Crock-Pot Classic 8 Quart Slow Cooker User Manual


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HOW TO CLEAN YOUR SLOW COOKER
•
ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and
allow it to cool before cleaning.
•
The lid and stoneware can be washed in the dishwasher or with hot, soapy
water. Do not use abrasive cleaning compounds or scouring pads. A cloth,
sponge, or rubber spatula will usually remove residue. To remove water
spots and other stains, use a non-abrasive cleaner or vinegar.
•
As with any fine ceramic, the stoneware and lid will not withstand sudden
temperature changes. Do not wash the stoneware or lid with cold water
when they are hot.
•
The outside of the heating base may be cleaned with a soft cloth and warm,
soapy water. Wipe dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
•
No other servicing should be performed.
HINTS AND TIPS
PASTA AND RICE
• Forbestriceresults,uselonggrainconvertedriceoraspecialtyriceasthe
recipe suggests. If the rice is not cooked completely after the suggested time,
add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue
cooking for 20 to 30 minutes.
• Forbestpastaresults,firstpartiallycookthepastainapotofboilingwater
until just tender. Add the pasta to the Crock-Pot
®
slow cooker during the last
30 minutes of cook time.
BEANS
• Beansmustbesoftenedcompletelybeforecombiningwithsugarand/
or acidic foods. 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.
• Fullycookedcannedbeansmaybeusedasasubstitutefordriedbeans.
VEGETABLES
• Manyvegetablesbenefitfromslowcookingandareabletodeveloptheirfull
flavor. They tend not to overcook in your slow cooker as they might in your
oven or on your stovetop.
• Whencookingrecipeswithvegetablesandmeat,placevegetablesinslow
cooker before meat. Vegetables usually cook slower than meat in the slow
cooker.
• Placevegetablesnearthesidesorbottomofthestonewaretofacilitate
cooking.
HERBS AND SPICES
• Freshherbsaddflavorandcolor,butshouldbeaddedattheendofthecooking
cycle as the flavor will dissipate over long cook times.
• Groundand/ordriedherbsandspicesworkwellinslowcookingandmaybe
added at the beginning.
• Theflavorpowerofallherbsandspicescanvarygreatlydependingontheir
particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle
and adjust seasonings just before serving.
MILK
• Milk,cream,andsourcreambreakdownduringextendedcooking.When
possible, add during the last 15 to 30 minutes of cooking.
• Condensedsoupsmaybesubstitutedformilkandcancookforextended
times.
SOUPS
• Somesouprecipescallforlargeamountsofwater.Addothersoup
ingredients to the slow cooker first then add water only to cover. If thinner
soup is desired, add more liquid at serving time.
MEATS
• Trimfat,rinsewell,andpatmeatdrywithpapertowels.
• Browningmeatinaseparateskilletorbroilerallowsfattobedrainedoffbefore
slow cooking and also adds greater depth of flavor.
• Meatshouldbepositionedsothatitrestsinthestonewarewithouttouching
the lid.
HINTS AND TIPS (cont.)
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