User Manual

English - 9
Fish Chowder - 5 Qt.
2 lbs. Fresh or frozen fish fillets
(haddock, perch, cod, flounder)
2 tbsp. Lemon juice
4 Slices bacon
1 cup Chopped onion
¼ cup Diced celery
4 Medium potatoes, cut into cubes
4 cups Hot water
1 16 oz Can stewed tomatoes
1 cup Diced carrots
2 tsp. Salt
¼ tsp. Pepper
1 tbsp. Worcestershire sauce
2 tbsp. Dry sherry, optional
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover
and refrigerate.
2. Fry bacon in cooking vessel on range top over medium heat until crispy. Drain
on paper towel, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking vessel
to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt
and pepper to cooking vessel. Stir to combine. Cover and cook at “LOW” for 4
to 5 hours or at “HIGH” for 2 to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to
cooking vessel. Simmer for 1 hour or until fish flakes easily with fork. Reduce
heat to “WARM” for serving. Garnish with crumbled bacon.
Beef Stew - 5 Qt.
1½ lbs. Beef Stew Meat, cubed
1 med. Onion, Chopped
4 med. Carrots, Sliced ½”
2 Ribs Celery, Sliced ½”
4 med. Potatoes, Sliced ½”
1 - 28oz. can Diced Tomatoes
1 - 10.5 oz. Beef Broth
1 tbsp. Worcestershire Sauce
2 tbsp. Dried Parsley Flakes
1 Bay Leaf
1 tsp. Salt
¼ tsp. Pepper
2 tbsp. Quick Cooking Tapioca
1. Brown stew meat in cooking vessel on range unit over medium heat. Transfer
cooking vessel to heating base using hot pads.
2. Add remaining ingredients to cooking vessel. Stir to combine.
3. Cover and cook at “LOW” for 8 hours or “HIGH” for 5 hours. Reduce heat to
“WARM” for serving.
Country Ribs with Apples ‘N Kraut - 6 Qt.
3 lbs. Lean country-style pork ribs,
trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and
separated into rings
1 8 oz Can mushrooms stems and
pieces, drained
1 Large or 2 small apples, cored and
cut into wedges
¼ cup Brown sugar
½ tsp. Celery seed
1. Preheat cooking vessel on electric or gas range top heating unit over medium
heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking vessel. Layer sauerkraut, onion, mushrooms, apple
wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking vessel on base, cover and cook at “LOW” for 7 to 9 hours or at
“HIGH” for 3 to 4 hours until meat is tender. Reduce heat to “WARM” for
serving.