Montgomery Ward Chef Tested 774844, Instruction Manual

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• Removing the lid during cooking will cause heat loss and additional cooking
time will need to be added.
• Always lift lid slowly, directing steam away from you.
• DO NOT allow cooking pot to boil dry on heating base or on stovetop.
• Sudden temperature changes may cause the glass lid to crack or break. DO
NOT put a hot lid into cold water or onto a wet surface.
Helpful Hints
Recipes
Cleaning & Care
Tips R
1. Turn off and unplug the appliance.
2. Always allow the appliance to cool completely before cleaning.
3. Wipe the heating base and cord with a damp cloth.
4. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food
or residue.
5. DO NOT use abrasive brushes or harsh cleaning solutions.
6. Cooking pot, glass lid and storage lid may be washed by hand using warm,
soapy water or cleaned in the dishwasher on the top rack.
7. Wash insulated carry bag with mild soap and a damp cloth. Wipe clean and
dry completely before storing.
8.
Do not immerse any cord, plug or electrical appliance into water.
9. Ensure all parts are dried thoroughly before reassembling and using this
appliance.
Many of your favorite oven and stovetop recipes can be adapted to slow cooking
with a few minor changes:
• Because very little moisture evaporates when slow cooking, cut the amount of
liquid in your recipe in half.
• To prevent condensation from dripping onto breads, cakes and desserts while
baking, place a couple of paper towels across the top of the pot, under the lid.
Egg Bake with Quinoa Crust
½
cup quinoa, washed 15-oz. can Italian diced tomatoes, drained
1
¼
cup milk 1 handful of spinach, chopped
6 eggs, beaten 1 cup Italian blend cheese, shredded, divided
2 green onions, chopped salt & pepper
1. Always wash hands after handling raw eggs.
2. In a large bowl, mix together the first 3 ingredients.
3. Fold in the vegetables and
½
cup of cheese. Salt & pepper to taste.
4. Pour into the cooking pot and stir again. Cover and cook on HIGH 2–3 hours.
5. Top with remaining cheese before serving.
Serves 4–6
Cheddar Grits with Shrimp
1 cup instant grits 2 cups cheddar cheese, shredded
2–3 cloves of garlic, minced 12 oz. shrimp, cooked and peeled
½
tsp. salt 1 Tbsp. lemon juice
¼
tsp. black pepper 4–5 green onions, chopped
1 tsp. Cajun seasoning
⅓
cup bacon, cooked and crumbled
3 cups chicken broth
⅓
cup parsley, chopped
¼
cup butter, cut into chunks hot sauce
1. Place the first 6 ingredients in the cooking pot. Cover, stir and set the heating
base to 5. Cook for 30 minutes.
2. Stir in the butter and cheese. Cover and cook 5 minutes.
3. Stir in the shrimp, lemon juice, onions and bacon. Sprinkle the parsley on top.
4. Cover and cook another 30 minutes.
5. Serve with hot sauce.
Serves 4–6