OWNER’S MANUAL
Model No. CETGSC6
®
“DOES IT ALL”
™
SLOW COOKER
32
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. Use oven
mitts or pot holders.
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, and before cleaning appliance.
6.
Do not operate an
y 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 any control to “OFF,” then remove plug
from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and
escaping steam during use. Proper precautions must be taken to
prevent the risk of burns, fires, or other injury to persons or
damage to property.
CAUTION: This appliance is hot during operation and retains heat
for some time after turning off. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning.
Do not place anything on top of the appliance while it is operating
or while it is hot.
1. All users of this appliance must read and understand this
Owner’s Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately.
Do not reach
into the water!
3.
When using this appliance, provide adequate air space above
and on all sides for air circulation. Do not operate this appliance
while it is touching or near curtains, wall coverings, clothing,
dishtowels or other flammable materials.
4.
Do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately
unplug the cord. Do not use or attempt to repair a malfunctioning
appliance!
6. The cord to this appliance should only be plugged into a 120V
AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
8. Never use the Removable Cooking Pan on a gas or electric
cooktop or on an open flame.
9. Lift off Lid carefully to avoid scalding, and allow water to drip
into Removable Cooking Pan, this is a metal pot or pan.
CAUTION: To prevent damage or shock hazard, do not cook in
Base Unit. Cook only in Removable Cooking Pan provided.
4 5
GETTING TO KNOW YOUR CETGSC6
COOK’S ESSENTIALS
®
“Does It All”
™
SLOW COOKER
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
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.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of
the counter top or table top or other furniture, place
NON-PLASTIC
coasters or place mats between the appliance and the finish of the
counter top or table top.
Failure to do so may cause the finish to darken, permanent
blemishes may occur or stains can appear.
1. “Does It All”™Slow Cooker Base
2.
Remo
v
able Cooking P
an
(P/N 22901)
3. Stay Cool Handles
4. Glass Lid with Knob (P/N 22902)
5. Slow Cook Control
6. P
ower Toggle Switch
7. Multifunction Control
8. Power Cord
1.
2.
3.
4.
5.
6.
7.
8.
7
OPERATING INSTRUCTIONS FOR THE
“Does It All”
™
SLOW COOKER
To Pan Fry in the “Does It All”™Slow Cooker:
Place the Remo
v
able Cooking P
an into the Slow Cooker Base. Place
approximately 1/4-inch of oil into the Pan. Turn the Power Toggle
Switch to I, and the Multifunction Control to Setting #3. When hot,
but not smoking, carefully add foods to be fried. Cook for desired
amount of time. While pan frying, do not leave the unit unattended.
6
BEFORE USING THE “Does It All”
™
SLOW COOKER FOR THE FIRST TIME
1. Carefully unpack the Slow Cooker and remove all packaging
materials.
2. Place your oven on a level surface such as a countertop or
table. Be sure the sides, back, and top of the oven are at least
four inches away from any walls, cabinets, or objects on the
counter or table.
3. Wipe the Removable Cooking Pan and the Slow Cooker Base
with a clean, damp cloth or sponge, then dry with another
cloth. This will remove any dust that may have settled during
packaging.
4. It is necessary to operate the Slow Cooker one time before
placing food in the Removable Cooking Pan. Pour 4 cups of
water into the Removable Cooking Pan.
5. Reinsert the Removable Cooking Pan into the Slow Cooker
Base. Place Glass Lid with Handle on top of the Pan.
6. Plug the cord into a 120V AC outlet.
7. Turn Power Toggle Switch to I, and the Multifunction Control to
Setting #4 and allow to heat for approximately 30 minutes.
There may be slight odor; this is normal and will quickly
disappear.
8. Turn Control Dial to OFF position and allow to cool for at least
20 minutes.
9. Remove the Pan from the Base Unit and pour out the water.
10. Rinse the Pan, allow to dry thoroughly, then reinsert the Pan
back into the Base.
To Sauté in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Turn
the Power Toggle Switch to I, and the Multifunction Control to
Setting #3. Add food as recipe indicates. Cook for desired amount of
time. While sautéing, do not leave the unit unattended.
To Braise in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Turn
the Power Toggle Switch to I, and the Multifunction Control to
Setting #4. Do not leave the unit unattended. Add food to brown.
