Use and Care Manual

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Hints and Tips to get the best use of your Crock-Pot
®
Express Crisp: Go to the Crock-Pot
®
website at www.
crockpot.com for additional recipes, hints, tips and much
more.
With your Crock-Pot
®
Express Crisp you can create a large
variety of delicious meals, snacks and desserts. Various foods
take different times to cook perfectly, so sometimes it may
take some trial and error to get the cooking times right for
you.
1. Please refer to your Crock-Pot
®
Express Crisp Owner’s
Manual when using your Cooker.
2. Never fill the Cooking Pot past the MAX line.
3. Do not leave Cooker plugged in when not in use.
4. Make sure Cooker is kept away from cabinets and walls
when in use.
5. The Cooking Pot is designed to be used only in this
Cooker. Do not use on stovetop, in microwave, or in
oven.
6. The provided Reversible Cooking Rack is designed to be
used in this Cooker. It should not damage the surface
of the Cooking Pot. Do not stir ingredients while the
Reversible Cooking Rack is in Cooking Pot.
7. When removing the Pressure Lid, use a pot holder to
grasp the Lid Handle and lift away from your body to
allow steam to escape.
8. Always place a trivet or pot holder under the Cooking
Pot if it is removed from the Heating Base.
HINTS AND TIPS
• If you are slow cooking, you can use the BROWN/SEAR
or SAUTÉ functions first to brown meats and sauté
vegetables at the beginning. Browning meat prior to
slow cooking not only gives your food great color, but
it also seals in the flavorful juices and keeps the meat
tender.
• When using the SLOW COOK function, make sure the
Steam Release Valve is in the “Release” position.
• When using the SLOW COOK function, the Cooker does
not recover lost heat quickly, so only lift the Pressure
Lid if necessary or if instructed to do so in the recipe.
It’s a good idea to monitor your slow cooking results
throughout the cooking cycle by quickly removing the
Pressure Lid and checking, then quickly replacing the
Pressure Lid. Different cuts and thickness of meats and
vegetables can vary in required cook time.
• It is not uncommon for meat to cook faster than root
vegetables. It is for this reason that we recommend
chopping all vegetables to a similar small size. Meat can
be cut into larger chunks because if it is cut too small, it
will break up once cooked and tenderized.
HINTS AND TIPS FOR SLOW COOKING