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INSTRUCTIONS FOR SLOW COOKING
Most foods can be used in a slow cooker, but there are some instructions to follow.
• Cut root vegetables into small, equally sized pieces, as they need longer to cook
than meat. Root vegetables should be browned lightly for 2–3 minutes before being
cooked in the slow cooker. Make sure that vegetables are placed at the bottom of
the pot and that all ingredients are covered with liquid.
• Trim excess fat off meat before cooking it, as the fat does not evaporate when
slow cooked.
• If you are not following a recipe designed for slow cooking, you may need to reduce
the amount of liquid used. Liquid does not evaporate from the slow cooker to the
same extent as during regular cooking.
• Never leave raw food in the slow cooker at room temperature.
• Do not use the slow cooker for reheating food.
• Never cook frozen food directly in the slow cooker. All frozen ingredients used
must be thawed first.
• Raw kidney beans must be soaked and cooked for at least 10 minutes in order
to boil off any toxins before cooking them in the slow cooker.
• Genuine stoneware burns at high temperatures and so there may be minor surface
damage to the ceramic pot that makes the glass lid wiggle slightly. When cooking
on a low heat, no steam is formed and so some heat is lost.
• Due to normal wear and tear when using the appliance, the appearance of the
exterior may change.
• Do not place the ceramic pot or glass lid in an oven, freezer, microwave oven or on
a gas or electric hob.
• Do not expose the pot to sudden changes in temperature. Pouring cold water into
a very hot pot may cause it to crack.
• Do not leave the pot in water for a prolonged period. It is fine to leave water INSIDE
the pot.
• Part of the underside of the pot is deliberately left unglazed during manufacture.
This unglazed surface is porous and if the pot is immersed in water, it will soak
up water. Always avoid this.
• Never turn the slow cooker on when the pot is empty or without the pot in the base unit.
TIPS FOR SLOW COOKING
• The ceramic pot must be at least half full for best results.
• Slow cooking retains moisture. To reduce the moisture in the pot, remove the lid after
cooking and set the control knob to “HIGH”. Simmer without a lid for 30–45 minutes.
• The lid cannot form a complete seal. Do not remove the lid unnecessarily as the heat
will disperse. Each time you remove the lid, add 10 minutes to the cooking time.