After the food has browned, set the Multifunction Control to Setting
#2, and add enough liquid to cover food halfway. Cover the Pan
with the Glass Lid with Knob and cook for desired amount of time.
To Simmer in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Place
the food items to be cooked into the Pan. Place the Glass Lid with
Knob on top of the Pan to cover. Turn the Power Toggle Switch to I,
and the Multifunction Control to Setting #2. Cook for desired
amount of time.
To Slow Cook in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Place
the food items to be cooked into the Pan. Place the Glass Lid with
Knob on top to co
ver
. Turn the Power Toggle Switch to II, and the
Slow Cook Control to Setting Low or High, depending on the amount
of desired cooking time.
To Keep Warm in the “Does It All”™Slow Cooker:
After cooking is complete, leave the Power Toggle Switch at II and
turn the Slow Cook Control to Warm.
To Steam in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Pour
approximately 1/4-inch of water in the bottom of the Pan. Place a
steaming rack on the bottom of the Pan and place the food on top of
the rack. Foods may or may not need to be covered. Place the Glass
Lid with Knob on top to cover. Turn the Power Toggle Switch to I,
and the Multifunction Control to Setting #2. Steam for desired
amount of time.
To Boil in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Fill
the pan with water as the recipe directs and place the Glass Lid with
Knob on top of the P
an. Turn the Power Toggle Switch to I, and the
98
Multifunction Control to Setting #4. After the water is boiling, add food,
reduce the heat to Setting #3 and cook for the desired amount of time.
To Bake in the “Does It All”™Slow Cooker:
Place the Removable Cooking Pan into the Slow Cooker Base. Place
a rack in the pan. Select a heat-resistant baking pan that will fit into
the Slow Cooker. Coat with cooking spray. Place the food in the
baking pan and set on top of the rack. Some items may need to be
covered with foil to bake. Place the Glass Lid with Knob on top of
the pan. Turn the Power Toggle Switch to I, and the Multifunction
Control to Setting #3. Bake for the desired time.
• Always place a cooking rack in the bottom of the Removable
Cooking Pan when steaming or baking foods.
• Always use a pot holder to carefully open the Glass Lid.
• After the desired amount of cooking time, the food should be
done. However, due to variations in size and cut of foods, always
check meats and poultry with a cooking thermometer for doneness.
• When done, carefully remove the food and turn the Multifunction
Control or Slow Cook Control to “OFF.”
•
CAUTION: To avoid any sparks at the outlet while disconnecting
the plug, make sure the power is “Off” before disconnecting the
plug from the outlet.
• Reminder: The heat continues to be “On” until the appliance is
turned to the “Off” position.
TIPS FOR SLOW COOKING
• When cooking in a Slow Cooker, liquids do not boil away as in
conventional stovetop cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker, except for rice and
soups. Liquids may always be added during the cooking process.
• High fat meats may result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help preserve
the color. The higher the fat content, the less liquid needed.
• Foods cut into uniform pieces will cook faster and more evenly
than foods left w
hole suc
h as roasts or poultry.
•
V
egetables may take longer to cook than meats. Potatoes, carrots,
turnips, etc., should be placed at the bottom of Cooker and
covered with liquid.
SUGGESTED COOKING CHART
The following times are meant to be used as guidelines only.
However, due to variations
in size and cut of foods
, always be sure that the food is truly done, use a cooking
thermometer. Check periodically so you do not overcook.
MFC=Multifunction Control SCC=Slow Cook Control
FOOD METHOD TIME MFC NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
Beef, Lamb, & Pork—Lean
Lean Brisket Slow Cook 5-6 hr SCC High 21/2-4 lbs.
Lean Brisket Slow Cook 8-9 hr SCC Low 21/2-4 lbs.
Lean Flank Steak Slow Cook 5-6 hr SCC High 21/2-4 lbs.
Lean Flank Steak Slow Cook 8-9 hr SCC Low 21/2-4 lbs.
Lean Hamburger Pan Fry 6-8 min MFC #3
Lean Pot Roast Slow Cook 5-6 hr SCC High 21/2-4 lbs.
Lean Pot Roast Slow Cook 8-9 hr SCC Low 21/2-4 lbs.
