9.
8.
Caring For Your Slow Cooker
◆
Avoid sudden, extreme temperature changes. For example, do not
place a hot Glass Lid or Stoneware Liner into cold water or onto a
wet surface.
◆
Do not use the Ceramic Liner to store food in the refrigerator, and
then reheat in the Cooking Base.
◆
Avoid hitting the Stoneware Liner and Glass Lid against the faucet
or other hard surfaces.
◆
Do not use Stoneware Liner or Glass Lid if chipped, cracked, or
severely scratched.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Any servicing
requiring disassembly other than cleaning must be performed by a
qualified appliance repair technician.
Cleaning Your Slow Cooker
CAUTION: NEVER IMMERSE COOKING BASE OR CORD IN
WATER OR OTHER LIQUID.
1. Always unplug and allow to cool completely before cleaning.
2. Wash Stoneware Liner and Glass Lid in warm, soapy water. If food
sticks to the Stoneware Liner, fill with warm, soapy water and allow
to soak before cleaning with a plastic scouring pad.
3. Rinse and dry thoroughly.
4. Wipe interior and exterior of the Cooking Base with a soft, slightly
damp cloth or sponge. Never use abrasive cleansers or scouring
pads to clean the Cooking Base, as they may damage the surfaces.
5. Allow to dry thoroughly before storing. Never wrap the cord tightly
around the appliance; keep it loosely coiled.
6 Quart Slow Cooker Use and Care Guide
Recipes
PARTY PIZZA DIP
1
1
⁄
2
pounds sausage
1
1
⁄
2
pounds lean ground beef
2
medium onions, chopped
9
cloves garlic, minced
2
pounds shredded mozzarella cheese
4
15-ounce cans pizza sauce with cheese
Sauté sausage, ground beef, onion and garlic; drain. Combine all
ingredients in Slow Cooker. Cover and heat on High for 2-3 hours,
stirring every 30 minutes after the first hour.
NOTE: Do not cook longer on high without stirring because the
cheese may begin to stick to bottom.
GREEN CHILI SALSA
2
1
⁄
4
pounds lean ground beef
2
1
⁄
4
pounds pork sausage
1
48-ounce jar chunky salsa sauce
3
10-ounce cans condensed cream of chicken soup
4
4-ounce cans diced green chilies
Brown ground beef and pork sausage; drain. Combine ingredients in
Slow Cooker. Cover and cook on Low for 7-8 hours, stir halfway
through cooking time. Serve as a dip.
NEW ENGLAND CLAM CHOWDER
1
⁄
2
pound bacon, cut in small pieces
2
medium onions, chopped
4
medium potatoes, peeled and diced
1
teaspoon salt
4
cups water
4
teaspoons dried basil
4
7-ounce cans minced clams with juice
4
cups evaporated milk or Half and Half
Sauté bacon and onion; drain. Combine bacon and onions with potatoes,
salt and water in Slow Cooker. Sprinkle basil on top. Cover and cook on
Low for 9-10 hours. Turn to High and add clams and evaporated milk.
Cover and cook on High for 40-50 minutes or until hot.
