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-8- -9-
HOW TO CLEAN YOUR SLOW COOKER
•
ALWAYS turn your slow cooker off, unplug it from the electrical outlet,
and allow it to cool before cleaning.
•
The lid and stoneware can be washed in the dishwasher or with hot,
soapy water. Do not use abrasive cleaning compounds or scouring
pads. A cloth, sponge, or rubber spatula will usually remove residue.
To remove water spots and other stains, use a non-abrasive cleaner or
vinegar.
•
As with any fine ceramic, the stoneware and lid will not withstand
sudden temperature changes. Do not wash the stoneware or lid with
cold water when they are hot.
•
The outside of the heating base may be cleaned with a soft cloth and
warm, soapy water. Wipe dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
•
No other servicing should be performed.
•
This appliance has no user serviceable parts. Any servicing beyond
that described in the Cleaning Section should be performed by an
Authorized Service Representative only. See Warranty Section.
PASTA AND RICE
•
If you are converting a recipe that calls for uncooked noodles,
macaroni, or pasta, cook them on the stovetop just until slightly tender
before adding to slow cooker.
•
If you are converting a recipe that calls for cooked rice, stir in raw rice
with other ingredients; add
1
⁄
4
cup extra liquid per
1
⁄
4
cup of raw rice.
Use long grain converted rice for best results in all-day cooking.
BEANS
•
Beans must be softened completely before combining with sugar
and/or acidi
c foods. 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 three 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.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cook times and low temperatures and
are able to develop their full flavor, specifically those with roots. They
tend not to overcook in your slow cooker as they might in your oven or
on your stovetop.
• When cooking recipes with roo ted vegetables and meat, pla ce
vegetables in slow cooker before meat. Rooted vegetables usually cook
slower than meat in the slow cooker.
HINTS AND TIPS
126542 Rev A_16EM1.indd 9-10 12/6/16 4:39 PM
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