Lamb, ground Sauté 8-10 min MFC #3
Pork roast, boneless Slow Cook 4-5 hr SCC High 3-4 lbs.
Pork roast, boneless Slow Cook 7-8 hr SCC Low 3-4 lbs.
Pork loin chops Simmer 20 min MFC #2 1/2-inch thick
Pork loin chops Braise 2-3 hr MFC # 3/2
Lean Ham (cooked) Sauté 6-8 min MFC #3
Breads/Cakes
Bread Pudding Steam 25-30 min MFC #2 steam on rack
Cornbread Bake 20-25 min MFC #3 8-in. baking pan
Single layer cake Bake 25-30 min MFC #3 8-in. baking pan
One-dish casseroles Bake 30-40 min MFC #3 cook covered in baking pan
One-dish casseroles Bake 40-50 min SCC High cook covered in baking pan
Eggs
Poached Steam 20 min MFC #2 steam on rack
Scrambled Sauté 5-6 min MFC #3
Fruits
Apples Bake 15-18 min MFC #3 cook covered in baking pan
Peaches Steam 5-6 min MFC #2 steam on rack
Pineapple Steam 7-8 min MFC #2 steam on rack
Pasta/Wheats
Pasta Boil 10-20 min MFC #4 depending on size of pasta
Risotto Simmer 20-25 min MFC #2
Rice, Brown Simmer 30-40 min MFC #2
Rice, White Simmer 20 min MFC #2
Poultry
Chicken breasts Sauté 10-12 min MFC #3
Chicken breasts Slow Cook 3-4 hr SCC High
1110
SUGGESTED COOKING CHART (continued)
MFC=Multifunction Control SCC=Slow Cook Control
FOOD METHOD TIME MFC NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
Poultry (Cont.)
Chicken breasts Slow Cook 5-6 hr SCC Low
Chicken breasts Braise 1-2 hr MFC #3/2
Chicken, ground Sauté 7-9 min MFC #3
Turkey bacon Sauté 6-7 min MFC #3
Turkey, ground Sauté 7-9 min MFC #3
Turkey breast Slow Cook 4-5 hr SCC High
Turkey breast Slow Cook 7-8 hr SCC Low
Sandwiches
Hot sandwich Sauté 6-8 min MFC #3 add 1 t. oil/butter
Seafood
Fish steak (firm) Sauté 5-7 min MFC #3
Fish fillet Steam 15-20 min MFC #2 steam in foil
Fish fillet Plank Smoke 10-12 min MFC #2 alder plank
Scallops Sauté 8-9 min MFC #3
Shrimp-medium Sauté 5-6 min MFC #3
Shrimp-large Steam 5 min MFC #2 steam on rack
Soups
Cream Slow Cook 5-6 hr SCC Low
Vegetable Slow Cook 3-4 hr SCC High
Chili Slow Cook 5-6 hr SCC High
Vegetables
Artichokes Steam 10-12 min MFC #2 steam on rack
Asparagus Steam 8-10 min MFC #2 steam on rack
Carrots Steam 7-9 min MFC #2 steam on rack
Eggplant Steam 10-15 min MFC #2 steam on rack
Onions Sauté 5 min MFC #3
Peas Steam 5-6 min MFC #2
Peppers Sauté 3-4 min MFC #3 cut into strips
Peppers, stuffed Steam 20-30 min MFC #2 steam on rack
Potatoes Sauté 8-10 min MFC #3 cut into 1/2-inch pieces
Potatoes Steam 10-12 min MFC #2 cut into 1/2-inch pieces
Stir-fry mix vegetables Pan Fry 5-6 min MFC #3
Vegetable burger Sauté 5-6 min MFC #3
NOTE: T
he United States Department of
Agriculture recommends that meat and poultry be cooked to the follo
wing
internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be
cooked to an internal temper
ature of 165˚F and ground beef, v
eal lamb and pork be cooked to an internal temperature
of 160˚F
. Chic
ken and turkey should be cooked to an internal temper
ature of170˚F for w
hite meat and 180˚F for
dark meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, etc.
should be cooked to an internal temper
ature of 145˚F
. Fresh pork should be cooked to an internal temperature of
at least 160˚F
.
