4-QuartOval
SlowCooker
Use and Care Guide
MAXSC4W
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ADDITIONAL
IMPORTANT SAFEGUARDS
CAUTION: This appliance generates heat and escaping steam
during use. Proper precautions must be taken to prevent the risk
of burns, fires or other damage to persons or property.
I Never use the stoneware liner on a gas or electric cooktop or on
an open flame.
I Lift off Lid carefully to avoid scalding, and allow water to drip
into stoneware liner.
CAUTION: To prevent damage or shock hazard, do not cook in
base unit. Cook only in stoneware liner provided.
CAUTION: A short power supply cord is provided to reduce the
risk of personal injury resulting from becoming entangled in or
tripping over a longer cord. Extension cords are available from
local hardware stores and may be used if care is exercised in their
use. If an extension cord is required, special care and caution is
necessary. The cord must also be: (1) marked with an electrical
rating of 125 V. and at least 10 A., 1250 W., and (2) arranged so
that it will not drape over the countertop or tabletop where it
can be pulled on by children or tripped over accidentally.
POLARIZED PLUG: This appliance has a polarized plug, (one
blade is wider than the other). As a safety feature to reduce the
risk of electrical shock, this plug is intended to fit in a polarized
outlet only one way. If the plug does not fit fully in the outlet,
reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature.
This product is for household use only.
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Using Your 4-Qt. Slow Cooker
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
Knob
(P/N 21400)
Tempered
Glass Lid
(P/N 21260)
Stoneware
Liner
Handles
Stoneware Liner
(P/N 21264)
Power
Indicator
Light
Base Unit
Base Unit
Handle
Base Unit
Handle
OFF/LOW/HIGH/AUTO
Control Dial
Power Supply Cord
with Polarized Plug
Figure 1
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Before Using Your Slow Cooker For The First Time
I Carefully unpack the Slow Cooker.
I Wash stoneware liner and glass lid in warm, soapy water.
Rinse well and dry thoroughly.
I Wipe interior and exterior surfaces of the base unit
with a soft, moist cloth to remove dust particles collected
during packing and handling. NEVER IMMERSE THE BASE
UNIT IN WATER OR OTHER LIQUID.
I It is necessary to operate the Slow Cooker once before initial use.
After cleaning the Slow Cooker, place stoneware liner inside the
base unit, then pour 22 cups of water inside the stoneware liner
and cover with glass lid. Plug Slow Cooker into electrical wall
outlet and set control dial to HIGH. Allow Slow Cooker to operate
for approximately 30 minutes. You will notice a slight odor; this is
normal and should quickly disappear.
After 30 minutes, turn control dial to OFF and unplug from
electrical wall outlet. Allow to cool for about 20 minutes, then
uncover, remove stoneware liner from the base unit and pour out
water. Rinse the stoneware liner, dry thoroughly and place it back
inside the base unit.
Introduction To Slow Cooking
Slow cooking occurs at temperatures just around boiling point. Since
liquids do not boil very quickly at this temperature, there is just a
little steam and evaporation, foods do not stick and virtually no
stirring is required.
The Slow Cooker can operate on LOW all day and night if required.
When cooking on HIGH, it is very much like a covered pot on the
stove top. Foods will cook in two-thirds the time required for
LOW cooking. Additional liquid may be required as foods DO
boil on HIGH.
NOTE: Lid must not be removed while cooking on
LOW setting.
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How To Use The AUTO Feature
The AUTO feature allows you to prepare meals in less time than it
would take on LOW, but not as quickly as on HIGH, allowing more
time for unsupervised cooking. When set on AUTO, the Slow Cooker
begins cooking on HIGH. Once the HIGH temperature is reached, it
then switches automatically to LOW. When using the AUTO cycle, you
are able to initially heat the food faster, shortening the standard
cooking time required for LOW by approximately 25%.
Cooking In Your Slow Cooker
1. Prepare recipe according to instructions.
2. Place food in stoneware liner and cover with glass lid. Do not fill the
Slow Cooker to the brim with food. Always cook with the Lid on
and the stoneware liner in position. Remember that frequent lifting
of the Lid during cooking delays the cooking time. When cooking a
meat and vegetable combination, place the vegetables in the bottom
of the stoneware liner first. Then add the meat and other
ingredients. Before cooking frozen food, add some warm liquid.
CAUTION: IF THE LINER IS HOT, DO NOT ADD COLD
FOOD. The stoneware liner CANNOT withstand the shock of
sudden temperature changes.
3. Plug cord into a 120V AC outlet.
4. Select temperature setting: LOW, HIGH or AUTO.
5. Cook according to recipe instructions.
CAUTION: Base unit will get very warm during cooking. This is
where the two heating elements are located. Use pot holders or oven
mitts when moving or handling the unit.
