Cook's essentials Technique CETGSC6 Instrukcja obsługi - Strona 6
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SUGGESTED COOKING CHART
MFC=Multifunction Control
SCC=Slow Cook Control
FOOD
METHOD
TIME
Poultry (Cont.)
Chicken breasts
Slow Cook
5-6 hr
Chicken breasts
Braise
1-2 hr
Chicken, ground
Sauté
7-9 min
Turkey bacon
Sauté
6-7 min
Turkey, ground
Sauté
7-9 min
Turkey breast
Slow Cook
4-5 hr
Turkey breast
Slow Cook
7-8 hr
Sandwiches
Hot sandwich
Sauté
6-8 min
Seafood
Fish steak (firm)
Sauté
5-7 min
Fish fillet
Steam
15-20 min
Fish fillet
Plank Smoke
10-12 min
Scallops
Sauté
8-9 min
Shrimp-medium
Sauté
5-6 min
Shrimp-large
Steam
5 min
Soups
Cream
Slow Cook
5-6 hr
Vegetable
Slow Cook
3-4 hr
Chili
Slow Cook
5-6 hr
Vegetables
Artichokes
Steam
10-12 min
Asparagus
Steam
8-10 min
Carrots
Steam
7-9 min
Eggplant
Steam
10-15 min
Onions
Sauté
5 min
Peas
Steam
5-6 min
Peppers
Sauté
3-4 min
Peppers, stuffed
Steam
20-30 min
Potatoes
Sauté
8-10 min
Potatoes
Steam
10-12 min
Stir-fry mix vegetables
Pan Fry
5-6 min
Vegetable burger
Sauté
5-6 min
NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following
internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be
cooked to an internal temperature of 165˚F and ground beef, veal lamb and pork be cooked to an internal temperature
of 160˚F. Chicken and turkey should be cooked to an internal temperature of170˚F for white meat and 180˚F for
dark meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, etc.
should be cooked to an internal temperature of 145˚F. Fresh pork should be cooked to an internal temperature of
at least 160˚F. When re-heating meat and poultry products, they should also be cooked to an internal temperature
of 165˚F.
(continued)
MFC
NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
SCC Low
MFC #3/2
MFC #3
MFC #3
MFC #3
SCC High
SCC Low
MFC #3
add 1 t. oil/butter
MFC #3
MFC #2
steam in foil
MFC #2
alder plank
MFC #3
MFC #3
MFC #2
steam on rack
SCC Low
SCC High
SCC High
MFC #2
steam on rack
MFC #2
steam on rack
MFC #2
steam on rack
MFC #2
steam on rack
MFC #3
MFC #2
MFC #3
cut into strips
MFC #2
steam on rack
MFC #3
cut into
1
/
-inch pieces
2
MFC #2
cut into
1
/
-inch pieces
2
MFC #3
MFC #3
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USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Any servicing
requiring disassembly other than cleaning must be performed by
a qualified appliance repair technician.
CARE AND CLEANING
CAUTION: To avoid accidental burns, allow your appliance to
cool thoroughly before cleaning.
1. Before cleaning, unplug the appliance from the wall outlet and
allow to cool.
CAUTION: To avoid any sparks at the outlet while disconnecting
plug, make sure the power is off before disconnecting the plug
from the outlet.
2. To Clean the Removable Cooking Pan: Remove any excess fat
and food particles from the Pan. Wash with warm soapy water
and dry thoroughly. When dry, reinsert the Removable Cooking
Pan into the Slow Cooker Base.
3. Stubborn build-up: Use a non-metallic scrubbing pad to clean
the Removable Cooking Pan.
4. Outside cleaning: Wipe the Slow Cooker Base with a warm,
wet sponge and dry with a soft dry cloth.
5. Do not use steel wool, scouring pads or abrasive cleaners on
any parts of the appliance.
6. DO NOT IMMERSE THE BODY OF THE APPLIANCE IN
WATER OR OTHER LIQUID.
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