SPECIAL SELECT
USE & CARE INSTRUCTIONS
5 QUART SLOW COOKER
FSSC500
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or
appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Contact Consumer Service for examination, repair or
adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. To disconnect, turn Control Knob to the OFF position, then
remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid sudden temperature changes, such as adding refrigerated
foods into a heated Ceramic Liner.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended to
fit into 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 modify the plug in any way.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your
appliance may not operate properly. It should be operated on a
separate electrical circuit from other appliances.
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GETTING TO KNOW YOUR
®
FARBERWARE FSSC500 5 QUART
SLOW COOKER
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION
1.
2.
3.
3.
4.
5.
5.
6.
7.
8.
1. Lid Knob (P/N 21400)
2. Glass Lid (P/N 21885)
3. Liner Handles
4. Ceramic Liner (P/N 21906)
5. Base Unit Handles
6. Cooking Base Unit
7. OFF/LOW/HIGH/WARM
Control Knob
8. Power Supply Cord with
Polarized Plug
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BEFORE USING FOR THE FIRST TIME
1. Carefully unpack your Slow Cooker and clean, see CARE AND
CLEANING.
2. It is necessary to operate the Slow Cooker one time before
placing food in the Ceramic Liner. Pour 2-1/2 cups of water into
the Ceramic Liner and place it inside the Cooking Base Unit.
Cover with the Glass Lid.
3. Plug into a 120V AC outlet.
4. Turn Control Knob to HIGH position and allow to heat for
approximately 30 minutes. You will notice a slight odor; this is
normal and should quickly disappear.
5. Turn Control Knob to the OFF position and allow to cool for
20 minutes.
6. Carefully grasp the Liner Handles to remove the Ceramic
Liner from the Cooking Base Unit. Pour water out from the
Ceramic Liner.
7. Rinse Ceramic Liner, dry thoroughly and place back inside the
Cooking Base Unit.
INTRODUCTION TO SLOW COOKING
Slow cooking occurs at temperatures just around boiling. The Slow
Cooker can operate at LOW all day or night if required. When
cooking on a HIGH setting, it is very much like a covered pot on
the stove top. Foods will cook on HIGH in about half the time
required for LOW cooking. Additional liquid may be required as
foods do boil on HIGH. To turn the Slow Cooker OFF, turn the
Control Dial to the OFF position.Always unplug from electrical
outlet when not in use.
NOTE: Lid must not be removed while cooking on LOW setting.
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USING YOUR SLOW COOKER
1. Prepare recipe according to instructions. Place food in the
Ceramic Liner and cover with the Glass Lid. Do not fill the
Ceramic Liner to the brim with food. Always cook with the Lid
on and the Liner in position. Remember that frequent lifting of
the Lid during cooking delays cooking time. When cooking a
meat and vegetable combination, place the vegetables in the
bottom of the Liner first. Then add the meat and other
ingredients. If the Liner is hot, DO NOT add cold food and vice
versa. The Ceramic Liner cannot stand the shock of sudden
temperature changes.
2. Plug into a 120V AC outlet.
3. Turn the Control Knob to the desired cooking setting, HIGH,
LOW or WARM.
CAUTION: THE COOKING BASE UNIT WILL GET VERY WARM
DURING COOKING. THIS IS WHERE THE HEATING
ELEMENT IS LOCATED. IF NECESSARY TO HANDLE, USE POT
HOLDERS OR OVEN MITTS.
4. Cook according to recipe instructions.
5. When cooking time is complete, turn the Control Knob to the
WARM position to keep warm, or to the OFF position. Unplug
from outlet.
6. Using oven mitts, carefully remove the Glass Lid by grasping
the Lid Knob and lifting the Lid slightly away from you. This
will allow the steam to escape before removing the Lid.
7. Allow a few seconds for all steam to escape. Then, using oven
mitts, firmly grasp the Liner Handles to remove the Ceramic
Liner from the Cooking Base Unit.
NOTE: If you are moving the Slow Cooker, grasp the unit by the
Base Unit Handles; use pot
holders or oven mitts.
(See Figure 1.)
8. 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.
