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Use a non-abrasive cleaning pad and cleaner. Rinse and dry thoroughly.
Never use abrasive cleaners or scouring pads to clean the liner, rack or lid,
as they may damage the surface. If food sticks to the liner, place liner in
base and fill with water. Cover and turn control knob to 350°F for 30 mi-
nutes. When time is complete, turn control knob to minimum position,
unplug and allow to cool completely before cleaning again.
3. Wipe interior and exterior of the base with a soft, slightly damp cloth or
sponge. Never use abrasive cleaners or scouring pads to clean the base, as
they may damage the surface.
4. Allow to dry thoroughly before storing.
Any servicing requiring disassembly other than the above cleaning must
be performed by an authorized service center.
HINTS FOR SLOW COOK
• If a recipe results in too much liquid at the end of the cooking time, remove
the lid and turn the control knob to the maximum temperature. After about
30-45 minutes the amount of liquid should be less.
• It is not necessary to use the rack when cooking meats and poultry on slow
cook.
• If adding fresh milk or yogurt, it should be done the last 2 hours. Evaporated
milk may be added at the start of cooking. If possible, substitute condensed
soups for fresh milk or yogurt.
• Rice and pasta are not recommended for long cooking periods. Cook them
separately and then add to the recipe during the last 30 minutes.
• Whole herbs and spices flavor better in slow cooking than crushed or
ground.
HINTS FOR COOK
• Meats will not brown during the cooking process. If you desire browning,
heat a small amount of oil in a skillet and brown meats prior to starting the
cooking process.
• Foods cut into uniform pieces will cook faster and more evenly than foods
left whole such as roast or poultry.
HINTS FOR ROAST
• One teaspoon of browning sauce such as Kitchen Bouquet
®
may be added
to 1/4 cup melted butter and brushed onto meat for additional browning.
• When roasting less tender cuts of meats, use the slow cook setting, add
broth and allow longer roasting time.
• To enhance browning of poultry, begin the cooking at 400°F for the first hour
and then reduce the temperature to 375°F. During the last hour of cooking,
carefully drain broth from liner, cover and return temperature to 400°F.
HINTS FOR BAKE
• Cover rack with heavy duty foil and use as a baking sheet.
HINTS FOR STEAM
• Foods cut into uniform pieces will cook faster and more evenly.
• If you wish your vegetables to be more tender, add more water and turn
roaster oven back on for desired time.
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40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 4