Black Decker Slow Cooker MGD600 User Manual

slo w6-cquoa rt o ke r  
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SAVE THIS USE AND CARE BOOK  
MGD600  
*
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POLARIZED PLUG  
This appliance has a polarized plug — one blade is wider than the other. As  
a safety feature, this plug will fit into a polarized outlet only one way. If the  
plug does not fit fully into the outlet, reverse it and try again. If it still does  
not fit, contact an electrician. Do not attempt to defeat this safety feature.  
ELECTRICAL CORD  
A short power-supply cord is provided to reduce safety hazards that may  
occur with a longer cord. If more cord length is needed, an extension cord  
with a polarized plug may be used. It should be rated not less than 10  
amperes, 120 Volts, and have Underwriters Laboratories listing. When  
using a longer cord, be sure it does not drape over a working area or  
dangle where it could be pulled on or tripped over. Handle cord carefully for  
longer life; avoid jerking or straining it at outlet and appliance connections.  
SOFT-GRIP HANDLES  
NOTE: The rubberized soft-grip is free of natural rubber and latex. It is  
safe for use by individuals allergic or sensitive to these materials.  
SLOW COOKER PARTS  
Handles  
Stoneware Bowl  
(inner pot)  
Glass Lid  
Signal  
Light  
4-Position  
Control Dial  
Base  
(Auto/Off/High/  
Keeps Warm)  
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BEFORE FIRST USE  
1. Carefully unpack the Slow Cooker.  
2. Wash the interior of the Stoneware Bowl and the Glass Lid in warm,  
soapy water. Rinse well and dry thoroughly. You may notice small  
pits” or “dings” in the stoneware surface. These are not defects but a  
natural part of the stoneware process and are normal.  
3. Wipe the interior and exterior surfaces of the Base with a soft, moist  
cloth to remove dust particles that may have collected during packing  
and handling. NEVER IMMERSE THE BASE, STONEWARE BOWL,  
CORD, OR PLUG IN WATER OR ANY OTHER LIQUID.  
USING STONEWARE BOWL & LID  
IMPORTANT: All glass and glass ceramic materials are BREAKABLE.  
Always handle the Stoneware Bowl and Lid carefully. Avoid hitting them  
against a faucet or other hard surface. Accidental breakage from impact is  
not covered by the warranty. For maximum benefit from the Stoneware  
Bowl and Lid, follow these tips:  
To avoid damage to the interior of the Stoneware Bowl, always use  
utensils made of plastic, rubber, or wood. DO NOT use metal utensils, as  
they may leave grey marks or may scratch the cookware.  
Do not touch the sides of the Slow Cooker Base while food is cooking.  
Always use potholders or oven mitts when removing the Lid or the  
Stoneware Bowl from the Base after cooking. To avoid burns from  
escaping steam, tilt the Lid away from your hands and face when  
removing it.  
Do not set the Stoneware Bowl directly on a countertop or table; use a  
trivet or hot pad.  
Do not pour cold water into a hot Stoneware Bowl.  
NEVER heat the Stoneware Bowl when it is empty.  
Keep the Lid away from a broiler, microwave browning element, toaster  
oven coils, hot stovetop burners, oven heat vents or any other direct  
heat source. DO NOT PLACE A HOT LID on cold or wet surfaces, as this  
may cause it to crack or shatter.  
• If the Lid becomes cracked, do not use it. Discard it and get a  
replacement. Damaged items may break without warning.  
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HOW TO USE  
Using a Slow Cooker is easy but different from conventional cooking.  
Follow the recommended guidelines in this book. Times listed in each  
recipe are approximate and should serve only as guidelines.  
1. Follow the recipe by filling the Bowl with food and ingredients. Place  
the Bowl into the Base, cover it with the Lid, and plug the unit in.  
2. Turn the Control Dial to Auto or High and note the time the Cooker  
started.  
3. Be sure to turn the Control Dial to Off after cooking.  
CLEANING & STORAGE  
1. Unplug the unit and allow it to cool before cleaning.  
2. Wash the Stoneware Bowl and Lid in warm, soapy water. Rinse and  
dry. If food sticks to the surface, fill the Bowl with warm, soapy water  
and let it soak for a while before cleaning. Do not submerge the  
Stoneware Bowl or let it sit in standing water as it may absorb water  
through the unglazed bottom. Absorbed water can lead to uneven  
temperatures when heated and potential cracking.  
3. If scouring is necessary, use a nylon pad or brush with liquid detergent  
or non-abrasive cleanser on the Bowl. Both the Bowl and Lid are also  
dishwasher-safe.  
4. Wipe the Base with a soft, damp cloth or sponge. NEVER IMMERSE  
THE BASE IN WATER.  
