SCR151-WG/9100050000802 V.qxd 11/9/04 11:08 Page 1
For use with 11⁄ quart Crock-Pot® Slow Cookers
2
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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HOW TO USE YOUR SLOW COOKER
HOW TO CLEAN YOUR SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
1. There is one temperature setting. When plugged in, the temperature
of this unit is equivalent to the LOW setting on Crock-Pot® slow cookers
that have HIGH and LOW settings.
2. Frozen foods such as vegetables and shrimp may be used as part of a
recipe. However, do not cook frozen meats (such as roasts or chickens)
unless you first add at least 1 cup of warm liquid. The liquid will act as
a “cushion” to prevent sudden changes in temperature. Cook recipes
containing frozen meats an additional 4 to 6 hours.
1. Fill stoneware with hot or warm soapy water to loosen food remains.
Do not use abrasive compounds — a cloth, sponge or rubber spatula
will usually remove the residue. If necessary, a plastic cleaning pad may
be used. Use a non-abrasive cleaner (such as Bon-Ami® Polishing
Cleanser) or vinegar to remove water spots or other stains.
2. The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.
3. Always cook with the lid on.
3. The lid may be washed in the top rack of the dishwasher.
4. Follow recommended cooking times.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock
of sudden temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put
in cold foods. Do not preheat slow cooker before using unless specified
in the recipe. The stoneware should be at room temperature before
adding hot foods.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your slow cooker.
7. Unplug unit when cooking is done and before cleaning.
8. Removable stoneware is ovenproof and microwave safe. Do not use
plastic lids in microwave or conventional oven. Do not use removable
stoneware on gas or electric burners or under broiler.
• To wash your stoneware right after cooking, use hot water. Do not pour
in cold water if the stoneware is hot.
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HINTS
QUESTIONS AND ANSWERS
• Trim fats and wipe meats well to remove residue. (If meats contain fats,
brown in a separate skillet or broiler and drain well before adding to
cooker.) Season with salt and pepper. Place meat in cooker on top of
vegetables.
Q
A
“Wha t if the food isn’t done a fter 8 hours…when the recipe
sa ys 8 to 10 hours?”
This is due to voltage variations which are commonplace
everywhere; altitude; or even extreme humidity. The slight fluctuations
in power do not have a noticeable effect on most appliances;
however, it can slightly alter the cooking times. Allow plenty of time,
and remember, it is practically impossible to overcook. You will learn
through experience whether to decrease or increase cooking times.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are retained
in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
Q
A
“Must the slow cooker be covered? Is it necessa ry to stir?”
Cook with the cover on. Significant amounts of heat escape
whenever the lid is removed; therefore the cooking time must be
extended. Avoid frequent removal of the cover for checking cooking
progress or stirring. Never remove cover during the first 2 hours
when baking breads or cakes. It is not necessary to stir. While
cooking for short periods, occasional stirring improves the
distribution of flavors.
• Use whole leaf herbs and spices for the best and truest flavor for
all-day cooking. If ground herbs and spices are used, they should be
stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the stoneware
at least half full to conform to recommended times. Small quantities
may be prepared, but cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity
is substituted. (Such as substituting a 10 3 ⁄4 ounce can of soup plus 4
ounces of water for a 141⁄2 ounce can of tomatoes OR 1 ⁄2 cup beef or
chicken broth for 1⁄2 cup of wine, etc.)
Q
A
“How a bout thickening the juices or ma king gra vy?”
Add some quick-cooking tapioca to any recipe when you want to
make a thick gravy. Add the tapioca at the beginning and it will
thicken as it cooks! Or you may remove the solid foods, leaving the
• Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: Sugar and acid have a hardening effect on
beans and will prevent softening). Dried beans, especially red kidney
beans, should be boiled before adding to a recipe. Cover the beans with
3 times their volume of unsalted water and bring to a boil. Boil 10
1
juices. Prepare a smooth paste of approximately ⁄
2
cup flour or
1
cornstarch to
⁄2
cup water or 4 tablespoons melted butter. Pour
mixture into liquid in the stoneware and stir well. When it comes to
a boil it’s ready.
minutes, reduce heat, cover and allow to simmer 1 1/
hours or until
2
Q
A
“Ca n I cook a roa st without a dding wa ter?”
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
Yes. We recommend a small amount because the gravies are
especially tasty. The more fat or “marbling” the meat has, the less
liquid you need. The liquid is needed to properly soften and cook
vegetables.
• The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
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GUIDE TO ADAPTING YOUR OWN RECIPES
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
This guide is designed to help you adapt recipes to the slow cooker — your
own favorites and prized recipes collected from friends, food companies,
newspapers and magazines. Our aim is to save preparation time with fewer
steps and dishes…and to keep cooking simple. In most cases, all ingredients
can go into your slow cooker in the beginning and can cook all day. Many
preparatory steps are unnecessary when using the slow cooker. A few hints:
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before
adding to slow cooker. Don’t overcook — just until slightly tender. If
1
4
cooked rice is called for, stir in with other ingredients; add ⁄ cup extra
1
4
liquid per ⁄ cup of raw rice. Use long grain converted rice for best results
in all-day cooking.
•
•
•
•
Allow sufficient cooking time.
LIQUIDS
Cook with cover on.
Do not add as much water as some recipes indicate.
Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
Use less in slow cooking — usually about half the recommended amount.
One cup of liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other
ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed,
due to strong flavor. Since vegetables develop their full flavor potential with
slow cooking, expect delicious results even when you reduce quantities.
Because vegetables take longer to cook than meat, slice or chop them
when possible.
•
•
It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to stoneware at one time and cook 8 to 12 hours (add any
liquid last).
Vegetables do not overcook as they do when boiled in your oven or on
your range. Therefore, everything can go into the slow cooker at one
time. EXCEPTION: milk, sour cream or cream should be added during
last hour.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
TIME GUIDE
MILK
IF RECIPE
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
Milk, cream and sour cream tend to break down during extended cooking.
When possible add during last hour of cooking. Condensed soups may be
substituted for milk, etc., and can cook for extended times.
15 to 30 minutes
35 to 45 minutes
4 to 6 hours
6 to 10 hours
8 to 18 hours
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients
to slow cooker; then add water only to cover. If thinner soup is desired, add
more liquid at serving time. If milk-based recipes have no other liquid for
initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir
in milk or cream as called for.
50 minutes to 3 hours
Most uncooked meat and vegetable combinations will require at least 8
hours.
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LIMITED ONE-YEAR WARRANTY
The manufacturer warrants this product to be free from defects in materials or workmanship for one (1) year
from date of original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original place
of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase the manufacturer will repair or replace (at no charge) the
defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain
warranty service visit:
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or
to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer.
The manufacturer disclaims all responsibility for consequential, incidental, or commercial losses caused
by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential
losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you
may also have other legal rights which vary from state to state.
©2004 The Rival Company
A Division of The Holmes Group, Inc.
Crock-Pot® is a registered trademark of Rival®
Printed in China
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