5
Some ingredients are not suited
for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect
how quickly a
recipe will cook.
The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require
at least 6 to7 hours
on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content,
place
thick onion slices underneath, so the
meat will not sit and cook in the fat.
Slow cookers allow very little evapora-
tion. If making your favorite soup, stew,
or sauce,
reduce the liquid or water
called for in the original recipe. If too
thick, liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be
liquid in the
recipe to prevent scorching
on the
sides of the Crock.
Adapting Recipes
1.
Before first use, wash Cover and
Crock in hot, soapy water. Rinse and
dry. Do not immerse Base in water.
2.
Prepare recipe according to instruc-
tions. Place food in Crock and cover.
3.
Plug cord into outlet. Select temper-
ature setting.
4.
When finished, turn to Off (
O
)and
unplug Base. Remove food from
Crock.
5.
Let Crock and Cover cool slightly
before washing.
How to Use Your Slow Cooker
Cleaning Your Slow Cooker
1.
Turn the Control Knob to Off (
O
).
Unplug cord from outlet.
2.
Remove Crock and Cover from Base
and let cool.
3.
Wash the Crock and the Cover in
hot, soapy water. Rinse and dry. The
Crock and the Cover may also be
washed in the dishwasher.
4.
Wipe the Base with a damp cloth.
Do not use abrasive cleansers.
Caution: To reduce the risk of electri-
cal shock,
do not immerse Base in
water.
840113500 ENv02.qxd 5/20/03 2:39 PM Page 5