When re-heating meat and poultry products, they should also be cooked to an internal temper
atur
e
of 165˚F.
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: To avoid accidental burns, allow your appliance to
cool thoroughly before cleaning.
1. Before cleaning, unplug the appliance from the wall outlet and
allow to cool.
CAUTION: To avoid any sparks at the outlet while disconnecting
plug, make sure the power is off before disconnecting the plug
from the outlet.
2. To Clean the Removable Cooking Pan: Remove any excess fat
and food particles from the Pan. Wash with warm soapy water
and dry thoroughly
. When dry, reinsert the Removable Cooking
Pan into the Slow Cooker Base.
3.
Stubborn build-up: Use a non-metallic scrubbing pad to clean
the Removable Cooking Pan.
4. Outside cleaning: Wipe the Slow Cooker Base with a warm,
wet sponge and dry with a soft dry cloth.
5.
Do not use steel wool, scouring pads or abrasive cleaners on
any parts of the appliance.
6. DO NOT IMMERSE THE BODY OF THE APPLIANCE IN
WATER OR OTHER LIQUID.
1312
RECIPES
Roast Beef & Sweet Cipollini Onions
3 pounds beef rump roast (or other lean cut of beef)
1 teaspoon sea salt, freshly ground
1/2 teaspoon black pepper, freshly ground
2 cloves garlic, minced
3 medium Yukon Gold potatoes, cut into large pieces
1 cup petite whole carrots
8 whole cipollini onions, peeled
1/2 cup beef broth
1 teaspoon fresh Italian flat-leaf parsley, minced
1 teaspoon fresh rosemary leaves, minced
Place the beef roast in the Cooking Pan. Cover with the salt and pepper.
Add the garlic, potatoes, carrots and onions to the Pan and cover with the
broth. Scatter the herbs over the top of all. Cover and turn the Slow Cook
Control to High and cook for 5-6 hours (or Low for 8-9 hours), or until the
beef is very tender and the vegetables are tender. Serves 6.
Friday Night Family Chili
1 pound lean ground beef
1 large white onion, chopped
2 6-ounce cans tomato sauce
14.5-ounce can black beans, rinsed and drained
2 14.5-ounce cans chili beans, drained
14.5 ounce can pinquoto beans
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
2 teaspoons chili powder
pepper Jack cheese, grated for topping
white onion, finely chopped for topping
sour cream, for topping
Turn the Multifunction Control to Setting #3 and add the ground beef.
Crumble the beef with a large fork or spoon until the beef pieces are
uniform and add the onion. Stir as the beef browns. Drain any excess
grease and add the remainder of the ingredients. Stir well to combine.
T
urn
the Slo
w Cook Control to High and cook for 4-5 hours (or on Low for 6-8
hours). Stir again before serving. Serve with the toppings listed above and a
great, big dill pickle! Serves 4-6.
Chicken & Proscuitto over Fresh Asparagus
4 chicken breasts, boneless, skinless
4 slices Italian proscuitto
1/2 cup white mushrooms, chopped fine
1/2 cup sweet Maui onion, minced
1 tablespoon extra-virgin olive oil
10.5-ounce 99% fat-free can cream of chicken soup
1/2 cup evaporated milk
fresh basil for garnish
1 pound fresh asparagus, ends trimmed and cleaned
Pound the chicken breasts until thin and place flat on a clean surface.
Place one slice of proscuitto over each chicken breast. Mix together the
mushrooms and onion and divide among the chicken breasts. Roll each
chicken breast and secure with picks or cooking string.
Turn the Multifunction Control to Setting #3 and pour the oil into the
Cooking Pan. Place the chicken breasts in the Pan and brown on all sides.
Turn the Slow Cook Control to High. In a small bowl, mix together the
soup and milk. Pour over the chicken rolls. Cover and cook for 3-4 hours
(or Low for 6-7 hours), or until the chicken is cooked throughout. Just
before serving, steam the asparagus. To serve, place the asparagus on each
of 4 plates, add a chicken roll on top of the asparagus and cover with the
sauce. Garnish with the fresh basil to serve. Serves 4.
