Crock-Pot 3865, 38651-C SMART POT, 38651LD-C Owner's Manual

Download

Page 1

Page 2

-E3-

HOW TO USE YOUR CROCK-POT

SLOW COOKER

1. Place food in stoneware according to recipe

2. Plug in Slow Cooker. Put on a heat resistant surface.

3. There are three temperature settings. LOW is recommended for slow "all-day" cooking. 1 hour on HIGH equals about 2 hours on LOW. WARM is for keeping food warm only. DO NOT cook on WARM setting. Push the “High, Low, Warm” key pad to set the desired temperature.

4. Push the "Time" arrows to scroll through the timed cooking options. The time can be set in increments of 30 minutes up to 20 hours. Select the time based on the length of time indicated in the recipe.

5. Frozen food 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 hours on LOW, or 2 hours on HIGH.

6. When the cooking time is completed, the slow cooker will automatically shift to the "Warm" setting and the "Keep Warm" light will come on. NOTE: We do not recommend using the "Warm" setting for more than 4 hours.

7. To turn the slow cooker off, push the OFF button. Unplug the unit from the wall outlet.

8. Always cook with the lid on.

9. Follow the recommended cooking times.

10. Do not use slow cooker stoneware for the storage of food.

11. Do not reheat foods in your slow cooker.

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

13. Unplug when cooking is done and before cleaning

14. Removable stoneware is ovenproof and microwave safe. Do not use stoneware on gas or electric burners or under a broiler. The lid is NOT ovenproof or microwave safe.

-E2-

may cause fire,

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.

Page 3

-E5-

“What if the food isn’t done after 8 hours…when the recipe says 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.

“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. 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.

“How about thickening the juices or making gravy?”

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

⁄2

cup water or 4 tablespoons melted

butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) it’s ready.

QUESTIONS AND ANSWERS

• 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 103⁄4 ounce can of soup plus 4 ounces of water for a 14

⁄2

ounce can of tomatoes OR 1⁄2 cup beef or chicken broth for 1⁄2 cup of wine, etc.)

• 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

⁄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.

-E4-

HINTS

Polishing Cleaner) or

slow cooker before using unless specified in the

SLOW COOKER

Indicator light for low temperature setting

Indicator light for warm temperature setting

Push to turn unit off

Screen to display temperature/time settings

Page 4

-E7-

THE RECIPES

POT ROAST OF BEEF

3 medium potatoes, thinly sliced 1 teaspoon salt 2 large carrots, thinly sliced

⁄2 teaspoon ground black pepper

1 onion, sliced

⁄2 cup water or beef broth

1 (2 to 3-lb.) boneless beef rump roast

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).

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 Crock-Pot® 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.

The recipes in this book may be used, as printed, in the 4 - 6

⁄2 quart Crock-Pot®slow

cooker. For 21⁄2 quarts or smaller units, recipes may need to be halved.

-E6-

slow cooker — your

slow cooker at one time.

⁄4cup extra liquid per 1⁄4cup of raw rice. Use long grain

4 to 6 hours 6 to 10 hours 8 to 18 hours

11⁄2

to 2 hours 3 to 4 hours 4 to 6 hours

COOK ON LOW

IN SLOW COOKER:

OR COOK ON HIGH IN

SLOW COOKER:

Page 5

-E9-

ROASTED PEPPER & BEAN CHILI

2 green bell peppers

⁄2 teaspoon cumin

2 red bell peppers 1 can (14

⁄2

-oz.) crushed tomatoes 1 large onion, chopped green chilies 1 can (10-oz.) diced tomatoes and 1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained 2 cloves garlic, minced 1 can (15-oz.) pinto beans, drained 2 tablespoon chili powder 1 can (15-oz.) black beans, drained 1 teaspoon oregano leaves

Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.

Combine peppers and all remaining ingredients in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).

CHICKEN CACCIATORE

1 medium onion, thinly sliced 2 cloves garlic, minced 3-lb. chicken, cut up 2 teaspoon oregano leaves 2 cans (6-oz. each ) tomato paste

⁄2

teaspoon basil leaves

1 can (4-oz.) sliced mushrooms, drained

⁄2

teaspoon celery seed

1 teaspoon salt 1 bay leaf

⁄2

cup dry white wine

⁄2

teaspoon pepper

Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces over spaghetti or vermicelli.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced

1 to 1

⁄2

-lbs. each, cut

⁄4

-inch thick 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons lime juice 1 medium onion, chopped 1 jalapeño pepper, seeded and minced

⁄2

cup chopped green bell pepper 1 can (2-oz.) chopped green chilies

⁄2

cup chopped red bell pepper 1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1⁄2 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining

⁄4 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

-E8-

(Beef Stew with Wine)