5. Be sure all parts are clean, cool, and dry before storing. Store the unit  
in a clean, dry place. Use the cord wrap at the bottom of the Base to  
store the cord.  
HELPFUL HINTS  
1. Be sure to follow proper food safety practices when using this slow  
cooker.  
2. The slow cooker should always be at least 12 full for best cooking  
results. It should never be more than about 34 full (18 cups total), or  
about 114-inches from the top rim.  
3. Never store foods to be cooked the next day in the Stoneware Bowl in  
the refrigerator overnight. It will take too long to heat the Bowl up,  
prior to the food starting to cook.  
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14. When cooking on Hi setting, periodically remove the lid and stir  
ingredients for more even heating and cooking. Use Hi setting for  
shorter cooking times, and when you plan on being at home.  
15. Use Auto setting for longer cooking times (7-8 hours), and when you  
will not be at home. On Auto, the Slow Cooker starts out on a high  
temperature, and then automatically reduces to a lower temperature  
after about 2 hours.  
16. Longer cooking times tend to evaporate some of the liquid in recipes  
and if foods are allowed to cook too long, foods may tend to taste dry  
(like a pot roast allowed to cook more than 8 hours), and stick/burn  
onto the bottom of the Bowl.  
17. Soups are a natural in a slow cooker. They can simmer away, blending  
flavors and tenderizing dried beans and meats. It may be necessary at  
times to add additional liquid (broth, milk, water) to thin soup or stew  
prior to serving.  
18. To keep foods warm after cooking, turn control to Keep Warm setting.  
To avoid drying out foods, do not keep foods on this setting for more  
than 2 hours.  
19. It is not recommended to reheat food in the slow cooker.  
10. The Lid on the Stoneware Bowl does not have a tight fit. Spattering  
and condensation may be noted at times.  
RECIPES  
Recipe Tips  
1. The recipes included here have been designed to work in this 6-quart  
slow cooker. Use them as a reference to adapt your own favorite soup,  
stew and chili recipes.  
2. When adapting your own recipes, be sure to add enough liquid to keep  
foods moist. Foods cook best when submerged below liquid.  
3. Roasts and hams up to 5 pounds can be cooked in the Slow Cooker.  
Do not cook whole poultry. Remember that foods cut into smaller  
pieces will cook faster than whole roasts.  
4. Less tender cuts of meat are best suited for slow cooker preparation;  
they need longer cooking times and supply more moisture.  
5. Skim off fat prior to serving sauces. Sauces can be thickened prior to  
serving if desired. Just transfer sauce to a saucepan and heat on range  
surface unit. Mix 1-2 tablespoons all-purpose flour with a little water  
and then add to sauce. Stir constantly until sauce thickens.  
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Split Pea Soup  
112 pounds dried split peas  
1
1
teaspoon chervil or rosemary  
teaspoon summer savory  
2
2
2
cups chopped ham  
medium onions, chopped  
stalks celery, chopped  
cup chopped parsley  
12 cups chicken broth  
1
2
cups milk  
3
1. Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in  
Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.  
2. Cover and turn to Hi or Auto Setting.  
3. Cook for 5 hours on Hi, or 8 to 9 hours on Auto.  
4. Prior to serving, stir in milk and blend thoroughly to heat.  
Makes: 10 (112-cup) servings.  
Tasty Bean Soup  
112 pounds boneless pork chops,  
trimmed of fat, cut into  
1
teaspoon salt  
12 whole cloves  
12-inch cubes  
2
7
bay leaves  
112 pounds dried 16 bean soup mix*  
cans (1412-ounce each) beef broth  
2
2
1
carrots, sliced  
stalks celery, sliced  
medium onion, chopped  
2
cups water  
1. Combine pork chop cubes, dried beans, carrots, celery, onion, salt, cloves, bay leaves,  
and beef broth in Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in  
Slow Cooker Base.  
2. Cover and turn to Hi or Auto setting.  
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. About one-half hour before serving,  
stir in 2 cups water. Stir to mix and heat.  
Makes: About 12 (112 cups) servings.  
*No need to soak or precook beans.  
Mexican Corn Soup  
Soup:  
1
2
3
3
3
3
6
pound dried small red beans*  
large onions, coarsely chopped  
heaping tablespoons minced garlic  
medium carrots, thinly sliced  
stalks celery, sliced  
red or green peppers, diced  
cans (1412-ounce each) vegetable  
stock or broth  
2
1
teaspoons ground cumin  
teaspoon red pepper flakes  
teaspoon cayenne pepper (optional)  
1
4
To Serve:  
Hot cooked white rice  
Nonfat yogurt  
5
cups frozen corn, thawed  
3
tablespoons minced cilantro leaves  
1. Combine all soup ingredients in Stoneware Bowl. Stir to thoroughly mix. Position  
Stoneware Bowl in Slow Cooker Base.  