6. When cooking time is complete, turn the control dial to the OFF
position, and unplug the Slow Cooker from the electrical wall outlet.
Remove glass lid.
CAUTION: To remove the glass lid, grasp the knob and lift
the Lid just a bit — just enough to allow steam to escape — before
completely removing the Lid.
7. Allow a few seconds for all steam to escape, then carefully remove
the stoneware liner from inside the base unit.
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Using Your Slow Cooker (Continued)
Low
High
O
ff
Auto
Figure 2
CAUTION: Use oven mitts to grasp stoneware liner handles to
remove stoneware liner from base unit. (See Figure 2.)
CAUTION: If you are moving the Slow Cooker, grasp the unit by
the base unit handles; use pot holders or oven mitts. Even when
switched OFF and unplugged, the Slow Cooker remains hot for
some time after using. Set aside and allow unit to cool before
cleaning or storing.
Converting Standard Recipes to Slow Cooking
I Vegetables such as carrots, potatoes, turnips and beets require
longer cooking time than many meats. Be sure to place them on
the bottom of the stoneware liner and cover them with liquid.
I If possible, substitute condensed soups for fresh milk or yogurt.
I Evaporated milk may be added at the start of cooking.
I Add fresh milk or yogurt during the last 2 hours.
I Rice, noodles and pasta are not recommended for long
cooking periods. Cook them separately and then add to the
Slow Cooker during the last 30 minutes, or follow Slow Cooker
recipe directions.
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Hints for Slow Cooking
I When cooking in a Slow Cooker, remember that liquids do not
boil away like they do in conventional cooking. Reduce the
amount of liquid in any recipe that is not designed for a Slow
Cooker. The exceptions to this rule would be rice and soups.
Remember, liquids can always be added at a later time if
necessary. If a recipe results in too much liquid at the end of the
cooking time, remove the lid and turn the control dial to HIGH.
After about 30-45 minutes, the amount of liquid should be less.
I Meats will not brown during the slow cooking process. Brown
meats using a small amount of oil in very hot skillet. Stir as each
side of the meat browns. Place browned meats into the stoneware
liner for use in slow cooking recipes.
I High fat meats can result in dishes with less flavor. Pre-cooking
or browning will help reduce the amount of fat and help to
preserve the color. The higher the fat content, the less liquid
needed. If cooking meat with a high fat content, use thick onion
slices under it so that the meat will not sit and cook in the fat. If
necessary, use a slice of bread, a spoon, or a straining spoon to
skim off excess fat from the top of foods before serving.
I Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roast or poultry.
I Whole herbs and splices flavor better in slow cooking than
crushed or ground.
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User Maintenance Instructions
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Contact a qualified
appliance repair technician if the product requires servicing.
PRECAUTIONS
I Do not use stoneware liner to store food in the refrigerator, and
then reheat in the base unit. The sudden temperature change may
crack the liner.
I Please handle the stoneware liner and glass lid carefully to ensure
long life.
I 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.
I Avoid hitting the stoneware liner and glass lid against the faucet
or other hard surfaces.
I Do not use stoneware liner or glass lid if chipped, cracked or
severely scratched.
I Always unplug the unit from the electrical wall outlet when not
in use and before cleaning.
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Care and Cleaning Instructions
CAUTION: Never immerse base unit or cord in water or
other liquid.
I This unit should be cleaned after every use.
I Always turn OFF, unplug the unit from wall outlet and allow to
cool completely before cleaning.
Wash stoneware liner and glass lid in warm, soapy water. Rinse well
and dry thoroughly. If food sticks to the surface of the stoneware
liner, fill it with warm, soapy water and allow it to sit for a few hours
before cleaning.
Wipe interior and exterior surfaces of the base unit with a soft,
slightly damp cloth or sponge.
CAUTION: Never use abrasive cleansers or scouring pads to
clean the stoneware liner, glass lid, or base unit, as these can
damage the surfaces.
Storage Instructions
Be sure all parts are clean and dry before storing. Store appliance in
its box or in a clean, dry place. Never store it while it is hot or wet.
To store, place stoneware liner inside the base unit and the glass lid
over the stoneware liner; to protect the glass lid, it may be wrapped
with a soft cloth and placed upside down over the liner. Never wrap
cord tightly around the appliance; keep it loosely coiled.
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4-Qt. Slow Cooker Recipes
DRINKS AND APPETIZERS
Holiday Punch
Yield: 6-8 mugs or 10-12 punch cup servings
1 (16-oz) bottle cranberry juice cocktail
1 cup water
p cup sugar
2 cinnamon sticks
5 whole cloves
1 (4/5-qt or 757 ml) bottle Burgundy wine
1 lemon, thinly sliced
1. Tie cinnamon and cloves in cheesecloth bag. Add to Slow Cooker along
with other ingredients.