Homestyle Steak & Potatoes
1-1/2 pounds beef round steak, visible fat removed
flour for dredging
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1 pound white mushrooms, cleaned and sliced
1 yellow onion, finely chopped
2 pounds russet potatoes, peeled and quartered
Place the steak on a clean surface and cover with a generous amount of
flour. Use a mallet or the edge of a plate to pound and tenderize the steak.
Salt and pepper the steak and turn. Tenderize, salt and pepper the other
side of the steak.
Turn the Multifunction Control to Setting #3 and add the olive oil. Sauté
the steak in the oil to brown. Turn and sauté the other side of the steak.
When bro
wned
,
add the mushrooms, onion and potatoes around the steak.
Turn the Slow Cook Control to High and cook for 4-5 hours (or on Low for
6-8 hours). Serve with steak sauce, if desired. Serves 4.
1514
Tomatillo Salsa Chicken
6 chicken breasts, boneless, skinless
3 green tomatillos, chopped
2 Roma tomatoes, chopped
1 large white onion, chopped
2 teaspoons fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole wheat tortillas, warmed
Place the chicken breasts in the cooking pan and turn the Slow Cook
Control to High. In a medium bowl, combine the tomatillos, tomatoes,
onion, cilantro, salt and pepper. Pour the salsa over the chicken breasts and
cover the pan. Cook for 3-4 hours (or on Low for 5-6 hours), or until the
chicken is cooked through completely. To serve, ladle the chicken and
sauce into bowls and serve with the warm tortillas. Serves 4.
Sage & Tarragon Turkey Breast with Fingerling Potatoes
2-3 pounds turkey breast, boneless, skinless
1 teaspoon black pepper, coarsely ground
1/4 teaspoon salt
1/4 cup fresh sage leaves, minced
1/4 cup fresh tarragon leaves, minced
1 tablespoon extra-virgin olive oil
2 pounds fingerling potatoes, cut in half
1 cup low-sodium chicken broth
Place the turkey breast in the Cooking Pan and turn the Slow Cook Control
to High. In a small bowl, mix together the pepper, salt, sage, tarragon and
olive oil. Brush the herbed oil over the turkey breast, covering the turkey
well. Place the cut potatoes around the turkey and pour the chicken broth
over the potatoes. Cover and cook for 5-6 hours (or Low for 8-9 hours), or
until the turkey registers 180ºF on a meat thermometer. Remove the turkey,
slice and serve with the potatoes. Serves 6-8.
Skillet Chicken Gumbo
1 teaspoon extra-virgin olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
1 cup frozen okra, thawed
1 large red tomato, chopped
1 clove garlic, minced
1 tablespoon fresh Italian flat-leaf parsley, minced
1 teaspoon dried Italian seasoning
1 cup quick-cooking brown rice
1/2 pound chicken breasts, skinless, cut into thin strips
8-ounce can tomato sauce
1-1/2 cups low-sodium chicken broth
Place the oil in the Cooking Pan and turn the Multifunction Control to
Setting #3. Add the onion and pepper and sauté until softened. Add the
okra, tomato, garlic, parsley and Italian seasoning and mix lightly. Remove
the vegetables and set aside. Place 1 teaspoon of oil in the Cooking Pan
and add the brown rice. Saute for 2 minutes. Add the chicken strips and
replace the vegetables. Combine the tomato sauce and chicken broth and
pour over all. Cover and cook for 20-25 minutes, or until the rice is tender
and the chicken is cooked through and no pink remains. Serves 4.
Chicken & Asian Noodle Sauté
1 tablespoon sesame oil
1/2 pound chicken breasts, skinless, cut into strips
2 carrots, cut into thin matchstick pieces
1-1/2 cups fresh green beans, trimmed and sliced diagonally
1/2 small white onion, sliced
1 red bell pepper, sliced
6 cherry tomatoes, halved (substitute grape tomatoes)
6 ounces fresh Asian noodles, cooked
2 teaspoons toasted sesame seeds
3 tablespoons tamari soy sauce
1/8 teaspoon black pepper
1 tablespoon sesame oil
Place the sesame oil in the Cooking Pan and turn the Multifunction Control
to Setting #3. Add the chicken breasts and sauté for 2 to 3 minutes on each
side. Add the carrots, green beans, onion and red pepper and sauté for 4 to
5 minutes
until the vegetables are softened. Add the cherry tomatoes and
Asian noodles and toss lightly
. In a small bo
wl, mix together the sesame
seeds, soy sauce, pepper and oil. Pour the sauce over all and sauté for an
additional 3 to 4 minutes, or until the chicken is cooked through completely and the vegetables are tender-crisp. Serves 4.
