West Bend 5 6 Quart CrockeryTM Cooker - Manual (Page 5)

5
Cleaning Your Crockery Cooker
• Allow the entire unit (base, cooking pot and cover) to cool before cleaning. Set
cooking pot and cover on dry, heat-protective surface for gradual cooling. Do
not run cold water over hot cooking pot or cover, as they may crack if
cooled suddenly.
1. Wipe heating base and cord with a damp cloth after it has been unplugged and
the base is cool.
2. Cooking pot and cover may be washed using hot soapy water by hand or
cleaned in the dishwasher. Avoid contact between pieces to prevent damage.
3. Use a non-abrasive cleanser or baking soda paste to remove stains. Do not use
metal scouring pads or cleansers. Wipe with distilled vinegar to remove water
spots or mineral deposits. Rewash with hot soapy water, rinse and dry.
Crockery Cooking Tips
•
Stir foods occasionally to reduce sticking to sides of cooking pot.
•
Use only plastic, rubber, wooden or non-metal cooking tools with cooking pot.
Use of metal cooking tools may scratch the ceramic pot.
•
Foods will be brought to a simmer at all cooking settings. The setting determines
the time needed to reach a simmer.
•
If the cooking pot is filled less then half full, suggested cooking times should be
reduced.
•
Less tender, less expensive cuts of meat are better suited to slow cooking then
expensive cuts of meat. Remove excess fat from meat when possible before
slow cooking. Remove skin from poultry, if desired, before cooking.
•
Raw vegetables take longer to cook than meats as the liquid simmers rather
than boils. Cut vegetables into uniform, bite-size pieces to cook evenly.
•
You may fill the cooking pot with food the night before cooking and refrigerate.
When ready, place cooking pot into the heating base and cook. The gradual
warming will not harm the cooking pot.
•
Insert a meat thermometer into roast, hams or whole chickens to ensure meats
are cooked to recommended temperature. Fresh or thawed fish and seafood fall
apart during long hours of cooking. Add these ingredients an hour before
serving.
•
Milk, sour cream and natural cheese break down during long hours of cooking.
Add these ingredients just before serving or substitute with undiluted condensed
creamed canned soups or evaporated milk. Processed cheese tends to give
better results than naturally aged cheese.
•
Rice and pasta may be added uncooked during the last hour of cooking time. If
added uncooked, make sure there are at least two cups of liquid in the cooking
pot. Stir occasionally to prevent sticking.