Stoneware Slow Cooker The Original and America’s #1 Brand of Slow Cookers Owner’s Guide READ AND SAVE THESE INSTRUCTIONS Visit our website at www.crock-pot.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5.
HOW TO USE YOUR CROCK-POT® SLOW COOKER 1. There are three temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1⁄2 hours on LOW. SERVE is for keeping food warm only. DO NOT cook on SERVE setting. 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.
foods. Do not preheat Crock-Pot® slow cooker before using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods. • To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot. TRAVELING WITH YOUR CROCK-POT® SLOW COOKER The Travel-Lock™ clips have been included to ensure a secure lid when taking your meals on the road.
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. Q A “Must the Crock-Pot® slow cooker be covered? Is it necessary to stir?” Cook with the cover on. The slow cooker will not recover heat losses quickly when cooking on LOW setting.
EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 11⁄2 to 2 hours 3 to 4 hours 4 to 6 hours Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker.
THE RECIPES POT ROAST OF BEEF 3 medium potatoes, thinly sliced 2 large carrots, thinly sliced 1 onion, sliced 1 (2 to 3-lb.) boneless beef rump roast 1 teaspoon salt 1 ⁄2 teaspoon ground black pepper 1 ⁄2 cup water or beef broth Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
CLASSIC MEAT LOAF 2 pounds ground chuck 1 ⁄2 cup chopped green pepper 1 ⁄2 cup chopped onion 1 ⁄2 teaspoon salt 1 cup cracker crumbs 1 egg 1 packet (7⁄8-ounce) brown gravy mix 1 cup milk 4 to 6 small potatoes, cubed Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking.
SWEET AND SOUR SHRIMP 1 package (6 ounces) frozen Chinese pea pods, partially thawed 1 can (13 ounces) juice-pack pineapple chunks or tidbits (drain and reserve juice) 2 tablespoons cornstarch 3 tablespoons sugar 1 chicken bouillon cube Fluffy rice 1 cup boiling water 1 ⁄2 cup reserved pineapple juice 2 teaspoons soy sauce 1 ⁄2 teaspoon ground ginger 2 cans (41⁄2 ounces each) shrimp, rinsed and drained 2 tablespoons cider vinegar Place pea pods and drained pineapple in stoneware.
COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, peeled and thinly sliced 1 onion, chopped 1 pound, fully-cooked ham, cut into 1-inch cubes 1 package (1-oz.) country-style gravy mix 1 can (10 1⁄2-oz.) cream of mushroom soup 2 cups water 2 cups cheddar cheese, shredded Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH. Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware. Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH until thickened. STUFFED GREEN BELL PEPPERS 1 package (10-oz.) frozen corn 1 1⁄2 cups cooked rice 1 can (15-oz.
LIMITED ONE-YEAR WARRANTY Rival® 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).
