INGREDIENTS

INSTRUCTIONS

Uncooked meat and vegetable combinations will require 8-10 hours on
low (190*-200*) or 4-5 hours on high (290*-300*). 2. One hour of
simmering on the fange or baking at 350* in the oven is equal to 8-10
hours on low, or 4-5 hours on high in crockpot. 3. Reduce liquid in
your recipe to about 1 cup since the slow cooker method of simmering
foods saves all food's natural juices. 4. Use canned soups and  broths,
wine or water as liquid in your slow cooker. 5. Don't use  dairy
products, such as milk, sour cream, or cream until the final 30
minutes of cooking. 6. Cook noodles and macaroni products, following
label directions, then add to slow cooker near the end of the  cooking.
7. Frozen vegetables and frozen fish should be thawed  slightly, and
added only during the last hour of cooking, since they  require so
little cooking. 8. Don't lift the cover of your slow  cooker, just to
peed and see how the food is cooking. Every time the  cover comes off,
you lose heat that is equal to 30 minutes of cooking  time. 9. Trim as
much excess fat as possible from the meat going into  your slow cooker.
Fat can increase the temperature of the liquid in  the slow cooker and
cut down on the cooking time so much, you might  have an over cooked
dish. 10. Browning meats and poultry is not  essential, but it does
help to develop a richer flavor in the food  and remove some of the
fat, expecially in pork, lamb and sausages.  Turn the heat control to
350* and brown meat on all sides; remove and  saute vegetables in pan
drippings, then remove vegetables and pour  out all fat remaining in
cooker before returning food, then lower  heat control to slow cooking
temperature. 11. Crocker and stoneware  liners in slow cookers are made
of natural clay with particular  qualities that require special
handling to keep them in perfect  condition. 12. Do not allow sudden
change in temperature, either by  pouring boiling liquids into a very
cold crockery cooker or placing a  hot cooker on a cold surface. 13. Be
careful not to bang your  crockery cooker in the sink or on the fauce.
A sharp blow could break  or chip the crockery liner. 14. Never store
foods in a crockery slow  cooker in the refrigerator. The change in
temperature can be harmful  to the finish. 15. To clean the interior
surface of the cooker, fill  with hot sudsy water as soon as cooker has
cooled down; allow to soak  at least 15 minutes, then rub surface with
a cloth, nylon net pad or  a plastic sponge, but never use a harsh
abrasive cleaner, metal pad  or steel wool. Rinse well in hot water and
wipe dry with a towel. 16.  To remove mineral stains on crockery, fill
cooker with hot water and  1 cup white vinegar; cover. Turn heat
control tohigh for 2 hours.  Then clean following directions above
without 15 minute soaking. To  remove water marks from highly glazed
crockery, rub the surface with  vegetable oil and allow to stand for 2
hours before cleaning. Clean,  following directions above without the
15 minute soaking. 18. Never  add frozen foods directly to your
crockery slow cooker. Thaw first  then add during the last 30 minutes
to one hour of cooking. 19. Do  not place crockery cooker, crockery
liners or stoneware pots on  electric or gas rage top surface burner,
or place under broiler. 20.  Slow cookers come in a variety of sizes
from 2 qt. up to the 8 qt.  super pots. It is best to choose recipes to
use that will at least  half fill your slow cooker, so the top surface
of the food can be  "basted" by the condensed steam un der the slow
cookers cover. 21. Be  patient when using your slow cooker. It takes
about 2 hours for the  temperature to come to 160* so the food may seem
to be just sitting  there. 22. Some slow cookers have heat coils on the
bottom. If your  model does, it is best to place some of the vegetables
at the bottom  of the slow cooker and then place the meat on top. The
vegetables act  as a grid and keep the meat from sticking after many
hours of contact  with the heated surface. 23. Read the use and care
booklet to find  out the temperatures for the different settings on
your cooker. To  cook foods safely, the heat control setting must be at
least 180*. If  your cooker has a warming setting (140*-160*) for
heating cooked  foods, NEVER use the setting for cooking. 24. If you
are in a real  hurry at mealtime and want to thicken the cooking
liquid, pour liquid  into a saucepan and bring to a boiling; add the
thickening called for  in the  continued in part 2

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