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Important: Always carry the slow cooker from the
cooking base handles. Make sure to securely grasp the
bottom portion of the handles to avoid the handles
separating or unlocking unexpectedly while carrying.
(D) Never lift the slow cooker by the lid handle. Detach
temperature probe before carrying slow cooker.
4. To unlock, push up the top part of the handles into
the open, unlocked position. Then swing the locking
wires down and around to the cooking base.
Important: When unlocking, keep your fingers out from between the top part
of the handles and the edge of the stoneware.
SLOW COOK FUNCTIONS
temp
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Note: The temperatures for the Slow Cook and Keep Warm functions are fixed at
175°F for low, 190°F for high, and 140°F for (keep) warm. Do not use the temperature
probe for these functions.
1. Add ingredients to the stoneware pot and cover with glass lid.
2. Plug in the appliance. The main control display will blink “----”. This indicates
that the heat is off and the appliance is ready to be set for cooking.
3. Click the SLOWCOOK button until the light over either your choice of low or
high is on.
Note: Do not use the warm setting to cook. Only use it to keep warm cooked food
that is already hot.
Presets: The default times for slow cooking are 8 hours on low and 4 hours on high.
4. If you wish, adjust the amount of time you wish to cook by using the arrows.
The maximum time that can be set is 20 hours.
5. Press the START/STOP button to begin cooking. The numbers will stop
flashing. The “:” between the numbers will blink, indicating the unit is cooking.
Note: You may adjust the time during the cooking cycle by pressing the arrows. After
3 seconds of no buttons being pressed, the numbers will stop flashing and the new
amount of time for cooking will begin.
End of cooking cycle: When time is up, the unit will beep three times and
automatically switch to Keep Warm. The light for “warm” will go on and the numbers
will start counting up from zero (00:00) to 4 hours (04:00).
D
6. After the Keep Warm cycle has been on for 4 hours, the unit will power off and
return to the default display: “----”.
Note: Do not keep foods on the warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow the slow cooker to
completely cool before cleaning.
TEMP PROBE
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1. Add ingredients to the stoneware pot and cover with glass lid.
2. Plug in the appliance. The main control display will blink “----”. This indicates
that the heat is off and the appliance is ready to be set for cooking.
3. Insert the jack of the temp probe into the port on the
right side of the control panel. (E)
4. Lock lid and insert temperature probe into food.
There are three insertion portals in the lid. (F) If
cooking meat, insert the probe at the thickest part of
the meat, but not touching bone.
Note: While meat is cooking, the muscle fibers contract
and start to push out the probe. Check the position of the
probe tip during cooking and reposition as needed.
5. Click the TEMP PROBE button. The light below the
“target temp” will light up. This indicates that you are
setting the temperature that you want the food to be
cooked to.
6. The default temperature is set at 180°F. Adjust to
your desired temperature with the arrows.
7. Press START/STOP to begin cooking. The light for
“actual temp” will illuminate. The number display
will show the actual temperature that the probe is
sensing from within the food.
End of cooking cycle: When the internal temperature of the meat has reached the
target temperature, the unit will beep two times and automatically switch to a cycle
holding the food at the target temperature. To help you keep track of the length of
time the food has been held at that temperature, the numbers will start counting up
from zero (00:00).
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C. SOUS-VIDE MODE
The Sous Vide mode must be used with the temperature probe element. While only using
the SOUS VIDE mode on the control panel, the temperature probe will serve as a Sous Vide
thermometer, which will allow sensing the exact water temperature in which the sealed food is
cooking.
For more information on cooking temperature and time, refer to “COOKING TIME AND
TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE” P.14
1.
Place rack into the centre bottom of the ceramic bowl.
2. Add hot water and ll to approximately half way.
Note: Warm tap water is a good start for most sous-vide cooking. Do not use neither cold nor
boiling water.
3.
Plug in the appliance. The main control display will blink “----”. This indicates that the
heat is off and the appliance is ready to be set for cooking.
4. Insert the jack of the temp probe into the port on the right side of
the control panel. (G)
5. Cover with the glass lid and lock.
Insert the temperature probe through one of the portals of the lid, and into the
water (not the food).
Note: Do not immerse the temp probe cord/body. The probe element should only be inserted
into the water bath through the gaps in the lid.
6.
Press the SOUS VIDE button. The indicator light for TARGET TEMP will glow,
indicating that you are setting the cooking temperature.
7. The default cooking temperature is set at 60°C. Adjust to your desired temperature
with the arrows. The available range is 38°C to 91°C for this function.
8. Press the TEMP/TIME button to set the cooking time. The indicator light for TIME will
glow. The default time is one (01:00) hour. Adjust to desired cooking time with the arrows.
9. Press the START/STOP button to begin heating the water. The indicator light for
ACTUAL TEMP will glow. The display screen will show the actual temperature of the
water that the probe is sensing.
10. Season the food you wish to cook and put it into seal bags. Expel all air from the bags and
seal them.
How to expel air with the immersion method: Mostly seal the bag
with the food in it, except for one corner. Using a separate container of cool water, slowly
push the bag into the water, expelling as much of the air as possible, until you almost get
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