SLOW COOKER
Instruction Manual
Important Safeguards............................................................................................... 2
Before using for the first time ................................................................................... 3
Using Your cook’s essentials™ Slow Cooker........................................................... 4
Helpful Hints............................................................................................................. 5
Temperature Guide.................................................................................................. 6
Cleaning Your cook’s essentials™ Slow Cooker...................................................... 7
Recipes .................................................................................................................... 7
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE
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•
Do not use glass cover if it is chipped or has deep scratches. Weakened glass
can shatter during use. Discard immediately.
•
•
Do not place glass cover with metal ring in the microwave oven.
Glass is breakable. Care should be taken not to drop or impact the glass cover.
If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs
exposed to broken cover.
•
•
•
Be extremely cautious of steam when removing cover. Lift cover slowly,
directing steam away from you.
Set metal cooking pot and cover on hot pad, trivet or other heat protective
surface. Do not set directly on the counter, table or other surface.
Do not heat covered and empty cooking pot on top of range. If preheating of
cooking pot is necessary, preheat without cover on.
•
•
Do not allow covered pot to boil dry on top of range unit.
Do not set glass cover on hot burner or on oven heat vent. Sudden temperature
change may cause the cover to crack or shatter.
•
•
Do not set hot cover on cold or wet surface; let cover cool before placing in
water.
For household use only.
SAVE THESE INSTRUCTIONS
BEFORE USING FOR THE FIRST TIME
1. Before using, wash slow cooker pot, and covers with warm, soapy water, rinse
and dry.
2. Wipe non-stick finish of slow cooker heating base with a damp cloth and dry.
3. Wipe the non-stick finish on inside of cooking pot with a teaspoon of vegetable
cooking oil using a paper towel. This will condition the non-stick finish to prevent
sticking. NOTE: Do NOT use shortening or butter to condition the finish. Leave
a light film of oil on finish. The non-stick finish will need to be reconditioned after
each time the cooking pot is 1) cleaned in an automatic dishwasher; 2) the finish
is treated with a special cleaner; 3) the finish is cleaned with lemon juice or
vinegar to remove a mineral film; or 4) when sticking becomes a problem during
use. DO NOT CONDITION NON-STICK SURFACE OF SLOW COOKER
HEATING BASE BEFORE USING AS A SLOW COOKER.
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USING YOUR cook’s essentials™ SLOW COOKER
1. Place heating base on dry, level, heat-resistant surface away from any edge.
2. Place foods into cooking pot, cover and place cooking pot onto heating base. If
you wish to brown or precook any foods before slow cooking, place slow cooker
pot directly on range top unit over medium heat. After foods are browned or
cooked, transfer cooking pot to heating base. NOTE: Use only plastic, rubber,
wooden, or non-metal cooking tools in metal cooking pot. Use of metal cooking
tools will scratch the non-stick surface.
3. Attach cord to base, then plug cord into a 120 volt AC electric outlet only.
4. Slow cooker base offers heat settings of Keep Warm, LO, Med and HI, or will be
numbered 1-5. Heat setting #1 should only be used to warm dinner rolls,
muffins, etc. Heat setting Keep Warm (#2) should only be used to keep cooked
foods warm for serving, whereas LO (#3), Med (#4) and HI (#5) are to be used
for actual cooking of foods. Set dial directly at setting or anywhere between for
complete temperature control. NOTE: DO NOT USE A HEAT SETTING BELOW
LO (#3) FOR ACTUAL COOKING OF RAW FOODS AS THE SLOW COOKER
WILL NOT GET HOT ENOUGH TO COOK FOODS.
Select heat setting and cook food for recommended time as given in recipe. As
a general guideline, most meat and vegetable combinations need 7 to 10 hours
of cooking at LO (#3), 4 to 6 hours of cooking at Med (#4) or 2 to 3 hours of
cooking at HI (#5). Meats will become most tender when cooked for the longer
time at the lower heat setting. Avoid removing cover when slow cooking as
cooking time will be increased due to loss of heat. Remove cover only when
needed to stir occasionally or when adding ingredients.
