3
USING YOUR SLOW COOKER . .
OPERATION:
1. Place the slow cooker base on a dry, level, heat resistant surface, away from the edge of
the work surface. Do not use on the floor.
2. Make sure the control knob is set to the OFF position.
3. Place food and other ingredients into the ceramic cooking pot, and place the pot into the
base.
4. Cover with the glass lid. If you need to pre-cook or brown foods prior to slow cooking,
this must be done in a pan. Do not try to brown or pre-cook food in the slow cooker.
5. Plug the unit into a power outlet.
6. Select the setting at which you wish to cook or keep food warm.
7. Avoid lifting the glass lid too often during the cooking process.
8. When cooking is complete, switch to the OFF position and unplug.
9. Remove the stoneware pot using oven mitts/gloves for serving or transfer food to a
serving bowl.
10. Always wait for the appliance to cool down completely before washing.
PLEASE NOTE: Do not place hot glass lid in cold water or a cold counter surface. The sudden
difference in temperature may cause the tempered glass to shatter.
CAUTION: BE CAREFUL NOT TO TOUCH THE BASE UNIT AFTER COOKING AS IT WILL REMAIN
HOT.
SUITABLE FOODS FOR SLOW COOKING & PREPARATION:
Most foods are suited to slow cooking methods; however there are a few guidelines that need
to be followed.
• Due to the small size of this mini slow cooker, it is recommended to use for sauces, dips or
other foods in small quantities.
• 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 stoneware pot may have
minor surface blemishes, the glass lid may rock slightly due to these imperfection. Low
heat cooking does not produce steam so there will be little heat loss. Due to normal wear
and tear through the products life, the outer surface may start appearing “crazed”.
• Do not put the stoneware pot or glass lid in an oven, freezer, and microwave or on a
gas/electrical hob.
• Do not subject the stoneware pot to sudden changes in temperature. Adding cold water
to a very hot opt could cause it to crack.
(19 pages)
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