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Slow Cooker
Important Safety.............................. 2 Recipes.......................................... 8
Parts and Features.......................... 4 Customer Service........................ 24
How to Use Your Slow Cooker...... 4
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
Care and Cleaning.......................... 6
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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 electrical shock do not 11. Extreme caution must be used when immers
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Cool Touch? If your slow cooker is a Cool Touch of the slow cooker, are warm but will model, the base handles, control not burn you if casually touched. The knob, and cover knob are cool to the crock, cover, and interior metal sur- touch. Other areas, such as the base face of the base are hot. Crock and Glass Cover: Precautions and Information • The bottom of the Crock is very rough • Please handle the Crock and Cover and can damage the countertop. Use carefully to ensure long life. caution. •
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Parts and Features 1. Cover 2. Crock 3. Base Handles 4. Base 5. Control Knob The Control Knob on the slow cooker offers Low and High temperature settings for cooking. The Keep Warm setting is for holding the prepared recipe at a perfect serving temperature. The Keep Warm setting should only be used after a recipe has been thoroughly cooked. Food should not be reheated on the Keep Warm setting. If food has been cooked and then refrigerated it must be reheated on Low or High, then switched to K
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If You’ve NEVER Used a Slow Cooker Cooking in a slow cooker is easy but You’ll soon be convinced that a slow different from conventional methods. cooker is a necessity. There are also Take a few minutes and read “How to many slow cooker recipe books avail- Use” and “Tips for Slow Cooking.” Then able in the library or book store. If you try some of the recipes. have any questions, call our toll-free customer service number. We’ll be glad to help. If You’ve Used a Slow Cooker Before You are probab
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Tips for Slow Cooking If cooking soups or stews, leave a The Cover of the slow cooker does not 2-inch space between the top of the form a tight fit on the Crock but should Crock and the food so that the recipe be centered on the Crock for best can come to a simmer. results. Do not remove the Cover unnecessarily— this results in major Many recipes call for cooking all day. heat loss. Do not cook without Cover If your morning schedule doesn’t allow in place. time to prepare a recipe, do it the
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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. If a Cool Touch model, place the white band under the tab at the front edge of the slow cooker base. Stretch the band to the other side of the slow cooker and secure it in the same
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Recipes How much does your slow cooker will be achieved using recipes that yield hold? The capacity of your slow cooker 5 quarts or less. refers to the amount the crock can hold The following recipes list two ingredient if it is filled to the rim. However, we DO amounts: one for medium crocks and NOT recommend filling to the rim. one for large crocks. Amounts are 1 As a rule, you should select recipes given for 3 to 5 quart crocks OR 5 ⁄2 to that yield 1 quart less than the listed 7-quart croc
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New England Boiled Dinner 1 3 to 5 qt 5 ⁄2 to 7 qt 2 pound 1 (4 pound) boneless, smoked ham 1 2 (16 oz) cans whole potatoes, drained 1 2 (16 oz) bags frozen baby carrots 1 pound 1 (2 pound) cabbage, cut in 6 wedges 1 1 ⁄4 ⁄2 cup water Place the meat in the crock and fit the vegetables around it. Add water. Cover and cook: Low – 6 hours OR High – 3 hours. Makes 4 or 8 servings. ’Wursts and Sauerkraut 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 (28 oz) cans sauerkraut 1 1 envelope dry onion soup mix 3 ⁄4 cup 1 (
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Chunky Chicken Barley Soup 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 (14 oz) cans chicken broth 1 2 (16 oz) packages frozen vegetables for soup or stew 2 1 ⁄3 1 ⁄4 cups pearl barley 1 2 cups fresh mushroom slices 2 4 cups water 1 2 (1.8 oz) envelopes dry vegetable soup mix 1 2 pounds boneless chicken breasts, cut in cubes 1 ⁄2 1 teaspoon salt 1 1 ⁄8 ⁄4 teaspoon pepper Combine all ingredients in crock. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 3 or 5 quarts. Cream of Tomato Soup 1 3 to 5 q