•
Some smoke and/or odor may occur upon heating due to the release of
manufacturing oils – this is normal.
•
Some expansion/contraction sounds may occur during heating and cooling
– this is normal.
CARE AND USE FOR USING STORAGE LID
Tips For Safe Use:
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•
Always use storage lid when transporting slow cooker.
DO NOT USE STORAGE LID FOR COOKING. Storage lid is designed for
use during storage in refrigerator or freezer ONLY.
•
•
Storage lid does not completely seal cooking pot. Do not overfill cooking pot
as spillage may occur.
When removing storage lid from heated foods, use care as condensation
may form on underside of lid.
•
•
Do not put storage lid in any oven.
Do not plug appliance into an electrical outlet while the slow cooker has the
storage lid on.
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HELPFUL HINTS
•
Adapting Recipes to Slow Cooking: Many of your favorite oven and range top
recipes can be adapted to slow cooking with a few minor changes. Here are
some important points to remember:
Amount of Liquid: Because little moisture evaporates during slow cooking,
reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough
for most recipes). For soup recipes, add all ingredients except water or
broth to vessel; add only enough liquid to cover ingredients.
Amount of Seasoning: Reduce amount of seasoning in proportion to
reduced amount of liquid. Use whole or leaf herbs and spices rather than
crushed or ground forms.
Slow Cooking Meat: Less tender, less expensive cuts of meat are better
suited to slow cooking than expensive cuts of meat. Remove excess fat
before slow cooking if desired. Meat can be browned in the cooking pot on
top of the range before slow cooking.
Slow Cooking Vegetables: Add partially frozen vegetables, Chinese
vegetables and fresh mushrooms during the last hour of cooking. Strong-
flavored vegetables such as spinach, eggplant, okra and collard greens
should be precooked before adding to cooker. The amount of onion
normally used in your recipe should be reduced because its flavor gets
stronger during cooking. In most cases, fresh vegetables take longer to
cook than meats because liquid simmers rather than boils.
Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable
combinations need at least 4 to 6 hours of cooking at “HI” or 7 to 10 hours
at “LO.”
Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall
apart during long hours of cooking. Add these ingredients an hour before
serving and cook at “HI.”
Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk,
sour or sweet cream and cheese break down during long hours of cooking,
add these ingredients just before serving or substitute undiluted condensed
canned soups or evaporated milk. Processed cheese tends to give better
results than aged cheese.
Rice and Pasta: Rice and pasta may either be cooked separately, or
added uncooked during last hour of cooking time. If added uncooked, make
sure there is at least 1 to 1½ cups of liquid in vessel and heat is set at “LO”
or higher.
Dumplings: Dumplings may be cooked in broth or gravy at “HI.” Drop by
spoonfuls on simmering broth or gravy. Cook covered for 30 minutes.
Thickening Juices for Gravies and Sauces: To thicken juices for gravies
and sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or
thicken after cooking by adding a smooth paste made of 2 to 4 tablespoons
cornstarch or flour and ¼ cup cold water. Bring to a boil at “HI.” Solid foods
may be removed first.
•
•
Don’t Remove Cover During Cooking: To retain heat, moisture and food
flavor, don’t remove cover during cooking unless necessary for adding additional
ingredients.
Using Cooking Tools on Non-Stick Finish: The following types of cooking
tools may be used on the non-stick finish: plastic, rubber or wooden. Do not use
sharp edged metal cooking tools (forks, knives, mashers) as these could scratch
the non-stick finish.
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•
Using Cooking pot on Top of Range: The cooking pot (without heating base)
can be used for range top cooking. Place vessel on large range unit. Use
medium to low heat. The use of low to medium heat will prevent foods from
overcooking, reduce spattering and help retain natural juices. Do not use high
heat except for bringing liquids to a boil. If cooking on a gas range, do not let
flame extend up side of cooking pot. ALWAYS USE OVEN MITTS WHEN
USING COOKING POT AND COVER ON RANGE UNIT.