2. Cover and heat on LOW for 1-2 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.
Wassail
Yield: 10-12 mugs or 16-20 punch cup servings
1 (46-oz) can pineapple juice
1 (24-oz) bottle apple juice or apple cider
1 (6-oz) can frozen orange juice concentrate
1 (12-oz) can frozen lemonade concentrate
1 cup water
1⁄2
cup honey
2 cinnamon sticks
4 whole cloves
1 cheesecloth bag
1. Tie cinnamon and cloves in cheesecloth bag. Add to Slow Cooker along
with other ingredients.
2. Cover and heat on LOW for 2-3 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.
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Buffalo Wings
Yield: 6-8 servings
4 lbs chicken wings
3 tbsp olive oil
3 tbsp fresh minced garlic
1 large onion
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1/2tsp crushed red pepper
1. Rinse chicken wings in cold water and pat dry. Place all
ingredients into Slow Cooker.
2. Cover and cook on LOW for 6-7 hours.
Party Pizza Dip
Yield: 12-14 cups
1 lb sausage
1 lb lean ground beef
1 large onion, chopped
6 cloves garlic, minced
12 lbs shredded mozzarella cheese
3 (15-oz) cans pizza sauce with cheese
1. Sauté sausage, ground beef, onion and garlic and drain. Combine
all ingredients in Slow Cooker.
2. Cover and heat on HIGH for 2-3 hours or until hot, stirring every
30 minutes after the first hour.
3. NOTE: Do not cook longer on HIGH without stirring because the
cheese may begin to stick to the bottom.
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Meat and Cheese Dip
Yield: 2-1/2 quarts
2 lbs lean ground beef
1 cup chopped green onions
2 lbs Velveeta® cheese, cut into 16 pieces
2 (15-oz) cans chili beans
1 (14-oz) cans Rotel® tomatoes, drained
1. Brown ground beef and drain.
2. Spray the inside of the stoneware liner with non-stick cooking spray.
Combine all the ingredients in the stoneware liner.
3. Cover and set control dial to LOW. For best results, stir after
1 hour. Meat and Cheese Dip will be done in 1-2 hours.
Cheese Fondue
Yield: 12 -2 quarts
1 (10-oz) can condensed cheddar cheese soup
1 lb Velveeta® cheese, cut into 8 pieces
1 lb Swiss cheese, grated
1 (12-oz) can of beer or 12 cups apple cider
2 tsp hot pepper sauce
2 drops liquid smoke flavoring
1. Combine ingredients in Slow Cooker.
2. Cover and heat on LOW for 2-3 hours or until hot, stirring every 30
minutes after the first hour.
3. Before serving, whisk to blend.
4. Serve with bread sticks or vegetables for dipping.
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Green Chili Salsa
Yield: 22 quarts
1-1/2
1-1/2
lbs lean ground beef
lbs pork sausage
1 (32-oz) jar chunky salsa sauce
2 (10-oz) cans condensed cream of chicken soup
4 (4-oz) cans diced green chilies
1. Brown ground beef and pork sausage; drain.
2. Combine ingredients in Slow Cooker. Cover and cook on LOW
for 5-6 hours.
3. Serve as a dip.
SOUPS, STEWS, AND SAUCES
Hearty Vegetable Beef Soup
Yield: 5-7 servings
1/2lb lean stewing beef, cut into 1-inch cubes
1/2lb small new potatoes, diced
1/2medium onion, chopped
1/2lb baby carrots, sliced
1 cup chopped celery
1 (16-oz) package frozen, mixed vegetables
2 tsp salt
2 tsp fresh minced thyme
1 tsp fresh minced oregano
1/4tsp pepper
1 (15-oz) can tomatoes, garlic-style
3 cups beef broth
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 4-5 hours or until vegetables are
fork tender.
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Chicken, Rice, and Vegetable Soup
Yield: 6 servings
1 (10-oz) can chicken chunks
2 (10-oz) cans condensed cream of chicken soup
3 cups water
1 (16-oz) package frozen, mixed vegetables
2 chicken bouillon cubes
p cup uncooked rice
1. Combine all ingredients except rice in Slow Cooker.
2. Cover and cook on HIGH for 2-3 hours.
2. Stir in rice and cook on HIGH an additional hour or until hot, stirring twice.
New England Clam Chowder
Yield: 5-7 servings
1/4lb bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
2 tsp salt
2 cups water
2 tsp dried basil
2 (7-oz) cans minced clams with juice
2 cups evaporated milk or Half and Half
1. Sauté bacon and onion. Drain.
2. Combine bacon and onions with potatoes, salt and water in Slow Cooker.
Sprinkle basil on top.
