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840086500 Ev04 6/22/01 4:29 PM Page 1
™
Double Dish Slow Cooker
Slow Cooker Safety........................ 2
Parts and Features........................ 3
How to Use Your Slow Cooker .... 4
Cleaning .......................................... 7
Recipes...................................... 8-25
Customer Service........................ 26
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840086500
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840086500 Ev04 6/22/01 4:29 PM Page 2 Slow Cooker Safety IMPORTANT SAFEGUARDS When using electrical appliances, basic 8. Do not use outdoors. safety precautions should always be 9. Do not let cord hang over edge of observed, including the following: table or counter, or touch hot surfaces, 1. Read all instructions. including stove. 2. Do not touch hot surfaces. Use handles 10. Do not place on or near hot gas or an or knobs. electric burner, or in a heated oven. 3. To protect against electric
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840086500 Ev04 6/22/01 4:29 PM Page 3 Parts and Features 1. Cover 2. Double Dish™ Bowls 3. Crock 4. Base 4. Control Knob Crock Capacity How much does your slow cooker hold? The capacity of your slow cooker refers to the amount the crock can hold if it is filled to the rim. However, we DO NOT recommend filling to the rim. As a rule, you should select recipes that yield 1 quart less than the listed capacity of your crock. For example, if your slow cooker is labeled as a 6-quart slow cooker,
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840086500 Ev04 6/22/01 4:30 PM Page 4 How to Use Your Slow Cooker 1. Before first use, wash the cover and 4. When finished, turn to Off and unplug base. Remove food from crock in hot, soapy water. Rinse and dry. Do not immerse base in water. crock. 5. Let the crock and cover cool slightly 2. Prepare recipe according to instruc- tions. Place food in crock and cover. before washing. 3. Plug cord into outlet. Select temper- ature setting. Basic Cooking Chart/Hours Required HEAT SETTING LOW HIGH
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840086500 Ev04 6/22/01 4:30 PM Page 5 To Use the Double Dish Bowls in the Crock Before First Use: Wash bowls in hot, soapy water. Rinse and dry. NOTE: When using the bowls in the crock, water must be used in the crock. Otherwise the crock may overheat and crack. 1. Pour one quart of water into the crock. Prepare recipe according to instructions. Place food in the bowls. 2. Place both bowls into crock. Cover and set the control knob to desired setting. 3. When done, turn control knob to Off a
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840086500 Ev04 6/22/01 4:30 PM Page 6 Tips for Slow Cooking • The slow cooker should be at least • The cover of the slow cooker does half-filled for best results. not form a tight fit on the crock but should be centered on the crock for • If cooking soups or stews, leave a best results. Do not remove the 2-inch space between the top of the cover unnecessarily—this results in crock and the food so that the recipe major heat loss. Do not cook without can come to a simmer. cover in place. • Man
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840086500 Ev04 6/22/01 4:30 PM Page 7 Adapting Recipes Some ingredients are not suited for meat with a high fat content, place extended cooking in the slow cooker. thick onion slices underneath, so the Pasta, seafood, milk, cream, or sour meat will not sit and cook in the fat. cream should be added 2 hours before Some recipes call for browning the serving. Evaporated milk or condensed meat before slow cooking. This is only soups are perfect for the slow cooker. to remove excess fat or for c
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840086500 Ev04 6/22/01 4:30 PM Page 8 Optional Features on Selected Models The Lid Latch secures the cover while moving, transporting, or storing the slow cooker. To use Lid Latch, place the white band into the groove located under one of the handles. Stretch the band to the other side of the slow cooker and secure it in the groove under the other handle. Once the band is attached, it can also be crossed over the knob to further secure the lid. The Carrying Case can be used when you need to
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840086500 Ev04 6/22/01 4:30 PM Page 9 Appetizers (Using the traditional crock) ™ Entertaining is made effortless with the slow cooker and the Double Dish bowls. After the recipe has cooked, it is ready to serve or switch the control knob to Keep Warm. This will keep the dish at the perfect serving temperature. Salsa con Queso 5 qt 6 or 7 qt 1 2 (2-pound) blocks pasteurized processed cheese product, cut in 2-inch pieces 1 11 ⁄2 quarts salsa 2 4 (6-ounce) cans chopped green chilies, do not drai
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840086500 Ev04 6/22/01 4:30 PM Page 10 Appetizers (Using Double Dish BOWLS in the CROCK) Nacho Cheese Sauce 1 (1-pound) block pasteurized processed cheese 2 cups salsa Spicy Nacho Cheese Sauce 1 (1-pound) block pasteurized processed cheese 2 cups salsa 1 (4-ounce) can sliced jalapeno peppers, do not drain Cut cheese into thick slices. Pour salsa into Cover and cook: both Double Dish bowls. Add cheese to each bowl. Stir peppers into one of the Double High – 2 hours Dish bowls. Pour water in
