Crock-Pot Classic 8 Quart - Manual (Page 4)

-6- -7-
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.)