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SET UP & USE
SET UP & USE
TIPS FOR
SLOW COOKING
• For best results, the slow cooker
should be filled at least halfway
• Do not fill the slow cooker more
than 3/4 full.
• Spray the inside of the stoneware
crock with non-stick cooking spray
for easy clean up.
• Vegetables cook slowly. Keep
pieces small to medium in size and
place in the bottom of the pot.
• Vegetables can be peeled and cut
the night before slow cooking.
Cover and refrigerate in a separate
container. Do not place in removable
crock until ready to cook.
• Meats should be trimmed, browned
or broiled before placing in the slow
cooker to eliminate as much fat as
possible.
• Do not use frozen meat. Thaw all
meat before slow cooking.
• Brown ground meats, such as
ground beef and ground turkey,
before placing in slow cooker to
remove excess fat and reduce the
risk of food-borne illnesses.
• Whole poultry, such as chicken and
Cornish hens, should not be cooked
in the slow cooker because safe
cooking temperatures near the bone
cannot be reached quickly enough.
ALWAYS ENSURE THAT ALL
MEAT PRODUCTS ARE COOKED
TO APPROPRIATE INTERNAL
TEMPERATURES.
• Meats can be browned and/or cut
up the night before slow cooking.
Cover and refrigerate in a separate
container. Do not place in removable
crock until ready to cook.
• Use fresh or dried herbs instead of
ground; they keep more of their
flavour during long cooking times.
• Add dairy products, such as milk
and cheese, towards the end of the
cooking time, unless your recipe
states otherwise.
• To thicken the flavourful juices
produced during slow cooking,
remove 1 cup (250 mL) juice from
the slow cooker. Place in a small
saucepan. Combine 1 tablespoon
(15 mL) water and 1 tablespoon (15
mL) cornstarch. Stir into saucepan.
Cook and stir over medium heat until
mixture boils. Boil and stir for 1 - 2
minutes or until slightly thickened.
Return this mixture to ingredients in
crock and stir.
• When cooking soups or stews, leave
a 2-inch (5 cm) space between the
top of the removable crock and the
food so that the recipe can come to
a simmer. If cooking a soup or stew,
check its progress regularly as some
soups or stews will reach a boil more
quickly than others.
• When removing the glass lid, tilt it
so that the opening faces away from
you to avoid being burnt by steam.
• Try using your sauce warmer to
prepare a warm dip to enjoy before
dinner, melt butter to go on seafood,
or warm chocolate for a fondue with
fresh fruit.
Your sauce warmer is ideal for heating dips and sauces or melting butter and
chocolate.
NOTE:
· This unit is not for use with uncooked meats. Ensure food is fully cooked before placing
it in the sauce warmer. This unit is recommended for warming or melting gravies, sauces,
dips and fondues. We do not recommend cooking in this unit.
1. Place the sauce warmer on a clean, dry, level surface such as a table or
countertop.
2. Prepare ingredients to be cooked as per your recipe. Fill the removable
stoneware crock with gravy, sauce, dip etc.
3. Do not fill the unit with more than 300mL of ingredients.
4. Plug the sauce warmer into a 120V 60 Hz AC only outlet. The red indicator light
will illuminate indicating that the unit is on.
5. Allow the sauce warmer to heat the ingredients in the stoneware crock. Be sure
to stir the contents occasionally while heating or melting.
NOTE:
· Do not use your sauce warmer for longer than 2 hours consecutively.
6. Serve your gravy, sauce, dip, fondue, etc. directly from your sauce warmer.
7. Allow the removable crock, glass lid and sauce warmer housing to cool
completely before cleaning.
USING YOUR SAUCE WARMER