® Countertop Cooking INSTRUCTION AND RECIPE BOOKLET Programmable Slow Cooker For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. Do not touch hot surfaces; use handles or knobs. To protect against risk of electrical shock, do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children.
Glass Lid See-through glass lid keeps ingredients moist. Ceramic Pot 3½-quart (3.3 L) oval ceramic pot. Stick resistant and dishwasher safe for easy cleaning. Stainless Steel Housing Side Handles Low, High, Simmer and Warm Buttons Press to set your desired cooking mode. Timer Control Buttons Press to set your cook time, up to 24 hours. LCD Display with Setting Indicators Blue LCD display shows the remaining cook time, as well as the current cooking setting.
Potatoes, casseroles, puddings, rolls Braises, roasts, stews, ribs, casseroles, shanks, chops, less tender cuts of meat, soups Soups, stews, stocks ---- This is the setting to use when you don’t have time for a long, slow cook. It’s also the setting to select when “baking” in your slow cooker. Low is the standard slow cooker temperature, and is ideal for foods that you start in the morning before work, and enjoy at the end of your day.
traditional to gourmet recipes Slow Cooker Cookbook ■ and easy to clean... Enjoy! you can even prepare desserts! Easy to operate, easy to serve from, And it's the perfect size for making any meal for any occasion... and melds flavours for delicious, effortless dishes. Slow cooking is a traditional method that tenderizes meats your favourite one-pot recipes ready and waiting for you.
■ 62-68 Desserts & More 52-61 Side Dishes 34-51 Entrées & Sauces 27-33 Stews & Chilis 17-26 Soups & Stocks 15-68 Recipes 14 S ggeste Foods 13 Import nt Guidelines 11 - 12 Tips & Hints ■ Contents › › › › › › › › › › ■ Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen.
Most of the recipes in this book are cooked on Low using the timer function, to allow you maximum freedom to go on to do other tasks. Most meats are better when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half. Cooking ground meats in the Slow Cooker without browning them first is not recommended, as ground meat has a high incidence of bacterial contamination.
Choose cuts that are full of flavour and benefit from braising. So s › Carmelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 › Sausage & Lentil Soup with Tortellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 › Curried Yellow Pea Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 › Classic Spilt Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
large onion, peeled and quartered tablespoons (30 ml) olive or vegetable oil fresh chives parsley sprigs thyme sprigs garlic cloves peppercorns & Mo e ■ › Irish Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 › Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 › Winter Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
pounds (1.5 kg) chicken wings and/or backs medium onion, peeled and quartered celery rib, cut into 2-inch (5 cm) lengths carrot, peeled, cut into 2-inch (5 cm) lengths leek, trimmed, halved lengthwise, cleaned 1 6 3 3 6 1 ® parsnip, peeled, cut into 2-inch (5 cm) lengths bay leaf black peppercorns parsley sprigs thyme sprigs cups (1.5 L) water ■ SOUPS/STOCKS Nutritional information per serving (1 cup [250 ml]): Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g • chol. 0mg • sod.
pound (125 g) dried chickpeas (garbanzo beans) small ham hock (8-10 ounces [230 - 280 g]) or leftover ham bone ounces new potatoes (1- to 1½-inch size [2.5 to 3.75 cm]), halved or quartered teaspoons (15 ml) olive oil, divided 6 ¼ 1 6 6 ounces (170 g) onions, chopped teaspoon (1 ml) saffron threads garlic clove, peeled and chopped cups (1.
pounds (1.1 kg) onions, peeled and sliced tablespoons (25 ml) unsalted butter, melted tablespoons (25 ml) extra virgin olive oil teaspoon (3.75 ml) kosher salt 1½ ¾ 4 1½ tablespoons (25 ml) unbleached all-purpose flour tablespoon (12 ml) brown sugar cups (1 L) meat stock (half chicken and half beef is fine), hot tablespoons (25 ml) Port ■ SOUPS & STOCKS Nutritional information per serving (¾ cup [175 ml] without cheese): Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g • chol.
tablespoon (15 ml) unsalted butter ounces (115 g) onion, peeled and chopped garlic clove, peeled and chopped piece ginger (1-inch [2.
cans (14 ounces [400 g] each) diced tomatoes, juices drained garlic cloves peeled, chopped small onion, peeled, chopped medium carrot, chopped medium stalk celery, tops removed, chopped 1 ½ ¼ 3 cups (750 ml) chicken or vegetable stock bay leaf teaspoon (6 ml) dried basil teaspoon (1 ml) thyme ■ SOUPS & STOCKS Nutritional information per serving: Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 437mg • calc.
