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HOW TO CLEAN YOUR SLOW COOKER
• ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and
allow it to cool before cleaning.
• e lid and VersaWare® Pro slow cooker 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 any residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• e lid will not withstand sudden temperature changes. Do not wash the lid with
cold water when it is hot.
• e 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, fi rst 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 eff ect 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 benefi t from slow cooking and are able to develop their full
fl avor. ey 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 fl avor and color, but should be added at the end of the cooking
cycle as the fl avor 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.
• e fl avor 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 fi rst 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 fl avor.
• Meat should be positioned so that it rests in the stoneware without touching the
lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so
that the stoneware is always ½ to ¾ full.
• e size of the meat and the recommended cook times are just estimates and
can vary depending upon the specifi c cut, type, and bone structure. Lean meats
such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on
the bone versus boneless will increase required cook times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans
or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or fi nely
minced vegetables. is enables all food to cook at the same rate.
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