Résumé du contenu de la page N° 1
3745, 3751, 3755,
3760, 3960
Oval Slow Cooker
The Original and America’s #1 Brand of Slow Cookers
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Résumé du contenu de la page N° 2
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plugs, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Turn control
Résumé du contenu de la page N° 3
® HOW TO USE YOUR CROCK-POT 1. There are two temperature settings. LOW is recommended for slow ”all-day” 1 cooking. 1 hour on HIGH equals about 2 to 2 ⁄2 hours on LOW. 2. Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hou
Résumé du contenu de la page N° 4
HINTS • Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables. • For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking. • Most vegetables should be thinly sliced or placed near the sides or bottom
Résumé du contenu de la page N° 5
cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors. Q “How about thickening the juices or making gravy?” A Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of 1
Résumé du contenu de la page N° 6
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir 1 1 in with other ingredients; add ⁄4 cup extra liquid per ⁄4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking — usually about half the recommended amou
Résumé du contenu de la page N° 7
• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot roasts, chop or ham steaks. • If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef. • Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attract
Résumé du contenu de la page N° 8
POT ROASTED PORK 1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves 1 ⁄2 teaspoon salt 1 whole clove 1 1 ⁄4 teaspoon ground black pepper ⁄2 cup water 1 clove garlic, slivered 1 tablespoon soy sauce 2 medium onions, sliced Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours). 1 5 ⁄2 QUART: You may cook a 5 to
Résumé du contenu de la page N° 9
TURKEY POT PIE WITH CORNBREAD CRUST 2-lb. boneless turkey breast, 2 potatoes, peeled and chopped 1 cut into ⁄2-inch cubes 2 medium onions, chopped 2 ⁄3 cup all-purpose flour, divided 2 cups frozen peas and carrots, 1 teaspoon salt or frozen mixed vegetables 1 ⁄2 teaspoon ground black pepper 2 cloves garlic, minced 1 ⁄4 teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained 2 carrots, sliced 2 cups chicken broth 1 2 stalks celery, sliced ⁄4 cup sherry CORNBREAD 1 cup all-purpose flour 2
Résumé du contenu de la page N° 10
STEAK SOUP 1 2 lbs. coarsely ground chuck, 2 cans (14 ⁄2-oz. each) diced tomatoes browned and drained 1 package (10-oz.) frozen mixed vegetables 5 cups water 5 tablespoons beef base granules 1 1 large onion, chopped ⁄2 teaspoon ground black pepper 1 4 stalks celery, chopped ⁄2 cup butter, melted 1 3 carrots, sliced ⁄2 cup all-purpose flour Salt to taste, optional Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour
Résumé du contenu de la page N° 11
CAROLINA BARBEQUED PORK 2 onions, quartered 4 teaspoons Worcestershire sauce 1 2 tablespoons brown sugar 1 ⁄2 teaspoons crushed red pepper flakes 1 1 tablespoon paprika 1 ⁄2 teaspoons sugar 1 2 teaspoons salt ⁄2 teaspoon dry mustard 1 1 ⁄2 teaspoon ground black pepper ⁄2 teaspoon garlic salt 1 1 (4 to 6 pound) boneless pork butt ⁄4 teaspoon cayenne 3 or shoulder roast ⁄4 cup cider vinegar Hamburger buns Coleslaw, optional Place onions in stoneware. Combine brown sugar, paprika, salt and pepper;
Résumé du contenu de la page N° 12
CORNED BEEF AND CABBAGE 3 carrots, cut into thick slices 1 cup water 1 1 (3-lb.) corned beef brisket ⁄2 to 1 small head cabbage, cut into wedges 2 medium onions, quartered Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 1 hours. 5 ⁄2–6 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if desired. Add li
Résumé du contenu de la page N° 13
ROASTED LEMON ALMOND CORNISH HENS 3 lemons 4 teaspoons minced fresh thyme, divided 1 3 Cornish hens (22-oz. each), thawed ⁄2 teaspoon salt 1 2 tablespoons butter, melted ⁄2 teaspoon ground black pepper 1 4 cloves garlic, minced and divided ⁄2 cup sliced almonds, toasted and divided Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter, remaining min
Résumé du contenu de la page N° 14
LIMITED ONE-YEAR WARRANTY ® Rival warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the de