3. Cover and cook on LOW for 5-7 hours.
4. Add clams and evaporated milk. Cover and cook on HIGH for 20-30 minutes
or until hot.
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Sausage and Kidney Bean Stew
Yield: 4-6 servings
1 lb Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 tsp fresh minced garlic
1 (15-oz) can whole tomatoes
1 (16-oz) can kidney beans, drained
2 tsp dried oregano
2 tsp dried basil
1. Sauté sausage and drain. Combine ingredients in Slow Cooker.
2. Cover and cook on LOW for 7-8 hours or until vegetables are tender.
Spaghetti Sauce
Yield: 2-1/2 quarts
1 lb Italian sausage or lean ground beef
1 small onion, chopped
1 small green pepper, chopped
1 tsp chopped fresh garlic
2 (15-oz) cans tomato sauce
1 (10-oz) cans tomato puree
2 (6-oz) cans tomato paste
1/2cup water
1 tsp dried oregano
1/2tsp dried basil
1/4tsp dried thyme
1/4tsp pepper
1. Sauté sausage or beef, onion, green pepper, and garlic. Drain.
2. Add to Slow Cooker with remaining ingredients. Cover and cook on LOW for
8-10 hours or until thick and bubbling.
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Chili
Yield: 8-10 servings
1 lb lean ground beef
1 medium onion, chopped
1 (15-oz) can Hunt’s Ready Tomato Sauce® special chunky style
1 (15-oz) can tomatoes, garlic-style
1 (15-oz) can chili beans
1 tsp chili powder
2 tbsp dill pickle juice
1. Sauté ground beef and onion until done and drain.
2. Combine with remaining ingredients in the Slow Cooker. Cover and cook on
LOW for 5-6 hours.
ENTREES
Beef Pot Roast
Yield: 10-12 servings
1 (3-lbs) rump or chuck roast
1 tsp salt
14 tsp pepper
3 medium potatoes, peeled and quartered
3 carrots, cut into 2-inch pieces
1 medium onion, halved
1/2cup water or beef broth
1. Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of the Slow Cooker. Top with roast, then
add remaining vegetables and liquid.
3. Cover and cook on LOW for 8-10 hours.
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Roast Beef
Yield: 10-12 servings
1 (3-lbs) chuck or round roast
1 (10-oz) can condensed French onion soup
1. Place roast in Slow Cooker and pour onion soup over roast.
2. Cover and cook on LOW for 8-9 hours or until tender.
Cajun Dirty Rice
Yield: 8-10 servings
1 lb lean ground beef
5 cups beef broth
1-1⁄2
cups chopped green onions
1 medium onion, chopped
2 cups chopped celery
1 medium green pepper, chopped
2 cloves garlic, minced
2 cup fresh minced parsley
1 tsp salt
2 tsp pepper
4 tsp cayenne pepper
2 tsp thyme
1 cup uncooked rice
1. Combine all ingredients in Slow Cooker except rice.
2. Cover and cook on HIGH for 2-3 hours. Stir in rice.
3. Cover and cook on HIGH for an additional hour, stirring twice.
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Stuffed Green Peppers
Yield: 4 servings
4 large green peppers
1 lb lean ground beef
14 cup chopped onion
1 tsp salt
1 clove garlic, minced
1 tsp Italian seasoning
1 (12-oz) can whole kernel corn, drained
1 tbsp Worcestershire®sauce
1 tsp prepared mustard
1 (10-oz) can condensed cream of tomato soup
1. Cut top off peppers, remove core and seeds.
2. Combine beef, onion, salt, garlic, seasoning and corn. Place into peppers.
Put upright in Slow Cooker.
3. Combine remaining ingredients and pour over peppers.
4. Cover and cook on LOW for 8-10 hours.
Swiss Steak
Yield: 6-8 servings
2 lbs round steak
2 medium green peppers, sliced
1 large onion, sliced
2 (15-oz) cans tomatoes, garlic-style
1. Cut round steak into 4-inch squares. Brown in skillet.
2. Layer one-half of green pepper slices and one-half of onion slices in
Slow Cooker, followed by one-half of the round steak. Pour one can of
tomatoes over top. Repeat with remaining ingredients.
3. Cover and cook on LOW for 7-8 hours or until meat is tender.
Serve with mashed potatoes.
