3845/3850 3855/3860 Programmable 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 SMART-POT™ 1. Always cook with the lid on, for the recommended time. 2. Follow recommended cooking times. 3. Do not use the slow cooker stoneware for storage of foods. 4. Do not reheat foods in your Crock-Pot® slow cooker. 5. Do not set heated unit filled with food on a finished wood table. 6. Unplug when cooking is done and before cleaning. 7. Removable stoneware and glass lids are ovenproof and microwave safe. Do not use plastic lids in microwave or conventional oven.
. To turn the Smart-Pot™ off push the “OFF” button. The “Power” light will flash indicating that the unit is plugged in. Unplug unit from the wall outlet. 6. For other recipes that give a range of times, select the time closest to the setting on your Smart-Pot™. For instance a recipe calling for cooking time of 7 to 9 hours on LOW, set your Smart-Pot™ to 8 hours. HOW TO CLEAN YOUR SMART-POT™ Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
(Such as substituting a 103/4 ounce can of soup plus 4 ounces of water for a 14 1⁄2 ounce can of tomatoes OR 1⁄2 cup beef or chicken broth for 1⁄2 cup of wine.) • Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil.
IMPORTANT TIPS LOW-FAT RECIPES • Health professionals recommend that you get no more than 30% of your total DAILY calories from fat. 4 1⁄2 AND 5 QUART MODEL (3845/3850) • All recipes in this book may be prepared as shown for the 4 1⁄2 and 5 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled, it will be indicated by a footnote. if a recipe is increased, cooking time may need to be extended.
• Do not add as much water as some recipes indicate. • Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less. • It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook as directed (add any liquid last). • Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time.
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 hours (HIGH 6 hours). HONEY SMOKED BRISKET Place 3 to 4 pound beef brisket on a large piece of aluminum foil.
POT ROASTED PORK 1 (4 to 5-lb.) pork loin end 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. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients.
NEW FASHIONED BEAN SOUP 1 pound dry navy beans (soaked overnight) 1 1⁄2 quarts water 1-lb lean, boneless ham, cut into cubes 1 bay leaf (optional) 1 teaspoon salt 1 teaspoon ground black pepper 1 ⁄2 cup chopped celery leaves Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours).
SPANISH RICE 2-lbs. ground chuck or beef 1 medium onion, chopped 1 green pepper, chopped 1 can (28-oz.) tomatoes 2 cans (8-oz. each) tomato sauce 1 cup water 21⁄2 teaspoons chili powder 1 ⁄2 teaspoon salt 2 teaspoons Worcestershire sauce 1 cup uncooked rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours). MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, broken into bite-size pieces 1-lb.
CHICKEN WITH 40 CLOVES GARLIC 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs Italian parsley Toasted French bread slices 40 cloves garlic, unpeeled 1 ⁄4 teaspoon ground black pepper 4-pound whole broiler/fryer chicken 2 stalks celery, cut into 3" pieces Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken.
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).