2. Cover and turn to Hi or Auto setting.  
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in additional  
vegetable broth, if desired.  
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.  
Makes: About 11 (112 cup) servings.  
*No need to soak or precook beans.  
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Spicy Pot Roast in Sauce  
3
1
1
large onion, quartered and sliced  
pot roast, rump or bottom round  
(about 5 pounds)  
4
cup chili sauce  
cup Balsamic vinegar  
teaspoons minced garlic  
4
3
3
1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.  
2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.  
3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.  
5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.  
Makes: About 12 (4-ounce) servings.  
Note: See Recipe Tips, #5, for making sauce thicker.  
Easy Tomato Beef Stew  
3
1
1
pounds beef stew meat, cut into  
2-inch pieces  
can (28-ounce) diced tomatoes,  
undrained  
2
jars (412-ounce each) whole mushrooms,  
drained  
envelope (1-ounce) dried onion  
soup mix  
1
can (11-ounce) tomato soup  
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
3. Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.  
4. Serve over rice or noodles, if desired.  
Makes: About 10 (1-cup) servings.  
Chunky Spaghetti Sauce  
112 pounds lean ground beef,  
cooked and drained  
3
2
4
2
1
2
2
2
2
2
can (1412-ounce) diced tomatoes  
cans (1412-ounce each) beef broth  
tablespoons sugar  
teaspoons basil  
teaspoons oregano  
onions, coarsely chopped  
green peppers, coarsely chopped  
cloves garlic, minced  
cans (28-ounce each) diced  
tomatoes  
teaspoons salt  
2
cans (6-ounce each) tomato paste  
1. Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.  
2. Position Stoneware Bowl in Slow Cooker. Cover and turn to Hi or Auto setting.  
3. Cook for 4 hours on Hi, or for 7 to 8 hours on Auto.  
4. Stir in tomato paste about 30 minutes before serving to thicken sauce.  
Makes: About 10 (112-cup) servings.  
Polish Sausage Stew  
2
2
4
2
pounds kielbasa, cut diagonally  
in 2-inch lengths  
pounds refrigerator-type sauerkraut,  
drained and rinsed under hot water  
medium potatoes, unpeeled and each 1 teaspoon caraway seeds  
cut into 6-8 pieces  
1
2
2
2
large onion, coarsely chopped  
cans (1412-ounce each) chicken broth  
cups apple juice or cider  
bay leaves  
1
1
teaspoon black pepper  
teaspoon thyme  
red apples, unpeeled, cored and cut  
into 12 pieces  
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1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.  
2. Place Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
3. Cook for 4 hours on Hi, or 7 to 8 hours on Auto.  
Makes: About 10 (112-cup) servings.  
Slow Cooker Chili  
112 pounds lean ground beef,  
cooked and drained  
2
2
3
3
1
cans (1412-ounce each) beef broth  
cans (412-ounce each) chopped chilies  
tablespoons chili powder  
teaspoons cumin  
can (6-ounce) tomato paste (optional)  
2
2
large onions, coarsely chopped  
cloves garlic, minced  
1
2
pound dried kidney beans*  
3
cans (1412-ounce each) diced tomatoes  
1. Combine all ingredients, except tomato paste, in Stoneware Bowl. Stir to thoroughly mix.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
3. Cook for 5 to 6 hours on Hi, or 7 to 8 hours on Auto.  
4. For a thicker chili, stir in tomato paste one-half to 1 hour prior to serving.  
5. Serve over hot, fluffy rice, if desired.  
Makes: About 12 (1-cup) servings.  
*No need to soak or precook beans.  
Favorite Vegetarian Chili  
1
pound dried kidney beans*  
medium onions, coarsely chopped  
cloves garlic, minced  
2
4
3
3
cans (412-ounce each) chopped chilies  
cups frozen corn, thawed  
2
2
2
3
2
tablespoons chili powder  
teaspoons ground cumin  
cans (1412-ounce each) vegetable broth  
cans (28-ounce each) diced tomatoes,  
undrained  
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
3. Cook for 5 hours on Hi, or 7 hours on Auto.  
Makes: 10 (112-cup) servings.  
*No need to soak or precook beans.  
New England Boiled Dinner  
4-412 pounds fully-cooked ham, boneless 2  
bay leaves  
15-20 whole peppercorns  
4
6
medium red potatoes, quartered  
medium carrots, cut in  
2-inch lengths  
1
teaspoon mustard seeds  
2
3
onions, quartered  
1
medium cabbage, cut into wedges  
(about 112-pounds)  
cans (1412-ounce each) chicken  
or beef broth  
1. Combine all ingredients except cabbage in Stoneware Bowl. Stir slightly.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.  