•
•
Cooking Meats: When cooking meats, preheat empty cooking pot over medium
to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking
pot. To prevent sticking of lean meats, you may wish to add a small amount of
cooking oil. Add meat and brown as desired. Cover cooking pot and reduce heat
to low for cooking on range top OR transfer cooking pot to heating base and
cook at desired setting. The shortest cooking time will be at “HI.”
Using Cooking pot in Oven: The cooking pot (without heating base) can be
used in a conventional or convection oven up to preheated temperatures of
350°F/177°C. If cooking pot is to be covered, use only glass cover in oven.
Cooking pot may be covered with aluminum foil for oven use. ALWAYS USE
OVEN MITTS WHEN USING COOKING POT IN OVEN.
•
•
DO NOT USE THE COOKING POT IN A MICROWAVE OVEN, OVER A
CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE
TO THE COOKING POT OR OVEN.
Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to
ensure that your pan fits completely into the cooking pot before mixing
any ingredients. To prevent condensation from dripping onto food while
baking, place double layer of paper toweling and single layer of aluminum foil
across top of cooking pot. Cover and bake according to recipe.
TEMPERATURE GUIDE
Be sure to cook foods to recommended food-safe temperatures. Always check with a
meat thermometer to ensure that the center is cooked completely.
MEAT
INTERNAL TEMPERATURES
140°F/60°C
Beef
Rare
Medium
Well
160°F/71°C
170°F/76°C
Pork
Fresh
170°F/76°C
Smoked
Canned
160°F/71°C
140°F/60°C
Lamb
Veal
170°F to 180°F/76°C to 82°C
170°F/76°C
Poultry
180°F/82°C
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CLEANING YOUR cook’s essentials™ SLOW COOKER
1. Allow the entire unit (base, metal cooking pot, cover) to cool completely before
cleaning. Set metal cooking pot and cover on dry, heat-protective surface for
gradual cooling. NOTE: Do not run cold water over hot glass cover as it may
crack or shatter if cooled suddenly.
2. Wipe heating base and cord with a damp cloth.
3. Metal cooking pot and glass cover may be washed using warm, soapy water by
hand or cleaned in the dishwasher. If dishwasher cleaning, avoid contact
between pieces to prevent damage. The non-stick surface of the cooking pot
must be reconditioned with cooking oil after it is cleaned in a dishwasher to
restore the non-stick properties. Wash plastic lid in warm, soapy water, rinse
and dry. Lid can also be cleaned in dishwasher, top rack only.
RECIPES
Beef Vegetable Soup
1½ lbs. Beef soup bones or 1 pound
beef short ribs
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz Can whole tomatoes,
undrained
1½ qt. Water
1 tsp. Salt
¼ tsp. Pepper
2 Carrots, chopped
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and
bay leaf into cooking pot. Cover and slow cook at “LO” for 6 to 7 hours.
2. Remove soup bone and cool slightly. Remove meat from bones and return
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or
barley may be added, if desired.
Herb Pork Roast
1 tsp. Salt
4-5 lbs. Pork roast, boneless or bone-
in
4 Large cloves garlic, quartered
2 tbsp. Water, optional
2 tbsp. Cornstarch, optional
1 tsp. Thyme
½ tsp. Sage
½ tsp. Ground cloves
1 tsp. Grated lemon peel
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking pot. Cover and cook at “LO” for 7 to 9 hours or
at ”HI” for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2
tablespoons water. Stir slowly into juices until thickened at “HI.”
