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5. Cook according to recipe instructions.
6. CAUTION: The base unit will get very warm during cooking. This is where the heating elements are
located. Use pot holders or oven mitts when moving or handling the unit (see Figure 2).
7. When cooking time is
complete, turn the control
dial to WARM for a short
time before serving or to the
OFF position, and unplug
from electrical outlet.
8. Using oven mitts, carefully
remove the glass lid by
grasping the lid knob and
lifting the lid slightly away
from you. This will allow
the steam to escape before
removing the lid.
9. Allow to cool completely
before cleaning, see CLEANING
INSTRUCTIONS.
NOTE: If you are moving the
Slow Cooker, grasp the unit by
the base unit handles; use pot holders or oven mitts (see Figure 2).
10. Even when turned OFF and unplugged, the Slow Cooker remains hot for some time after using; set
aside and allow unit to cool before cleaning or storing.
Hints For Slow Cooking
•
Meats will not brown during the cooking process. If you desire browning, heat a small amount of oil
in a skillet and brown meats prior to placing into the stoneware liner.
•
Whole herbs and spices flavor better in slow cooking than crushed or ground.
•
When cooking in a Slow Cooker, remember that liquids do not boil away like they do in conventional
cooking. Reduce the amount of liquid in any recipe that is not designed for a Slow Cooker.
The exceptions to this rule would be rice and soups. Remember, liquids can always be added
at a later time if necessary. If a recipe results in too much liquid at the end of the cooking time,
remove the glass lid and turn the control dial to HIGH. After about 30-45 minutes the amount
of liquid will be reduced.
•
Most recipes that call for uncooked meat and vegetables require about 6-8 hours on LOW
temperature.
•
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 roasts
or poultry.
•
Use the WARM setting to keep cooked food at the perfect serving temperature.
DO NOT cook foods on the WARM setting.
NOTE: Do not keep foods on the WARM setting for more than 4 hours
Converting Standard Recipes to Slow Cooking
•
Vegetables such as carrots, potatoes, turnips and beets require longer cooking time than many
meats. Be sure to place them on the bottom of the Slow Cooker and cover them with liquid.
•
If adding fresh milk or yogurt, this should be done during the last 2 hours. Evaporated milk may
be added at the start of cooking.
•
Rice, noodles and pasta are not recommended for long cooking periods. Cook them separately
and then add to the Slow Cooker during the last 30 minutes.
14009 BELLA 5qt Slow cooker with Bonus Dipper IM_r7.indd 5
14009 BELLA 5qt Slow cooker with Bonus Dipper IM_r7.indd 5
Figure 2
5
2020-06-02 4:48 PM
2020-06-02 4:48 PM
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