Using Your Crockery™ Slow Cooker; Crockery™ Cooking Tips - West Bend CROCKERY Manual De Instrucciones

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1. Place heating base on dry, level, heat-resistant surface, away from any edge.
2. Place foods into cooking pot, cover and place into heating base. (If you wish to
brown or precook any foods before slow cooking, this must be done in a different
cooking utensil on top of the range). Never place ceramic-cooking pot on top
of range, as it will break from direct contact with heat.
3. With heat control set at OFF, plug cord into a 120 volt, AC electric outlet only.
4. Set heat control to LO or HI and cook for recommended time given in recipe. If
your Crockery™ Slow Cooker has a signal light, it will glow when cooker is on.
As a general guideline, most meat and vegetable combinations need 8 to 10
hours of cooking at LO, or 4 to 6 hours at HI. Do not cook foods at Keep Warm
setting, as temperature is not hot enough to cook foods. Use Keep Warm
setting only to keep hot, cooked food warm for serving. Avoid removing
cover when slow cooking as cooking time will be increased due to loss of
temperature. Remove cover only when needed to stir occasionally or when
adding ingredients. Always lift cover slowly, directing steam away from you
5. After food is cooked, reduce heat to Keep Warm for serving or turn control to OFF.
Unplug cord from electric outlet after use. Allow cooker to cool before cleaning.
• Some smoke and/or odor may occur upon heating due to the release of
manufacturing oils – this is normal.
• Some expansion/contraction sounds may occur during heating and cooling –
this is normal.
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Stir foods occasionally to reduce sticking to sides of cooking pot.
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Use only plastic, rubber, and wooden or non-metal cooking tools with cooking pot.
Use of metal cooking tools may scratch the ceramic pot.
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Foods will be brought to a simmer at all cooking settings. The setting determines
the time needed to reach a simmer.
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If the cooking pot is filled less then half full, suggested cooking times should be
reduced.
•
Less tender, less expensive cuts of meat are better suited to slow cooking then
expensive cuts of meat. Remove excess fat from meat when possible before slow
cooking. Remove skin from poultry, if desired, before cooking.
•
Raw vegetables take longer to cook than meats as the liquid simmers rather than
boils. Cut vegetables into uniform, bite-size pieces to cook evenly.
•
You may fill the cooking pot with food the night before cooking and refrigerate.
When ready, place cooking pot into the heating base and cook. The gradual
warming will not harm the cooking pot.
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Insert a meat thermometer into roast, hams or whole chickens to ensure meats are
cooked to recommended temperature. Fresh or thawed fish and seafood fall apart
during long hours of cooking. Add these ingredients an hour before serving.
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Milk, sour cream and natural cheese break down during long hours of cooking.
Add these ingredients just before serving or substitute with undiluted condensed
creamed canned soups or evaporated milk. Processed cheese tends to give better
results than naturally aged cheese.
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Rice and pasta may be added uncooked during the last hour of cooking time. If
added uncooked, make sure there are at least two cups of liquid in the cooking
pot. Stir occasionally to prevent sticking.
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