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840086500 Ev04 6/22/01 4:30 PM Page 11 Appetizers (Using Double Dish BOWLS in the BASE) Swedish Meatballs 1 1 (10 ⁄2-ounce) can cream of mushroom soup 1 ⁄2 cup water 3 1( ⁄4-ounce) envelope brown gravy mix 1 1 ⁄2 pounds frozen cooked meatballs, thawed Combine soup, water, and gravy mix. Stir until well mixed. Place meatballs in one of the Double Dish bowls. Pour sauce over meatballs. Sweet n’ Tangy Meatballs 1 ⁄2 cup chili sauce 1 ⁄2 cup grape jelly 1 ⁄3 cup orange marmalade 1 1 ⁄2 pounds fr
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840086500 Ev04 6/22/01 4:30 PM Page 12 Main Dish/Entrees (Using traditional crock) Slow Cooked Beef Stew 5 qt 6 or 7 qt 1 2 (1-pound) bags baby carrots 2 3 pounds boneless beef chuck roast, cubed 2 4 large potatoes, cubed 3 1 2 (10 ⁄4-ounce) cans condensed cream of tomato soup 1 11 ⁄2 cups water 1 2 (1.5-ounce) envelopes beef stew seasoning mix Cut carrots in half crosswise. Place beef, carrots, Cover and cook: and potatoes in slow cooker. In a bowl, whisk together Low – 8 hours the soup, wa
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840086500 Ev04 6/22/01 4:30 PM Page 13 Main Dish/Entrees (Using traditional crock) German-Style Pot Roast 5 qt 6 or 7 qt 1 3 ⁄3 ⁄4 cup cider vinegar 1 2 Tbs. ⁄4 cup ketchup 1 1 ⁄4 ⁄2 cup chopped onion 1 1 (14-ounce) can beef broth 8 12 ginger snap cookies 1 1 (0.8-ounce) envelope brown gravy mix 2 4 pound boneless chuck or bottom round roast Combine all ingredients, except the meat, in the Cover and cook: crock. Stir well. Add the meat and stir well to coat. Low – 8 to 10 hours Makes about 4
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840086500 Ev04 6/22/01 4:30 PM Page 14 Main Dish/Entrees (Using traditional crock) Onion-Coated Beef Roast 5 qt 6 or 7 qt 1 1 ⁄2 ⁄2 cup steak sauce 2-3 4-5 pounds bottom round or rump beef roast 2 2 tablespoons dried minced onion Cover and cook: Pour steak sauce into the crock. Place meat in the crock and coat both sides with the sauce. Sprinkle each side Low – 10 hours with 1 tablespoon of the dried onion. OR Makes about 6 or 14 servings. High – 5 hours Swedish Meatballs 6 or 7 qt 5 qt 1 2
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840086500 Ev04 6/22/01 4:30 PM Page 15 Main Dish/Entrees (Using traditional crock) Beef Pot Roast and Potatoes 6 or 7 qt 5 qt 3 5 pounds boneless beef chuck roast 1 2 teaspoons salt 1 1 ⁄4 ⁄2 teaspoon pepper 6 10 medium potatoes, quartered 1 1 medium onion, quartered 1 1 ⁄4 ⁄2 cup water or beef broth Cover and cook: Sprinkle roast with salt and pepper. Place vegetables Low – 8 to10 hours in bottom of crock. Top with roast. Add liquid. OR Makes 6 or 10 servings. High – 4 to 5 hours North Car
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840086500 Ev04 6/22/01 4:30 PM Page 16 Main Dish/Entrees (Using traditional crock) Chili 5 qt 6 or 7 qt 1 11 ⁄2 pounds hot Italian sausage, removed from casings 1 11 ⁄2 pounds lean ground beef 1 1 medium onion, chopped 3 12 ( /4-ounce) envelopes chili seasoning mix 1 2 (16-ounce) cans kidney beans, drained 1 2 (14-ounce) cans diced tomatoes 1 2 (6-ounce) cans tomato paste 1 2 (15-ounce) cans chicken broth Crumble sausage and ground beef into large skillet. Cover and cook: Add onion. Over medi
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840086500 Ev04 6/22/01 4:30 PM Page 17 Main Dish/Entrees (Using Double Dish BOWLS in the CROCK) Chicken and Glazed Carrots 1 4 boneless chicken breasts (about 1 ⁄2 lbs) 1 (10-ounce) can cream of celery condensed soup 1 (16-ounce) bag baby carrots 1 ⁄4 cup butter, melted 1 ⁄4 cup brown sugar Layer chicken breasts and soup in one double dish Cover and cook: bowl. Cut carrots in half, lengthwise. Combine carrots, butter, and brown sugar in the other double dish bowl. Low – 5 to 6 hours Pour wat
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840086500 Ev04 6/22/01 4:30 PM Page 18 Main Dish/Entrees (Using Double Dish BOWLS in the CROCK) Pork Loin Chops and Baked Apples 1 4 thick boneless loin pork chops (about 1 ⁄2 lbs) 1 ⁄4 cup apple juice 1 ⁄4 cup brown sugar 1 tablespoon soy sauce 3 large Golden Delicious apples (peeled, cored, and cut in half) 1 tablespoon butter, melted 1 tablespoon sugar 1 ⁄4 teaspoon cinnamon Cover and cook: Place chops in one Double Dish bowl. Combine apple juice, brown sugar, and soy sauce and drizzle o
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840086500 Ev04 6/22/01 4:30 PM Page 19 Main Dish/Entrees (Using Double Dish BOWLS in the BASE) Kielbasa and Italian Beans 1 pound package pre-cooked Kielbasa sausage 1 ⁄4 cup beer or water 16 ounce can red kidney beans, drained 16 ounce can chick peas (garbanzo beans), drained 16 ounce can great northern beans, drained 1 ⁄2 teaspoon Italian herb seasoning 1 ⁄4 teaspoon salt Cut the sausage to fit into one Double Dish bowl. Cover and cook: Add the beer or water. Place beans and seasonings in
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840086500 Ev04 6/22/01 4:30 PM Page 20 Opposites (Using Double Dish BOWLS in the CROCK) Vanilla Bread Pudding 1 (12-ounce) can evaporated milk 2 eggs 2 tablespoons butter, melted 3 ⁄4 cup brown sugar 1 teaspoon cinnamon 2 teaspoons vanilla 6 slices bread, cut into 1-inch pieces (about 6 cups) Combine milk, egg, butter, brown sugar, cinnamon, Cover and cook: and vanilla in a bowl. Stir to mix. Spray a Double Dish bowl with nonstick cooking spray. Place bread High – 3 hours cubes in Double Dish
