Instruction manual
Slow cooker
Instruction manual
Slow cooker
12
13
Recipes
Roast Beef
• 3 lb.(1.4kg.) pot roast
• 1 tsp. (5 ml) vegetable oil
• 1-1/2 tsp. (8 ml) salt
• 1/4 tsp. (1.2 ml) pepper
• 4 apples, cored and cut in large chunks
• 1 onion, sliced
• 125 ml apple juice
• 3 tbsp. (45 ml) flour
• 3 tbsp. (45 ml) water
Trim the excess fat from the beef and coat with oil. Sprinkle with salt and
pepper. Place the apples and onions in the bottom of the ceramic casserole
dish, then place the roast on top of the mixture. Pour in the apple juice.
Cover and cook on the low setting for 8-10 hours. Remove the roast.
Make a paste with the flour and water and stir into the dripping in the
casserole dish to make the gravy. Cook until thickened. Slice the roast and
serve with gravy.
Chili
• 2 lbs. (900 g) minced beef
• 2 cans kidney beans, washed and drained
• 1 large can tomatoes, drained
• 2 onions, roughly chopped
• 1 green pepper, roughly chopped
• 2 garlic cloves, peeled and minced
• 2 tbsp. (30 ml) chili powder
• 1 tsp. (5 ml) cumin
• 1 tsp. (5 ml) pepper
• 1/2 tsp. (3 ml) salt
In a large skillet, brown the minced beef and drain off the fat. Add all ingre-
dients to the casserole dish and stir. Cover and cook on low for 9-10 hours.
Chicken and vegetable casserole
• 6 half chicken breasts, bone in (3-4 lbs, 1.4-1.8g)
• 1/4 tsp. (1.5 ml) paprika
• 1 tsp. (5 ml) salt
• 1.5 ml white pepper
• 2 tsp. (10 ml) chicken stock powder
• 500 ml mushrooms, sliced
• 1 small onion, finely diced
• 250 ml small baby carrots
• 180 ml white wine
• 125 ml evaporated milk
• 2 tbsp. (30 ml) corn starch
Remove the skin from the chicken. Mix the paprika, salt and pepper and
sprinkle the mixture on the chicken. Place the chicken in the casserole dish.
Add chicken stock powder, mushrooms and onion. Pour wine over the top.
Do not stir.
Cover and cook on high for 2.5-3 hours. Remove the chicken and vegeta-
bles and keep them warm. In a small pot, combine the evaporated milk and
corn starch until smooth. Gradually stir in 500ml of the cooking liquid. Stir
over medium heat until the mixture comes to a boil and thickens. Serve
with chicken and vegetables.
Chicken noodle soup
• 3 lbs. (1.4 kg) chopped chicken
• 2 qts. water
• 1 tbsp. (15 ml) salt
• 1/2 tsp. (3 ml) pepper
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 bay leaf
• 85 ml parsley
• 6 oz. (140 g) small pasta noodles
Place all ingredients except the noodles in the casserole dish. Cover and
cook on low for 7 hours. Remove the chicken. Pull the meat from the
bones. Discard the bones and cut the chicken into bite-size pieces. Return
the chicken to the broth and add the noodles. Cook for 30 minutes on high.
Remove the bay leaf and serve.
Baked beans
• 2 cans white beans
• 400g of tinned chopped tomatoes
• 60 ml light brown sugar
• 1 onion, diced
• 1 tbsp. (15 ml) mustard
• 1/2 tsp. (3 ml) salt
Rinse the beans. Combine all ingredients in the casserole dish and cook on
medium for 7 hours or until the beans are tender.
Содержание 85586201
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