CROCK POT 38601-W User Manual

Programmable

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

For use with 4, 41⁄2, 5, 51⁄2, 6, and 61⁄2 quart
round and oval Smart-Pot

™

Slow Cookers

Stoneware Slow Cooker

The Original and America’s # 1 Brand of Slow Cookers

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SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service this
product. Do not immerse base in water or other liquid. A short power­supply cord is provided to reduce the hazards resulting from entanglement
or tripping over a longer cord. AN EXTENSION CORD MAY BE USED

WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD
BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE CROCK­POT®Slow Cooker. The extension cord should not be allowed to drape

over the counter or tabletop where it can be pulled on by children or
tripped over.

NOTE: During initial use of this appliance, some slight smoke and/or odor
may be detected. This is normal with many heating appliances and will not
recur after a few uses.

IMPORTANT NOTE: Some countertops, especially the Corian

®

brand, and
other surfaces, are not designed to withstand the slow heat generated by
your Crock-Pot®brand slow cooker. On such surfaces we recommend the
use of a heat-resistance pad or trivet. Rival

®

is not liable for any damage

caused to such surfaces.

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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.
The lid handle may get hot while cooking, use of an oven mitt while

handling is advised.

3. To protect against electrical shock, do not immerse cord, plug, or
cooking unit in water or other liquids. 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. Unplug from outlet when not in use and before cleaning. Allow unit to
cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Return
appliance to Rival®(see warranty) for examination, repair or adjustment.

7. The use of accessory attachments not recommended by Rival

®

may

cause fire, electrical shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated
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. Always use hot pads when moving your
heated Crock-Pot®slow cooker.

12. Do not use appliance for other than intended use.

13. Avoid sudden temperature changes, such as adding refrigerated foods
into a heated pot.

14. To disconnect, press the OFF button, then remove plug from wall outlet.

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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 into 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. If the plug fits loosely into
the AC outlet or if the AC outlet feels warm do not use that outlet.

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HOW TO USE YOUR SMART-POT

™

1. Always cook with the lid on, for the recommended time.

2. Follow recommended cooking times.

3. Do not use the slow cooker stoneware for storage of foods.

4. Do not reheat foods in your Crock-Pot®slow cooker.

5. Do not set heated unit filled with food on a finished wood table.

6. Unplug when cooking is done and before cleaning.

7. Removable stoneware is ovenproof and microwave safe. Do not use
removable stoneware on gas or electric burner or under broiler.

CAUTION: Always place protective padding under stoneware before
setting on table or countertop.

NOTE: Do not cook or reheat foods on the Warm Setting.

HOW TO PROGRAM YOUR SMART-POT

™

4 or 6 hours for

HIGH

temp. cooking

POWER on

indicator

light

Once cooking
time elapses,

the Smart-Pot

™

automatically

shifts to the

WARM setting,

keeping your food

at the perfect

serving temperature

without

overcooking.

COOK TIME sets the time
and cooking temperature

turns power off

8 or 10 hours for

LOW

temp. cooking

NOTE: To reduce the risk of electric shock, cook only in removable
stoneware.

1. Place food in stoneware according to recipe.

2. Plug in Smart-Pot™slow cooker. The Power light will begin to flash
indicating that the unit is plugged in, but not turned on.

HOW TO PROGRAM YOUR SMART-POT™(CONT.)

3. Push the Cook Time button to scroll through the timed cooking
options. Push once and the 4 hour light will illuminate, twice and the
6 hour light will come on, etc. Select the time based on the length of
time indicated in the recipe. Two time options are usually given. The 4
and 6 hour settings are the HIGH temperature setting and may be
used when you want your food done quicker. The 8 and 10 hour
settings correspond to the LOW temperature setting and is used for all
day cooking. In addition your Smart-Pot™can be set to the Warm
Setting by scrolling through the timed cooking options until the warm
light illuminates.

NOTE: The Warm setting is for keeping already hot food warm. Do not use
the warm setting to cook or reheat food.