1716
Pineapple & Mango Glazed Tilapia
2 tablespoons orange juice
1/4 cup all-fruit, no sugar added, orange marmalade
1/2 cup fresh mango, finely chopped
1 cup canned pineapple chunks with 2 tablespoons juice
pinch sugar or sugar substitute
4 4-ounce tilapia fillets
Prepare the glaze by combining the orange juice, marmalade, mango,
pineapple, juice and sugar in a medium bowl. Turn the Multifunction
Control to Setting #3 and pour the glaze into the Cooking Pan. Sauté the
glaze for 2 to 3 minutes, or until the fruit is warm and the marmalade has
melted. Add the tilapia fillets and sauté the fish for 2-3 minutes on each
side, turning once. To serve, place the fillets on plates and equally cover
each serving with the glaze. Serves 4.
Braised Pork Tenderloin with Shallots & Crimini Mushrooms
1 tablespoon extra-virgin olive oil
2 pounds pork tenderloin, tied
1 tablespoon black pepper, coarsely ground
1 teaspoon sea salt, ground
1/2 teaspoon garlic, minced
3 cups beef broth
1/2 pound crimini mushrooms, cleaned and sliced
2 cups shallots, thinly sliced
1/4 cup Italian flat-leaf parsley, chopped
Pour the oil into the Cooking Pan and Turn the Multifunction Control to
Setting #3. Add the tenderloin. Sauté the tenderloin and turn it to brown on
all sides as it cooks. In a small bowl, combine the black pepper, sea salt
and garlic and rub over the top of the tenderloin. Add the beef broth,
mushrooms and shallots and cover the pan. Reduce to Setting 2 and braise
for 2 to 2-1/2 hours, or until the tenderloin is very tender. Just before
serving, add the parsley. Serve the tenderloin with the mushrooms and
shallots. Serve 8.
French Chicken with Fennel & Rosemary
1 tablespoon extra-virgin olive oil
1 whole chicken, cleaned and patted dry
1 lemon, cut into slices
1 teaspoon ground white pepper
1/2 teaspoon salt
1 fennel bulb, cut into small pieces
2 cloves garlic, minced
1 bay leaf
1 tablespoon fresh rosemary, minced
1 small red onion, sliced
2 cups petite carrots
3 cups low-sodium chicken broth
Pour the oil into the Cooking Pan and turn the Multifunction Control to
Setting #3. Place the lemon slices inside the cavity of the chicken and
place the chicken in the pan. Sauté the chicken, turning as it browns.
Sprinkle the pepper and salt over the chicken and place the fennel, garlic,
bay leaf, rosemary, onion, carrots and broth around the chicken. Cover and
braise at Setting #2 for 2 hours, or until the chicken is cooked completely
through and registers 180ºF when tested with a meat thermometer. To
serve, carve the chicken and serve with the vegetables. Serves 3-4.
Sweet & Sour Chicken with Brown Rice
1 pound chicken breasts, boneless, skinless, cut into bite-sized pieces
2 large carrots, thinly sliced on the diagonal
1/4 cup low-sodium soy sauce
3 tablespoons white vinegar
1 cup canned pineapple chunks
1/2 cup pineapple juice
1 teaspoon sugar or sugar substitute
1/2 pound fresh snow peas
1 cup low-sodium chicken broth
1 cup quick-cooking brown rice
Turn the Multifunction Control to Setting #3. Lightly coat the cooking pan
with cooking spray and add the chicken pieces. Brown the chicken slightly
and add the carrots, soy sauce, vinegar, pineapple chunks, juice and sugar.
Stir lightly
. Reduce the heat to Setting #2.
Add the sno
w peas, chicken
broth and bro
wn rice and stir again. Co
v
er and simmer for 25 minutes, or
until the rice is tender and the chicken is cooked completely through.
Serves 4.
