Filter
Top Products
5
TIPS
1. For best results, always use the Cooker at least
1
⁄
2
full. But don’t overfill more than
3
⁄
4
(12 cups
(2.9L) total), or about 2-inches (5cm) from the top rim.
2. Never store foods in the Stoneware Bowl in the refrigerator overnight. It will take too long to
heat the Bowl up before the food starts cooking.
3. When cooking on Hi, remove the Lid occasionally and stir ingredients for more even cooking.
Use Hi for shorter cooking times, and when you plan to be at home.
4. Use the Auto setting for longer cooking times (7-8 hours), and when you won’t be home. On
this setting, the Slow Cooker starts out at a high temperature and then automatically reduces
to a lower temperature after about 2 hours.
5. Longer cooking times may evaporate some of the liquid and may make some foods taste dry
(like a pot roast allowed to cook more than 8 hours). Check and stir so food doesn’t stick/burn
onto the bottom of the Bowl.
6. Soups are great in a Slow Cooker — they can simmer, blend flavors, and tenderize dried
beans and meats. You may have to add liquid (broth, milk, water) to thin soup or stew prior to
serving.
7. To keep foods warm after cooking, turn the Control Dial to the Keeps Warm setting. To avoid
drying out foods, do not keep foods on this setting for more than 2 hours. Do not reheat food
in the slow cooker.
8. The Lid on the Stoneware Bowl does not have a tight fit. You may see some spattering and
condensation on the Lid.
Recipe Tips
The recipes included here have been designed to work in this 4-quart/3.8L slow cooker. Use
them as a reference to adapt your own favorite soup, stew, and chili recipes. When adapting
recipes, be sure to add enough liquid to keep foods moist.
1. You can cook roasts and hams up to 4 pounds (1,816 g) in this Slow Cooker. Foods cut into
smaller pieces will cook faster than whole roasts.
2. Do NOT cook whole poultry in this Cooker.
3. Use tough cuts of meat for slow cooking; they’re less expensive, need longer cooking time,
and have more moisture than tender cuts.
4. Skim off fat before serving sauces. To thicken sauce, transfer it to a saucepan and heat on a
range top. Mix 1-2 tablespoons (15-30 ml) of all-purpose flour with a little water, then add it to
the sauce. Stir until the sauce thickens.
RECIPES
Split Pea Soup
1 pound (454g) dried split peas 1 teaspoon chervil or rosemary
1
1
⁄
2
cups chopped ham 1 teaspoon summer savory
1 medium onion, chopped 9 cups chicken broth
1 stalk celery, chopped
1
⁄
4
cup chopped parsley 2 cups milk
1. Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in
Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto Setting.
3. Cook for 5 hours on Hi, or 8 to 9 hours on Auto.
4. Prior to serving, stir in milk and blend thoroughly to heat.
Makes: 7-8 (1
1
⁄
2
-cup/360ml) servings.