Thaw first
Never toss frozen
raw meat or poultry
directly into your
slow cooker – it
thaws too slowly
to remain safe to
eat. Quick-thaw
frozen vegetables
in a colander
under running
water before
adding to
the slow cooker.KEEP A LID ON IT
Once you cover the cooker, leave it
covered. Even a quick peek inside
the cooker causes moisture loss and
can add 30 minutes to the cooking
time. When you do lift the lid, gently
lift straight up without tilting to
avoid being burned by the hot
steam that gathers under the lid.
BEST VEGETABLES
Vegetables cook more slowly than meats, so cut the vegetables
into uniform pieces and place them closest to the heat source
(at the bottom and sides of the cooker).Here’s how to keep your food safe and your slow cooker simmering with contentment
cooker
slow
savvy
Chill out
Keep all ingredients refrigerated until you are ready to add them
to the slow cooker. Allowing foods to rise to room temperature
before cooking may cause bacteria to multiply.A CLEAN MACHINE
Let the cooker cool to
room temperature before
washing to prevent it from
cracking. If the liner is
removable, wash it in the
dishwasher. If not, clean
the cooker with a soft cloth
and soapy water. Never use
abrasive cleaners or pads.NOT TOO FULL
To cook safely, your slow cooker
needs to be filled at least half full
but no more than three-quarters full.
If you omit an ingredient in a recipe,
such as parsnips, replace it with an
equal amount of another similar
ingredient, such as carrots.20 JULY/AUGUST 2018 diabetic living