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Pepper Steak
1½ lbs Round steak, cut into thin strips
1 Clove garlic, minced
1 cup Chopped onion
½ tsp. Salt
1 Large green pepper, cut into thin
strips
4 Tomatoes, cut into eighths, or 1 1-
pound can whole tomatoes, undrained
1 lb. Can bean sprouts, drained
1 tbsp. Cornstarch
¼ tsp. Pepper
¼ tsp. Ginger
1 tsp. Sugar
½ cup Cold water
½ cup Soy sauce
1. Brown steak in cooking pot on range unit over medium heat. Transfer
cooking pot to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at “LO” for 6 to 8 hours or “HI”
for 4 to 5 hours.
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook
an additional hour. Just before serving, increase heat to “HI.” Combine
cornstarch and water. Gradually add to pepper steak, stirring until
thickened. Reduce to Keep warm (“WM”) for serving.
Corned Beef and Cabbage
3 - 4 lb. Corned beef brisket
1 Medium onion, sliced
½ tsp. Celery seed
1 Bay leaf
Water
1 Small head cabbage, cut into
wedges
½ tsp. Mustard seed
1 Clove garlic, minced
1. Place brisket with liquid and spices from package in cooking pot. Add onion,
celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket (about 4 cups). Cover and cook at “LO” for 7 to 9 hours or until
brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at
“LO.” Discard cooking liquid and spices.
Hearty Chicken Noodle Soup
2 lbs. Chicken parts, skinned if desired
5 cups Water
1 tbsp. Instant chicken bouillon
1 tbsp. Minced parsley
1 tsp. Salt
1 Medium onion, chopped
4 Carrots, cut into ½-inch pieces
4 Ribs celery, cut into ½-inch pieces
1 16 oz. Can whole tomatoes, cut up
½ tsp. Dried rosemary
¼ tsp. Pepper
1 cup Uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in cooking pot. Cover and
cook at “LO” for 6 to 8 hours or at “HI” for 3 to 4 hours or until chicken and
vegetables are tender.
2. Remove chicken pieces from cooking pot and set aside to cool slightly.
Increase heat to “HI” and add noodles, stirring to blend. Cover and continue
to cook for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces.
Return meat to cooking pot to heat as noodles finish cooking. Reduce heat
to Keep warm (“WM”) for serving.
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Chili
1½ lbs. Ground beef
1 cup Onion, chopped
1 cup Green pepper, chopped
1 Clove garlic, minced
1 28 oz. Can whole tomatoes,
undrained
1 16 oz Can kidney beans, undrained
1½ tbsp. Chili powder
1 tsp. Salt
1 tsp. Ground cumin
½ tsp. Pepper
1. Brown ground beef with onion and green pepper in cooking pot over
medium heat of range unit. Remove excess grease.
2. Transfer cooking pot to heating base using hot pads. Add remaining
ingredients, stir to blend. Cover and slow cook at “LO” for 7 to 8 hours.
Reduce heat to Keep warm (“WM”) for serving.
Fish Chowder
2 lbs. Fresh or frozen fish fillets
(haddock, perch, cod, flounder)
2 tbsp. Lemon juice
4 Slices bacon
1 cup Chopped onion
¼ cup Diced celery
4 Medium potatoes, cut into cubes
4 cups Hot water
1 16 oz Can stewed tomatoes
1 cup Diced carrots
2 tsp. Salt
¼ tsp. Pepper
1 tbsp. Worcestershire sauce
2 tbsp. Dry sherry, optional
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover
and refrigerate.
2. Fry bacon in cooking pot on range top over medium heat until crispy. Drain
on paper towel, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot
to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt
and pepper to cooking pot. Stir to combine. Cover and cook at “LO” for 4 to
5 hours or at “HI” for 2 to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to
cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce
heat to Keep warm (“WM”) for serving. Garnish with crumbled bacon.
German Beef Stew
1½ lbs. Beef chuck, cut into 2-inch
cubes
¼ tsp. Pepper
1 lb. Can whole tomatoes, undrained
2 cups Thinly sliced carrots
¼ cup Sherry cooking wine
¼ cup Dark molasses
¼ cup Raisins
2 tbsp. Flour
½ tsp. Celery salt
¼ tsp. Garlic powder
½ tsp. Ground ginger
1. Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic
powder, ground ginger and pepper. Sprinkle over beef.
