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NOTE If you are moving the Slow Cooker, grasp the unit by the Base
Unit Handles; use pot holders or oven mitts.
(See Figure 2.)
10. Even when switched OFF and unplugged, the Slow Cooker
remains hot for some time after using; set aside and allow unit
to cool before cleaning or storing.
Hints For Slow Cooking
• Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown
meats prior to putting into Stoneware Liner.
• Whole herbs and spices flavor better in slow cooking than
crushed or ground.
• When cooking in a Slow Cooker, remember that liquids do not
boil away like they do in conventional cooking. Reduce the
amount of liquid in any recipe that is not designed for a Slow
Cooker. The exceptions to this rule would be rice and soups.
Remember, liquids can always be added at a later time if
necessary. If a recipe results in too much liquid at the end of the
cooking time, remove the cover and turn the Control Dial to
HIGH. After about 30-45 minutes the amount of liquid should be
less.
• Most recipes that call for uncooked meat and vegetables
require about 6-8 hours on LOW temperature.
• High fat meats can result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help to
preserve the color. The higher the fat content, the less liquid
needed. If cooking meat with a high fat content, use thick onion
slices under it so that the meat will not sit and cook in the fat. If
necessary, use a slice of bread, a spoon, or a straining spoon to
skim off excess fat from top of foods before serving.
• Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roast or poultry.
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