FYI never ever cook with the lid locked down with the clips the manual makes this very clear the clips are only used for transporting the slow cooker

Once again............ I am still trying to decide if I should use the "clamps" to lock down the lid while cooking. This is a hard decision. When I cooked WITHOUT clamping down the lid, the weight of the lid alone DID NOT create a good seal. Now, against my better judgement, I use the clamps to assure a tight seal while cooking. The problem with this design is that the lid has a soft, rubber seal around the edge. It is not easy to determine how to position the lid (w rubber seal) on top of the pot so that you will create a good seal. All other crock pots have a heavy glass lid that sits tightly onto the pot. This is basically an engineering question. The designer created a crock pot that can be safely transported for entertaining. At the same time the cooking function has been compromised.

hello, does anyone know which is the desired temperature range that can set the pot? the minimum and the maximum

Thanks so much for showing me the video.

I thank you for your video I lost my instructions and I said to my husband I guess I'll go on KZread and poof here you are it you are very helpful thank you.😊❤

I thought you checked poultry in the thigh part to see if it is done.

@alexcherkashin6750

7 жыл бұрын

Dana Brown n

@yltajonadumezil5415

2 жыл бұрын

@@alexcherkashin6750 si tú habla español Explícame en español por favor

I agree that you should not lock the lid while you are cooking. I have had some second thoughts about this advice. I just did beef and broccoli. The lid did not stay tight enough to develop a seal that would keep everything tight. Against my best advice, I went ahead and locked down the lid. It quickly built up a good head of steam and nothing exploded. At this point, I must leave the question open. It really helped to cook properly when I had the lid locked down. My advice now would be to watch how the cooking progresses and then use your best judgement.

Thank you 🌷

I like how these videos don't clarify to people You probably don't want to cook with the clamps on

Don't cook with the lid locked down.

@chipbutta406

6 жыл бұрын

Excellent point and the manual explains this

180F in the breast is WAY WAY WAY too high. Either the probe or cooker are inaccurate, or you ended up with a dry stringy chalky bird. Please google "chicken breast internal probe temperature" and you'll see for yourself. The USDA recommends 165°F. For well done chicken, meat temperature registers 170°F in the breast or 180°F in the thickest part of the thigh. But not 180F in the breast! The Thermoworks probe company have a 2016 article on their site on cooking chicken called "Thermal Tips: Simple Roasted Chicken-Cooking Chicken to the Correct Temperature" and the doneness temperature they used was 145F (then they let the bird rest after cooking and it continueed/finished cooking - with the internal temp contiuing to rise while resting).

No visual time clock. Worthless