BEFORE FIRST USE
Before using for the first time, the stoneware bean pot
should be washed with warm soapy water and dried.
During the first few uses, you may notice a slight
smoking or odor from the heating base. This is normal
with many heating appliances and will not occur
again.
USING YOUR BEAN POT SLOW COOKER
1
Set up base on flat, firm countertop surface away
from the edge and away from wall or rear of
counter.
2
Unwind power cord and plug into nearby outlet.
3
Place the bean pot on the base, centered over
the aluminum heating area.
4
Add ingredients to bean pot and cover with lid. If
desired, insert thermometer through lid into food.
5
Turn on the unit by turning the control knob
clockwise from off to on. The knob will rotate
approx. 4/5 of a full turn from OFF to HI.
6
The RED power indicator light will light up when the
heating plate is heating. The heating base has a
thermostat inside, which will cycle on/off frequently
on LO, occasionally on MED, and periodically on HI.
7
Allow food to cook. Use full HI to reach desired
temperature, then change MED or LO. Use
thermometer for best results.
8
To lift lid to stir food always use pot holder or oven
mitt.
9
When cooking is complete turn control knob
counter clockwise to off, and unplug.
10
Serve slow cooked food in bean pot by carrying
bean pot with potholders or oven mitts to the
table.
KNOB SETTINGS
The knob setting is approximate. With food starting at
80F, turning the knob fully clockwise to HI will cause the
food temperature to rise to about 145F in one hour,
then to about 180F at 2 hours, and will stabilize at 190-
195F at 3 hours.
Choosing a setting lower than HI will slow the
temperature rise and reduce the stabilized temperature.
Appproximate stabilized temperatures are:
KNOB SETTING TEMPERATURE RANGE
LO
115-130 F
MED
140-160F
HI
180- 195F
Zesty Beef & Bean Serve
.
3/4 lb. lean ground bean
.
1/2 half cup of celery, diced
.
1/2 cup of carrots, diced
.
1 1/2 T cilantro paste
.
3/4 T garlic powder
.
3/4 T dried parsley flakes
.
3/4 T dried oregano
.
3/4 T cumin powder
.
1 t salt
.
3/4 cup onions minced
.
1 15 oz can of Pinto Beans, drained and rinsed
.
1 14 1/2 oz can of diced tomatoes
.
1 cup of Beef Broth or Vegetable broth
.
Brown rice and 6 oz shredded cheese
1
Brown beef in a nonstick skillet over medium heat.
Add celery and carrots for five minutes and place
in the Bean Pot.
2
Add remaining ingredients but not the cheese.
Combine and stir until mixed well.
3
Cover and cook on low temperature for three
hours.
4
Serve over brown rice and sprinkle with shredded
cheese.
If food in the stoneware pot has reached 190F and the
knob is then reduced to LO, after two hours the food
temperature will drop to approx. 140F, and will continue
to drop slowly over the next three hours to about 125F.
THE CONTROL KNOB WILL GET HOT ON "HI"
. Use a mitt
or potholder if the heating base has been operating on
HI. Do not move the heating base during operation.
SOME RECIPES TO TRY
Chicken Chili Healthy Style
.
1 cup chicken, cooked and cubed
.
1 large onion, chopped
.
1/3 cup frozen corn
.
1 16 oz can chili beans undrained
.
1 14 1/2 oz can chopped tomatoes
.
2 oz chilies, chopped
.
1 T chili powder
.
3 oz Tomato paste
.
1 cup chicken broth
1
Place all ingredients in Bean Pot, stir well.
2
Cover and cook on medium heat for 3 hours
3
Serve with low fat grated cheese on brown rice.