9. Allow to cool completely
before cleaning; see CARE
AND CLEANING.
FIGURE 1
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HINTS FOR SLOW COOKING
1. Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown
meats prior to putting into the Ceramic Liner.
2. Whole herbs and spices flavor better in slow cooking than
herbs that are crushed or ground.
3. 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 Glass Lid and turn the Control
Knob to HIGH. After about 30 to 45 minutes the amount of
liquid should be reduced.
4. Most recipes that call for uncooked meat and vegetables require
about 6 to 8 hours on LOW temperature.
5. 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 top of foods before serving.
6. Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES
TO SLOW COOKING
1. Vegetables such as carrots, potatoes, turnips, and beets require
longer cooking times than most meats. Place them on the
bottom of the Ceramic Liner and cover them with liquid.
2. If adding fresh milk or yogurt, it should be done during the last
2 hours. Evaporated milk may be added at the start of cooking.
If possible, substitute condensed soups for fresh milk or yogurt.
3. Rice 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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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.
CARE AND CLEANING
CAUTION: NEVER IMMERSE COOKING BASE OR CORD IN
WATER OR OTHER LIQUID.
1. Avoid sudden, extreme temperature changes. For example, do
not place a hot Glass Lid or Ceramic Liner into cold water or
onto a wet surface.
2. Do not use the Ceramic Liner to store food in the refrigerator,
and then reheat in the Cooking Base Unit.
3. Avoid hitting the Ceramic Liner and Glass Lid against the faucet
or other hard surfaces.
4. Do not use Ceramic Liner or Glass Lid if chipped, cracked, or
severely scratched.
5. Always unplug Slow Cooker and allow to cool completely
before cleaning.
6. Wash Ceramic Liner and Glass Lid in warm, soapy water. If
food sticks to the Ceramic Liner, fill with warm soapy water and
allow to soak, before cleaning with a plastic scouring pad.
7. Rinse and dry thoroughly.
8. Wipe interior and exterior of the Cooking Base Unit with a soft,
slightly damp cloth or sponge. Never use abrasive cleansers or
scouring pads to clean the Cooking Base Unit, as they may
damage the surfaces.
9. Allow to dry thoroughly before storing. Never wrap the cord
tightly around the appliance; keep it loosely coiled.
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5 QUART SLOW COOKER RECIPES
DRINKS AND APPETIZERS
Holiday Punch
Makes 12 to 16 mugs or 20 to 24 punch cup servings
2 (16 oz.) bottles cranberry juice cocktail
2 cups water
1-1/2 cups sugar
4 cinnamon sticks
10 whole cloves
2 (4/5 quart or 757 ml.) bottles Burgundy wine
2 lemons, thinly sliced
1. Tie cinnamon and cloves in cheesecloth bag. Add to Slow Cooker along with
other ingredients.
2. Cover and heat on HIGH for 2 to 3 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.
Wassail
Makes 10 to 12 mugs or 16 to 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 HIGH for 2 to 3 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.
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Party Pizza Dip
Makes 12 cups
1 lb. sausage
1 lb. lean ground beef
1 medium onion, chopped
6 cloves garlic, minced
1-1/2 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 to 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.
Meat and Cheese Dip
Makes 3 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
2 (14 oz.) cans Rotel® tomatoes, drained
1.Brown ground beef and drain.
2. Spray the inside of the Ceramic Liner with non-stick cooking spray.
Combine all the ingredients in the Ceramic Liner.
3. Cover and set Control Knob to LOW. For best results, stir after
1 hour. Meat and Cheese Dip will be done in 2 to 3 hours.
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Cheese Fondue
Makes 1-1/2 to 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 1-1/2 cups apple cider
1/2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring
1. Combine ingredients in Slow Cooker.
2. Cover and heat on LOW for 2 to 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.
SOUPS, STEWS, AND SAUCES
Hearty Vegetable Beef Soup
Makes 5 to 7 servings
1 lb. lean stewing beef, cut into 1-inch cubes
1 lb. small new potatoes, quartered
1 medium onion, chopped
1 lb. baby carrots, sliced
2 cups chopped celery
1/2 teaspoon salt
2 teaspoons fresh minced thyme
1 teaspoon fresh minced oregano
1/4 teaspoon 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 7-8 hours or until vegetables are
fork tender.