1918
Toasted Pecan & Barley Pilaf
1 tablespoon extra-virgin olive oil
1/2 cup barley
1 cup long grain white rice
1/2 cup whole wheat angel hair pasta, broken into 1-inch pieces
2 shallots, peeled and sliced
2 cups low-sodium beef broth
1/2 teaspoon black pepper
1/2 cup toasted pecans, chopped
Place the olive oil in the Cooking Pan and turn the Multifunction Control to
Setting #2. Add the barley, rice and pasta and stir until the grains brown
lightly. Add the shallots, broth and pecans and stir to combine. Cover and
simmer for 25 minutes, or until the grains are tender throughout. Serves 4-6.
Almuerzo (Brunch) Eggs & Spinach Tortillas
2 tsp. extra-virgin olive oil
1 6-inch spinach-flavored tortilla, torn into pieces
1/2 cup prepared tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
4 large eggs (or egg substitute)
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 cup Cotija cheese, crumbled (substitute goat cheese)
fresh jalapeños, minced for garnish
Turn the Multifunction Control to Setting #4 and add the olive oil. Swirl the
oil in the Cooking Pan to cover the bottom of the pan and heat until the oil
is hot, but not smoking. Add the tortilla pieces to the oil and fry quickly,
turning once to lightly brown both sides. Remove the tortillas and drain on
paper towels. Allow the Cooking Pan to cool slightly, wipe out with paper
towels and reduce the heat to Setting #3. Place a rack in the bottom of the
cooking pan.
Layer the tortillas in the bottom of an 8-inch round baking pan. Pour the
sauce and spices over the tortillas. Break each of the eggs carefully over
the sauce without breaking the yolks. Dust with the pepper and paprika.
Place the pan on the rack and cover with foil. Bake for 15-20 minutes.
Add the Cotija cheese, re-cover and bake for an additional 5-10 minutes,
or until the eggs are set and the c
heese has melted. Remo
v
e and garnish
with the jalapeños. Serves 4.
Chicken & Broccoli in Pepper-Cream Sauce
1 cup low-sodium, reduced fat chicken broth
3 teaspoon flour
1/4 teaspoon coarsely ground black pepper
1/2 cup reduced-fat cream cheese, softened
2 chicken breast halves, boneless and skinless, cut into bite-sized pieces
2 cups fresh broccoli florets, cut into small pieces
2 tablespoons Parmesan or asiago cheese, freshly grated
Pour the chicken broth into the Cooking Pan and turn the Multifunction
Control to Setting #4. Heat the broth until almost boiling and whisk in the
flour and pepper. Stir constantly and reduce the heat to Setting #3. The
sauce should be thickened and cooled slightly. Add the cream cheese,
stirring constantly. Pour the sauce into a medium bowl and set aside. Wipe
the cooking pan with paper towels to clean.
Coat a 1-1/2 quart ovenproof pan with cooking spray and place the chicken
pieces in the pan. Scatter the broccoli pieces over the top of the chicken.
Pour the sauce over all. Tightly secure foil over the top of the pan. Place a
rack or trivet in the bottom of the cooking pan and place the ovenproof
pan on the rack. Cover with the lid. Turn the Multifunction Control to
Setting #3 and bake for 35 minutes, or until the chicken and broccoli are
heated through completely. Remove the foil and add the cheese before
serving. Serves 4.
Easy Dijon-Crusted Chicken Breasts
2 chicken breast halves, boneless, skinless
1 tablespoon Dijon mustard
2/3 cup Asian panko bread crumbs (substitute any dry bread crumbs)
2 tablespoons peanut or vegetable oil
1 tablespoon lemon juice
1 tablespoon flat-leaf Italian parsley, minced
Place the chicken breasts on a flat surface and pound until uniformly thin.
Spread both sides of each breast with the mustard and press the crumbs
into both sides of each breast. Turn the Multifunction Control to Setting #3
and add the oil. Heat until hot, but not smoking. Add the chicken and cook
for 4 minutes on each side, turning once. When done, the chicken should
be completely white inside with no pink remaining. Drizzle the lemon
juice over each chicken breast, garnish with the parsley and serve at once.
Serv
es 2.
