CROCK POT KMAN004 User Manual

For use with Crock-Pot®slow cookers with Decorative Stoneware.

Congratulations on your purchase! Your new Crock-Pot®slow cooker with decorative stoneware is perfect for any dinner table. The removable decorative stoneware provides an elegant serving dish so dinner can go directly from your counter top to your table top! The multi-purpose stoneware is oven safe and may be used as an extra baking dish or serving piece. The warm setting keeps food at the perfect temperature so Dinner is Ready When You Are.™

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

Stoneware Slow Cooker

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

A Division of The Holmes Group, Inc.

Printed in China 9100050000671 Crock-Pot®is a registered trademark of The Rival Company. 428-1332 (04EFM2)

LIMITED ONE-YEAR WARRANTY

The manufacturer 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).

2) Within the first 12 months from date of purchase the manufacturer will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service visit:

www.rivalproducts.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX

79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer.

The manufacturer disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential

losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state.

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SAVE THESE INSTRUCTIONS

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IMPORTANT SAFEGUARDS

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POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than

the other). T o 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.

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 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. Turn control to OFF before unplugging from wall outlet. Unplug from outlet when not in use and before cleaning. Allow 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 the manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the manufacturer 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. To disconnect, turn control to OFF, then remove plug from wall outlet.

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

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. Do not

immerse base in water or other liquid. A short power-supply 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 CROCK-POT

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 unintentionally.

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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1.There are three temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 21⁄2 hours on LOW. WARM is recommended for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on this 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. The liquid will act as a “cushion” to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on LOW, or 2 hours on HIGH.

3.Always cook with the lid on.

4.Follow recommended cooking times.

5.Do not use slow cooker stoneware for storage of food.

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

7.Unit becomes HOT during cooking, always use oven mitts when handling.

8. Be sure to use oven mitts when removing stoneware from base for tabletop serving.

9.Do not set heated unit filled with food directly on a table. Always use a trivet or hot pad to prevent damage to your table's finish.

10.Unplug when cooking is done and before cleaning.

11. Removable stoneware is ovenproof and microwave safe. Lid is NOT ovenproof or microwave safe. Do not use removable stoneware on gas or electric burners or under broiler.

HOW TO USE YOUR CROCK-POT

SLOW COOKER

HOW TO CLEAN YOUR CROCK-POT

SLOW COOKER

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

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 of the base unit 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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•Trim fats and wipe meats well to remove residue. (If meat contains fat, 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 are retained in slow cooking meats and vegetables 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.

•Fresh herbs are best added during the last 1/2 hour of cooking. Some dried herbs and spices are more concentrated in flavor and flavor power may intensify during slow cooking and should be used sparingly .

• 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

⁄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 stoneware and base unit will become hot while cooking, always use an oven mitt while handling.

HINTS QUESTIONS AND ANSWERS

“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. 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

⁄2 cup flour or cornstarch to 1⁄2 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.

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QUESTIONS AND ANSWERS

“Can I cook a roast without adding water?”

Yes – if cooked on LOW. 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.

GUIDE TO ADAPTING YOUR OWN RECIPES

This guide is designed to help you adapt recipes to the Crock-Pot

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 8 to 12 hours (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 Crock-Pot

slow cooker at one time. EXCEPTIONS: Milk, sour cream, cream or seafood should be added during last hour of cooking. Olives and fresh herbs can be added during the last 1/2 hour of cooking for deeper flavor.

GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

TIME GUIDE

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. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add

⁄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. 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.

15 to 30 minutes 35 to 45 minutes

50 minutes to 3 hours

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

IF RECIPE

FOR OVEN SAYS:

COOK ON LOW

IN SLOW COOKER:

OR COOK ON HIGH

IN SLOW COOKER:

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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

HERBS AND SPICES

Fresh herbs are best added during the last 1/2 hour of cooking. Some dried herbs and spices are more concentrated in flavor and flavor power may intensify during slow cooking and should be used sparingly.

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 oval Crock-Pot®slow cooker is perfect for so many of your favorite foods. Use the recipes in this book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.

FOR EXAMPLE

• Roasts, chickens and hams are perfect. Select boneless roasts or hams ranging from 3 to 6 pounds. Whole chickens or hens, up to about 5 pounds fit perfectly.

• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-style ribs, up to 2 (3 to 4 pounds each) should be cut into serving portions. 3 to 5 pound pork loin roasts or hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to approximately 5 pounds.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef.

• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single

GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

layer so they cook easily and serve attractively.

Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be cooked in the oval Crock-Pot

slow cooker will depend on the specific cut, meat configuration and bone structure. Do not overfill the bowl. Meat should be positioned so that it rests in the stoneware and does not hold the lid up.

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The following recipes are designed for a 4 quart slow cooker. Based on the size of your model, you may chose to increase the recipes by half.

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 (3 to 4-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).

HICKORY SMOKED BRISKET

1 (3 to 4-lb.) beef brisket

⁄2 teaspoon each celery salt,

⁄2 cup liquid smoke garlic salt and onion powder

Place brisket on a large piece of aluminum foil. Sprinkle generously with

⁄4 cup of liquid smoke and 1⁄2 teaspoon each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices 1 cup water 1 (3-lb.) corned beef brisket

⁄2 to 1 small head cabbage, cut

2 medium onions, quartered into wedges

Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. T urn to HIGH and cook and additional 2 to 3 hours. 51⁄2 - 61⁄2 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of vegetables and cook as directed.

RECIPES RECIPES

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced 1 to 1

⁄2-lbs. each, cut 1⁄4-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.

SWISS STEAK

2 round steaks, about 1⁄

2-lb. each, 1 large onion, thinly sliced

⁄

4 cup all-purpose flour cut

⁄

4-inch thick

2 carrots, sliced 2 stalks celery, chopped

⁄

2 teaspoon ground black pepper 1 can (15-oz.) tomato sauce

Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

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RECIPES

BARBEQUED RIBS

2 slabs pork spareribs (3 to 4 lbs. each) 1 onion, sliced

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

⁄2 teaspoon ground black pepper

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).

POT ROASTED PORK

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

⁄2

teaspoon salt 1 whole clove

⁄4

teaspoon ground black pepper

⁄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. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 to 12 hours (

HIGH: 5 to 6 hours).

51⁄2 - 61⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add

listed amounts of vegetables and cook as directed. NOTE: For additional browning, broil pork loin before slow cooking.

Place roast in broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in stoneware and continue as recipe directs.

RECIPES

PORK CHOPS ON RICE

⁄2 cup brown rice

⁄4 teaspoon ground black pepper

⁄3 cup converted white rice 4 to 6 boneless pork chops,

⁄4 cup butter or margarine

⁄4- to 1-inch thick

⁄2 cup chopped onion 1 can (10.5-oz.) beef consomme 1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce 1 teaspoon dried thyme, divided

⁄2 teaspoon paprika

⁄2 teaspoon rubbed sage

⁄4 teaspoon ground nutmeg

⁄2 teaspoon salt

Spray inside of stoneware with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally , until rice is golden brown. Remove from heat and stir in onion, mushrooms, 1⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

HERBED TURKEY BREAST

1 turkey breast (4 to 5-lb.) fresh or thawed

⁄2 teaspoon dry basil leaves

2 tablespoons butter or margarine

⁄2 teaspoon rubbed sage

⁄4 cup garden vegetable-flavored

⁄2 teaspoon dry thyme leaves

whipped cream cheese

⁄4 teaspoon ground black pepper

1 tablespoon soy sauce

⁄4 teaspoon garlic powder

1 tablespoon fresh minced parsley

Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

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