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Corned Beef
Yield: 8-10 servings
1 (3 lbs) corned beef brisket
1 cup chopped onions
2 cloves garlic, minced
1. Trim excess fat from brisket and cut to fit into Slow Cooker.
2. Add onions, garlic, and enough water to barely cover meat.
3. Cover and cook on LOW for 10-12 hours, or when the corned beef is tender.
Tamale Pie
Yield: 6-8 servings
1 lb lean ground beef
2 cup chopped onion
p cup yellow corn meal
12 cups milk
1 egg, beaten
2 cup water
1 package chili seasoning mix
2 tsp salt
1 (15-oz) can diced tomatoes
1 (15-oz) can whole kernel corn, drained
1 (2-oz) can sliced ripe olives, drained
1 cup grated cheddar cheese
1. Sauté beef and onion until done and drain.
2. Add remaining ingredients except cheese to beef mixture.
3. Spray the inside of the stoneware liner with non-stick cooking spray. Pour all
the ingredients in the stoneware liner.
4. Cover and cook on HIGH for 2-1/2 - 3-1/2 hours, or until center is firm.
5. Sprinkle cheese over top. Cook for another 5 minutes on HIGH.
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Sausage and Cabbage
Yield: 4 servings
1 lb smoked sausage, sliced
1⁄2 head cabbage, shredded
1 medium onion, chopped
1 medium pepper, chopped
1⁄2 tsp salt
1⁄8 tsp pepper
2-3 cups chicken broth
1. Combine ingredients in Slow Cooker and add enough chicken broth to
barely cover food.
2. Cover and cook on LOW for 5-6 hours.
Shredded Pork Barbeque
Yield: 8-10 servings
1 (3-lbs) pork butt, shoulder or blade roast
1 (15-oz) can whole tomatoes, drained
1/2cup vinegar
1 medium onion, sliced
21/ tbsp Worcestershire® sauce
3 tbsp brown sugar
1/2tsp crushed red pepper flakes
1 tsp salt
2 tsp pepper
1 (16-oz) bottle barbecue sauce
1. Combine all ingredients except barbecue sauce in Slow Cooker.
2. Cover and cook on LOW for 9-10 hours or until meat is tender.
3. Remove meat and discard bone. Dice or shred meat and serve with
barbecue sauce.
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Ham and Beans
Yield: 6-8 servings
1 lb dried Great Northern Beans
2 cups cubed ham
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tbsp dried parsley
1 bay leaf
6 cups water
1/2tsp salt
1/8tsp pepper
1. Soak beans in 6 cups of water overnight, drain. Combine beans, ham, onion,
celery, carrots, parsley, bay leaf and water in Slow Cooker.
2. Cover and cook on HIGH for 8-9 hours or until beans are tender. Remove bay
leaf. Add salt and pepper.
Pork with Peach Chutney
Yield: 6 servings
1 (3-lbs) pork loin roast
1 (29-oz) can spiced or plain peaches, drained
1⁄4 cup raisins
1⁄4 cup brown sugar
1⁄4 cup vinegar
1 small onion, chopped
1 tbsp prepared mustard
1⁄4 tsp salt
1. Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped.
2. Place roast in Slow Cooker and pour chutney over roast. Cover and cook on
LOW for 8-9 hours.
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Beef Stroganoff
Yield: 6 servings
11/2
lbs round steak
1/2tsp salt
1/8tsp pepper
1 cup chopped onions
1/2tsp fresh minced garlic
2 tbsp Worcestershire® sauce
2 cups beef bullion
2 tbsp ketchup
2 tbsp dry white wine
1/3cup flour dissolved into 1⁄3 cup cold water
1/2lb fresh mushrooms, sliced
1 cup sour cream
1. Cut steak into 1/4 inch thick strips and coat with salt and pepper. Place in
Slow Cooker with onions. Mix garlic, Worcestershire® sauce, beef bullion,
ketchup and wine. Pour over meat mixture.
2. Cover and cook on LOW for 6-8 hours or until meat is tender.
3. Stir in dissolved flour and mushrooms. Cover and cook on HIGH for an
additional 30 minutes, or until thick.
4. Stir in sour cream and serve over rice or noodles.
Italian Beef and Potato Casserole
Yield: 4-6 servings
2 lbs lean stew meat
2 (52-oz) packages scalloped potatoes, any flavor
1 (16-oz) can tomatoes, garlic-style
1 (10-oz) jar pizza sauce
1⁄2 cup water
1⁄2 tsp salt
1. Combine all ingredients in Slow Cooker.
2. Cover and cook on LOW for 5-6 hours.
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Spare Ribs
Yield: 4-6 servings
3 lbs pork loin country-style ribs
p cup ketchup
4 cup vinegar
1/2cup brown sugar
1/4cup honey
31/ tbsp soy sauce
p tsp ground mustard
p tsp salt
1/4tsp garlic powder
8 tsp pepper
1. Bake spare ribs in oven at 500°F for 30 minutes, turning halfway through
cooking. Drain grease and place spare ribs in Slow Cooker.
