User manual CROCK POT SCVP6009A1-CN

[. . . ] Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. If you have any questions or comments regarding this unit's operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www. [. . . ] To remove water spots and other stains, use a non-abrasive cleaner or vinegar. As with any fine ceramic, the stoneware will not withstand sudden temperature changes. Do not wash the stoneware with cold water when it is hot. The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker. If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Beans must be softened completely before combining with sugar and/or acidic foods. Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover ) and allow to simmer 1 /2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Fully cooked canned beans may be used as a substitute for dried beans. Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop. When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker. Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker. Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle. It is not necessary to use more than 1/2 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. [. . . ] Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours). Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add additional chicken broth if soup is too thick, noting that the soup will also be thickened with the addition of the sliced tortillas. [. . . ]