Specifications
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Tips & Hints
› Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked
foods release more easily.
› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces
smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than
other vegetables.
› Ground meats and uncooked sausages should always be browned and drained before adding
to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it
may add avour and visual appeal). If browning the night before, make certain the meat is
cooked completely through and properly refrigerated. Combine with other ingredients just
before slow cooking.
› Browning meats (roasts, chops, cubes for stews) and poultry adds avour and eye appeal to the
nished dishes. It also helps cook out some of the fat.
› In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
› If you are not ready to serve food immediately, switch to the Warm mode to hold foods until
ready to serve.
› Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
› Each time you remove the lid, you will lose heat and will need to add 15 to
20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so
that you can get the spoon or spatula in.
› A fat mop can be used to remove separated fat from slow cooked food by brushing it over the
top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off
and discarded before reheating and serving.
› Many slow-cooked foods such as stews benet from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.
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