4. When the cooking time is completed, the Smart-Pot

™

slow cooker will

automatically shift to the Warm setting and the Warm light will come
on. NOTE: We do not recommend using the Warm setting for more
than 4 hours.

5. To turn the Smart-Pot™off push the OFF button. Unplug unit from the
wall outlet.

6. For other recipes that give a range of times, select the time closest
to the setting on your Smart-Pot™. For instance a recipe calling for
cooking time of 7 to 9 hours on LOW, set your Smart-Pot™to 8 hours.

NOTE: If power goes off then power light will blink and settings must be
reset. If cook time is changed before the cycle is complete the time will
reset to the new setting.

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•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.

• 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.

• Use whole leaf herbs and spices for best and truest flavor for all-day
cooking. If ground herbs and spices are used, they should be stirred in
during the last hour.

• 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.)

• 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 minutes, reduce
heat, cover and allow to simmer 1

1

⁄

2 hours or until beans are tender.

Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.

• The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.

HINTSHOW TO CLEAN YOUR SMART-POT

™

Unplug unit. CAUTION: Never submerge heating unit in water or other
liquid.

• GLASS: the lids may be washed in the dishwasher.

REMOVABLE STONEWARE

•The removable stoneware goes safely into the dishwasher, or may be
washed in hot soapy water. Do not use abrasive cleaning compounds –
a cloth, a sponge or rubber spatula will usually remove the residue. To
remove water spots and other stains, use a non-abrasive cleaner (such
as Bon-Ami®Polishing Cleanser) or vinegar.

• The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.

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 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.

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QUESTIONS AND ANSWERS

Q

“What if the food isn’t done after cooking the amount of time
recommended in the recipe?”

A

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 in the Smart-Pot

™

due to the
extended cooking times. If this happens, simply reset the cooking
time to the 4 hour setting and allow to continue cooking for an
additional 1 to 2 hours or until doneness is achieved.

Q

“Must the Crock-Pot®slow cooker be covered? Is it necessary to
stir?”

A

Cook with the cover on. The Crock-Pot®slow cooker will not recover
heat losses quickly when cooking on LOW setting. 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 on LOW heat. While using HIGH
heat for short periods, occasional stirring improves the distribution
of flavors.

Q

“How about thickening the juices or making gravy?”

A

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
juices. Prepare a smooth paste of approximately

1

⁄2 cup flour or
cornstarch to 1⁄2 cup water or 4 tablespoons melted butter. Pour
mixture into liquid in stoneware and stir well. Press “Cook Time”
button to switch to HIGH and when it comes to a boil (about 15
minutes), it’s ready.

QUESTIONS AND ANSWERS (CONT.)

Q

“Can I cook a roast without adding water?”

A

Yes – if cooked on LOW setting. 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.

LOW-FAT RECIPES

• Health professionals recommend that you get no more than 30% of

your total DAILY calories from fat.

4

1

⁄2 AND 5 QUART MODELS

• All recipes in this book may be prepared as shown for the 4, 4

1

⁄

2 and 5

quart models. If desired, recipes may be increased by one-half. When a
recipe may be doubled, it will be indicated by a footnote. If a recipe is
increased, cooking time may need to be extended.

• The size and shape of the 4

1

⁄2 and 5 quart Crock-Pot®slow cooker is
ideal for larger roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and
picnic hams (up to 5 pounds). These weights depend on shape.
Extended cooking times may be necessary for these larger cuts.

51⁄2 & 6 QUART MODELS

Important: When using 51⁄2, 6, and 61⁄2 quart models, all recipes may be
used but should be doubled according to the guidelines below:

• Liquids in soups, stews, sauces, or meat and vegetable combinations
should be increased by one-half and not doubled. For example: the
recipe in the book calls for 1 cup of liquid. Begin with 1

1

⁄2 cups when

doubling the recipe; add liquid only if necessary. NOTE: When
doubling casserole recipes which contain rice or pasta, it is necessary to
double the liquid along with other ingredients.

