User manual CROCK POT 5865

[. . . ] R. M428. 0218_5865 W Manual 6/14/01 9:35 AM Page 1 Stoneware Slow Cooker The Original and America's #1 Brand of Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS Visit our website at www. crock-pot. com R. M428. 0218_5865 W Manual 6/14/01 9:35 AM Page 2 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. [. . . ] Turn to HIGH and when it comes to a boil (about 15 minutes) it's ready. "Can I cook a roast without adding water?" Yes ­ if cooked on LOW. The more fat or "marbling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. Q A Q A Q A -4- -5- R. M428. 0218_5865 W Manual 6/14/01 9:35 AM Page 6 GUIDE TO ADAPTING RECIPES This guide is designed to help you adapt recipes to the Crock-Pot® slow cooker -- your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes. . . and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot® slow cooker. · Remember -- liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. · It's "one-step" cooking: many steps in recipes may be deleted. Add ingredients to the 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. Therefore, everything can go into the Crock-Pot® slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 11/2 to 2 hours 3 to 4 hours 4 to 6 hours 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 Crock-Pot® slow cooker; then add water only to cover. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. The recipes in this book may be used, as printed, in the 21/2 - 41/2 quart Crock-Pot® slow cooker. For 21/2 quarts or smaller units, recipes may need to be halved. THE RECIPES POT ROAST OF BEEF 3 medium potatoes, thinly sliced 2 large carrots, thinly sliced 1 onion, sliced 1 (2 to 3-lb. ) boneless beef rump roast 1 teaspoon salt 1 /2 teaspoon ground black pepper 1 /2 cup water or beef broth Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. [. . . ] each) sliced mushrooms, drained 2 cloves garlic, minced 6 cups tomato juice 2 cans (15-oz. each) tomato sauce 1 package (16-oz. ) dry spaghetti, broken into 4 to 5-inch pieces Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. [. . . ]