OPERATING INSTRUCTIONS
CAUTION: Handle with care, the ceramic pot will be hot after cooking. When the ceramic pot is filled and positioned in
the base unit, the Slow Cooker is heavy. If the unit needs to be moved to a final serving position after cooking, use oven
mitts, remove the filled cooking pot carefully from the base unit. Move the empty base unit to its final serving position.
Then transfer the ceramic pot to position in the base unit.
1. Prepare recipe according to instructions.
2. Place food into the ceramic pot and cover it with the glass lid. DO NOT FILL ABOVE THE MAX. LEVEL MARK ON
THE CERAMIC POT. For best results, the Slow Cooker should be at least half filled. When cooking soups or stews,
allow a 2-inch space between the food and the top of the cooking pot, so ingredients can come to a simmer.
NOTE: When cooking meat and vegetable combination, place the vegetables in the bottom of the ceramic pot first. Then
add the meat and other ingredients.
NOTE: When cooking on HIGH, check cooking progress periodically, as some soups may come to boil.
Remember that frequent lifting of the lid during cooking delays the cook time.
WARNING: The ceramic pot CANNOT stand the shock of sudden temperature changes. If the pot is hot, DO NOT
add cold food. Before cooking frozen food, add some warm water.
3. Connect the supply cord plug into a 220-240V AC electrical power outlet.
4. Turn the appropriate control dial to select temperature setting: LOW or HIGH.
5. Cook according to recipe instructions.
6. When cooking time is complete, turn the control dial to WARM to keep cooked food warm for serving.
7. To serve, using oven mitts, carefully remove the glass lid by grasping the lid knob and lifting the lid slightly away from
your body. This will allow the steam to escape before removing the lid. Allow a few seconds for all steam to escape.
8. Allow the Slow Cooker to cool completely before cleaning, see Care & Cleaning Instructions.
9. When the appliance is turned OFF and unplugged, the Slow Cooker base unit and ceramic pot will remain hot for
some time after use; allow the appliance to cool completely before cleaning or storing.
HINTS FOR SLOW COOKING
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive cuts.
• Meats will not brown during the slow cooking process. Browning fatty meats will reduce the amount of fat and help to
preserve color while adding richer flavor. Heat a small amount of oil in a skillet and brown meats prior to putting into the
ceramic pot.
• 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 cover and re-program the Slow Cooker to continue to cook HIGH for 1 hour. Check
every 15 minutes until the amount of liquid is reduced. Turn the control dial to OFF when the desired consistency is
achieved.
• Most recipes that call for uncooked meat and vegetables require about 6 to 8 hours on LOW temperature setting.
• 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.
• Always use a meat thermometer to determine if meats have been cooked to proper temperature.