3. Cook on Hi for 5 hours, or Auto for 7 hours.  
4. One-half hour before cooking is complete, add cabbage wedges to Stoneware Bowl.  
Makes: About 8-10 servings (about 5 to 6 ounces ham and 1-cup vegetables/serving).  
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Jerk Chicken  
8
6
green onions, cut in 1-inch lengths  
jalapeno peppers, seeded and  
each cut into 4 pieces  
1
3
3
1
teaspoon ground pepper  
tablespoons Balsamic vinegar  
tablespoons soy sauce  
chicken (about 4 pounds),  
cut up, skin removed  
2
large onions, quartered  
112 tablespoons allspice  
112 tablespoons dry mustard  
1
1
tablespoon cinnamon  
tablespoon nutmeg  
1
can (1412-ounce) chicken broth  
1. Using a food processor or blender, combine green onions, jalapeno peppers, onions,  
allspice, dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and soy sauce.  
Process to chop and blend well. Coat chicken pieces with mixture (it will be thick).  
2. Cover, and marinate overnight in refrigerator.  
3. Transfer chicken to Stoneware Bowl, including all marinade. Add chicken broth. Position  
Stoneware Bowl in Slow Cooker Base.  
4. Cover and turn to Hi or Auto setting.  
5. Cook for 3 hours on Hi or 4 hours on Auto.  
6. Serve with rice, if desired, and pass the cooking sauce.  
Makes: About 5-6 servings (1-2 pieces/serving).  
Hot Fudge Sauce  
3
cup (112 sticks) butter, cut into  
9 pieces  
1
package (12-ounces) semi-sweet  
chocolate morsels  
4
4
1
cans (14-ounce each) sweetened  
condensed milk  
package (24-ounces) semi-sweet  
chocolate morsels  
3
packages (11-ounce each)  
butterscotch morsels  
3
teaspoons vanilla  
1. Combine butter, sweetened condensed milk, and chocolate and butterscotch morsels  
into Stoneware Bowl.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi setting.  
3. Cook for no more than 112 hours.  
4. Add vanilla and stir well to mix melted ingredients. Serve over ice cream.  
Makes: About 12 cups sauce (or 48 (2-ounce) servings).  
Mulled Orange Cider  
1
12 cups apple cider  
cup packed brown sugar  
navel oranges, cut in half  
and then sliced  
2
6
4
1
cups orange juice  
sticks cinnamon  
teaspoon allspice  
2
1. Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.  
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi.  
3. Cook for 3 hours, or until desired temperature is reached.  
Makes: About 32 (5-ounce) servings.  
10  
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SERVICE OR REPAIR  
For service, repair, or any questions regarding your appliance, call the  
800” number on the cover of this book. Do NOT return the product to  
the place of purchase. Do NOT mail the product back to the manufacturer  
nor bring it to a service center. You may also want to consult the website:  
FULL ONE-YEAR WARRANTY  
Applica warrants this product against any defects that are due to faulty  
material or workmanship for a one-year period after the original date  
of consumer purchase. This warranty does not include damage to the  
product resulting from accident, misuse, or repairs performed by  
unauthorized personnel. If the product should become defective within  
the warranty period, or you have questions regarding warranty or  
service, call Consumer Assistance and Information toll free at:  
1-800-231-9786.  
This warranty gives you specific legal rights and you may also have  
other rights which vary from state to state or province to province.  
Product may vary slightly from what is illustrated.  
Listed by Underwriters Laboratories, Inc.  
Copyright © 2000 Applica Consumer Products, Inc.  
Pub No. 175698-01-RV00  
Printed in People’s Republic of China  
U
® L  
Applica Consumer Products, Inc.  
*
is a trademark of The Black & Decker Corporation, Towson, Maryland, U.S.A.  
11  
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6-qua rt  
slo w c o o ke r  
Mic ha e l Gra ve s  
The highly acclaimed work of designer Michael Graves has restored a sense of  
humanity to modern architecture. Graves, one of the most noted architects of our  
TM  
time, has designed buildings for such clients as Disney, including the companys  
TM  
corporate headquarters and the Walt Disney World Swan and Dolphin Hotels.  
Gifted in design at every scale, Michael Graves has created products for the home that  
carry labels such as Alessi, FAO Schwarz, and Steuben. His work has been recognized  
with scores of awards, including the 1999 National Medal of Arts presented by the  
National Endowment for the Arts.  
The Michael Graves Collection provides an inspired balance of form and function.  
Sensible and sublime, practical and whimsical, the objects envisioned by this world-  
renowned architect infuse our daily lives with joy.  
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