2 1½ 1 1 ½ ½ green pepper, cored, seeded, chopped yellow pepper, cored, seeded, chopped can (14 ounces [400g]) diced tomatoes, juices drained, separated can (3 ounces [85 g]) tomato paste, salt-free tablespoons (25 ml) red wine vinegar cans (15–16 ounces [425 to 455 g] each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans) ■ STEWS & CHILIS Nutritional information per serving (1 cup [250 ml]): Calories 267 (20% from fat) • carb. 28g • pro.
medium onion, cut into small dice (approximately 1½ to 2 cups [375 to 500 ml] dice) medium red pepper, cut into small dice (approximately 1½ to 2 cups [375 to 500 ml] dice) celery rib, finely chopped jalapeño pepper, seeds removed, finely chopped garlic cloves, finely chopped teaspoons (7 ml) kosher salt, divided teaspoon (3.75 ml) freshly ground pepper, divided 1 1 1 1 3 1½ ¾ cans (4½ ounces [130 g]) chopped green chiles ounces (340 g) red potatoes, washed and cut into 1-inch (2.
pound (125 g) small new potatoes, skin on, whole garlic cloves, peeled and minced large onion, peeled, cut into quarters, with root ends intact (to hold it together) tablespoon (15 ml) extra virgin olive oil can (14 ounces [400 g]) diced tomatoes, juices drained can (6 ounces [170 g]) salt-free tomato paste cup (125 ml) clam juice or fish stock cup (125 ml) dry white wine or vermouth teaspoon (2 ml) saffron teaspoon (2 ml) dried basil bay leaf ¼ ½ 6 8 10 ½ ¼ ¼ 3 teaspoon (1 ml) fennel seeds teaspoon (
ounces (170 g) yellow onion, peeled and cut vertically into ½-inch (1.25 cm) thick slices red bell pepper, cored, seeded, cut lengthwise into ½-inch (1.25 cm) thick slices yellow bell pepper, cored, seeded, cut in ½-inch (1.25 cm) thick slices lengthwise garlic cloves, peeled can (15 ounces [425 g]) diced tomatoes, drained, juices discarded tablespoons (30 ml) tomato paste tablespoons (30 ml) white vermouth or other dry white wine 1 4 2 ½ 2 1½ ¾ ½ ¼ teaspoons (7 ml) oregano teaspoon (3.
pounds (1 kg) chicken thighs (about 8 to 10), skinless, bone-in teaspoon (5 ml) herbes de Provence teaspoon (1 ml) red pepper flakes teaspoon (3.
teaspoons (10 ml) unsalted butter cup (250 ml) finely chopped onion garlic clove, peeled, finely chopped cups (500 ml) tomato ketchup cup (250 ml) water cup (50 ml) tomato paste (salt-free) cup (50 ml) cider vinegar cup (75 ml) molasses cup (75 ml) honey tablespoons (30 ml) Worcestershire sauce tablespoons (30 ml) soy sauce (low-sodium) 1 tablespoon (15 ml) prepared horseradish 1 tablespoon (15 ml) chili powder (heat level to taste) 2 teaspoons (10 ml) instant espresso powder 1½ teaspoons (7 ml) dry mustard
To finish Sauce ¼ cup (50 ml) orange marmalade ¼ cup (50 ml) Dijon-style mustard 1½ tablespoons (25 ml) real maple syrup (not pancake syrup) or honey Vegetables ½ pound (250 g) onions, peeled, cut in half through root end 4 carrots, peeled, cut into large serving pieces 2 stalks celery, cut into serving pieces 1 pound (500 g) new potatoes, skins on, cut into serving pieces 1 pound (500 g) cabbage cut lengthwise through the root end into 8 pieces ■ ENTRÉES & SAUCES (continued) When you are ready to finish
½ ¼ ¼ ½ ½ pound (250 g) carrots, peeled and halved lengthwise pound (250 g) new red potatoes, skin on, cut into 1 to 1½-inch (2.5 to 3.74 cm) cubes pound (125 g) turnips, peeled and cut into ½-inch (1.25 cm) dice cup (50 ml) prepared horseradish cup (125 ml) beef stock ■ ENTRÉES & SAUCES Nutritional information per serving: Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g • chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g Combine flour, salt and pepper.
sprigs parsley veal shanks (about 3-3½ pounds [1.5 - 1.6 kg] total), about 1¼ inches (3.1 cm) thick, 3-3½ inches (7.5 - 8.75 cm) in diameter, tied teaspoon (3.
