Parts And Features; How To Use Your Slow Cooker; Tips For Slow Cooking - Proctor Silex Plus 33116 Manuel D'utilisation

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Parts and Features

Lid with
Gasket
Crock
Base
Recipe Name
Holder
Lid Latch ™
w WARNING
Food Safety Hazard.
Food must be hot enough to prevent bacterial growth before using
Keep Warm setting. Keep Warm setting should only be used after a
recipe has been thoroughly cooked. Do not reheat food on Keep
Warm setting. If food has been cooked and then refrigerated, reheat it
on Low or High, then switch to Keep Warm. Visit foodsafety.gov for
more information.
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ON Indicator Light
Control Knob
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How to Use Your Slow Cooker

1. Before first use, wash Lid and Crock in hot, soapy water. Rinse and dry.
Do not immerse Base in water.
2. Prepare recipe according to instructions. Place food in Crock and cover.
3. Plug cord into outlet. Select either LOW or HIGH temperature setting to
cook food. Do not use Keep Warm to cook food.
4. When finished, turn to OFF and unplug Base. Remove food from Crock.
5. Let Crock and Lid cool slightly before washing.

Tips for Slow Cooking

• The crock should be at least half-filled for best results. If only half-filled,
check for doneness 1 to 2 hours earlier than recipe.
• Stirring is not necessary when slow cooking and removing glass lid results
in major heat loss and the cooking time may need to be extended.
However, if cooking on High, you may want to stir occasionally.
• If cooking soups or stews, leave a 2-inch (5 cm) space between the top of
the crock and the food so that the recipe can come to a simmer.
• Many recipes call for cooking all day. If your morning schedule doesn't allow
time to prepare a recipe, do it the night before. Place all ingredients in crock,
cover with lid and refrigerate overnight. In the morning, place crock in base.
• Do not use frozen, uncooked meat in slow cooker. Thaw any meat or
poultry before slow cooking.
• Some foods are not suited for extended cooking in a slow cooker. Pasta,
seafood, milk, cream, or sour cream should be added 2 hours before
serving. Evaporated milk or condensed soups are perfect for slow cooking.
• The higher the fat content of meat, the less liquid is needed. If cooking meat
with a high fat content, place thick onion slices underneath so meat will not sit
on (and cook in) fat.
• Slow cookers allow for very little evaporation. If making your favorite soup,
stew, or sauce, reduce liquid called for in original recipe. If too thick, liquid
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 crock.
• If lid gasket collapses, allow lid to sit at room temperature. It will return to
original shape within 24 hours. Collapse can be caused by sudden temper-
ature changes, like running cold water over a warm lid.
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