Manual Crock Pot CSC011 (page 6 of 16) (English)

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CLEANING

Make sure your Crock-Pot® sauté slow cooker is unplugged from the mains supply socket and

is fully cooled before cleaning. Never immerse the heating base in water or other liquid.

• Wash the glass lid and removable bowl with hot, soapy water. Do not use abrasive cleaning

compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove any food

residue.

• The glass lid can be cleaned in a dishwasher. However, we do not recommend cleaning the

cooking bowl in a dishwasher because this can reduce the life of the non-stick coating. Washing

in a dishwasher can also discolour the underside of the cooking bowl. This can usually be

removed by rinsing and in no way compromises the functionality of the bowl.

• Clean the outside of the heating base with a clean, slightly damp cloth and dry. Do not use

abrasive cleaners.

HINTS AND TIPS

GENERAL:

• For best results and to prevent food from drying or burning, always ensure an adequate amount

of liquid is used in the recipe.

• It might appear that our recipes only have a small quantity of liquid in them but the slow cooking

process differs from other cooking methods in that the added liquid in the recipe will almost

double during the cooking time. So, if you are adapting a recipe for your slow cooker, please

reduce the amount of liquid before cooking.

PASTA AND RICE:

• For best results, use long grain rice unless the recipe states otherwise. 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 boiling water until just tender. Add the pasta

during the last 30 minutes of cooking 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 flavour. They tend

not to overcook in your slow cooker as they might in your oven or on your hob.

• When cooking recipes with vegetables and meat, place vegetables into the slow cooker before

meat. Vegetables usually cook more slowly than meat in the slow cooker and benefit from being

partially immersed in the cooking liquid.

• Place vegetables near the bottom of the cooking bowl to help cooking.

HERBS AND SPICES:

• Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the

flavour 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 flavour 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.

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Crock Pot CSC011 Manual

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