6
STIRRING FOOD
Little or no stirring is required when using
the low or keep warm setting. when using
the high setting, stirring ensures even
flavor distribution.
Heat
Setting
Low
High
3-4 Lb.
Chicken
6-8 Hours
3-4 Hours
3-4 Lb. Pot
Roast
6-8 Hours
4-5 Hours
3 Q t. Beef
Stew
8-10 Hours
4-5 Hours
3 Q t. Chili
8-10 Hours
4-5 Hours
3 Q t.
Vegetable
Soup
6-8 Hours
3-4 Hours
*The cooking times given above should be
used
ONLY
as a guide. It is recommended
that a thermometer be used to check the
temperature to ensure the food is
completely cooked.
BASIC COOKING TIME GUIDE
•
The cover of the slow cooker does not
form a tight fit on the ceramic pot but
should be centered on the ceramic pot
for best results.
Do not remove the
glass cover unnecessarily
- this will
result in major heat loss. Do not cook
without the glass cover in place.
•
Stirring is not normally needed when
using a slow cooker. However, if
cooking on high, you may want to stir
occasionally.
•
Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove glass cover,
turn the control knob to high, and
reduce the liquid by simmering. This
will take 30-45 minutes.
•
The slow cooker should be at least
half-filled for best results.
•
If cooking soups or stews, leave a
2-inch space between the top of the
ceramic pot and the food so that the
food may be allowed to simmer.
DO’s
•
Handle the ceramic pot and glass lid
with care.
•
Use oven mitts when lifting the
ceramic pot containing hot foods.
•
Avoid extreme temperature changes
in the ceramic pot or glass lid. For
example, do not place into or under
cold water while still hot.
DO NOT’s
•
Use the ceramic pot if chipped or
cracked.
•
Operate the slow cooker without the
ceramic pot in place.
•
Place the hot ceramic pot onto a wet
surface.
•
Use frozen meats or foods in slow
cooker. Always defrost them first.
•
Place the glass lid in oven or
microwave.
NEVER
•
Use abrasive cleansers or metal
scouring pads when cleaning the
ceramic pot.
•
Place water or other liquids into the
base of the slow cooker.
•
Immerse the base, cord or plug of
the slow cooker into water or any
other liquid.
•
Touch hot surfaces with bare hands.
TIPS FOR SLOW COOKING
• Many recipes call for cooking all day.
You can also prepare the recipe the
night before by placing all ingredients
in the ceramic pot, cover and
refrigerate overnight. In the morning,
simply place the ceramic pot in the
slow cooker and select the time and
temperature setting.
• Meat & Poultry require at least 7 to 8
hours on LOW. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
• Trim all visible fat from meat or poultry.
• Cook dried beans 1-2 hours on high
setting, then add remaining ingredients,
cook on low for the remaining time.
• When cooking curries and casseroles,
richer, more intensive flavors will
develop when the first stage is
prepared by traditional methods, i.e.
brown the onions, meat and spices
first in a non-stick pan.
TIPS FOR SLOW COOKING (cont)
COOKING RECIPES
Fall Football Chili
Ingredients:
3½-4 lbs. coarsely ground beef
1
14 ½ oz. can beef broth
3 Tbs.
medium onion, finely chopped
3 tsp.
instant beef bouillon
1 8oz
can tomato sauce
2 Tbs.
paprika
1/2 tsp.
black pepper
4 Tbs.
chili powder
1 Tbs.
cumin
¼ tsp.
onion powder
¼ tsp.
salt
¼ tsp.
garlic powder
¼ tsp.
garlic salt
¼ tsp.
sugar
1 Tbs.
lime juice
1
small package frozen corn, thawed (optional)
sour cream, for topping
chopped green onion, for topping
½ cup
shredded cheese, for topping
Directions:
C
ook beef in a large skillet over medium heat , stirring to crumble the beef until it
is browned. Drain. Place cooked beef, chopped onion, beef broth, tomato sauce,
chili powder, paprika, cumin, two teaspoons of the beef bouillon, garlic powder,
and black pepper in ceramic pot. Mix ingredients and cover with glass lid. Cook for
7 hours 15 minutes on Low setting or 3 hours 15 minutes on High setting. Stir in
remaining beef bouillon, onion powder, salt, sugar and lime juice. Cover and cook
for one more hour. Top with sour cream, green onions and cheese if desired.
Classic Beef Stew
Ingredients:
4 lbs.
stewing beef, cut into 1-inch cubes
1/2 cup
flour
1 tsp
salt
1 tsp
black pepper
3 cups
beef broth
2 tsp
Worcestershire sauce
2 cloves
garlic, minced
2 bay
leaves
2 tsp
paprika
8
small potatoes, diced
4
small onions, diced
4
celery stalks, sliced
Directions:
Brown beef in large skillet over medium heat, stirring until all sides are brown.
Add meat to ceramic pot. Sprinkle flour, salt and pepper over meat and stir to coat
well. Add remaining ingredients and stir to mix well. Cover and cook on Low
setting for 11 hours or on High for 5 hours 30 minutes. Stir thoroughly before
serving.
9
OPERATING INSTRUCTIONS (CONT.)
