SLOW COOKER Instruction Manual Important Safeguards ............................................................................................... 2 Before using for the first time ................................................................................... 3 Using Your cook’s essentials™ Slow Cooker........................................................... 4 Helpful Hints .............................................................................................................
IMPORTANT SAFEGUARDS To prevent personal injury or property damage, read and follow all instructions and warnings. When using electrical appliances, basic safety precautions should always be followed including the following: • Read all instructions, including these important safeguards and the care and use instructions in this manual. • Do not touch hot surfaces. Use handles or knobs and hot pads or oven mitts. • Always unplug from outlet when not in use and before cleaning.
• • • • • • • • • • Do not use glass cover if it is chipped or has deep scratches. Weakened glass can shatter during use. Discard immediately. Do not place glass cover with metal ring in the microwave oven. Glass is breakable. Care should be taken not to drop or impact the glass cover. If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs exposed to broken cover. Be extremely cautious of steam when removing cover. Lift cover slowly, directing steam away from you.
USING YOUR cook’s essentials™ SLOW COOKER 1. 2. 3. 4. Place heating base on dry, level, heat-resistant surface away from any edge. Place foods into cooking pot, cover and place cooking pot onto heating base. If you wish to brown or precook any foods before slow cooking, place slow cooker pot directly on range top unit over medium heat. After foods are browned or cooked, transfer cooking pot to heating base. NOTE: Use only plastic, rubber, wooden, or non-metal cooking tools in metal cooking pot.
HELPFUL HINTS • • • Adapting Recipes to Slow Cooking: Many of your favorite oven and range top recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember: Amount of Liquid: Because little moisture evaporates during slow cooking, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to vessel; add only enough liquid to cover ingredients.
• • • • • Using Cooking pot on Top of Range: The cooking pot (without heating base) can be used for range top cooking. Place vessel on large range unit. Use medium to low heat. The use of low to medium heat will prevent foods from overcooking, reduce spattering and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of cooking pot. ALWAYS USE OVEN MITTS WHEN USING COOKING POT AND COVER ON RANGE UNIT.
CLEANING YOUR cook’s essentials™ SLOW COOKER 1. Allow the entire unit (base, metal cooking pot, cover) to cool completely before cleaning. Set metal cooking pot and cover on dry, heat-protective surface for gradual cooling. NOTE: Do not run cold water over hot glass cover as it may crack or shatter if cooled suddenly. 2. Wipe heating base and cord with a damp cloth. 3. Metal cooking pot and glass cover may be washed using warm, soapy water by hand or cleaned in the dishwasher.
Pepper Steak 1½ lbs Round steak, cut into thin strips 1 Large green pepper, cut into thin 1 Clove garlic, minced strips 4 Tomatoes, cut into eighths, or 1 11 cup Chopped onion ½ tsp. Salt pound can whole tomatoes, undrained ¼ tsp. Pepper 1 lb. Can bean sprouts, drained ¼ tsp. Ginger 1 tbsp. Cornstarch ½ cup Cold water 1 tsp. Sugar ½ cup Soy sauce 1. Brown steak in cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads. 2.
Chili 1½ lbs. Ground beef 1 16 oz Can kidney beans, undrained 1 cup Onion, chopped 1½ tbsp. Chili powder 1 tsp. Salt 1 cup Green pepper, chopped 1 Clove garlic, minced 1 tsp. Ground cumin 1 28 oz. Can whole tomatoes, ½ tsp. Pepper undrained 1. Brown ground beef with onion and green pepper in cooking pot over medium heat of range unit. Remove excess grease. 2. Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at “LO” for 7 to 8 hours.
Cheese Curried Entrée 2 10 oz. Packages frozen chopped 1 cup Water broccoli, partially thawed ½ cup Salad dressing or mayonnaise ¼ cup Finely chopped onion 3 cups (¾ pound) diced cooked ham, turkey or chicken 1 tbsp. Lemon juice 1 11 oz Can condensed cheddar ½ tsp. Curry powder cheese soup 1. Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken. 2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl; stir to blend.
Cranberry Nut Bread 2 cups (8-ounces) fresh or frozen ½ tsp. Baking soda cranberries ½ tsp. Salt 6 tbsp. Butter or margarine ½ cup Walnuts 2 cups Flour 1 Egg 1 cup Sugar 1 tbsp. Grated orange peel 1½ tsp. Baking powder ½ cup Orange juice 1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking pot on base and preheat at “HI” while mixing ingredients. 2. Grind cranberries and walnuts with coarse blade of food chopper.
NOTES L5803A 01/10 Printed in China
