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8 Questions? We’re here to help!
Visit: www.maxi-matic.com for support on this product.
HOW TO USE (cont.)
• Authentic stoneware is red at high temperatures therefore the stoneware pot
may have minor surface blemishes, the glass lid may rock slightly due to these
imperfection. Low heat cooking does not produce steam so there will be little
heat loss. Due to normal wear and tear through the products life, the outer
surface may start appearing “crazed”.
• Do not put the stoneware pot or glass lid in an oven, freezer, and microwave or
on a gas/electrical hob.
TIPS FOR SLOW COOKING:
• The slow cooker must be at least half full for best result.
• If cooking soups or stews, leave a 2-inch space between the top of the
stoneware crock and the food surface to allow simmering.
• Many recipes call for all day cooking. Ingredients can be prepared the night
before and stored in food containers in the refrigerator overnight. In the
morning transfer the ingredients to the stoneware crock, add warm liquid or
gravy and set the slow cooker for the desired temperature setting and time.
• Most meat and vegetable recipes require 8-10 hours on LOW or 4-6 hours on HIGH.
• Do not use frozen meat or poultry unless it is thoroughly thawed out rst.
• This slow cooker is designed to cook recipes low and slow. It is recommended
using casserole, lasagna, dessert and other recipes that are meant to be slow
cooked over a longer period of time.
• Pieces of food cut into small pieces will cook quicker. A degree of ‘trial and error’
will be required to fully optimize the potential of your slow cooker.
• All food should be cooked with a liquid, gravy or sauce. In a separate pan
prepare your liquid, gravy or sauce and add to the food in the stoneware crock.
• Pre-brown meat and onions in a pan to seal in the juices. This also reduces the
fat content if separated before adding to the stoneware crock. This is not
necessary if the time is limited, but it does improve the avor.
• It is recommended that you do not store foods in the stoneware crock in the
refrigerator, however, if you do store food in the stoneware crock do not put the
cold stoneware crock into the slow cooker base for a minimum of 45 minutes to
allow it to warm up slightly. Make sure it is completely dry before placing it in the
slow cooker base.
• To avoid over or under cooking, always ll the stoneware crock ½ to ¾ full and
conform to recommended cooking times.
• Do not overll the stoneware crock. To prevent spillover, do not ll higher than
¾ full.
• When cooking dishes like bread pudding, strata and pasta, push pieces of bread
and pasta into liquid mixture to moisten before cooking.
• Unless the recipe instructs to do so, do not lift the lid during cooking.
Signicant heat can be lost and the cooking will be delayed.
• For a crisper or more browned top, turn off slow cooker when cooking is
complete and remove stoneware crock from the base. Transfer to a preheated
oven (350 to 400°F) and bake for 10 to 15 minutes.
• Allow casserole dishes to stand for 10 to 15 minutes before serving, allowing the
food to set before cutting or scooping.
• Coat sides and bottom of stoneware crock with cooking spray or butter before
cooking to make clean up easier.
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