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9
ONE-STEP BROWNING
• When slow cooking, browning or sautéing your
ingredients first lends extra flavor to your food and
can result in a mouthwatering, seared crust on meats
and poultry.
• Add a light coat of cooking oil or butter to the pot
before starting
• Turn on your Slow Cooker and select “Brown/
Sauté” mode. Leave the lid off when using
brown/sauté mode.
• When the oil is simmering hot, add meat or other
ingredients to be browned/sautéed to the pot. Sear
for a few minutes on all sides. NOTE: the pot is
especially hot while using the brown/sear mode. Use
heat-resistant gloves or oven mitts and keep hands
and face away from the pan, as hot oil may splatter.
Small amounts of smoke may be generated by the
browning process. If excessive smoke or splatter
develops, turn off and unplug Slow Cooker until it
subsides. NEVER POUR WATER OR OTHER LIQUIDS
INTO SLOW COOKER DURING THE BROWN/
SAUTÉ PROGRAM.
• After browning, switch cooking mode to “Slow Cook”
and select desired time and temperature.
• Allow pan to cool slightly before adding rest of the
ingredients and covering with the lid.
RECIPE TIPS
• Be sure to spread oil in the Slow Cooker
before cooking, using a heat resistant
spatula or other utensil. Cooking sprays are
not recommended.
• Always use tongs or other utensil to remove
food. Do not lift the Slow Cooker to pour.
• The Slow Cooker must be placed on a level
surface during use – uneven cooking or
spilling may result otherwise.
• When Browning/Sautéing, always use
a little oil or butter suited for frying for
best results. Avoid low smoke point oil or
aerosol sprays as they cannot withstand
high heat.
• The GreenPan Slow Cooker comes with a
6qt inner pot coated with Thermolon Volt,
a special coating designed for kitchen
appliances. The inner pot is stove top and
oven safe, though we recommend using the
in-unit browning feature for best results.
• While your Slow Cooker is metal utensil
safe, we recommend using plastic, silicone
or wooden utensils to prolong the life of the
ceramic nonstick coating.
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