User manual CROCK POT SC7600

[. . . ] Always attach plug to appliance first, then plug cord into wall outlet. To disconnect, turn control to OFF, then remove plug from wall outlet. Always ensure there is -E2- Crock-Pot® VersaWareTM ETCTM Stoneware Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS (CONT. ) liquid or food inside crockery to prevent potential cracking. To prevent cracking NEVER IMMERSE crockery in water or place under running water if crockery has been left EMPTY on a heated stovetop or in a heated oven for an extended period of time. [. . . ] 10. Removable stoneware and lid are ovenproof, refrigerator and freezer proof, stovetop proof* and microwave safe. 11. Handles on stoneware will stay cool to the touch when using on a stove top, however please use pot holders when using in the oven, microwave or Heating Base Unit. *CAUTION: When cooking on ceramic or smooth glass cooktop stove, always place the stoneware in the center of the burner. To avoid breakage, DO NOT use on stovetop if the bottom of the stoneware is larger than the burner. NOTE: Due to the unique manufacturing process of the ETCTM stoneware, you may see variations in the glazed surface. This is normal and does not affect performance. HOW TO CLEAN YOUR VERSAWARETM SLOW COOKER Unplug unit. REMOVABLE STONEWARE · The removable stoneware and lid goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning sponges or compounds ­ a cloth or non-abrassive sponge will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami® Polishing Cleanser) or vinegar. · The outside base unit may be cleaned with a soft cloth and warm soapy water. SLOW COOKING HINTS · Trim fats and wipe meats well to remove residue. More juices in meats and vegetables are retained in slow cooking than in conventional cooking. · Meats generally cook faster than most vegetables in a slow cooker. Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. · Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour of cooking. · Always fill the stoneware at least half full to conform to recommended cooking times. · A specific liquid called for in a recipe may be varied if an equal quantity is substituted, (e. g. substitute a 103/4 ounce can of soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth for 1/2 cup of wine, etc. ) -E6- -E5- SLOW COOKING HINTS (CONT. ) · Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11/2 hours or until beans are tender. [. . . ] EXCEPTION: Milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc. , cook on rangetop before cooking in your slow cooker Heating Base Unit. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. [. . . ]