BELLA 13666 Multi-Size Triple Slow Cooker - Manual (Page 8)

6
3. Plug cord into a 120V AC outlet.
4. Turn the appropriate control dial to select temperature setting: LOW or HIGH.
5. Cook according to recipe instructions.
6. When cooking time is complete, turn the control dial to WARM to keep cooked food
warm for serving.
7. To serve, using oven mitts, carefully remove any glass lid by grasping the lid knob
and lifting the lid slightly away from you. This will allow the steam to escape before
removing the lid. Allow a few seconds for all steam to escape.
8. Hang the lid on the wire lid rest behind the stoneware liner when serving food from
the Slow Cooker. If certain foods will dry out, replace lid immediately after serving.
9. Allow Triple Slow Cooker to cool completely before cleaning, see Care & Cleaning
Instructions.
10. Even when turned OFF and unplugged, the Slow Cooker base unit and stoneware liners
remain hot for some time after using; allow unit to cool before cleaning or storing.
hiNts for sloW CooKiNg
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more
expensive cuts.
• Meats will not brown during the slow cooking process. Browning fatty meats will reduce
the amount of fat and help to preserve color while adding richer flavor. Heat a small
amount of oil in a skillet and brown meats prior to putting into the stoneware liner.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• When cooking in a Slow Cooker, remember that liquids do not boil away like they do
in conventional cooking. Reduce the amount of liquid in any recipe that is not designed
for a Slow Cooker. The exceptions to this rule would be rice and soups. Remember,
liquids can always be added at a later time if necessary. If a recipe results in too much
liquid at the end of the cooking time, remove the cover and re-program the Slow Cooker
to continue to cook HIGH for 1 hour. Check every 15 minutes until the amount of liquid
is reduced. Turn the control dial to OFF when the desired consistency is achieved.
• Most recipes that call for uncooked meat and vegetables require about 6 to 8 hours on
LOW temperature setting.
• The higher the fat content, the less liquid needed. If cooking meat with a high fat content,
use thick onion slices under it so that the meat will not sit and cook in the fat.
f necessary, use a slice of bread, a spoon, or a straining spoon to skim off excess fat
from top of foods before serving.
• Foods cut into uniform pieces will cook faster and more evenly than foods left whole such
as roast or poultry.
• Always use a meat thermometer to determine if meats have been cooked to proper
temperature.
• Root vegetables such as carrots, potatoes, turnips and beets require longer cooking time
than many meats. Place them on the bottom of the Slow Cooker and cover with liquid.
Check to see they are fork-tender when meat temperature is reached. Remove meat
and continue cooking vegetables if necessary.
• Add fresh dairy products (milk, sour cream or yogurt) prior to serving. Evaporated milk
or condensed creamed soups may be added at the start of cooking.
• Rice, noodles and pasta are not recommended for long cooking periods. Cook them
separately and then add to the Slow Cooker during the last 30 minutes
SO-309609_13666_13785 BELLA 2X1.5 1x5 Triple Slow Cooker IM interior.indd 6 12-06-22 4:21 PM