User manual CROCK POT 3122

[. . . ] 3122 CH The Original and America's #1 Brand of Slow Cookers Stoneware Slow Cooker 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. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. [. . . ] · It's "one-step" cooking: many steps in recipes may be deleted. Add ingredients to stoneware at one time and cook 8 to 12 hours (add any liquid last). · Vegetables do not overcook as they do when boiled in your oven or on your range. EXCEPTION: milk, sour cream or cream should be added during last hour. GUIDE TO ADAPTING YOUR OWN RECIPES (CONT. ) TIME GUIDE IF RECIPE FOR OVEN SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW IN SLOW COOKER: 4 to 6 hours 6 to 10 hours 8 to 18 hours Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc. , cook on rangetop before adding to slow cooker. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. LIQUIDS Use less in slow cooking -- usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible. -E8- -E9- 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. MILK Milk, cream and sour cream tend to break down during extended cooking. Condensed soups may be substituted for milk, etc. , and can cook for extended times. Add other soup ingredients to slow cooker; then add water only to cover. If milk-based recipes have no other liquid for initial cooking, add 1or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. RECIPES NOTE: The recipes in this manual may be used, as printed, in the 11/2, 2, 21/2, 3, 31/2 Quart Crock-Pot® Slow Cookers. POT ROAST OF BEEF 2 potatoes, sliced 2 carrots, sliced 1 onions, sliced Salt and pepper to taste 2 pound beef roast 1 /2 cup beef broth Put vegetables in bottom of stoneware. Remove meat and vegetables with spatula and thicken for gravy if desired (see "HINTS" page 6). Without Vegetables: Season roast with salt and pepper and any other favorite seasonings. stew beef, cut in 1-inch cubes 4 carrots, sliced 1 small onion, diced Salt and pepper to taste HEARTY BEEF STEW 1 can (28-oz. ) tomatoes 2 stalks celery, sliced 2 tbs. quick-cooking tapioca 1 whole clove (optional) 2 bay leaves Trim all fat from meat. Cover and cook on LOW 8 to 10 hours. CHICKEN CACCITORE 1 medium onion, thinly sliced 2-lb. celery seed 1 bay leaf 1 /2 cup dry white wine Place sliced onion in bottom of stoneware. [. . . ] ground beef, coarsely ground or chuck roast, finely diced and drained 1 /2 cup flour 2 carrots, sliced 1 package (10-oz. ) frozen mixed vegetables 2 to 3 stalks celery, chopped 2 to 4 tbs. beef base, granules or paste 1 /2 cup butter, melted /2 cup packed brown sugar 1 /2 cup maple syrup 1 tsp. Cut ham from bone and return to slow cooker. CHICKEN IN MUSHROOM GRAVY 2 to 3-lb. chicken, cut up (or 3 whole chicken breasts, halved) 1 can (103/4-oz. ) condensed cream of mushroom soup Put all ingredients except butter and flour in stoneware. [. . . ]