2120
Tarragon Fillet of Sole with Shrimp
4 large fillet of sole
1/2 cup white mushrooms, finely chopped
3 tablespoons white onion, finely chopped
1 cup small shrimp, cooked and chopped
2 tablespoons lowfat mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh tarragon, minced
2 tablespoons peanut or vegetable oil
Place the fillets on a clean surface. Mix together the mushrooms, onion,
shrimp, mayonnaise, salt, pepper and tarragon. Place one-fourth of the
mixture on each fillet and roll the fillets from the shortest sides into a
bundle. Secure each roll with picks or cooking string.
Turn the Multifunction Control to Setting #3 and add the oil. When the oil
is hot, but not smoking, add the fillet bundles. Cook and turn each of the
fillets for 5-7 minutes. When done, the fish will be firm and no longer
opaque. Remove from the pan and serve while warm. Serves 4.
Pacific Salmon in Dill Sauce
2 8-ounce Pacific salmon fillets
4 tablespoons lowfat mayonnaise
1 teaspoon fresh dill, minced
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh parsley, minced
1/2 small white onion, peeled and sliced
4 slices fresh lemon, peeled
Cut a piece of heavy-duty aluminum foil large enough to cover the fillets.
Place the salmon steaks in the middle of the foil. Cover each steak equally
with the mayonnaise, dill, pepper, parsley, onion and lemon slices. Wrap
the foil around the salmon fillets, leaving a pocket for steam. Place a
steaming rack in the Cooking Pan and add water to just below the rack.
Position the salmon packet on the rack. Turn the Multifunction Control to
Setting #2 and steam the salmon for 35-40 minutes. The fish is done when
it flakes easily and is no longer opaque in the middle. Cut the fish into 4
portions and serve. Serves 4.
Crab Pasta Salad with Lemon Dressing
6 cups water
2 cups small pasta shells
1 cup fresh broccoli, finely chopped
1 fresh carrot, chopped
2 stalks celery, finely chopped
1/4 cup canned water chestnuts, chopped
1 tablespoon white onion, chopped
1/2 pound fresh lump crab meat, cleaned and picked through
1 tablespoon fresh parsley, minced
1/3 cup lowfat mayonnaise
2 teaspoons fresh lemon juice
3 tablespoons water
1/2 teaspoon white pepper
1 tablespoon fresh dill, minced
Place the water in the Cooking Pan and turn the Multifunction Control to
Setting #4. When the water boils, add the pasta and cook for 10-13 minutes,
or until it is tender. Drain the pasta and place in a large serving bowl.
Replace the cooking pan and lightly coat with cooking spray.
Turn the Multifunction Control to Setting #3 and add the broccoli, carrot,
celery, water chestnuts and onion. Stir and sauté for 3 minutes, or until the
carrot and broccoli are just slightly tender. Remove and add the vegetables
to the pasta. Add the crab and parsley to the pasta and vegetables. In a
small bowl, whisk together the mayonnaise, lemon juice, water, pepper
and dill until smooth. Pour over the pasta salad and serve at once or chill
for up to 1 hour. Serves 4-6.
2322
Ribollita Soup with Garlic Baguettes
3 medium new potatoes, washed and quartered
4 cups water
16-ounce can crushed Italian-style tomatoes
6-ounce can tomato paste
1 clove garlic, minced
1 red onion, peeled, chopped, divided
1 cup frozen Italian-style green beans
2 zucchini, sliced thickly
4 carrots, peeled and sliced into 1/2-inch pieces
1 cup canned small white beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon black pepper
2 cups Savoy cabbage, shredded
8 slices baguette bread, 1/4-inch thick
1 garlic peeled
Place the potatoes in the Cooking Pan and add the water. Turn the
Multifunction Control to Setting #4 and bring to a boil. Cover and cook
until the potatoes are tender, about 15 minutes. Do not drain the water.
Reduce the heat to Setting #2 and add the canned tomatoes and tomato
paste and stir well to combine. Add the garlic, one-half of the onion, green
beans, zucchini, carrots, bean, salt and pepper. Cover and simmer for 20
minutes. Add the cabbage and continue cooking for 10 minutes.
Just before serving, rub the garlic over all sides of the baguette slices. If
desired, broil the bread to toast. Ladle the soup into bowls and add a
baguette to the top of each bowl. Makes 6 generous servings.
cook’s essentials®is a registered trademark of QVC, Inc. P/N 0000000
Printed in China
9/07
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