™
Stay or Go Slow Cooker
Please don’t return your product to the store.
Call us first – our friendly associates
are ready to help you.
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
En México: 01-800-71-16-100
English ................................................ 2
USA: 1-800-851-8900
READ BEFORE USE
Canada : 1-800-267-2826
México: 01-800-71-16-100
840133300
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Parts and Features
Traditional Slow Cooker Features
1. Glass Lid
2. Crock
3. Recipe Nametag
(also see inset)
4. Control Knob
5. Power Indicator Light
6. Base
Recipe Nametag
Lid Rest
Spill-Resistant Travel Features
NOTE: When traveling with the slow cooker, make sure that the clips are
securely snapped in the locking position.
1. Clip Hook
4. Lid Gasket
2. Stainless Steel Wire Clip
3. Clip Finger Latch
5. Carry Case
(available on select models)
CARRY CASE ON SELECT
MODELS ONLY
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Parts and Features
Crock Capacity
(cont.)
How much does your slow cooker hold?
The capacity of your slow cooker refers to the amount the cooking vessel can hold
if it is filled to the rim. However, in order to avoid food boiling over and spilling, we
DO NOT recommend filling to the rim. As a rule, you should select recipes that yield
1 quart less than the listed capacity of your cooking vessel. For example, if your
slow cooker is labeled as a 6-quart slow cooker, your best results will be achieved
using recipes that yield 5 quarts or less.
Control Knob and Temperature Settings
The Control Knob on the slow cooker
offers Low and High temperature
settings for cooking. The Keep Warm
setting is for holding the prepared
recipe at a perfect serving temperature.
The Keep Warm setting should only
be used after a recipe has been thor-
oughly cooked. Food should not be
reheated on the Keep Warm setting. If
food has been cooked and then refrig-
erated it must be reheated on Low or
High, then switched to Keep Warm.
CAUTION
Health Hazard
The Keep Warm setting should only be used after completely cooking the recipe
according to the instructions. The food must be hot enough to prevent bacterial
growth before using the Keep Warm setting. Do not use the Keep Warm setting
to reheat any food that has been refrigerated or frozen.
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If You’ve NEVER Used a Slow Cooker
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.”
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books avail-
able in the library or book store. If you
have any questions, call our toll-free
customer service number. We’ll be glad
to help.
If You’ve Used a Slow Cooker Before
You are probably ready to develop new Our slow cooker heats from the sides.
recipes for use in your slow cooker. If
the recipe was originally cooked in a
saucepan on the stovetop, or slow
The base slowly raises the temperature
of the pan. Whether cooked on Low or
High, the final temperature of the food is
roasted in the oven, adapting the recipe the same, about 200°F. The only differ-
should be easy.
ence is the amount of time the cooking
process takes.
How to Use Your Slow Cooker
1. Before first use, wash the glass lid
and cooking vessel in hot, soapy
water. Rinse and dry. Do not
immerse base in water.
2. Prepare recipe according to instruc-
tions. Place food in cooking vessel
and cover with glass lid.
3. Plug cord into outlet. Select a
temperature setting of Low or High
(not Keep Warm).
4. When finished, turn to Off (O) and
unplug base.
5. Let the cooking vessel and glass lid
cool before washing.
NOTE: When planning to travel with
the slow cooker, make sure that the
clips are securely snapped in the
locked position prior to cooking.
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Tips for Slow Cooking
• If cooking soups or stews, leave a
2-inch space between the top of the
cooking vessel and the food so that
the recipe can come to a simmer.
• The cover of the slow cooker does
not form a tight fit on the cooking
vessel but should be centered on the
cooking vessel for best results. Do
not remove the glass lid
unnecessarily—this results in major
heat loss. Do not cook without glass
lid in place.
• Many recipes call for cooking all day.
If your morning schedule doesn’t
allow time to prepare a recipe, do it
the night before. Place all ingredients
in the cooking vessel, cover with
glass lid and refrigerate overnight. In
the morning, simply place cooking
vessel in the slow cooker. Select the
temperature setting.
• Stirring is not necessary when slow
cooking. However, if cooking on High,
you may want to stir occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove the glass lid,
turn the control knob to High, and
reduce the liquid by simmering. This
will take 30 to 45 minutes.
• Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
• The slow cooker should be at least
half-filled for best results.
