9
• ALWAYS turn your slow cooker off, unplug it from the electrical
outlet, and allow it to cool before cleaning.
• The lid and stoneware can be washed in the dishwasher or with
hot, soapy water. Do not use abrasive cleaning compounds or
scouring pads. A cloth, sponge, or rubber spatula will usually
remove residue. To remove water spots and other stains, use a
non-abrasive cleaner or vinegar.
• As with any fine ceramic, the stoneware and lid will not
withstand sudden temperature changes. Do not wash the
stoneware or lid with cold water when they are hot.
• The outside of the heating base may be cleaned with a soft cloth
and warm, soapy water. Wipe dry. Do not use abrasive cleaners.
CAUTION:
Never immerse the heating base in water or
other liquid.
• No other servicing should be performed.
10
PASTA AND RICE
• For best rice results, use long grain converted rice or a specialty rice as the
recipe suggests. If the rice is not cooked completely after the suggested
time, add an extra 1 to 1
1
⁄
2
cups (237 to 355ml) of liquid per cup of
cooked rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of boiling
water until just tender. Add the pasta to the Crock-Pot
®
slow cooker
during the last 30 minutes of cook time.
BEANS
• Beans must be softened completely before combining with sugar and/or
acidic foods. 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.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cooking and are able to develop their
full flavor. They tend not to overcook in your slow cooker as they might in
your oven or on your stovetop.
• When cooking recipes with vegetables and meat, place vegetables in
slow cooker before meat. Vegetables usually cook slower than meat in
the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to
facilitate cooking.
HERBS AND SPICES
• Fresh herbs add flavor and color, but should be added at the end of the
cooking cycle as the flavor will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may
be added at the beginning.
• The flavor power of all herbs and spices can vary greatly depending on their
particular strength and shelf life. Use herbs sparingly, taste at end of cook
cycle and adjust seasonings just before serving.
Hints And Tips
HOW TO CLEAN YOUR CROCK-POT
®
SLOW COOKER
WITH eLume
™
TOUCHSCREEN TECHNOLOGY
Summary of Contents for CROCK-POT TOUCHSCREEN
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