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5 – 6 Quart Slow Cookers™
Instruction Manual
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Important Safeguards............................................................................................... 2
Heat Precautions...................................................................................................... 2
Electricity Precautions...................................................................................
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Important Safeguards To prevent personal injury or property damage, read and follow all instructions and warnings. When using electrical appliances, basic safety precautions should always be followed including the following: · Read all instructions, including these important safeguards and the care and use instructions in this manual. · Do not use appliance for other than intended use. · The use of accessory attachments not recommended by West Bend® Housewares may cause injuries. · D
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To prevent electrical shock, personal injury or property damage, read and follow all instructions and warnings. Electricity Precautions · Do not immerse cord, plugs, or other electric parts in water or other liquids. · Do not operate any appliance with a damaged cord or plug. · Do not operate if the appliance is not working properly or if it has been damaged in any manner. · Do not use electric parts outdoors, or place them on or near a gas or electric burner, in a heated oven
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SAVE THESE INSTRUCTIONS Using Your Slow Cooker – First Use 1. Before using, wash slow cooker pot, cover and roasting rack (if included) with hot soapy water, rinse and dry. 2. Wipe non-stick finish of slow cooker heating base with a damp cloth and dry. 3. Wipe the non-stick finish on inside of cooking pot with a teaspoon of vegetable cooking oil using a paper towel. This will condition the non-stick finish to prevent sticking. NOTE: Do NOT use shortening or butter to condition the finis
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Cleaning Your Slow Cooker 1. Allow the entire unit (base, metal cooking pot, rack, cover) to cool completely before cleaning. Set metal cooking pot and cover on dry, heat-protective surface for gradual cooling. NOTE: Do not run cold water over hot glass cover as it may crack if cooled suddenly. 2. Wipe heating base and cord with a damp cloth. 3. Metal cooking pot, rack and glass cover may be washed using hot soapy water by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid c
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Care and Use For Insulated Carrying Bag (if included) Tips For Safe Use: · Food must be prepared in slow cooker to retain safe serving temperature during transportation. To help retain this temperature, cover cooking pot with plastic lid and slow cooker cover, place slow cooker in carrying bag and zip closed as quickly as possible. · Food must always be properly prepared and thoroughly cooked before placing slow cooker in insulated carrying bag. · Food should not be kept in insulated car
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Tips For Adapting Recipes To Slow Cooking Many of your favorite oven and range top recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember. Amount of Liquid: Because little moisture evaporates during slow cooking, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to pot; add only enough liquid to cover ingredients. Amount of Seasoni
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Tips For Adapting Recipes To Slow Cooking cont. Using Cooking Pot on Top of Range: The slow cooker pot (without heating base) can be used for range top cooking. Place pot on large range unit. Use medium to low heat. The use of low to moderate heat will prevent foods from overcooking, reduce spattering and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of pot. ALWAYS USE OVEN MITTS WHEN USING
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Grilling Food and Temperature Guide Note: It is not necessary to grease grilling surface before using as surface has a non- stick finish. Preheat grill base at Med (#4) or HI (#5) for 5 minutes. Food Setting Time Grilling Tips Eggs, fried (up to 3) Med (#4) 3 min/side Fry with or without cooking oil or butter. Eggs, scrambled In mixing bowl, combine 4 eggs, Med (#4) 5 min ¼ cup milk, ¼ tsp. salt and dash (up to 4) pepper. Pour onto base and stir until egg mixture is cooked. Frankfu
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5-Quart Recipes Try some of our favorite recipes using the West Bend® Housewares, LLC Slow Cooker that we have included on the following pages to get you started. Beef Vegetable Soup 1½ Lbs Beef soup bones or 1 pound beef short ribs 1½ Qts Water 1 Tsp Salt ¼ Tsp Pepper 2 Carrots, chopped 2 Ribs celery, chopped 2 Potatoes, peeled and chopped 1 Small onion, chopped 1 Bay leaf 1 16 oz Can whole tomatoes, undrained 1. Place soup bone, water, salt, pepper, carrots, celery, potat