cups (500 ml) dried white beans (cannellini or navy) lamb shanks (about ¾ to 1 pound [375 to 500 g] each) teaspoon (5 ml) kosher salt teaspoon (5 ml) freshly ground black pepper tablespoon (15 ml) olive oil tablespoon (15 ml) unsalted butter medium onion, peeled and chopped medium carrot, peeled and chopped 2 1 ¹/³ 1 1 4 1 celery stalk, chopped garlic cloves, chopped teaspoon (5 ml) herbes de Provence cup (75 ml) dry red wine can (28 ounces [800 g]) plum tomatoes, drained well and roughly chopped tablesp
cup (125 ml) freshly grated Parmesan ounces (230 g) part-skim ricotta pound (250 g) part-skim mozzarella shredded, ½ cup (125 ml) reserved for topping teaspoons (15 ml) extra virgin olive oil, divided ounces (115 g) white mushrooms, sliced teaspoon (5 ml) kosher salt, divided teaspoon (2 ml) freshly ground pepper, divided pound (250 g) frozen chopped spinach, thawed and drained until very dry* 8 1 ½ 6 2 ¼ 2 ½ large onion, peeled and finely chopped garlic cloves, peeled and minced pound (125 g) ground turk
pound (250 g) elbow macaroni tablespoons (30 ml) unsalted butter tablespoons (30 ml) unbleached all-purpose flour cups (500 ml) fat free evaporated milk, not reconstituted tablespoon (7 ml) Worcestershire sauce teaspoon (2 ml) dry mustard teaspoon (2 ml) kosher salt teaspoon (2 ml) freshly ground pepper ounces (170 g) reduced-fat sharp ½ ½ 4 8 4 Cheddar, shredded ounces (115 g) Gruyère (not processed), shredded cooking spray ounces (230 g) diced tomatoes, drained (about 1½ cups [375 ml]) ounces (115 g) p
pounds (1 kg) new potatoes, washed but left whole tablespoon (15 ml) extra virgin olive oil tablespoons (25 ml) finely chopped fresh rosemary 2 garlic cloves, peeled and minced ½-¾ teaspoon (2 - 3.75 ml) kosher salt ¼ teaspoon (1 ml) freshly ground pepper russet baking potatoes (about 10 ounces [280 g] each), scrubbed and dried 1 teaspoon (5 ml) good quality olive oil ■ SIDE DISHES Nutritional information per serving: Calories 319 (4% from fat) • carb. 72g • pro. 7g • fat 1g • sat. fat 0 • chol.
ounce (30 g) Parmesan, cut in half ounces (70 g) bread, about 3 slices, crusts on, torn into quarters teaspoon (5 ml) thyme tablespoons (30 ml) butter, divided garlic clove, peeled and cut in half shallot, peeled and cut in half 3 ½ ¼ 1 8 tablespoon (15 ml) olive oil ounces (230 g) white mushrooms, sliced teaspoon (2 ml) kosher salt teaspoon (1 ml) freshly ground pepper cooking spray pounds (1.5 kg) butternut squash, trimmed, cut into ¹/8-inch (0.
pounds (1 kg) fresh beets tablespoons (30 ml) white balsamic vinegar or fruit flavoured vinegar teaspoon (2 ml) Dijon-style mustard teaspoon (1 ml) kosher salt teaspoon (0.5 ml) freshly ground pepper ½ 1 1½ 1 3 tablespoons (45 ml) vegetable oil tablespoons (25 ml) walnut oil bunch watercress, washed, dried, tough stems removed head of endive, cut into ¼-inch (0.
cup (125 ml) chopped onion ½ teaspoon (1 ml) freshly ground pepper teaspoon (1 ml) thyme ¼ ¼ ½ ¼ ½ ½ 1 1 cooking spray red-skinned apple, skin on, cored and cut into ¼-inch (0.6 cm) slices small onion, peeled, quartered and cut into ¼-inch (0.6 cm) slices cup (125 ml) vegetable or chicken stock ■ SIDE DISHES Nutritional information per serving: Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g • chol. 0mg • sod. 272mg • calc.
ounces (230 g) fresh breadcrumbs cup (125 ml) parsley leaves, chopped garlic cloves, peeled and chopped ounce (15 g) Parmesan cheese, grated tablespoons (30 ml) extra virgin olive oil tablespoon (15 ml) unsalted butter, melted teaspoon (5 ml) dried thyme teaspoon (5 ml) dried oregano ¾ 1 ¾ 1 ½ teaspoon (5 ml) kosher salt teaspoon (2 ml) freshly ground pepper pound (365 kg) all-purpose potatoes in their skins, washed, cut into ¹/8-inch (0.
juice of 1 lemon can ginger ale strips lemon peel, 2 x ½-inch (5 cm x 1.25 cm), bitter white pith removed slices (size of a quarter) fresh ginger medium pears (Bartlett, Anjou, 2 or Bosc), slightly underripe, but fragrant – with stems tablespoons (30 ml) chopped crystallized ginger Honey Yogurt Cream (recipe follows) ■ DESSERTS & MORE Nutritional information per serving: Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 14mg • calc.
pounds (1 kg) fresh rhubarb stalks, washed and dried 1 cup (250 ml) granulated sugar ■ DESSERTS & MORE Nutritional information per serving (1 cup [250 ml]): Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g • chol. 0g • sod. 5mg • calc. 98mg • fiber 2g Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal or as a topping for vanilla ice cream. Slice rhubarb ¼ to ½-inch (0.6 - 1.25 cm) thick.
cooking spray ounces (170 g) mixed dried fruits (apples, pears, apricots, dried plums) large Golden Delicious apples, peeled, cored and cut into 1 ⁄ 8-inch (0.3 cm) dice Bosc pears, peeled, cored and cut into 1⁄ 8-inch (0.
1 ½ quart (0.9 L) water teaspoon (2 ml) kosher salt ■ DESSERTS & MORE Notes: For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apricots, peaches, cherries or cranberries before cooking, about 1 to 2 tablespoons (15 to 30 ml) per serving. For Cinnamon Irish Oatmeal add 1 to 2 teaspoons (5 ml to 10 ml) cinnamon before cooking. Nutritional information per serving (about 1 cup [250 ml]): Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g • chol. 0mg • sod.
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