Cleaning & Maintenance
CAUTION:
Make sure that the unit is unplugged from the power
source and the control button is on “Off” before cleaning.
•
Always allow unit to cool before cleaning.
•
Remove the ceramic pot and glass lid and wash in hot, soapy water
using a mild household detergent. Rinse and dry thoroughly.
•
Never use abrasive cleansers or metal scouring pads to clean the
ceramic pot or glass lid.
•
To soften stubborn, cooked on foods, fill the ceramic pot with warm,
soapy water and allow to soak. Remove by lightly scrubbing with a nylon
kitchen brush.
•
The ceramic pot and glass lid can be washed in the dishwasher.
However care should be taken not to chip or crack the ceramic pot or
glass lid.
•
Never immerse the metal housing, cord or plug in water or any other
liquid.
•
Clean the metal housing only with a damp cloth. Do
NOT
immerse in
water.
•
When storing your slow cooker, loosely coil the power cord , don’t wrap
the cord around the unit.
7
8
COOKING RECIPES
Spicy Shrimp & Sausage Jambalaya
Ingredients:
2 cups
sausage, diced
1 lb
frozen, cooked shrimp, shelled and cleaned (thawed)
2
medium onions, coarsely chopped
2
stalks celery,sliced
1/2
green pepper, seeded and diced
1/2
red pepper, seeded and diced
1 28-oz
can whole tomatoes
1/4 cup
tomato paste
3
cloves garlic, minced
1 tsp
dried parsley
1/2 tsp
thyme
1 tsp
Tabasco
®
sauce
2
whole cloves
2 Tbs
olive oil
1 cup
raw white rice
Directions:
Brown sausage in large skillet over medium heat, stirring until it has browned
evenly. Add sausage to ceramic pot. Add the rest of the ingredients except the
shrimp to the ceramic pot and mix thoroughly. Cover and cook on Low setting for
8 hours or on High for 4 hours.
One hour before serving, turn to High setting and stir in the shrimp.
Vegetable Minestrone
Ingredients:
2 cups
vegetable or chicken broth
2 cups
tomato juice
1/2 tbs.
dried basil leaves
1/2 tsp.
salt
1/4 tsp.
dried oregano leaves
1/4 tsp.
pepper
2
medium carrots, sliced (I cup)
2
medium celery stalks, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
1/2 cup
sliced fresh mushrooms (3 ounces)
2
garlic cloves, finely chopped
1
can (28 ounces) diced tomatoes, not drained
1 cup
uncooked rotini pasta
Shredded Parmesan cheese, if desired
Directions:
Mix all ingredients except pasta and cheese in slow cooker. Cover and cook on
low heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover
and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle
each serving with cheese.
