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10
4. Wipe interior of the cooking base with a soft, slightly damp cloth or sponge.
Never use abrasive cleansers or scouring pads to clean the cooking base, as they
may damage the surfaces.
5. To remove chalk marks, wipe the cooking base exterior with a damp cloth or sponge.
After the chalkboard is clean and dry, prime the chalkboard surface. To prime,
use the side of the chalk stick and liberally cover the chalk board surface.
Lightly rub with a dry rag or paper towel, and then the surface is ready for use.
If surfaces are not properly primed, drawings may be hard to remove.
6. Allow to dry thoroughly before storing.
STORING
Make sure that the appliance is thoroughly dry. Never wrap the cord tightly
around the appliance; keep it loosely coiled. Placing the lid on upside-down
for storage can help save space.
HELPFUL HINTS AND TIPS
GENERAL TIPS
• The stoneware pot should always be filled from ½ to 3⁄4 full, to avoid over and
under cooking.
- When only half full, check for doneness 1 to 2 hours before recommended
cooking time.
-To avoid spillovers, do not fill slow cooker more than 3⁄4 full.
• Always slow cook with the lid on.
- Do not open lid during first 2 hours of cooking; this allows heat to rise efficiently.
- Open the lid as little as possible to assure even cooking. Every time the lid is
removed, the cooking time increases by 15–20 minutes.
• Most recipes can be cooked on either HIGH or LOW. Many recipes will give the
time for both.
-Low: Often used for longer cooking times, 8–10 hours, or less tender cuts of meat.
- High: Cooking on high setting is similar to a covered pot on the stovetop.
Foods will cook on high in about half the time required for low cooking.
Additional liquid may be required as foods can boil on high.
- Warm: Only use to keep cooked foods at a food-safe serving temperature and
should not be used to cook foods. It is not recommended to use “Warm” for
more than 4 hours.
• Many standard recipes can be converted to slow cooker recipes with a few simple tips:
- Vegetables such as carrots, potatoes, turnips, and beets require longer cooking
times than most meats. Always place them on the bottom of the stoneware pot
and cover them with liquids.
- If adding fresh milk, yogurt, or cheese it should be done during the last 2 hours
of cooking. Evaporated milk may be added at the start of cooking. If possible,
substitute condensed soups for fresh milk or yogurt.
- Rice and pasta are not recommended for long cooking periods. Cook them
separately and then add to the slow cooker during the last 30 minutes.
- Liquids do not boil away in a slow cooker like they do in conventional cooking.
Reduce the amount of liquid in any recipe not designed for a slow cooker. The
only exception would be soups.
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