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Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk, sour or sweet cream
and cheese break down during long hours of cooking, add these ingredients just before
serving or substitute undiluted condensed canned soups or evaporated milk. Processed
cheese tends to give better results than aged cheese.
Rice and Pasta: Rice and pasta may either be cooked separately, or added uncooked during
last hour of cooking time. If added uncooked, make sure there is at least 1 to 1½ cups of
liquid in vessel and heat is set at "LOW" or higher.
Dumplings: Dumplings may be cooked in broth or gravy at "HIGH". Drop by spoonfuls on
simmering broth or gravy. Cook covered for 30 minutes.
Thickening Juices for Gravies and Sauces: To thicken juices for gravies and sauces, add 2 to
3 tablespoons of quick cooking tapioca at start, or thicken after cooking by adding a smooth
paste made of 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Bring to a boil at
"HIGH". Solid foods may be removed first.
Don't Remove Cover During Cooking: To retain heat, moisture and food flavor, don't remove
cover during cooking unless necessary for adding additional ingredients.
Using Cooking Tools on Non-Stick Finish: The following types of cooking tools may be used
on the non-stick finish: plastic, rubber or wooden. Do not use sharp edged metal cooking
tools (forks, knives, mashers) as these could scratch the non-stick finish.
Using Cooking Vessel on Top of Range: The cooking vessel (without heating base) can be
used for range top cooking. Place vessel on large burner and use medium to low heat. The
use of low to medium heat will prevent foods from overcooking, reduce spattering, and help
retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on
a gas range, do not let flame extend up side of cooking vessel. ALWAYS USE OVEN MITTS
WHEN USING COOKING VESSEL AND COVER ON RANGE UNIT.
Cooking Meats: When cooking meats, preheat empty cooking vessel over medium to
medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking vessel. To
prevent sticking of lean meats, you may wish to add a small amount of cooking oil. Add
meat and brown as desired. Cover cooking vessel and reduce heat to low for cooking on
range top OR transfer cooking vessel to heating base and cook at desired setting. The
shortest cooking time will be at "HIGH".
Using Cooking vessel in Oven: The cooking vessel (without heating base) can be used in a
conventional or convection oven up to preheated temperatures of 350°F/177°C. Cooking
vessel may be covered with aluminum foil for oven use. ALWAYS USE OVEN MITTS WHEN
USING COOKING VESSEL IN OVEN.
DO NOT USE THE COOKING VESSEL IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER
AN OVEN BROILER UNIT TO PREVENT DAMAGE TO THE COOKING VESSEL OR OVEN.
Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to ensure that
your pan fits completely into the cooking vessel before mixing any ingredients. To prevent
condensation from dripping onto food while baking, place double layer of paper toweling
and single layer of aluminum foil across top of cooking vessel. Cover and bake according to
recipe.
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