User Manual

English - 7
RECIPES
Note: Please pay attention to the size of the recipe you wish to make. Do not
attempt to make a 6 quart recipe in a 5 quart cooking vessel.
Beef Vegetable Soup - 5 Qt.
1½ lbs. Beef soup bones or 1 lb. beef
short ribs
1½ qt. Water
1 tsp. Salt
¼ tsp. Pepper
2 Carrots, chopped
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz. Can whole tomatoes,
undrained
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and
bay leaf into cooking vessel. Cover and slow cook at “LOW” for 6 to 7
hours.
2. Remove soup bone and cool slightly. Remove meat from bones and return
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or
barley may be added, if desired.
Herb Pork Roast - 5 Qt.
1 tsp. Salt
1 tsp. Thyme
½ tsp. Sage
½ tsp. Ground cloves
1 tsp. Grated lemon peel
4-5 lbs. Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 tbsp. Water, optional
2 tbsp. Cornstarch, optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking vessel. Cover and cook at “LOW” for 7 to 9 hours
or “HIGH” for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2
tablespoons water. Stir slowly into juices until thickened at “HIGH”.
Pepper Steak - 5 Qt.
1½ lbs Round steak, cut into thin strips
1 Clove garlic, minced
1 cup Chopped onion
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Ginger
1 tsp. Sugar
½ cup Soy sauce
1 Large green pepper, cut into thin
strips
4 Tomatoes, cut into eighths, or 1 1-
pound can whole tomatoes, undrained
1 lb. Can bean sprouts, drained
1 tbsp. Cornstarch
½ cup Cold water
1. Brown steak in cooking vessel on range unit over medium heat. Transfer
cooking vessel to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at “LOW” for 6 to 8 hours or
“HIGH” for 4 to 5 hours.
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook
an additional hour. Just before serving, increase heat to “HIGH”. Combine
cornstarch and water. Gradually add to pepper steak, stirring until
thickened. Reduce to “WARM” for serving.