Safety and Instruction Manual
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USING YOUR APPLIANCE:
Most foods are suited to slow cooking methods; however there are a
few guidelines that need to be followed.
Cut root vegetables into small, even pieces, as they take longer to cook
than meat. They should be gently sautéed for 2-3 minutes before slow
cooking. Ensure that root vegetables are always placed at the bottom of
the pot and all ingredients are immersed in the cooking liquid.
Trim all excess fat from meat before cooking, since the slow cooking
method does not allow fat to evaporate.
If adapting an existing recipe from conventional cooking, you may need
to cut down on the amount of liquid used. Liquid will not evaporate from
the slow cooker to the same extent as with conventional cooking.
Never leave uncooked food at room temperature in the slow cooker.
Do not use the slow cooker to reheat food.
Uncooked kidney beans must be soaked and boiled for at least 10
minutes to remove toxins before use in a slow cooker.
Authentic stoneware is fired at high temperatures; therefore the ceramic
pot may have minor surface blemishes and the glass lid may rock
slightly due to these imperfections.
Low heat cooking does not produce steam so there will be little heat
loss. Due to normal wear and tear through the products life, the cooking
pot may start appearing “crazed”.
Do not put the ceramic pot or glass lid in an oven, freezer, and
microwave or on any gas/electric hob.
Do not subject the ceramic pot to sudden changes in temperature.
Adding cold water to a very hot pot could cause it to crack.
Do not allow the pot to stand in water for a long time (you can leave
water in the pot to soak).
There is an area on the base of the ceramic pot that has to remain
unglazed for manufacturing purposes. This unglazed area is porous and
will soak up water when immersed in it. This should be avoided.
Do not switch the cooker on when the ceramic pot is empty or when it is
out of the base.
TIPS FOR SLOW COOKING
The slow cooker pot must be at least half full for best results.