Basic Cooking Chart/Hours Required
HEAT SETTING
LOW
8
HIGH
2 5 pound/2.25 kg Whole Chickens
5-6 pounds (2.25-2.7 kg) Beef Roast
6
5
10
3-4 pounds (1.35-1.8 kg)
Boneless, Smoked Ham
8
8
8
8
5
4
4
4
Stew (crock 2/3 full)
Soup (crock 2/3 full)
Chili (crock 2/3 full)
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Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
meat with a high fat content, place
thick onion slices underneath, so the
meat will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Many things can affect how quickly a
recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Slow cookers have very little evapora-
tion. If making your favorite soup, stew,
or sauce, reduce the liquid or water
called for in the original recipe. If too
thick, liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the
recipe to prevent scorching on the
sides of the cooking vessel.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
Cleaning
1. Turn the control knob to Off (O).
3. Wash the cooking vessel, glass lid
and plastic lid in hot, soapy water.
Rinse and dry. Cooking vessel and
glass lid may also be washed in the
dishwasher.
Unplug cord from outlet.
2. Remove cooking vessel and glass lid
from base and let cool.
4. Wipe the base with a damp cloth.
Do not use abrasive cleansers.
WARNING
Electrical Shock Hazard
Do not immerse base in water.
This can result in death or electrical shock.
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Recipes
Jambalaya
11⁄2 pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1 pound (450 g) sausage, cooked
2 (28-ounce/795 g) cans tomatoes, crushed
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 cup (250 ml) chicken broth
1⁄2 cup (125 ml) white wine
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) parsley
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) seasoning
11⁄2 pounds (675 g) shrimp, cooked
2 cups (500 ml) quick cooking rice
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well.
Cover and cook: Low – 8 hours OR High – 5 hours. Stir in rice and shrimp. Cover
and cook for an additional 15 minutes. Makes: 5 quarts (4.7 L).
Arroz con Pollo
2 (3-pound/1.35 kg) chickens, cut in pieces
1 14.5-ounce (415 g) can Italian-style stewed tomatoes
1 16-ounce (450 g) bag frozen peas
2 (14-ounce/400 g) cans chicken broth
1 12-ounce (350 g) jar roasted red peppers, drained and cut in strips
2 (8-ounce/225 g) boxes Spanish-style yellow rice mix
2 teaspoons (10 ml) garlic salt
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 8 hours OR High – 5 hours. Makes: 8 servings.
Chicken in a Pot
2 (16-ounce/450 g) packages frozen mixed vegetables
2 (1.5-ounce/40 g) envelopes beef stroganoff sauce mix
2 (3-pound/1.35 kg) whole chickens
Paprika, onion powder, and garlic powder
Combine vegetables and sauce mix in the cooking vessel. Sprinkle seasonings on
the chicken. Place the chicken in the cooking vessel over the vegetables.
Cover and cook: Low – 8 hours OR High – 5 hours. Makes: 8 servings.
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Sweet & Pungent Meat Balls
5 pounds (2,250 g) frozen cooked meatballs
2 (12-ounce/375 ml) jars grape jelly
2 (12-ounce/375 ml) jars currant jelly
2 (12-ounce/375 ml) bottles chili sauce
2 (12-ounce/375 ml) bottles cocktail sauce
Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low – 6
hours OR High – 4 hours. Makes: 5 quarts (4.7 L).
German-Style Pot Roast
3⁄4 cup (175 ml) cider vinegar
1⁄4 cup (60 ml) ketchup
1⁄2 cup (125 ml) chopped onion
1 teaspoon (5 ml) chopped garlic
2 (14-ounce/470 ml) cans beef broth
12 ginger snap cookies
2 (0.8 ounce/20 g) envelopes brown gravy mix
5-6 pound (2.25-2.7 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the cooking vessel. Stir well. Add the
meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Makes: 8 to 10 servings.
Tex-Mex Beef Barbecue
6 pound (2.7 kg) brisket of beef
2 18-ounce (1.18 kg) bottles hickory-smoked barbecue sauce
2 (1.25-ounce/33 g) envelopes chili seasoning
2 teaspoons (10 ml) chopped garlic
2 teaspoons (10 ml) lemon juice
2 tablespoons (60 ml) Worcestershire sauce
1 cup (250 ml) chopped onion
Combine all ingredients, except meat, in the cooking vessel. Stir well. Add meat
and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to the cooking vessel. Stir well.
Serve on soft rolls. Makes: 16 servings.
Sunday Chicken
7 pounds (3.15 kg) chicken, cut up
Paprika, salt, and pepper
2 (10-ounce/285 g) cans condensed cream of celery soup
3⁄4 cup (175 ml) white wine or chicken broth
Rinse chicken in cold water. pat dry. Sprinkle chicken with paprika, salt, and
pepper. Combine soup and wine. Place half of chicken in cooking vessel and pour
half of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 5 hours. Makes: 12 servings.
