8
C
LEANING
Y
OUR
6
Q
T
.
V
ERSATILITY
™
C
OOKER
1. Press “POWER” to turn the appliance off. Unplug the cord from the outlet and
allow the entire appliance (base, cooking pot, rack, cover) to cool completely
before cleaning. Set the cooking pot and cover on a dry, heat-protective surface
for gradual cooling. NOTE: Do not run cold water over hot glass cover as it
may crack or shatter if cooled suddenly.
2. Wipe heating base and cord with a damp cloth.
3. The cooking pot, rack, and glass cover may be washed using warm, soapy
water by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid
contact between pieces to prevent damage. The non-stick surface of the
cooking pot must be reconditioned with cooking oil after it is cleaned in a
dishwasher to restore the non-stick properties. Do not use metal scouring pads
or cleansers as damage can occur. Wipe with distilled vinegar to remove water
spots or mineral deposits. Rewash with warm, soapy water, rinse and dry.
Cleaning Heating Base: Always unplug cord from electrical outlet and allow base to
cool completely before cleaning. With a spoon or baster, remove any fat or grease
that has collected on the griddle surface. Wipe oil residue from base with paper
towel. Wipe non-stick finish with a damp, soapy dishcloth or nylon-scouring pad
recommended for non-stick finishes. Clean finish thoroughly, wiping base several
times with a clean, damp cloth to remove soap residue.
If a tacky oil film forms on the non-stick finish of base, wipe with a dry cloth to
remove. If this residue is not removed, it will adhere to the finish when reheated and
become impossible to remove.
R
ECIPES
Beef Vegetable Soup
1½ lbs. Beef soup bones or 1 pound beef
short ribs
1½ qt. Water
1 tsp. Salt
¼ tsp. Pepper
2 Carrots, chopped
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz Can whole tomatoes, undrained
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and
bay leaf into cooking pot. Cover and slow cook at “LO” for 6 to 7 hours.
2.
Remove soup bone and cool slightly. Remove meat from bones and return
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or
barley may be added, if desired.