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New England Clam Chowder
Makes 5-7 servings
1/4 lb. bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1/2 teaspoon salt
2 cups water
2 teaspoons dried basil
2 (12 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 HIGH for 3 to 4 hours.
4. Add clams and evaporated milk. Cover and cook on HIGH for 40-50 minutes
or until hot.
Sausage and Kidney Bean Stew
Makes 4 to 6 servings
1 lb. Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 teaspoon fresh minced garlic
1 (15 oz.) can whole tomatoes
1 (16 oz.) can kidney beans, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1. Sauté sausage and drain. Combine ingredients in Slow Cooker.
2. Cover and cook on LOW for 8 to 9 hours or until vegetables are tender.
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Spaghetti Sauce
Makes 4 quarts
2 lbs. Italian sausage or lean ground beef
2 small onions, chopped
2 small green peppers, chopped
2 teaspoons chopped fresh garlic
4 (15 oz.) cans tomato sauce
2 (10 oz.) cans tomato puree
4 (6 oz.) cans tomato paste
1 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon 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 9
to 10 hours or until thick and bubbling.
Chili
Makes 8 to 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 teaspoon chili powder
2 tablespoons dill pickle juice
1.Sauté ground beef and onion until done and drain.
2.Combine with remaining ingredients in the Slow Cooker.
3. Cover and set Control Knob to HIGH. Chili will be done in
3 - 4 hours.
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ENTREES
Beef Pot Roast
Makes 16 - 20 servings
1 (5 lbs.) rump or chuck roast
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup 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 set Control Knob to HIGH. Beef pot roast will be done in
7 - 8 hours, or when Roast Beef and vegetables test done.
Roast Beef
Makes 8 to 10 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 HIGH for 7-8 hours or until tender.
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Stuffed Green Peppers
Makes 4 servings
4 large green peppers
1 lb. lean ground beef
1/4 cup chopped onion
1 teaspoon salt
1 clove garlic, minced
1 teaspoon Italian seasoning
1 (12 oz.) can whole kernel corn, drained
1 tablespoon Worcestershire®sauce
1 teaspoon dry 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 9 to 10 hours.
Corned Beef
Makes 6-8 servings
1 (3 - 4 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 set Control Knob to HIGH. Corned beef will be done in
11 to 12 hours, or when the corned beef is tender.
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Swiss Steak
Makes 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 10 to 11 hours or until meat is tender.
Serve with mashed potatoes.
Beef Stroganoff
Makes 6 servings
1-1/2 lbs. round steak
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chopped onions
1/2 teaspoon fresh minced garlic
2 tablespoons Worcestershire® sauce
2 cups beef broth
2 tablespoons ketchup
2 tablespoons dry white wine
1/3 cup flour dissolved into 1⁄3 cup cold water
1/2 lb. 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 broth,
ketchup and wine. Pour over meat mixture.
2. Cover and cook on HIGH for 3 to 4 hours or until meat is tender.
3. Stir in dissolved flour and mushrooms. Cover and cook on HIGH for an
additional 60-90 minutes, stirring twice, or until thick.
4. Stir in sour cream and serve over rice or noodles.
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Ham and Beans
Makes 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 tablespoons dried parsley
1 bay leaf
6 cups water
1/2 teaspoons salt
1/8 teaspoon 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 to 9 hours or until beans are tender. Remove
bay leaf. Add salt and pepper.
Shredded Pork Barbeque
Makes 12-14 servings
1 (5 lbs.) pork butt, shoulder or blade roast
2 (15 oz.) cans whole tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1/4 cup Worcestershire® sauce
6 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 (16 oz.) bottles barbecue sauce
1. Combine all ingredients except barbecue sauce in Slow Cooker.
2. Cover and cook on HIGH for 7-8 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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Spare Ribs
Makes 8 to 10 servings
4-6 lbs. pork loin country-style ribs
1 cup ketchup
1/3 cup vinegar
1/2 cup brown sugar
1/3 cup honey
1/4 cup soy sauce
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1. Bake spare ribs in oven at 500°F for 45 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 9 to 10 hours or until tender.
