dried peas and beans for 8 hours (or overnight) before cooking, to
soften them.