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Idiomas disponibles
Idiomas disponibles
SLOW COOKER
TCL008310CT
HINTS AND TIPS
• It is recommended to always preheat the appliance, cook defrosted food and cook from a refrigerated
temperature to shorten the cooking time. Keep raw meat/poultry separate from cooked foods.
• Use separate utensils for handling raw meat/poultry and cooked food or wash them thoroughly between
uses.
• Always wash hands after handling raw meat/poultry and before handling any cooked foods.
• Wipe and disinfect surfaces that have been in contact with raw meat/poultry.
• It is recommended to only use nylon, heat-proof plastic or wooden cooking utensils. Metal utensils may
become hot and damage the non-stick surface. Always remove utensils from the appliance. Do not leave
them in the appliance during use.
• When using the HIGH setting, stir foods occasionally to reduce sticking to the sides of the pot.
• Foods will be brought to a simmer at all cooking settings. The setting determines the time needed to reach
a simmer.
• Smaller food normally requires less cooking time than larger food.
• If the cooking pot is filled less than half full, suggested cooking times should be reduced.
• During slow cooking, liquids do not boil away. Begin with a small amount of liquid and add more during
the cooking process when needed. If there is too much liquid at the end of the cooking process, set the slow
cooker to HIGH. Cook on this setting to reduce the amount of liquid.
• Slow cookers cook food at much lower temperatures than conventional cooking methods. Always ensure
that cooking times are adjusted for raw and chilled foods such as meat and poultry to ensure they are cooked
until hot throughout.
• Some vegetables require a longer cooking time. Place vegetables like potatoes, carrots or beets on the
bottom of the pot. Cover with liquid.
• You may fill the cooking pot with food the night before cooking and refrigerate. When ready, place cooking
pot into the housing and cook. The gradual warming will not harm the cooking pot. Do not preheat the
appliance.
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