2. Mix all other ingredients to make a sauce. Pour sauce over spare ribs. Cover
and cook on LOW for 8-10 hours or until tender.
Baked Ham
Yield: 10-12 servings
1 (3-lbs) boneless ham
4 cup currant jelly
1/2tbsp vinegar
1/4tsp ground mustard
1/8tsp ground cinnamon
10 whole cloves
1. Place ham in Slow Cooker. Cover and cook on HIGH for 5-6 hours or
until hot.
2. Melt currant jelly, vinegar, mustard and cinnamon in a sauce pan.
3. Remove ham. Score ham and stud it with whole cloves. Place ham back in
Slow Cooker. Pour sauce over ham.
4. Cover and cook on HIGH for 30-60 minutes.
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Spaghetti Sauce with Meat Balls
Yield: 6-8 servings
1 lb Italian sausage
3 cloves garlic, minced
1 egg
1⁄2 tsp salt
1⁄4 tsp pepper
1⁄2 cup bread crumbs
2 oz Parmesan cheese, grated
1⁄2 lb fresh mushrooms, sliced
1⁄2 medium onion, chopped
1 (15-oz) can tomatoes, Italian-style
1 (15-oz) can tomato sauce, Italian-style
1⁄4 cup chopped basil leaves
p tsp dried oregano
1⁄2 tsp dried thyme
2 tbsp sugar
1⁄4 tsp crushed red pepper
1 bay leaf
1⁄4 tsp salt
1⁄8 tsp pepper
1. Combine sausage, onion, garlic and egg and form into 11⁄2 inch balls. Place
into Slow Cooker.
2. Combine remaining ingredients and pour over meat balls.
3. Cover and cook on HIGH for 4-5 hours. Remove bay leaf before serving.
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Ham Balls with Sweet and Sour Sauce
Yield: 24 meatballs
1 lb ham, ground
1 lb lean ground beef
1 clove garlic, minced
4 oz Parmesan cheese, grated
11⁄2
cups bread crumbs
1⁄4 cup chopped parsley
1⁄4 cup soy sauce
1 tsp ground mustard
1⁄8 tsp pepper
2 eggs, beaten
2 cups peach preserves
1 (16-oz) bottle honey Dijon® barbecue sauce
1. Combine all ingredients except for peach preserves and barbecue sauce.
Form into 11⁄2 inch balls and place in Slow Cooker.
2. Mix peach preserves and barbecue sauce together and pour over meatballs.
3. Cover and cook on HIGH for 3-4 hours.
Pork Chops and Potatoes
Yield: 4 servings
4 center cut pork chops
1 (10-oz) can condensed cream of mushroom soup
1⁄2 cup chopped onion
1 tsp celery salt
1⁄2 tsp pepper
4 medium potatoes, peeled and sliced
1. Combine ingredients and place in Slow Cooker.
2. Cover and cook on HIGH for 4-6 hours.
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Everyday Chicken
Yield: 4-6 servings
1 (3-lbs) chicken, cut up
1 tsp paprika
1⁄2 tsp salt
1⁄4 tsp pepper
1 (10-oz) can condensed cream of celery soup
1⁄2 cup white wine or chicken broth
1. Sprinkle chicken with paprika, salt, and pepper. Combine soup and
wine or broth.
2. Place half of chicken in Slow Cooker and pour half of soup mixture over
chicken. Repeat layers.
3. Cover and cook on LOW for 8-10 hours.
Garlic Chicken with Tomatoes and Potatoes
Yield: 4-6 servings
1 (3-lbs) chicken, cut up
8 small new potatoes, quartered
1 (15-oz) can tomatoes, Italian-style
1 tbsp fresh minced garlic
1 tsp salt
1/4tsp pepper
1 tsp ground mustard
1/2cup white wine
2 tbsp cornstarch dissolved in 2 tbsp cold water
1. Place potatoes and chicken in Slow Cooker. Mix together tomatoes, garlic,
salt, pepper, mustard and wine. Pour over potatoes and chicken.
2. Cover and cook on LOW for 6-7 hours. Remove potatoes and chicken,
leaving the broth.
3. Stir the dissolved cornstarch into the broth. Cover and cook on HIGH for
20-30 minutes, or until thickened. Add chicken and potatoes.