2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
3. Cover and place cooking pot on base. Simmer at “LO” for 6 to 8 hours. Add
raisins 30 minutes before serving. Reduce heat to Keep warm (“WM”) for
serving. Serve over hot cooked noodles.
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Cheese Curried Entrée
2 10 oz. Packages frozen chopped
broccoli, partially thawed
3 cups (¾ pound) diced cooked ham,
turkey or chicken
1 11 oz Can condensed cheddar
cheese soup
1 cup Water
½ cup Salad dressing or mayonnaise
¼ cup Finely chopped onion
1 tbsp. Lemon juice
½ tsp. Curry powder
1. Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken.
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into cooking pot.
3. Place cooking pot on base, cover and simmer at “HI” for 2 hours or “LO” for
3 to 4 hours; or until broccoli is fork tender. Reduce heat to Keep warm
(“WM”) for serving. Serve over toast or hot biscuits.
Country Ribs with Apples ‘N Kraut
3 lbs. Lean country-style pork ribs,
trimmed of any excess fat
Salt and pepper
1 8 oz Can mushrooms stems and
pieces, drained
1 Large or 2 small apples, cored and
cut into wedges
¼ cup Brown sugar
½ tsp. Celery seed
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and
separated into rings
1. Preheat cooking pot on electric or gas range top heating unit over medium
heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking pot. Layer sauerkraut, onion, mushrooms, apple
wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking pot on base, cover and cook at “LO” for 7 to 9 hours or at
“HI” for 3 to 4 hours until meat is tender. Reduce heat to Keep warm (“WM”)
for serving.
Carrot Cake
2 cups Flour
2 cups Sugar
1 tsp. Baking soda
1 tsp. Salt
1 cup Vegetable oil
4 Eggs
3 cups Grated carrots
1 tsp. Cinnamon
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid
hydrogenated shortening. Dust with flour and shake out excess. Set
covered cooking pot on base and preheat at “HI” while mixing ingredients.
2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and
stir until ingredients are moistened. Add eggs one at a time, beating well
after each egg is added. Stir in grated carrots and cinnamon until evenly
mixed. Pour batter into pan. Place pan in cooking pot.
3. Cover and bake at “HI” for 2 hours. Do not remove cover during this time.
To test for doneness at end of recommended baking time, insert a metal
cake tester in several places including center of cake. If cake tester comes
out clean, cake is done. If batter clings to cake tester, continue baking in
15-minute intervals. Remove cake from pan and cool on rack. Frost with
softened cream cheese, if desired. Makes a 1½-pound cake.
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Cranberry Nut Bread
2 cups (8-ounces) fresh or frozen
cranberries
½ tsp. Baking soda
½ tsp. Salt
6 tbsp. Butter or margarine
1 Egg
1 tbsp. Grated orange peel
½ cup Orange juice
½ cup Walnuts
2 cups Flour
1 cup Sugar
1½ tsp. Baking powder
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening.
Dust with flour and shake out excess. Set covered cooking pot on base and
preheat at “HI” while mixing ingredients.
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large
mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in butter or margarine to form a coarse mixture. Make an indentation in
mixture and add egg, orange peel and orange juice. Beat only until lumps
disappear. Add chopped cranberries and walnuts. Stir until evenly mixed.
Pour batter into pan. Place pan in cooking pot.
3. Cover and bake at “HI” for 3 hours. Do not remove cover during this time.
To test for doneness at end of recommended baking time, insert a metal
cake tester in several places including center of bread. If cake tester comes
out clean, bread is done. If batter clings to cake tester, continue baking for
15-minute intervals. Remove bread from pan and cool on rack. Makes a
1½-pound loaf.
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NOTES
L5803A
01/10
Printed in China
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