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7
HOW TO USE (cont.)
LOCKING THE LID
1. Place the lid on the stoneware crock (Fig. 1)
2. Flip latch around to top (Fig. 2)
3. Push latch down to securely lock (Fig. 3)
4. Repeat steps on the other side of the lid.
UNLOCKING THE LID
1. Flip the latch up and around to loosen the wire
clip. Clear the wire clip from the clip hook.
2. Repeat steps on other side of the lid.
3. Wire should remain in latch base when unit is
unlocked (Fig. 4)
SUITABLE FOODS FOR SLOW COOKING & PREPARATION:
Extreme caution must be used when moving an appliance containing hot food, water,
or other hot liquids. DO NOT carry the slow cooker base by the handles with a full
stoneware crock in it. ALWAYS use oven mitts to move it when full and make sure the lid
is locked in place to prevent spillage.
Most foods are suited to slow cooking methods; however there are a few
guidelines that need to be followed.
Due to the small size of this mini slow cooker, it is recommended to use for
sauces, dips or other foods in small quantities.
Cut root vegetables into small, even pieces, as they take longer to cook than
meat. They should be gently sautéed for 2-3 minutes before slow cooking.
Ensure that root vegetables are always placed at the bottom of the pot and all
ingredients are immersed in the cooking liquid.
Trim all excess fat from meat before cooking, since the slow cooking method
does not allow fat to evaporate.
If adapting an existing recipe from conventional cooking, you may need to cut
down on the amount of liquid used. Liquid will not evaporate from the slow
cooker to the same extent as with conventional cooking.
Never leave uncooked food at room temperature in the slow cooker.
Do not use the slow cooker to reheat food.
Uncooked red beans must be soaked and boiled for at least 10 minutes to
remove toxins before use in a slow cooker.
Do not subject the stoneware pot to sudden changes in temperature. Adding
cold water to a very hot opt could cause it to crack.
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