4. Cover and cook on HIGH for an additional 15 minutes or until hot.
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Chicken and Rice
Yield: 4 servings
4 chicken breast halves, boneless, skinless
1 cup chopped green onion
2 cups chopped celery
1/4tsp salt
1/4tsp pepper
1/2cup soy sauce
1/4cup dry white wine
11/2
cups chicken broth
1 cup water
1 cup uncooked rice
1. Combine all ingredients except rice in Slow Cooker.
2. Cover and cook on HIGH for 4-5 hours.
3. Stir in rice. Cover and cook on HIGH for an additional hour, stirring twice.
Stuffed Chicken Breast with Curry
Yield: 6 servings
1⁄2 lb sausage
1⁄2 tsp ginger
1 egg
2 tbsp soy sauce
1⁄2 cup chopped onion
1⁄4 cup chopped parsley
2 tsp curry powder
6 chicken breast halves, boneless, skinless
1⁄2 tsp salt
1⁄4 tsp pepper
1 (10-oz) can condensed cream of chicken soup
1. Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside.
2. Slit breast on one side to make a pocket. Season chicken breast with salt
and pepper. Stuff each chicken breast with 1⁄6 of the stuffing mixture,
securing with toothpicks and place in Slow Cooker. Pour chicken soup over
top of chicken.
3. Cover and cook on LOW for 7-8 hours.
27.
MAXSC4W Use and Care Guide
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Chicken and Cheese Enchilada Casserole
Yield: 4 servings
21/ tbsp olive oil
8 (6-in) corn tortillas
8 oz Monterey Jack cheese, shredded
2 (10-oz) cans chunk chicken
1 (4-oz) can green chilies, chopped
1/4cup chopped onion
1 (10-oz) can green chili enchilada sauce
1. Spray sides of stoneware liner with cooking spray and pour oil
into bottom.
2. Layer ingredients in stoneware liner: 1 tortilla shell, 14 cup cheese, 14
cup chicken, 1/1 tbsp green chilies, 1/1 tbsp onion, another tortilla, 4
cup enchilada sauce, and 4 cup cheese.
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce
over top.
4. Cover and cook on HIGH for 2-3 hours or until hot.
Chicken Tetrazzini
Yield: 4 servings
4 chicken breast halves, skinless, boneless
2 (10-oz) cans condensed cream of chicken soup
1 large onion, chopped
1 tsp salt
2 tsp dried Italian seasoning
1/8tsp pepper
1 tbsp dried parsley
1/4cup dry white wine
8 oz fresh mushrooms, sliced
1. Combine all ingredients except mushrooms in Slow Cooker.
2. Cover and cook on LOW for 4-5 hours or until done. Stir in mushrooms
and cook for another 30 minutes.
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Crawfish Etouffee
Yield: 4-6 servings
1 cup chopped green onions with tops
1 cup chopped celery
1 (14-1⁄2-oz) can tomatoes, Cajun-style
2 cups chicken broth
1 cup uncooked rice
1 lb raw crawfish meat or shrimp, deveined, shelled (about 24 pieces)
2 tbsp Worcestershire® sauce
2 tbsp cornstarch dissolved in 2 tbsp water
1. Combine green onions, celery, tomatoes and chicken broth in Slow Cooker.
2. Cover and cook on LOW for 3-4 hours. Stir in rice, shrimp, Worcestershire®
sauce, and dissolved cornstarch.
3. Cover and cook on HIGH for an additional hour, stirring twice.
Shrimp and Ham Jambalaya
Yield: 10-12 servings
1-1⁄2
cups chopped onions
1⁄2 cup chopped celery
1 cup chopped green pepper
2 tbsp fresh minced garlic
1 tsp salt
1 (15-oz) can tomatoes, Italian-style
1 (8-oz) can tomato sauce
1⁄4 tsp cayenne pepper
1 lb smoked ham, cubed
2 lbs raw shrimp
1 cup uncooked rice
1. Combine all ingredients except ham, shrimp and rice in Slow Cooker.
2. Cover and cook on HIGH for 2-3 hours. Stir in ham, shrimp and rice.
3. Cover and cook on HIGH for an additional hour, stirring twice.
29.
MAXSC4W Use and Care Guide
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VEGETABLES
Baked Potatoes
Yield: 6 servings
6 medium baking potatoes
vegetable oil
seasoning salt
1. Wash potatoes and pat dry. Poke holes in potatoes. Rub vegetable oil onto
potatoes and sprinkle with seasoning salt. Place potatoes in Slow Cooker.
2. Cover and cook on LOW for 4-5 hours.
Three Vegetable Cheese Bake
Yield: 8-10 servings
1 (16-oz) package frozen broccoli florets
1 (16-oz) package frozen cauliflower
1 (16-oz) package frozen Brussels sprouts
2 (10-oz) cans condensed cream of mushroom soup
11/2
lbs Velveeta® cheese, cut into 16 pieces
1. Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
2. Cover and cook on LOW for 4-5 hours or until vegetables are tender.
Maple Baked Beans
Yield: 15 servings
5 (14-oz) cans pork ‘n beans
1/4cup chopped onion
1/3cup maple syrup
2 tsp ground mustard
6 slices of bacon, cooked and crumbled
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours or until thick and hot.
