Helpful Hints
1. Removable Stoneware Cooking Pot (2) must be at least half full for best re-
sults.
2. Slow cooking retains moisture. If you wish to reduce moisture in cooker,
remove lid after cooking and turn control to high setting (if set to low) and sim-
mer for 30–45 minutes.
3. The Glass Lid (1) is not a sealed fit. Do not remove lid unnecessarily as the
built up heat will escape. Each time you remove lid, allow an additional 10
minutes of cooking time.
4. If cooking soup, leave 2 inches (5 cm) of space between top of Removable
Stoneware Cooking Pot (2) and food surface to allow proper simmering.
5. Many recipes require all day cooking. If you do not have time to prepare food
that morning, prepare it the night before and store food in a covered container
in refrigerator.
NOTE: When removing the Slow Cooker with food from the
refrigerator, allow the cooking pot to warm up before placing it into the base.
6. Most meat and vegetable recipes require 8–10 hours on LOW setting or 4–6
hours on HIGH.
7. Some ingredients are not suitable for slow cooking. Pasta, seafood, milk and
cream should be added towards the end of the cooking period. Many ele-
ments affect how quickly food will cook: water and fat content, initial tempera-
ture of the food, size of food, etc.
8. Food cut into small pieces will cook more quickly. Try different cuts and cook-
ing time to fully optimize the potential of your Slow Cooker.
9. Root vegetables usually take longer to cook than meat, so try and arrange
vegetables in the bottom of the pot.
10. After food is cooked, switch cooker off and leave covered with the lid on. There
will be enough heat in the Removable Stoneware Cooking Pot (2) to keep
warm for 30 minutes. If you require longer to keep warm, switch to Low setting.
11. All foods should be covered with liquid, gravy or sauce. In a separate pan or
container prepare your liquid, gravy or sauce and completely cover the food in
the Removable Stoneware Cooking Pot (2).
12. Pre-browning meat and onions in a pan to seal in the juices also reduces the
fat content before adding to the Removable Stoneware Cooking Pot (2). This
improves flavor but is not necessary if time is limited.
Adapting Recipes Tips
R
• The LOW setting is recommended for all-day cooking. Most meat-and-
vegetable combinations required at least 7 hours on LOW.
• For best flavor, use whole-leaf herbs and spices during initial preparation.
If ground herbs and spices are used, stir in during last hour of cooking.
• Many factors can affect how quickly a recipe will cook. The water and fat
content of food, its temperature, and the size of the item(s) will all affect
the cooking time. Food cut into pieces will cook faster than larger pieces.
• Recipes for vegetable-type casseroles must contain liquid to prevent
scorching on the sides of the cooking pot.
• If using a specific recipe, one item may be substituted for another, if an equal
quantity is used. For example, if recipe calls for a 12-oz. can of chicken broth,
a 10-oz. can of tomato soup plus 2 oz. of something else (water, wine,
canned tomatoes) may be substituted.
• Canned beans may be added directly to any recipe, but dried beans,
especially red kidney beans, may be soaked in water (if desired) and boiled
first. After covering and boiling in 3 times their volume of unsalted water,
discard water and add beans to recipe. It is recommended that beans are
softened completely before they are combined with sugary and/or acidic
foods, as these have a hardening effect on beans. In this case, beans should
be allowed to simmer until tender (about 1½ hours) after boiling.
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