Lid and pot assembly
- Ceramic pot and glass lid should always be in place for cooking because removing the lid reduces the temperature inside the Slow Cooker and increases cooking time.
- Do not remove the lid until the suggested cooking time has elapsed. To view cooking food, tap lid to remove condensation and view through lid.
- The lid should not fit tightly on the pot. Up to 1/4 inch gap is normal and you may see steam escaping. This will not affect what you are making in the slow cooker.
- Refrigerated foods should be added at their refrigerated temperature.
- Frozen food should be thawed before adding to the Slow Cooker.
- Do not partially cook and then refrigerate meat before adding.
- If meat or poultry needs to be seared, sear it just before adding to the Slow Cooker.
- Do not sear or partially cook and then refrigerate before cooking.
- Temperature of added liquids is important.
- Avoid adding liquids colder than normal refrigerated temperatures.
- Adding near freezing liquid to a warm or hot pot may damage the pot.
- Use less liquid in most recipes.
- Slow Cookers use a food's own moisture to cook the food.
- With the lid kept on while cooking, very little moisture evaporates and natural juices from the food accumulates.
- For that reason, use less liquid when using your favorite traditional recipes for slow cooking.
Herbs and seasonings
- Increase amounts of herbs and seasonings to offset the effect of longer cooking times.
- Add garnishes, fresh herbs, and quick cooking vegetables toward the end of the cooking cycle. For example, peas, corn, and freshly sliced squash can be added the last 10 - 20 minutes of cooking time.
Food size and other considerations
- Consider the differences between related ingredients when cooking for extended times.
- Dark meat poultry will retain moisture better than white meat in recipes cooked more than 7 to 9 hours.
- Whole grain rice, like brown or wild rice retains its texture better than white rice when it's slow cooked.
- Over extended periods, white rice can overcook and become mushy.
- Cut food to proper size.
- To assure uniformity of cooking, cut vegetables of similar density, such as potatoes, carrots and parsnips into similar-sized pieces.
- In general dense vegetables should be slightly smaller than more tender vegetables.
- Cutting meats into large pieces allows longer cooking times and avoids overcooking.
- Heat leftovers before adding to the Slow Cooker. Before placing in the Slow Cooker, leftovers should be thoroughly heated to 165 F (74 C), and sauces and soups should be brought to a rolling boil, and then kept warm in the Slow Cooker on buffet setting. Re-heating of leftovers in the Slow Cooker is not recommended. A microwave is ideal for this function.
Slow cooker liners
- We do not recommend using a slow cooker liner.
- While the bags will not harm the product itself, they can be a hazard to the user or people around the user if they are mishandled.
- For that reason, we cannot encourage our customers to use the cooking liners, since we do not manufacture them and therefore cannot control the quality.
- Non-stick cooking spray can be sprayed on the pot before cooking thick mixtures.
- This coating will help make cleanup easier after cooking.