3140, 3145, 3164, 3351, 3355, 3656, 3670, 3950 Slow Cooker The Original and America’s #1 Brand of Slow Cookers Owner’s Guide READ AND SAVE THESE INSTRUCTIONS
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, plug, 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.
HOW TO USE YOUR CROCK-POT® 1. There are two temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1⁄2 hours on LOW. 2. Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen foods such as roasts and chicken unless you add at least 1 cup of liquid. The liquid will act as a “cushion” to prevent sudden changes in temperature.
remove the residue. If necessary, a plastic cleaning pad may be used. Use a nonabrasive cleaner (such as Bon-Ami® Polishing Cleanser) or vinegar to remove water spots and other stains. CARE OF STONEWARE As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes. • If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat Crock-Pot® slow cooker before using unless specified in the recipe.
QUESTIONS AND ANSWERS Q A “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.
These weights depend on shape. Extended cooking times may be necessary for these larger cuts. 6-7 QUART MODELS (3656 and 3670) Important: When using the 6 and 7 quart models, all recipes may be used but should be doubled according to the guidelines below. • Liquids in soups, stews, sauces, or meat and vegetable combinations should be increased by one-half and not doubled. For example: the recipe in the book calls for 1 cup of liquid.
Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 1 1⁄2 to 2 hours 3 to 4 hours 4 to 6 hours 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.
THE RECIPES POT ROAST OF BEEF 1 (3 to 4-lb.) boneless beef roast 1 ⁄2 cup water or beef broth 3 medium potatoes, thinly sliced 2 large carrots, thinly sliced 1 onion, sliced 1 teaspoon salt 1 ⁄2 teaspoon ground black pepper Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). HICKORY SMOKED BRISKET Place 3 to 4 pound beef brisket on a large piece of aluminum foil.
STEAK SOUP 1-lb. coarsely ground chuck, browned and drained 3 cups water 1 medium onion, chopped 3 stalks celery, chopped 2 carrots, sliced Salt to taste, optional 1 package (10-oz.) frozen mixed vegetables 2 to 4 tablespoons beef base granules 1 ⁄2 teaspoon ground black pepper 1 ⁄2 cup butter, melted 1 ⁄2 cup all-purpose flour 1 can (14 1⁄2-oz.) tomatoes, diced Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours).
ITALIAN PORK CHOPS 4 to 6 (1-inch thick) lean pork chops 1 tablespoon cooking oil 1 ⁄2-lb. fresh mushrooms, sliced 1 medium onion, chopped 1 clove garlic, minced 2 cans (8-oz.) tomato sauce 1 ⁄4 cup dry sherry 1 tablespoon lemon juice ⁄4 teaspoon salt 1 tablespoon parsley flakes 1 ⁄2 teaspoon dried basil 1 ⁄2 teaspoon ground black pepper 2 medium green bell peppers, seeded and cut into thin rings 1 Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on both sides.
SPICY CHICKEN CHOW MEIN 1 tablespoon cooking oil 1 1⁄2-lbs. skinless, boneless chicken breasts, cut into 1-inch cubes 4 large carrots, thinly sliced 4 green onions, sliced (including green tops) 3 stalks celery, sliced 1 cup reduced-sodium chicken broth 1 tablespoon sugar ⁄3 cup reduced-sodium soy sauce ⁄4 teaspoon crushed red pepper flakes 1 ⁄4 teaspoon ground ginger 1 clove garlic, minced 1 can (8-oz.) bean sprouts 1 can (8-oz.
NEW ENGLAND STYLE BAKED BEANS 1 1⁄2 -lbs (3 cups) dry navy beans 1-lb. lean, boneless ham 1 medium onion, chopped 1 1⁄2 cups ketchup 1 ⁄2 teaspoon salt 1 1⁄2 cups brown sugar 1 1⁄2 cups water 1 tablespoon dry mustard powder 1 ⁄4 cup molasses Completely soften beans as directed on page 4. Drain; put in stoneware and add ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours).
MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, broken into bite-size pieces 1-lb. ground beef 1 ⁄2-lb. Italian sausage 1 onion, chopped 1 clove garlic, minced 12-oz. Mozzarella cheese, shredded 1 carton (12-oz.) cottage cheese 2 cans (6-oz. each) tomato paste 1 ⁄2 cup water 1 ⁄4 teaspoon salt 1 ⁄2 teaspoon ground black pepper 1 1⁄2 tablespoons dried parsley 1 teaspoon dried basil Cook noodles according to package directions until tender; drain.
“CHICKEN IN A POT” 2 carrots, sliced 2 onions, sliced 2 stalks celery, cut into 1-inch pieces 1 whole broiler/fryer chicken, 3 to 4-lbs. 1 teaspoon salt ⁄2 teaspoon ground black pepper 1 ⁄2 cup water, chicken broth or white wine 1 ⁄2 teaspoon dried basil 1 Put carrots, onion and celery in bottom of stoneware. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1⁄2 to 5 hours, using 1 cup water).
JAMBALAYA 12-oz. skinless, boneless chicken breasts 2 green bell peppers, seeded and chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 can (14 1⁄2-oz.) whole tomatoes 1 ⁄3 cup tomato paste 1 can beef broth 1 tablespoon dried parsley 1 1⁄2 teaspoons dried basil leaves 1 ⁄2 teaspoon dried oregano leaves 1 teaspoon Tabasco sauce 1 teaspoon cayenne pepper 1 ⁄2 teaspoon salt 1-lb. shrimp, shelled and deveined 3 cups cooked rice Cut chicken in to 1-inch pieces.
HOT MULLED CIDER ⁄2 cup brown sugar 2 quarts cider 1 teaspoon whole allspice 1 1⁄2 teaspoon whole cloves 2 sticks cinnamon Orange slices 1 Put all ingredients in slow cooker. If desired, tie whole spices in cheesecloth or put in a tea strainer. (If spices are added loose, strain before serving.) Cover and cook on LOW 2 to 8 hours. Serve from stoneware using a ladle. HOT SPICED WINE: Use above recipe, substituting two fifths of sweet sherry or port wine for cider. CHILI-CHEESE DIP 2-lbs.
More Recipe Ideas By the makers of America’s #1 Brand of Slow Cookers From Main Dishes To Soups. From Appetizers To Desserts. We have over 200 slow cooker recipes in our Crock-Pot® Slow Cooker Cuisine Cookbook. These delicious recipes have been created and tested specifically for the Rival® Crock-Pot® Slow Cooker, and includes nutritional information and time saving tips. Looking for recipe ideas for dinner, or help with that upcoming party? Let Rival® help.
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).