Baked Ham
Makes 14 to 16 servings
1 (5 lb.) boneless ham
4 cup currant jelly
1/2 tablespoon vinegar
1/4 teaspoon dry mustard
1/8 teaspoon ground cinnamon
10 whole cloves
1. Place ham in Slow Cooker. Cover and cook on HIGH for 5 to 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 to 60 minutes.
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Garlic Chicken with Tomatoes and Potatoes
Makes 6 servings
6 chicken breast halves, boneless, skinless
8 small new potatoes, quartered
1 (15 oz.) can tomatoes, Italian-style
1 tablespoon fresh minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1/2 cup white wine
2 tablespoons cornstarch dissolved in 2 tablespoons 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 8 to 9 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.
Chicken and Rice
Makes 4 servings
4 chicken breast halves, boneless, skinless
1 cup chopped green onion
2 cups chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup soy sauce
1/4 cup dry white wine
1-1/2 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 3 to 4 hours.
3. Stir in rice. Cover and cook on HIGH for an additional hour, stirring twice,
or until rice is tender.
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Chicken and Cheese Enchilada Casserole
Makes 6 to 8 servings
1/4 cup olive oil
16 (6-in.) corn tortillas
1 lb. Monterey Jack cheese, shredded
4 (10 oz.) cans chunk chicken
2 (4 oz.) cans green chilies, chopped
1/2 cup chopped onion
2 (10 oz.) cans green chili enchilada sauce
1. Spray the inside of Ceramic Liner with cooking spray and pour oil
into bottom.
2. Layer ingredients in Ceramic Liner: 4 tortilla shells (spread out), 1 cup
cheese, 1 cup chicken, 1/4 cup green chilies, 1/4 cup onion, another
tortilla layer, 1 cup enchilada sauce, and 1 cup cheese.
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce
over top.
4. Cover and cook on HIGH for 3 to 4 hours or until hot.
Chicken Tetrazzini
Makes 5 servings
5 chicken breast halves, skinless, boneless
3 (10 oz.) cans condensed cream of chicken soup
1 large onion, chopped
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1 tablespoon dried parsley
1/2 cup dry white wine
1 lb. fresh mushrooms, sliced
1. Combine all ingredients except mushrooms in Slow Cooker. Do not
overlap chicken.
2. Cover and cook on LOW for 5 to 6 hours or until done. Stir in
mushrooms and cook for another 30 minutes.
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VEGETABLES
Three Vegetable Cheese Bake
Makes 10 to 12 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
1-1/2 lbs. Velveeta® cheese, cut into 16 pieces
1. Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
2. Cover and cook on HIGH for 3 to 4 hours or until vegetables are tender.
Maple Baked Beans
Makes 15 servings
5 (14 oz.) cans Pork ‘N Beans
1/4 cup chopped onion
1/3 cup maple syrup
2 teaspoons dry mustard
6 slices of bacon, cooked and crumbled
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 3 to 4 hours or until thick and hot.
Baked Potatoes
Makes 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 HIGH for 3 to 4 hours.
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DESSERTS
Baked Apples
Makes 4 servings
4 large baking apples, Rome or York
2 tablespoons lemon juice
2 tablespoons butter, melted
3 tablespoons brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon 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 HIGH for 3 to 4 hours or until tender.
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ONE-YEAR LIMITED WARRANTY
Warranty: This Farberware® 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 (888) 881-8101 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 FSSC500 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 (888) 881-8101.
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $12.00
(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.
To contact us, please write to, call, or email:
Salton, Inc.
P.O. Box 7366
708 South Missouri Street
Macon, MO 63552
Columbia, MO 65205-7366
1-888-881-8101
E-mail: [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.
©2003 Salton, Inc. All rights reserved.
FARBERWARE® is a registered trademark of Farberware Inc.®
Manufactured and sold pursuant to a license from Farberware Inc.®
07/03
PRINTED IN CHINA
P/N 61385
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