Specifications

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Important Guidelines
› The Slow Cooker should always be at least half full for best cooking results;
however, the Slow Cooker should never be more than three-quarters full or about
1½ inch (3.75 cm) from the top rim.
› Because the Slow Cooker heats and cooks at low temperatures, food should be
at room temperature before it goes into the cooker. If the food is refrigerator
temperature, heat it on the high setting for about 2 hours to heat the contents to 140°F (60°C)
before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the refrigerator
overnight.
› Any leftover food should be removed from the ceramic pot and stored in plastic containers up
to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could develop
during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe
container on a stovetop, or in an oven or microwave. Return food to the ceramic pot and
keep warm in an oven, covering with foil, if desired. DO NOT use the glass lid in an oven.
DO NOT place the ceramic pot on a stovetop or in a microwave.
› Do not place the ceramic pot directly on a table or countertop.
› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to room
temperature before adding.
› For food safety reasons, whole chickens should not be cooked in a Slow Cooker. They may
not reach safe temperature in the proper amount of time.
› When cooking meat, it is recommended, to set the unit to High for one hour and then reduc-
ing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot ceramic pot.
› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot from the base
after cooking.
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