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3. Press "Start/ Pause" to start, the LED light will show solid. Countdown timer will display.
4. After cooking is completed, "END" will display, beep 5 times and LED light turns off.
NOTE: DO NOT USE A HEAT SETTING BELOW "LOW" FOR ACTUAL COOKING OF RAW FOODS,
AS THE SLOW COOKER WILL NOT GET HOT ENOUGH TO COOK FOODS. DO NOT USE THE
GRIDDLE SETTING FOR SLOW COOKING - OVERCOOKING WILL OCCUR.
CARE AND USE FOR STORAGE BAG
• Storage lid is designed for storage in refrigerator or freezer ONLY.
• Storage lid does not completely seal cooking vessel. Do not overfill cooking vessel as
spillage may occur.
• When removing storage lid from heated foods, use care as condensation may form on
underside of lid.
• Storage bag should only be used to keep all accessories neat and organized in one place.
• Do not plug appliance into an electrical outlet while the V- cooker is still in the storage bag
or has the plastic transport cover on.
Adapting Recipes to Slow Cooking: Many of your favorite oven and range top recipes can
be adapted to slow cooking with a few minor changes. Here are some important points to
remember.
Amount of Liquid: Because little moisture evaporates during slow cooking, reduce amount
of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup
recipes, add all ingredients except water or broth to vessel; add only enough liquid to cover
ingredients.
Amount of Seasoning: Reduce amount of seasoning in proportion to reduced amount of
liquid. Use whole or leaf herbs and spices rather than crushed or ground forms.
Slow Cooking Meat: Less tender, less expensive cuts of meat are better suited to slow
cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired.
Meat can be browned in the cooking vessel on top of the range before slow cooking.
Slow Cooking Vegetables: Add partially frozen vegetables, Chinese vegetables and fresh
mushrooms during the last hour of cooking. Strong-flavored vegetables such as spinach,
eggplant, okra and collard greens should be precooked before adding to cooker. The amount
of onion normally used in your recipe should be reduced because its flavor gets stronger
during cooking. In most cases, fresh vegetables take longer to cook than meats because
liquid simmers rather than boils.
Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable combinations need
at least 2 to 3 hours of cooking at "HIGH" or 7 to 10 hours at "LOW".
Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall apart during long
hours of cooking. Add these ingredients an hour before serving and cook at "HIGH".
HELPFUL HINTS
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