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7
C
LEANING
Y
OUR
S
LOW
C
OOKER
1. Allow the entire unit (base, cooking vessel, cover) to cool completely before
cleaning. Set cooking vessel and cover on dry, heat-protective surface for
gradual cooling. NOTE: Do not run cold water over hot glass cover as it may
crack or shatter if cooled suddenly.
2. Wipe heating base and cord with a damp cloth.
3. Cooking vessel and glass cover may be washed using warm, soapy water by
hand or cleaned in the dishwasher. If dishwasher cleaning, avoid contact
between pieces to prevent damage. The non-stick surface of the cooking vessel
must be reconditioned with cooking oil after it is cleaned in a dishwasher to
restore the non-stick properties. Wash storage lid in warm, soapy water, rinse
and dry. Lid can also be cleaned in dishwasher, top rack only.
For Travel Accessories, if included:
1. Wash storage lid in warm, soapy water, rinse and dry. Lid can also be
cleaned in the dishwasher, top rack only.
2. Wash insulated carrying bag with mild soap and a damp cloth. Wipe clean
and dry completely before storing.
R
ECIPES
Note: Please pay attention to the size of the recipe you wish to make. Do not
attempt to make a 6 quart recipe in a 5 quart cooking vessel.
Beef Vegetable Soup - 5 Qt.
1½ lbs. Beef soup bones or 1 pound
beef short ribs
1½ qt. Water
1 tsp. Salt
¼ tsp. Pepper
2 Carrots, chopped
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz. Can whole tomatoes,
undrained
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and
bay leaf into cooking vessel. Cover and slow cook at “LO” (#3) for 6 to 7
hours.
2. Remove soup bone and cool slightly. Remove meat from bones and return
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or
barley may be added, if desired.
Herb Pork Roast - 5 Qt.
1 tsp. Salt
1 tsp. Thyme
½ tsp. Sage
½ tsp. Ground cloves
1 tsp. Grated lemon peel
4-5 lbs. Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 tbsp. Water, optional
2 tbsp. Cornstarch, optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking vessel. Cover and cook at “LO” (#3) for 7 to 9 hours
or ”HI” (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2
tablespoons water. Stir slowly into juices until thickened at “HI” (#5).