⁄4 teaspoon whole thyme

⁄2pound tiny white onions

⁄2to 1 pound fresh mushrooms, sliced

⁄2cup red or Burgundy wine

Page 6

-E11-

CAROLINA BARBEQUED PORK

2 onions, quartered 4 teaspoons Worcestershire sauce 2 tablespoons brown sugar 1

⁄2 teaspoons crushed red pepper flakes

1 tablespoon paprika 1

⁄2 teaspoons sugar

2 teaspoons salt

⁄2 teaspoon dry mustard

⁄2 teaspoon ground black pepper

⁄2 teaspoon garlic salt

1 (4 to 6 pound) boneless pork butt

⁄4 teaspoon cayenne

or shoulder roast Hamburger buns

⁄4 cup cider vinegar Coleslaw, optional

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. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

CHICKEN IN A POT

2 carrots, sliced 1 teaspoon salt 2 onions, sliced

⁄2 teaspoon ground black pepper

2 stalks celery, cut into 1-inch pieces

⁄2 cup water, chicken broth or white wine

1 whole broiler/fryer chicken, 2 to 3-lb.

⁄2 teaspoon dried basil

Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: 31⁄2 to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.

CHICKEN WITH 40 CLOVES OF GARLIC

2 sprigs fresh thyme 1 (3-lb.) whole broiler/fryer chicken 2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces 2 sprigs fresh sage 40 cloves garlic, unpeeled 2 sprigs Italian parsley

⁄2 teaspoon ground black pepper

Toasted French bread slices

Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 to 10 hours (HIGH: 31⁄2 to 5 hours).

To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices then spread with a knife.

-E10-

⁄8

-ounce) brown gravy mix

⁄2 teaspoon salt

⁄4 teaspoon ground black pepper

⁄4- to 1-inch thick

⁄2 teaspoon paprika

⁄4 teaspoon ground nutmeg

⁄2 teaspoon dry basil leaves

⁄2 teaspoon rubbed sage

⁄2 teaspoon dry thyme leaves

⁄4 teaspoon ground black pepper

⁄4 teaspoon garlic powder

Page 7

-E13--E12-

⁄4 cup dry vermouth or cognac (optional)

⁄2 cup reserved pineapple juice

⁄2 teaspoon ground ginger

⁄2 ounces each) shrimp,

⁄8

⁄4

teaspoon hot pepper sauce

ROASTED LEMON ALMOND CORNISH HENS

3 lemons 4 teaspoons minced fresh thyme, divided 3 Cornish hens (22-oz. each), thawed

⁄2

teaspoon salt

2 tablespoons butter, melted

⁄2 teaspoon ground black pepper

4 cloves garlic, minced and divided

⁄2 cup sliced almonds, toasted and divided

Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in stoneware.

Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with

⁄4 cup sliced almonds.

Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.

COUNTRY SCALLOPED POTATOES AND HAM

8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix 1 onion, chopped 1 can (10

⁄2-oz.) cream of mushroom soup

1 pound, fully-cooked ham, 2 cups water

cut into 1-inch cubes 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). Top with cheese during last 30 minutes of cooking.

NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.

JAMBALAYA

2 cups diced boiled ham 1 tbsp. minced parsley 2 medium onions, coarsely chopped

⁄2 tsp. leaf thyme

2 stalks celery, sliced 2 whole cloves

⁄4 green pepper, seeded and diced 2 tablespoons salad oil

1 can (28 ounces) whole tomatoes 1 cup raw long-grain converted

⁄4 cup tomato paste converted rice

3 cloves garlic, minced 1 pound fresh or frozen shrimp,

shelled and cleaned

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.

Page 8

2 cans (4-oz. each) sliced mushrooms, drained

⁄2-oz. each) diced tomatoes

⁄2

teaspoon ground black pepper

⁄2 cup butter, melted

⁄2 cup all-purpose flour

⁄2

cups cooked rice

⁄4 teaspoon salt

⁄2 teaspoon ground black pepper

⁄4 cup chopped onion

⁄2

cup cheese and green peppers. Stuff peppers with

-E14-

ZUCCHINI-TOMATO STRATA

3 medium zucchini, sliced 1⁄4-inch thick

⁄4 cup spicy vegetable tomato-juice cocktail 1 onion, chopped 1 teaspoon dried basil 4 cloves garlic, chopped 1 teaspoon dried oregano leaves 8-oz. fresh mushrooms, sliced or 1 can (4-oz.)

⁄2 teaspoon seasoned salt

sliced mushrooms, drained

⁄4 teaspoon ground black pepper 3 Roma tomatoes, sliced

⁄4 cup stuffing croutons 1 cup shredded cheddar cheese

Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top.

Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 21⁄2

to 3

⁄2

hours). Top with stuffing croutons and

cheese during last 10 to 15 minutes.

-E15-

Page 9