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Operating Instructions
1. Before using wash the Lid and Cooking Pot in warm soapy water. Rinse and Dry
thoroughly.
Never immerse Base in water or any liquid.
2.
Place slow cooker base on flat level surface.
3. Prepare food and place into cooking pot and place pot into base. Place lid on ceramic
cook pot. Set desired temperature.
NOTE:
Never place very cold or frozen foods into the cooking pot if preheated or if
the cooking pot is frozen.
4. Plug cord into 120 Volt outlet.
5. Set desired cooking setting (Low, High or Auto). The indicator light will be on
showing the power is on and unit is heating.
6. After the desired cooking mode is set the unit will continue to operate until manually
turned off.
Care and Cleaning Instructions
1. Always turn OFF the power switch then unplug unit before cleaning.
2. Allow all parts to cool before cleaning.
3. The Base should be cleaned using a damp cloth, wiping inside and outside
thoroughly.
Never immerse Base in water or any liquid.
4. The Cook pot and glass Lid should be washed in hot, soapy water, rinsed and dried.
The cook pot is dishwasher-safe the lid is not.
5. Allow the cooking pot to cool prior to cleaning. Thermal shock (placing HOT bowl
on cold surface or filling with cold water) can result in cracking of the pot. To remove
tough residue, fill cook pot with soapy water and heat on AUTO setting for 15 minutes.
6. DO NOT use metal scouring pads, abrasive cleaners or harsh chemicals to clean your
slow cooker,. as these could damage the finishes.
Slow Cooking Tips
•
Fill the cook pot at least half but no more than two-thirds full for the most efficient cooking.
•
Do not lift the lid during the cooking time unless it is specifically stated to do so in the
recipe. Each time the lid is lifted, heat escapes from the slow cooker and 20 minutes
will need to be added to the cooking time to make up for the heat loss.
•
When checking for doneness, the best manner in which to ensure that the food has
been cooked properly is to check it with a thermometer. To be considered thoroughly
cooked, the food should reach 160°F.
•
Do not cook frozen meat in the slow cooker because it will take too long for its internal
temperature to reach 140°F. The meat could be in the danger zone between 40°F and
140°F for too long and this would allow bacteria more of a chance to grow, possibly
causing the meat to be unsafe to eat.
•
Brown ground meats before putting them in the cook pot. This ensures that the meats
are properly cooked. Browning ahead of time also allows you to drain the grease,
resulting in a healthier meal.
