BELLA 13576 3 X 2.5QT Triple Slow Cooker with Lid Rests - Manual (Page 8)

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14. CAUTION: The filled Triple Slow Cooker is very heavy. To avoid injury to persons
or damage to the appliance, NEVER ATTEMPT TO LIFT THE Triple Slow Cooker
WITH 3 FILLED COOKING POTS IN PLACE. When cooking is finished,
carefully remove each of the glass lid(s) by grasping the lid knob(s).
Using the cooking pot handles, remove each cooking pot, one at a time.
Clean and prepare the Triple Slow Cooker base for storing.
15. CAUTION: Even when turned OFF and unplugged, the Triple Slow Cooker base top
surface may remain hot for some time after using; allow unit to cool before cleaning
or storing.
PrEPArINg FOr BuFFET SErvICE
If food to be served has been previously prepared and then refrigerated, warm food uncovered
in a microwave-safe cooking bowl. Check at 3 minute intervals until serving temperature
is been reached. Likewise, the oven may be used to warm foods before adding to the
removable cooking pots prior to serving.
When temperature of the food is suitable for serving, add food to the cooking pots,
replace cooking pots into the Triple Slow Cooker base. Rotate each cooking pot.
Replace glass lids onto each cooking pot. Then turn each OFF/LOW/HIGH/WARM Dial(s)
to WARM.
NOTE: The WARM Setting is not suitable for reheating foods. WARM is ONLY for keeping
already cooked food warm. DO NOT cook on the WARM setting.
hINTS FOr SLOW COOKINg
• Meats will not brown during the cooking process. If you desire browning,
heat a small amount of oil in the removable cooking pot and brown meats on HIGH
prior to slow cooking. Dredging meat in flour before browning thickens the cooking liquid
into a wonderful sauce.
NOTE: Skim fat and season before serving.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• If a recipe results in too much liquid at the end of the cooking time,remove the glass lid
and turn the SLOW COOK Dial to HIGH. After 30 to 45 minutes the amount of liquid
will be reduced.
NOTE: If a quicker solution is needed, drain excess liquid it into in a small saucepan
and simmer until it has reduced to an appropriate amount. Season to taste
after the reduction.
• High fat meats can result in dishes with less flavor. Pre-cooking or browning will help
reduce the amount of fat and help to preserve the color. 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.
If 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.
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