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9
USDA Cooking Guidelines
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature of 160°F/71°C and
poultry products should be cooked to an internal temperature of 170°F/77°C - 180°F/82°C to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165°F/74°C.
Hints For Slow Cooking
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive
varieties.
• Meats will not brown during the cooking process. Browning fatty meats will reduce the amount of
fat and help to preserve color while adding richer avor. Heat a small amount of oil in a skillet and
brown meats prior to putting into the stoneware pot.
• Whole herbs and spices avor 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 re-program the Slow Cooker to continue to cook HIGH for 45 minutes.
Check every 15 minutes. After about 30-45 minutes the amount of liquid will be reduced.
• Most recipes that call for uncooked meat and vegetables require about 6-8 hours on
LOW temperature.
• Foods cut into uniform pieces will cook faster and more evenly than foods left whole such as
roast or poultry.
• Vegetables such as carrots, potatoes, turnips and beets require longer cooking time than many
meats. Be sure to place them on the bottom of the Slow Cooker and cover them with liquid.
• Add fresh dairy products (milk, sour cream or yogurt) prior to serving. Evaporated milk or
condensed creamed soups may be added at the start of cooking.
• Rice, noodles and pasta are not recommended for long cooking periods. Cook them separately and
then add to the Slow Cooker during the last 30 minutes.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair
it yourself. Any servicing requiring disassembly other than cleaning, must be performed by a qualied
appliance repair technician.
1. Avoid sudden, extreme temperature changes. For example, do not place a hot glass lid or
stoneware pot into cold water or onto a wet surface.
2. Do not use the stoneware pot to store food in the refrigerator, and then reheat in the base unit.
The sudden temperature change may crack the pot.
3. Avoid hitting the stoneware pot and glass lid against the faucet or other hard surfaces.
4. Do not use stoneware pot or glass lid if chipped, cracked, or severely scratched.
Cleaning Instructions
CAUTION: NEVER IMMERSE BASE UNIT OR CORD IN WATER OR OTHER LIQUID.
1. Always unplug and allow to cool completely before cleaning.
2. Both the stoneware pot and the glass lid may be cleaned in the dishwasher. To avoid damage,
position the stoneware pot in dishwasher rack so that it will not hit other items during cleaning.
To clean by hand, wash the stoneware pot and glass lid in warm, soapy water.
3. If food sticks to the stoneware pot, ll with warm soapy water and allow to soak before cleaning.
A paste of baking soda may be used with a plastic scouring pad.
4. To remove water spots or mineral deposits, wipe pot with distilled white vinegar. For difcult
stains, pour a small amount into the stoneware pot and allow to soak. Rinse and dry thoroughly.
5. Wipe interior and exterior of the base unit with a soft, slightly damp cloth or sponge. Never use
abrasive cleansers or scouring pads to clean the base unit, as they may damage the surfaces.
17188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 917188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 9 2020-09-02 2:40 PM2020-09-02 2:40 PM
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