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Hearty Chicken Noodle Soup 2 Lbs Chicken parts, skinned if desired 5 Cups Water 1 Medium onion, chopped 4 Carrots, cut into ½-inch pieces 4 Ribs celery, cut into ½-inch pieces 1 16 oz. Can whole tomatoes, cut up 1 Tbsp Instant chicken bouillon 1 Tbsp Minced parsley 1 Tsp Salt ½ Tsp Dried rosemary ¼ Tsp Pepper 1 Cup Uncooked fine egg noodles 1. Combine all ingredients, except egg noodles, in slow cooking pot. Cover and cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to
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Oriental Chicken 2½-3 Lbs Chicken, cut up 1 Cup Chicken broth ¼ Cup Lemon juice ½ Cup Chopped onion 1½ Tsp Salt ¼ Tsp Pepper 1 8 oz. Can tomato sauce Package frozen pea pods or 1 10 oz. Package frozen 1 6 oz. peas, thawed 1 8 oz. Can sliced water chestnuts, drained 1 4 oz. Can mushrooms stems and pieces, drained 2 Tsp Soy sauce 1. Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat of range unit. Transfer cooking pot to heating base using hot pad
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Herb Pork Roast 1 Tsp Salt 1 Tsp Thyme ½ Tsp Sage ½ Tsp Ground cloves 1 Tsp Grated lemon peel 4-5 Lb Pork roast, boneless or bone-in 4 Large cloves garlic, quartered 2 Tbsp Water, optional 2 Tbsp Cornstarch - optional 1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces. 2. Place roast in slow cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 4 to 5 hours. Insert
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Slow Cooker Baked Beans 4 Cups Dried navy beans 8 Cups Water 1 Tbsp Salt 1 Medium onion – chopped ½ Lb Salt pork – cut into 1-inch cubes ½ Cup Molasses ½ Cup Catsup ¼ Cup Brown sugar 2 Tsp Dry mustard 1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in slow cooking pot. Cover and cook at LO (#3) for 13 to 15 hours or overnight until beans are tender. Cooking time of beans can be reduced by precooking method as follows: Place beans and water in slow cooking p
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Ham Stroganoff 2 Tbsp Butter or margarine 1 Cup Minced onion 8 Cups (2-pounds) precooked ham, cut into ¼-inch strips 1 8 oz. Can mushroom stems and pieces, drained, reserve liquid 2 10½ oz. Cans condensed cream of mushroom soup 1 Cup Sour cream 1. Sauté onion in butter in slow cooking pot over medium-low heat of range unit. Transfer cooking pot to heating base using hot pads. 2. Add ham strips and drained mushrooms to cooking pot. In bowl combine, reserved mushroom liquid with soup.
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Barbecued Spareribs 3½-4 Lbs Country style pork ribs 1 10½ oz. Can condensed tomato soup ½ Cup Cider vinegar ½ Cup Brown sugar 1 Tbsp Soy sauce 1 Tsp Celery seed 1 Tsp Chili powder 1. Trim excess fat off ribs. Place ribs in slow cooking pot. 2. In mixing bowl combine all other ingredients and pour over ribs. 3. Cover and slow cook at LO (#3) for 7 to 8 hours, Med (#4) for 5 to 6 hours, or HI (#5) for 3 to 4 hours. Reduce to Keep Warm (#2) for serving. Makes 4 servings. Fish Chowd
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6-Quart Recipes Italian Round Steak 2 Lbs Beef round steak, ½-inch thick, cut into 8 serving pieces 2 Beef bouillon cubes 1 28 oz. Can whole tomatoes, drain and reserve liquid Liquid, (reserved tomato liquid plus enough hot water to 1¼ Cups make 1¼ cups) 1 Cup Chopped onion 1 Garlic clove, finely cut 1 Tsp Salt ½ Tsp Pepper ½ Tsp Oregano 1½ Tsp Worcestershire sauce ¼ Cup Cornstarch ¼ Cup Cold water 1. Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in res
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Cheese Curried Entree 2 10 oz. Packages frozen chopped broccoli, partially thawed 3 Cups (¾ pound) diced cooked ham, turkey or chicken 1 11 oz Can condensed cheddar cheese soup 1 Cup Water ½ Cup Salad dressing or mayonnaise ¼ Cup Finely chopped onion 1 Tbsp Lemon juice ½ Tsp Curry powder ½ Cup Slivered almonds, optional 1. Place broccoli evenly in bottom of pot. Add ham, turkey or chicken 2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl;
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German Beef Stew 1½ Lbs Beef chuck, cut in 2-inch cubes 2 Tbsp Flour ½ Tsp Celery salt ¼ Tsp Garlic powder ½ Tsp Ground ginger ¼ Tsp Pepper 1 Lb Can whole tomatoes, undrained 2 Cups Thinly sliced carrots ¼ Cup Sherry cooking wine ¼ Cup Dark molasses ¼ Cup Raisins 1. Place beef in pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef. 2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef. 3. Cover and pl
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Roasted Capon Chicken 5½-6 Lb Capon roasting chicken 2 Tsp Seasoned salt 1 Tsp Paprika 1. Place metal rack in low position in pot. Place chicken on rack. Insert meat thermometer into thickest part of upper thigh. Sprinkle chicken with seasoned salt and paprika. 2. Cover pot and place on base. Roast at HI (#5) for 5 to 6 hours or until meat thermometer reaches 190°F/88°C. Remove chicken from pot and serve. Makes 6 to 8 servings. Saucy Beef 1½ Lbs Lean beef chuck, cut in 1-inch cube
