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USA
8
AFTER SALES SUPPORT
Operating Instructions (cont'd)
PREPARING FOR BUFFET SERVICE
If food to be served has been previously prepared and then refrigerated, warm
food uncovered in a microwave-safe cooking bowl. Check at 3 minute intervals
until serving temperature has been reached. Likewise, the oven may be used to
warm foods before adding to the removable cooking pots prior to serving.
When temperature of the food is suitable for serving, add food to the cooking
pots, replace cooking pots into the Triple Slow Cooker Buffet base. Rotate each
cooking pot. Replace glass lids onto each cooking pot. Then turn each teperature
control knob to WARM.
NOTE: The WARM Setting is not suitable for reheating foods. WARM is ONLY for
keeping already cooked food warm. DO NOT cook on the WARM setting.
HINTS FOR SLOW COOKING
Meats will not brown during the cooking process. If you desire browning, heat a
small amount of oil in the removable cooking pot and brown meats on HIGH prior
to slow cooking. Dredging meat in flour before browning thickens the cooking
liquid into a wonderful sauce. NOTE: Skim fat and season before serving.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• If a recipe results in too much liquid at the end of the cooking time,
remove the glass lid and turn the temperature control knob(s) to HIGH. After
30 to 45 minutes the amount of liquid will be reduced.
NOTE: If a quicker solution is needed, drain excess liquid into a small saucepan
and simmer until it has reduced to an appropriate amount. Season to taste
after the reduction.
• High fat meats can result in dishes with less flavor. Pre-cooking or browning
will help reduce the amount of fat and help to 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 spoon, or a straining spoon
to skim off excess fat from top of foods before serving.
• Foods cut into uniform pieces will cook faster and more evenly than foods left
whole such as roast or poultry.
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