WestBend 84293 Instruction Manual - Page 4

USING YOUR CROCKERY COOKER 1. Place heating base on dry, level, heat-resistant surface, away from any edge. 2. Place foods into cooking vessel, cover and place into heating base. (If you wish to brown or pre-cook any foods before slow cooking, this must be done in a different cooking utensil on top of the range). Never place ceramic-cooking vessel on top of range, as it will break from direct contact with heat. 3. With heat control set at "OFF," plug cord into a 120 volt, AC electric outlet only. 4. Set heat control to "LO" or "HI" and cook for recommended time given in recipe. If your crockery cooker has a signal light, it will glow when cooker is plugged into an outlet. As a general guideline, most meat and vegetable combinations need 8 to 10 hours of cooking at "LO," or 4 to 6 hours at "HI." Do not cook foods at "Keep Warm" setting, as temperature is not hot enough to cook foods. Use "Keep Warm" setting only to keep cooked foods warm for serving. Avoid removing cover when slow cooking as cooking time will be increased due to loss of temperature. Remove cover only when needed to stir occasionally or when adding ingredients. Always lift cover slowly, directing steam away from you. 5. After food is cooked, reduce heat to "Keep Warm" for serving or turn control to "OFF." Unplug the cord from electric outlet after use. Allow cooker to cool before cleaning. • Some smoke and/or odor may occur upon heating due to the release of manufacturing oils - this is normal. • Some expansion/contraction sounds may occur during heating and cooling - this is normal. HELPFUL HINTS • Stir foods occasionally to reduce sticking to sides of cooking vessel. • Use only plastic, rubber, wooden or non-metal cooking tools with cooking vessel. Use of metal cooking tools may scratch the ceramic vessel. • Foods will be brought to a simmer at all cooking settings. The setting determines the time needed to reach a simmer. • If the cooking vessel 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 vessel with food the night before cooking and refrigerate. When ready, place cooking vessel into the heating base and cook. The gradual warming will not harm the cooking vessel. • 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 vessel. Stir occasionally to prevent sticking. English - 4