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Mixed Italian Bean Casserole
3 16-ounce/500 ml cans red kidney beans, drained
3 16-ounce/500 ml cans chick peas (garbanzo beans), drained
3 16-ounce/500 ml cans cannellini beans, drained
3 16-ounce/500 ml cans great northern beans, drained
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) Italian seasonings
2 1-ounce/25 g envelopes dry onion soup mix
Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low –
6-8 hours OR High – 4-5 hours. Makes 5 quarts (4.7 L).
Zesty New Potatoes
6 pounds (2.7 kg) (small) new red potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 1-ounce/25 g envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the
salad dressing mix and shake well until all the potatoes are coated. Place pota-
toes into the cooking vessel. Cover and cook: Low – 7-8 hours OR High – 5
hours.
Belgian Beef Stew
6 pounds boneless beef stewing cubes
1 (12 oz) bottle beer
2 (16 oz) packages frozen vegetables for stew
1 (14 oz) can beef broth
1⁄4 cup vinegar
1⁄4 cup brown sugar, packed
2 (0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock. Cover and cook: Low – 10 hours OR
High – 5 hours. Makes about 5 quarts.
Pot au Feu
6 pounds boneless beef stewing cubes
2 Polish kielbasa or other smoked sausage
1 (1.5 oz) envelope brown gravy mix
2 (16 oz) bags frozen vegetables for soup or stew
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 5 quarts.
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Chili
11⁄2 pounds hot Italian sausage, removed from casings
11⁄2 pounds lean ground beef
1 medium onion, chopped
2 (3/4 oz) envelopes chili seasoning mix
2 (16 oz) cans kidney beans, drained
2 (14 oz) cans diced tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef and onion. Place cooked meat mixture
in crock. Add remaining ingredients. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 5 quarts.
Texas Chili Soup
5 (16 oz) cans red kidney beans, drained
2 (1.25 oz) envelopes chili seasoning
2 (15 oz) cans tomato sauce
1 cup chopped onion
3 pounds stew beef, cut in cubes
2 (14 oz) cans beef broth
1 teaspoon salt
1 teaspoon garlic powder
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 5 quarts.
Family Meat Loaf
4 eggs, beaten
11⁄2 cups milk
11⁄2 cups dry bread crumbs
2 (1 oz) envelopes dry onion soup mix
4 pounds lean ground beef (8% fat)
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6
hours OR High – 3 hours. Makes about 12 servings.
Asian Spareribs
4 tablespoons cornstarch
4 tablespoons teriyaki sauce
2 (10 oz) jars duck sauce or sweet and sour sauce
6 pounds country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 8 servings.
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Savory Roast Beef Sandwiches
5 pounds boneless beef chuck roast
1⁄3 cup soy sauce
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls. Makes 6 to 12 servings.
Maple-Baked Beans
8 (15 oz) cans pork’n beans
1⁄2 cup chopped onion
1⁄2 cup maple syrup
4 teaspoons dry mustard
10 slices bacon, cooked and crumbled
Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR
High – 3-4 hours. Makes 20 servings.
Hot Wings
8 pounds chicken wings
1 cup cider vinegar
2 tablespoons hot pepper sauce
2 cups barbecue sauce
Rinse chicken wings in cold water. Place ingredients in crock in order listed,
pouring barbecue sauce over all. Cover and cook: Low – 6 hours OR
High – 3 hours.
Baked Apples
12 large baking apples (Rome or York)
4 tablespoons lemon juice
4 tablespoons butter, melted
6 tablespoons brown sugar
1 teaspoon nutmeg
2 teaspoons cinnamon
Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and but-
ter. Sprinkle with sugar and spices. Cover and cook: Low – 4 hours OR
High – 2 hours. To serve, top with vanilla ice cream. Makes 20 servings.
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Customer Service
If you have a question about your slow cooker, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your slow
cooker. This information will help us answer your question much more quickly.
MODEL: ______________ TYPE: _______________ SERIES: _________________
This warranty applies to products purchased in the U.S. or Canada.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of one (1) year for Hamilton Beach products or one hundred eighty (180) days for Proctor-
Silex and Traditions products from the date of original purchase, except as noted below.
During this period, we will repair or replace this product, at our option, at no cost. THE
FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS
OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED
TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR
SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED.
There is no warranty with respect to the following items that are subject to wear, which
may be supplied with this product: glass parts, glass containers, cutter/strainers, blades,
drip valve seals, gaskets, clutches, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
hamiltonbeach.com • proctorsilex.com
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
263 Yadkin Road, Southern Pines, NC 28387
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
hamiltonbeach.com • proctorsilex.com
hamiltonbeach.com.mx • proctorsilex.com.mx
840133300
5/05
13
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