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OPERATING INSTRUCTIONS
1. Place the base on a dry, level heat resistant surface.
2. Place food in cooking pot and cover.
3. Plug slow cooker into a 120V AC electrical wall outlet and select LOW, HIGH, or WARM.
4. Cook according to recipe instructions.
5. Serving. Tum the slow cooker to WARM setting for a short period of time prior to
serving or turn to the OFF position to unplug the appliance.
6. Using pot holders, remove the cover.
CAUTION: When removing cover, grasp the designated area on the lid and lift to allow steam to
escape before setting cover aside. To avoid burns, always hold cover so that escaping steam flows
away from hands and face.
7. Grasp cooking pot by the handles and remove it from the base using oven gloves.
8. If serving directly from the cooking pot, always place a protective padding under the pot before
placing it on a table.
CAUTION: The pot will be hot and can cause burns.
9. To disconnect, turn control to OFF, then remove plug from wall outlet.
COOKING TIME RECOMMENDED TEMPERATURE SETTING
LOW HIGH
8-10 hours 4-6 hours
HINTS FOR SLOW COOKING
1. 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 placing into the stoneware liner.
2. Whole herbs and spices flavor better in slow cooking than crushed.
3. 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.
4. 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 glass lid and turn the control dial to HIGH. After about 30-45
minutes the amount of liquid will be reduced.
5. Most recipes that call for uncooked meat and vegetables require about 6-8 hours on LOW
temperature.
6. High fat meats can result in dishes with less flavor. Pre-cooking or browning will help reduce
the fat and 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 straining spoon to skim off excess fat
from top of foods before serving.
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