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BEFORE YOUR FIRST USE
Carefully unpack the slow cooker and remove all packaging materials. To remove any dust that
may have accumulated during packaging, wash the interior of the slow cooker with warm, soapy
water. Do not immerse the slow cooker. Wipe the exterior of the slow cooker with a clean, damp
cloth. Allow to dry thoroughly. Do not use abrasive cleansers.
PARTS AND FEATURES
1 – Lid knob
2 – Glass lid
3 – Handle
4 – Slow cooker housing
5 – Control panel
6 – Removable bowl
7 – Power indicator light
USING YOUR SLOW COOkER
Before you first use, wash cover and removable bowl in hot soapy water. Rinse and dry. Do not
immerse base in water. Do not wash the removable bowl in hot water if the bowl is cold. It must
be room temperature. Place the slow cooker on a dry, flat, level surface such as a countertop or
table. Plug the cord into a 120V 60Hz AC only. The slow cooker is now ready to use.
Fill the slow cooker according to your recipe and cover. Turn the control dial to the appropriate
setting. Generally low is recommended for cooking from 6 to 8 hours.
When finished, turn the control dial to off and unplug the cord. Let the removable bowl and cover
cool to room temperature before cleaning.
CARE AND CLEANING
Turn the control to the OFF position and unplug before cleaning.
IMPORTANT: The ceramic bowl will not withstand the shock of sudden temperature changes.
Bowl could crack. To wash your slow cooker right after cooking, use hot water. Do not use cold
water if the bowl is still hot.
Do not use abrasive cleaners or metal scouring pads. This could scratch the surface and dam-
age the coating.
After emptying, fill the bowl with sudsy water to loosen food particles. Do not immerse the slow
cooker. Use a cloth, nylon-covered mesh sponge or rubber spatula to gently scrape away any
residue. Rinse and dry thoroughly. Wipe the outside of the slow cooker with a clean, damp cloth
and dry thoroughly. A nonabrasive liquid cleaner may be used for stubborn stains. Rinse and dry
thoroughly. The glass lid may be washed in the dishwasher.
TIPS FOR SLOW COOkING
1)
Vegetables cook slowly and should be kept small to medium in size and placed in the bot-
tom of the bowl.
2)
Do not fill the bowl more than three-quarters full.
3)
Meat should be trimmed, browned or broiled to eliminate as much fat as possible.
NOTE: Do not use frozen meat. Thaw any meat before slow cooking.
4)
Brown ground meat, such as ground beef and ground turkey, before placing in bowl to re-
move excess fat and reduce the risk of food-borne illnesses.
5)
Unplug the slow cooker when not in use and before cleaning.
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2
6
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7
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6)
Always use oven mitts when lifting the bowl.
7)
No peeking – always cook with the cover on. Removing the cover allows heat to escape and
adds 15 to 20 minutes to the cooking time.
8)
Your slow cooker has two temperature settings. Low is recommended for slow, all-day
cooking. High is recommended for cooking from 2 to 4 hours. One hour on high is equal to
2 to 2 ½ hours on low.
9)
Use fresh or dried herbs instead of ground; they keep more of their flavor during the long
cooking time.
10) Spray the inside of the bowl with nonstick cooking spray for easy cleanup.
11) Add dairy products, such as milk and cheese, toward the end of the cooking time, unless
recipe states otherwise.
12) Whole poultry, such as chicken and Cornish hens, should not be cooked in slow cookers
because safe cooking temperatures cannot be reached quickly enough near the bone.
13) To thicken the flavorful juices developed during slow cooking, remove 1 cup of juice from
slow cooker. Place in small saucepan. Combine 1 tablespoon water and 1tablespoon corn-
starch. Stir into saucepan. Cook and stir over medium heat until mixture boils. Boil and stir
1 to 2 minutes or until slightly thickened.
14) Vegetables can be peeled and cut the night before slow cooking. Cover and refrigerate in a
separate container. Do not place in bowl until ready to cook.
15) Meat can be browned and/or cut up the night before slow cooking. Cover and refrigerate in
a separate container. Do not place in bowl until ready to cook.
16) Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at
the end of the cooking time, remove the cover, turn the control dial to HIGH and reduce the
liquid by simmering. This will take 30 to 45 minutes.
17) The bowl should be at least half-filled for best results.
18) If cooking soups or stews, leave a 2inch space between the top of the bowl and the food so
that the recipe can come to a simmer. If cooking a soup or stew on HIGH, keep checking
the progress as some soups will reach a boil on HIGH.
19) When removing the glass cover, tilt it so that the opening faces away from you to avoid be-
ing burned by steam.
Slow Cooker Conversion Chart
This chart provides a conversion from conventional
cooking times to slow cooking times:
Conventional Oven
Cooking Time
15-30 min
30-40 min
50 min - 3 hrs
Most uncooked meat/poultry and vegetable combinations
will require at least 8 hours on low.
Slow Cooker Cooking Time
High
Low
4-8 hrs
1 1/2 hrs
6-10 hrs
3-4 hrs
4-6 hrs
8-18 hrs
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