3745, 3751, 3755, 3760, 3960 Oval 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, plugs, 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 meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden changes in temperature.
HINTS • Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables. • For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors. Q A “How about thickening the juices or making gravy?” Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices.
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., cook on rangetop before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1⁄4 cup extra liquid per 1⁄4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking — usually about half the recommended amount.
• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot roasts, chop or ham steaks. • If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef. • Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attractively.
POT ROASTED PORK 1 (4 to 5-lb.) boneless pork loin roast 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon ground black pepper 1 clove garlic, slivered 2 medium onions, sliced 2 bay leaves 1 whole clove 1 ⁄2 cup water 1 tablespoon soy sauce Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).
TURKEY POT PIE WITH CORNBREAD CRUST 2-lb. boneless turkey breast, cut into 1⁄2-inch cubes 2 ⁄3 cup all-purpose flour, divided 1 teaspoon salt 1 ⁄2 teaspoon ground black pepper 1 ⁄4 teaspoon cayenne pepper 2 carrots, sliced 2 stalks celery, sliced 2 potatoes, peeled and chopped 2 medium onions, chopped 2 cups frozen peas and carrots, or frozen mixed vegetables 2 cloves garlic, minced 1 can (4-oz.
STEAK SOUP 2 lbs. coarsely ground chuck, browned and drained 5 cups water 1 large onion, chopped 4 stalks celery, chopped 3 carrots, sliced Salt to taste, optional 2 cans (14 1⁄2-oz. each) diced tomatoes 1 package (10-oz.) frozen mixed vegetables 5 tablespoons beef base granules 1 ⁄2 teaspoon ground black pepper 1 ⁄2 cup butter, melted 1 ⁄2 cup all-purpose flour Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours).
CAROLINA BARBEQUED PORK 2 onions, quartered 2 tablespoons brown sugar 1 tablespoon paprika 2 teaspoons salt 1 ⁄2 teaspoon ground black pepper 1 (4 to 6 pound) boneless pork butt or shoulder roast Hamburger buns Coleslaw, optional 4 teaspoons Worcestershire sauce 1 1⁄2 teaspoons crushed red pepper flakes 1 1⁄2 teaspoons sugar 1 ⁄2 teaspoon dry mustard 1 ⁄2 teaspoon garlic salt 1 ⁄4 teaspoon cayenne 3 ⁄4 cup cider vinegar Place onions in stoneware.
CORNED BEEF AND CABBAGE 3 carrots, cut into thick slices 1 (3-lb.) corned beef brisket 2 medium onions, quartered 1 cup water 1 ⁄2 to 1 small head cabbage, cut into wedges Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. 5 1⁄2–6 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if desired.
ROASTED LEMON ALMOND CORNISH HENS 3 lemons 3 Cornish hens (22-oz. each), thawed 2 tablespoons butter, melted 4 cloves garlic, minced and divided 4 teaspoons minced fresh thyme, divided 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon ground black pepper 1 ⁄2 cup sliced almonds, toasted and divided Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.
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).