• Do not double strongly flavored food such onions or herbs and
seasonings such as garlic, pepper or chili powder. Begin by increasing
by one-half. Taste and adjust seasonings, if necessary, just before serving.

IMPORTANT TIPS

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The size and meat cuts may also be increased. Follow these hints:

• Meat quantities in casseroles, soups, stews or sauces should be
doubled.

•When a recipe calls for “One whole 3-pound fryer”, use two whole
chickens of a similar weight.

• Beef roasts, pork roasts or hams should be increased but not doubled
because vegetables are included due to the size and shape of the meat
cuts. Use 4 to 5 pound roast or ham.

IMPORTANT TIPS (CONT.)

GUIDE TO ADAPTING YOUR OWN RECIPES

This guide is designed to help you adapt your own recipes to the Crock­Pot®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 Crock-Pot®slow cooker. A few hints:

• Allow sufficient cooking time.

• 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.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to the stoneware at one time and cook as directed (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 of cooking.

GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is
called for, stir in with other ingredients; add

1

⁄4cup extra liquid per 1⁄4cup

of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

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.

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.

MILK

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.

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.

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POT ROAST OF BEEF

1 (3 to 4-lb.) boneless beef roast 1 onion, sliced

1

⁄2 cup water or beef broth 1 teaspoon salt

3 medium potatoes, thinly sliced

1

⁄2 teaspoon ground black pepper

2 large carrots, thinly sliced

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 hours (

HIGH

6 hours).

HONEY SMOKED BRISKET

Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously
with 1⁄4cup of liquid smoke and 1⁄2teaspoon each of celery salt, garlic salt and onion
powder. Wrap well and put into stoneware. Cover and cook on

LOW

10 hours (

HIGH

6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

BARBEQUED RIBS

3 to 4-lbs. spareribs 1 onion, sliced

1

⁄2 teaspoon salt 1 jar (16-oz.) barbeque sauce

1

⁄2 teaspoon ground black pepper

Slice ribs into serving-size pieces. Rub each side of spareribs with salt and pepper. Place
ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving portions.
Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook on

LOW

10 hours (

HIGH

6 hours).

THE RECIPES

ARROZ CON POLLO

(Chicken With Rice)

4 chicken breast halves, skin and excess fat removed
1 small red bell pepper, seeded and chopped

1

⁄4 teaspoon salt 3 cloves garlic, minced

1

⁄2 teaspoon ground black pepper

1

⁄2 teaspoon dried rosemary leaves

1

⁄4 paprika 1 can (141⁄2-oz.) crushed tomatoes
1 tablespoon cooking oil 1 package (10-oz.) frozen peas
1 medium onion, chopped

Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over
medium-

high

heat. Add chicken and brown; drain. Put chicken in stoneware. In a
small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and
cook on

LOW

8 hours (

HIGH

4 hours). One hour before serving, add peas. Serve over

rice.

“CHICKEN IN A POT”

2 carrots, sliced 1 teaspoon salt
2 onions, sliced

1

⁄

2 teaspoon ground black pepper

2 stalks celery, cut into 1-inch pieces

1

⁄2 cup water, chicken broth or white wine

1 whole broiler/fryer chicken, 3 to 4-lbs.

1

⁄2 teaspoon dried basil

Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with
salt, pepper and liquid. Sprinkle basil over top. Cover and cook on

LOW

10 hours

(

HIGH

6 hours, using 1 cup water). Remove chicken and vegetables with spatula.

POT ROASTED PORK

1 (4 to 5-lb.) pork loin end roast 2 bay leaves

1

⁄2 teaspoon salt 1 whole clove

1

⁄

4 teaspoon ground black pepper

1

⁄

2 cup water

1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced

Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic.
Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion
in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover
and cook on

LOW

10 hours (

HIGH

6 hours).

THE RECIPES

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