• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a
separate skillet or broiler and drain well before adding to cooker.) Season with salt
and pepper. Place meat in cooker on top of vegetables.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the
stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If
ground herbs and spices are used, they should be stirred in during the last hour of
cooking.
• Because there is no direct heat at the bottom, always fill the stoneware at least half
full to conform to recommended times. Small quantities may be prepared, but
cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is
substituted. (Such as substituting a 10
3
⁄
4
ounce can of soup plus 4 ounces of water
for a 14
1
⁄
2
ounce can of tomatoes OR
1
⁄
2
cup beef or chicken broth for
1
⁄
2
cup of wine,
etc.)
• Beans must be softened completely before combining with sugar and/or acid foods
(NOTE: Sugar and acid have a hardening effect on beans and will prevent
softening). Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1
1
⁄
2
hours or until
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
QUESTIONS AND ANSWERS
HINTS
-5-
Q
“What if the food isn’t done after 8 hours…when the recipe says
8 to 10 hours?”
A
This is due to voltage variations which are commonplace everywhere; altitude; or
even extreme humidity. The slight fluctuations in power do not have a
noticeable effect on most appliances; however, it can slightly alter the cooking
times. Allow plenty of time, and remember, it is practically impossible to over
cook. You will learn through experience whether to decrease or increase cooking
times.
HOW TO USE YOUR CASSEROLE CROCK-POT
®
SLOW COOKER
1. There are two temperature settings.
LOW
is recommended for slow ”all-day”
cooking. 1 hour on
HIGH
equals about 2 to 2
1
⁄
2
hours on
LOW
.
2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not cook frozen meats (such as roasts or chickens) unless you first add
at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden
changes in temperature. Cook recipes containing frozen meats an additional 4 to 6
hours on
LOW
, or 2 hours on
HIGH
.
3. Always cook with the lid on.
4. Follow recommended cooking times.
5. Do not reheat foods in your Casserole Crock-Pot
®
slow cooker.
6. Do not set heated unit filled with food on a finished wood table or bare surfaces.
7. Unplug when cooking is done and before cleaning.
8. Removable stoneware and glass lid are oven safe and microwave safe. Do not use
removable stoneware on gas or electric burners or under broiler.
PREPARE AHEAD CONVENIENCE!
Fill bowl and refrigerate. When ready to cook, set in electrical base and turn to
LOW
or
HIGH. Do not preheat electrical base.
THE LID OF YOUR CASSEROLE CROCK-POT
®
SLOW COOKER
• As an added convenience, the lid of your Casserole Crock-Pot® Slow Cooker can be
used in the oven as a 9 x 12” casserole dish, or for serving.
• The Glass Lid can be inverted for use as a casserole or serving dish. Not for stove
top use.
• Use in a microwave oven or a conventional or convection oven up to preheated
temperatures of 400º. CAUTION: Breakage can occur if used under a broiler or
browning unit or in a toaster oven.
CAUTION: GLASS LID can shatter if cooled suddenly. Avoid severe temperature change.
HOW TO CLEAN YOUR CROCK-POT
®
SLOW COOKER
Unplug unit. CAUTION: Never submerge electrical base in water or other liquid.
REMOVABLE STONEWARE
• The removable stoneware goes safely into the dishwasher, or may be washed in hot
soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or
rubber spatula will usually remove the residue. To remove water spots and other
stains, use a non-abrasive cleaner (such as Bon-Ami
®
Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat Crock-Pot
®
slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot or cold
foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
QUESTIONS AND ANSWERS
-4-
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