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Hungarian Beef, Beans, & Barley Stew 1 3 to 5 qt 5 ⁄2 to 7 qt 2 3 pounds beef ribs, (cut for barbecue), or boneless short ribs 2 3 (16 oz) cans red kidney beans, drained 1 2 (14 oz) cans beef broth 1 3 ⁄2 ⁄4 cup pearl barley 1 1 ⁄4 ⁄2 cup chopped onion 1 2 tablespoons paprika 1 ⁄2 1 teaspoon garlic powder 1 ⁄2 1 teaspoon salt Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 3 or 5 quarts. Italian-Style Beef Stew 1 3 to 5 qt 5 ⁄2 to 7 qt
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Pot au Feu 1 3 to 5 qt 5 ⁄2 to 7 qt 3 6 pounds boneless beef stewing cubes 1 2 Polish kielbasa or other smoked sausage 1 1 (1.5 oz) envelope brown gravy mix 1 2 (16 oz) bags frozen vegetables for soup or stew 1 1 (14 oz) can beef broth 1 2 tablespoons Worcestershire sauce Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours 1 OR High – 5 hours. Makes about 2 ⁄2 or 5 quarts. Chili 1 3 to 5 qt 5 ⁄2 to 7 qt 1 11 ⁄2 pounds hot Italian sausage, removed from casings 1 11 ⁄2 pou
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Vegetarian Vegetable Soup 1 3 to 5 qt 5 ⁄2 to 7 qt 3 cups 1 (32 oz) bottle tomato plus vegetable juice 1 1 (6 oz) can tomato paste 1 tsp. 1 tablespoon chopped garlic 1 1 ⁄4 ⁄2 cup chopped onion 1 2 (16 oz) bags mixed vegetables for soup or stew 1 1 (14 oz) can vegetable broth 1 1 ⁄2 3 cups water 1 1 ⁄2 ⁄2 teaspoon Italian seasonings 1 ⁄2 1 teaspoon salt 1 ⁄2 1 teaspoon sugar Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 3 or 4 quar
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Main Dishes German-Style Pot Roast 1 3 to 5 qt 5 ⁄2 to 7 qt 1 3 ⁄3 ⁄4 cup cider vinegar 1 2 Tblsp. ⁄4 cup ketchup 1 1 ⁄4 ⁄2 cup chopped onion 1 ⁄2 1 teaspoon chopped garlic 1 2 (14 oz) cans beef broth 8 12 ginger snap cookies 1 2 (0.8 oz) envelopes brown gravy mix 2-3 4-5 pound boneless chuck or bottom round roast Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 4 to 5 or 8 to 10 servi
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Swedish Meatballs 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 ⁄2 5 pounds frozen cooked meatballs 1 1 2 (10 ⁄2 oz) cans cream of mushroom soup, undiluted 1 1 2 (10 ⁄2 oz) cans golden mushroom soup, undiluted 1 2 (14 oz) cans beef broth 3 12( ⁄4 oz) envelopes brown gravy mix Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 3 or 5 quarts. Sweet & Pungent Meat Balls 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 ⁄2 5 pounds frozen cooked meatballs 1 2 (12 oz) jars grape jell
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Beef Pot Roast 1 3 to 5 qt 5 ⁄2 to 7 qt 3 5 pounds boneless beef chuck roast 1 2 teaspoons salt 1 1 ⁄4 ⁄2 teaspoon pepper 4 6 medium potatoes, quartered 4 8 carrots, cut into 2 inch pieces 1 2 medium onions, quartered 1 1 ⁄4 ⁄2 cup water or beef broth Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with roast. Add liquid. Cover and cook: Low – 10 hours OR High – 5 hours. Makes 6 or 10 servings. North Carolina Pork Barbecue 1 3 to 5 qt 5 ⁄2 to 7 qt 3 6 pounds boneles
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Corned Beef 1 3 to 5 qt 5 ⁄2 to 7 qt 3 5 pounds corned beef brisket with pickling spices 1 1 medium onion, sliced 1 2 carrots, sliced 1 2 ribs celery, sliced Water Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 3 to 5 pounds corned beef. Classic Beef Roast With Mushroom-Onion Gravy 1 3 to 5 qt 5 ⁄2 to 7 qt 3 5 pounds boneless beef chuck roast 1 2 (1 oz) envel
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Savory Roast Beef Sandwiches 1 3 to 5 qt 5 ⁄2 to 7 qt 3 5 pounds boneless beef chuck roast 1 1 ⁄4 ⁄3 cup soy sauce 1 2 tablespoons brown sugar 1 2 teaspoons salt 1 2 teaspoons ground ginger Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours. Serve on sandwich rolls. Makes 6 to 12 servings. Orange-Juiced Pork Chops 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 (6 oz) cans frozen orange juice, undiluted 1 ⁄2 1
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Side Dishes Mixed Italian Bean Casserole 1 3 to 5 qt 5 ⁄2 to 7 qt 2 3 (16 oz) cans red kidney beans, drained 2 3 (16 oz) cans chick peas (garbanzo beans), drained 1 2 (16 oz) cans cannellini or white kidney beans, drained 2 3 (16 oz) cans great northern beans, drained 1 ⁄2 1 teaspoon salt 1 ⁄2 1 teaspoon garlic powder 1 ⁄2 1 teaspoon Italian seasonings 1 2 envelopes dry onion soup mix Combine all ingredients in crock. Stir well. Cover and cook: Low – 6-8 hours OR High – 3-4 hours. Makes 3 or 5 q
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Baked Potatoes Scrub baking potatoes and pierce skin in several places with a fork. Stack potatoes in a pyramid in crock so as not to touch the side. Cover and cook: Low – 8-9 hours OR High – 5 hours. Rice, Beans, & Salsa 1 3 to 5 qt 5 ⁄2 to 7 qt 1 2 (16 oz) cans black beans, drained 1 2 (16 oz) cans cannellini beans or navy beans, drained 1 1 (14 oz) can chicken broth 1 2 cups uncooked long grain rice, not instant 1 2 quarts salsa 1 2 cups water 1 ⁄2 1 teaspoon salt 1 ⁄2 1 teaspoon garlic po
