Use and Care Manual

SUITABLE FOODS FOR SLOW COOKING
Most foods are suited to slow cooking methods; however there are a few
guidelines that need to be followed.
• Cut root vegetables into small, even pieces, as they take longer to
cook than meat. They should be gently sautéed for 2-3 minutes before slow
cooking. Ensure that root vegetables are always placed at the bottom of
the pot and all ingredients are immersed in the cooking liquid.
• Trim all excess fat from meat before cooking, since the slow cooking
method does not allow fat to evaporate.
• If adapting an existing recipe from conventional cooking, you may need
to cut down on the amount of liquid used. Liquid will not evaporate from
the slow cooker to the same extent as with conventional cooking.
• Never leave uncooked food at room temperature in the slow cooker.
• DO NOT use the slow cooker to reheat food.
• Uncooked red beans must be soaked and boiled for at least 10 minutes
to remove toxins before use in a slow cooker.
• Authentic stoneware is fired at high temperatures; therefore the ceramic
pot may have minor surface blemish and the glass lid may rock slightly due
to these imperfections. Low heat cooking does not produce steam so there
will be little heat loss.
• DO NOT put the ceramic pot or glass lid in an oven, freezer, and
microwave or on a gas/electrical nob.
• DO NOT subject the ceramic pot to sudden changes in temperature.
Adding cold water to a very hot pot could cause it to crack.
• DO NOT allow the pot to stand in water for a long time (You can leave
water in the pot to soak)
• DO NOT switch the cooker on when the ceramic pot is empty or out of
the base.