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Old Settler’s Baked Beans
Yield: 10-12 servings
1⁄2 lb lean ground beef
1⁄2 lb chopped bacon
1 medium onion, chopped
3 cup brown sugar
3 cup white sugar
1⁄4 cup ketchup
1⁄4 cup barbecue sauce
1⁄2 tsp salt
1 tbsp prepared mustard
1 (16-oz) can kidney beans
1 (16-oz) can pork ‘n beans
1 (16-oz) can butter beans
1. Sauté ground beef, bacon, and onion. Drain. Place in Slow Cooker.
2. Add sugars, ketchup, barbecue sauce, salt, and mustard. Slightly drain beans
and stir into other ingredients.
3. Cover and cook on LOW for 4-6 hours.
Green Beans and Ham
Yield: 8-10
2 lbs fresh green beans, cut into 1” pieces
2 cups cubed ham
2 cups cubed potatoes
1 cup chopped onions
2 tsp salt
1⁄4 tsp pepper
1. Combine ingredients and place in Slow Cooker. Add enough water to barely
cover beans.
2. Cover and cook on LOW for 8-10 hours.
Acorn Squash
Yield: 4 servings
1 (2-3-lbs) acorn squash
1⁄8 tsp salt
1⁄4 cup water
1. Wash squash, cut in half and remove seeds. Sprinkle salt on both cut sides.
2. Stack with cut sides up in Slow Cooker and add water.
3. Cover and cook on HIGH 3-4 hours.
31.
MAXSC4W Use and Care Guide
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DESSERTS
Apple Dessert
Yield: 8-10 servings
3 lbs baking apples, Rome or York
11⁄4
cups brown sugar
p cup flour
p cup quick-cooking rolled oats
1⁄4 tsp salt
1 tsp cinnamon
1 cup butter, softened
1 cup pecans, chopped
1. Peel, core, and slice apples. Place apples in Slow Cooker.
2. Combine remaining ingredients. Blend with a pastry blender or fork.
Spread over apples.
3. Cover and cook on LOW for 8-9 hours.
Baked Apples
Yield: 6-8 servings
6 large baking apples, Rome or York
2 tbsp lemon juice
2 tbsp butter, melted
3 tbsp brown sugar
1/2tsp nutmeg
11/ tsp cinnamon
1. Peel, core and cut apples in halves. Place in Slow Cooker. Drizzle with lemon
juice and butter. Sprinkle with sugar and spices.
2. Cover and cook on LOW for 4-5 hours or until tender.
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4-Quart Oval
Slow Cooker
I Removable stoneware liner.
I See-through glass lid.
I 3 temperature settings: low, high, auto.
I Power indicator light.
I Auto setting brings food up to cooking
temperatures quickly, then reduces power
to maintain proper heat level.
Questions
Call toll free 1-800-947-3744
Monday–Friday, 8:00 a.m.-5:30 p.m. CST
www.salton-maxim.com
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LIMITED ONE YEAR WARRANTY
Warranty: This Maxim product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a
period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser
of the product.
Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment,
unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear
and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials
or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not
extend to any units which have been used in violation of written instructions furnished with the product or to units which
have been altered or modified or to damage to products or parts thereof which have had the serial number removed,
altered, defaced or rendered illegible.
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN
DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an
implied warranty lasts, so the above limitation may not apply to you.
Warranty Performance: During the above one-year warranty period, a product with a defect will be either
repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair
Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the
one-year warranty period and an additional one-month period. No charge will be made for such repair or
replacement.
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the
hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a
consumer with a problem. Please refer to model number MAXSC4W when you call.
In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or
postage. Call for return authorization (1 800 233-9054).
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $ 8.00 (U.S.)
for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you
to pay in advance for the repair or replacement.
For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged
with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all
customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty /
brokerage fees to us in advance of our performing any service.
Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following
items with your appliance: any accessories related to your problem, your full return address and daytime phone
number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to
determine warranty status. C.O.D. shipments cannot be accepted.
To return the appliance, ship to:
Attn: Repair Center Salton, Inc.
708 South Missouri Street
To contact us, please write to, call, or email:
Salton, Inc.
P.O. Box 6916
Macon, MO 63552
Columbia, MO 65205-6916
1(800) 233-9054
Email: [email protected]
Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in
connection with the sale of our products. There shall be no claims for defects or failure of performance or product
failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence,
strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of
the purchaser under this warranty, and in no event shall Salton be liable for any incidental or consequential damages,
losses or expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the
above limitation or exclusion may not apply to you.
Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from
state to state.
For more information on Salton products:
© 2002 Salton, Inc.
All Rights Reserved
P/N 60915
Printed in China
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