428-0887(03EFM1)_ENG&FR (v).
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 2 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. The lid handle may get hot while cooking, use of an oven mitt while handling is advised. 3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 4 HOW TO USE YOUR CROCK-POT® SLOW COOKER 1. There are three temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1⁄2 hours on LOW. WARM is recommended for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on this setting. 2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
28-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 6 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.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 8 QUESTIONS AND ANSWERS Q A “Can I cook a roast without adding water?” Yes – if cooked on LOW. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 10 GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.) HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 12 THE RECIPES The following recipes in the manual are designed for a 4 quart slow cooker. Based on your model increase recipe by half. The recipes in this book may be used, as printed, in the 4, 4 1⁄2, 5, 5 1⁄2, 6 or 6 1⁄2 quart oval or round Crock-Pot® slow cookers. Of course, larger roasts may be cooked in the 5 1⁄2, 6 and 6 1⁄2 quart unit and tips for these larger units are noted when applicable by the recipe.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 14 THE RECIPES SWISS STEAK THE RECIPES POT ROASTED PORK 2 round steaks, about 1⁄2-lb. each, 1 ⁄4 cup all-purpose flour 2 carrots, sliced 1 ⁄2 teaspoon ground black pepper 1 large onion, thinly sliced cut 3⁄4-inch thick 2 stalks celery, chopped 1 can (15-oz.) tomato sauce Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture.
THE RECIPES HERBED TURKEY BREAST 1 turkey breast (4 to 5-lb.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 18 THE RECIPES THE RECIPES CHICKEN WITH 40 CLOVES OF GARLIC TURKEY POT PIE WITH CORNBREAD CRUST 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs Italian parsley Toasted French bread slices 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 1 (4-lb.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 20 THE RECIPES THE RECIPES TURKEY POT PIE WITH CORNBREAD CRUST (CONT.) ROASTED LEMON ALMOND CORNISH HENS NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat. Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as recipe directs.
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 22 THE RECIPES THE RECIPES COUNTRY SCALLOPED POTATOES AND HAM STUFFED GREEN BELL PEPPERS 8 potatoes, peeled and thinly sliced 1 onion, chopped 1 pound, fully-cooked ham, cut into 1-inch cubes 1 package (10-oz.) frozen corn 1 1⁄2 cups cooked rice 1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce 1 drained and rinsed ⁄4 teaspoon salt 1 1 can (14 1⁄2-oz.
428-0887(03EFM1) GARANTIE LIMITÉE DE UN AN Printed in China Crock-Pot® is a registered trademark of Rival® ©2002, Rival A Division of The Holmes Group Rival® garantit ce produit contre toute défectuosité matérielle ou de fabrication pendant un (1) an à compter de la date d’achat d’origine.
