HELPFUL HINTS
7
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• Cut root vegetables (potatoes, carrots, turnips, etc.) into even pieces. As
they take longer to cook than meat, root vegetables can be gently sautéed
in a pan on the stovetop for 2–3 minutes before slow cooking. Ensure that
root vegetables are always placed at the bottom of the pot and that there
is sufficient cooking liquid.
• 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.
• Stoneware is fired at high temperatures; the ceramic pot may have minor
surface blemishes and the glass lid may rock slightly due to these
imperfections.
• Due to normal wear and tear, the outer surface of the stoneware may start
appearing “crazed”. This is normal.
• DO NOT use the stoneware pot or glass lid in an oven, freezer, microwave
oven or on a stovetop burner.
• DO NOT subject the stoneware pot to sudden changes in temperature.
Adding cold water to a very hot pot could cause it to crack.
• It is fine to let water sit
in
the pot to soak before cleaning, but DO NOT
allow the pot to
stand
in water for a long time. The bottom of the pot is
unglazed (porous) and can soak up water when immersed.
• DO NOT use the slow cooker without the stoneware pot or empty.
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