12
13
TO CLEAN
This appliance should be cleaned after every use. After unit has been allowed to cool, wash cooking pot and cover in warm,
soapy water. Rinse well and dry. If food sticks to the surface of the cooking pot, fill the pot with warm, soapy water and
allow it to sit for a few hours before cleaning. Wipe interior and exterior surfaces of the base with a soft, slightly damp
cloth or sponge. Never immerse the base in water. Never use abrasive cleansers or scouring pads to clean the cooking pot
or base, as these can damage the surfaces.
DISHWASHER CLEANING
Stoneware cooking pot may be cleaned in a dishwasher. To prevent damage, position it in rack so that it will not hit
other items during cleaning.
SPECIAL CLEANING
If cooking pot becomes stained, clean with a non-abrasive cleanser or apply a paste of baking soda with a soft cloth.
To remove water spots or mineral deposits, wipe with distilled white vinegar, or pour a small amount into pot and let
it soak. After cleaning, wash pot in warm, soapy water, rinse and dry.
TO STORE
Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean, dry place. Never store
it while it is hot or wet. To store, place covered cooking pot inside the base and place the glass lid over the pot.
Never wrap cord tightly around the appliance; keep it loosely coiled.
HINTS FOR SLOW COOKING
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive varieties.
• Meats will not brown during the cooking process. Browning fatty meats will reduce the amount of fat and help
to preserve color while adding richer flavor. Heat a small amount of oil in a skillet and brown meats prior to putting
into the stoneware pot.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• When cooking in a Slow Cooker, remember that liquids do not boil away like they do in conventional cooking.
Reduce the amount of liquid in any recipe that is not designed for a Slow Cooker. The exceptions to this rule would
be rice and soups. Remember, liquids can always be added at a later time if necessary. If a recipe results in too much
liquid at the end of the cooking time, remove the cover and continue to cook HIGH for 1 hour (1:00). Check every
15 minutes until the amount of liquid is reduced. Turn the slow cooker to OFF when the desired consistency is achieved.
• Most recipes that call for uncooked meat and vegetables require about 6-8 hours on LOW temperature.
• The higher the fat content, the less liquid needed. If cooking meat with a high fat content, use thick onion slices under
it so that the meat will not sit and cook in the fat. If necessary, use a slice of bread, a spoon, or a straining spoon
to skim off excess fat from top of foods before serving.
• Foods cut into uniform pieces will cook faster and more evenly than foods left whole such as roast or poultry.
• Always use a meat thermometer to determine if meats have been cooked to proper temperature.
• Root vegetables such as carrots, potatoes, turnips and beets require longer cooking time than many meats.
Place them on the bottom of the Slow Cooker and cover with liquid. Check to see they are fork-tender when meat
temperature is reached. Remove meat and continue cooking vegetables if necessary.
• Add fresh dairy products (milk, sour cream or yogurt) prior to serving. Evaporated milk or condensed creamed soups
may be added at the start of cooking.
• Rice, noodles and pasta are not recommended for long cooking periods. Cook them separately and then add to
the Slow Cooker during the last 30 minutes.
SO-311009_22127_Cooks_6qt Slow Cooker_IM_R7.indd 12-13
2018-09-07 11:20 AM
