GE 106828, 840083900 User Manual
For Customer Assistance Please Call: 1-877-556-0973
840083900
Double Bowl
Slow Cooker
g
Important Safeguards ............................ 2
Parts and Features.................................. 3
How to Use Your Slow Cooker............ 4
Double Bowls ...................................... 6-7
Cleaning Your Slow Cooker ................ 8
Recipes ................................................ 8-23
Customer Assistance .......................... 24
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Digitally signed by A. Creery
cn=A. Creery, c=US
Date: 2001.08.03 10:43:32 -05'00'
Reason: <none>
5.5x8.5"; 48 pgs; English/French; Black ink; No bleed; Flip; Saddle.
2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic safety precautions should always be observed,
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do not
immerse cord, plug, or base in water or
other liquid.
4. Close supervision is necessary when 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.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free customer assistance number for
information on examination, repair or
electrical or mechanical adjustment.
7. The use of accessory attachments
not recommended by the appliance
manufacturer may cause fire, electric
shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot surfaces,
including stove.
10. Do not place on or near hot gas or an
electric burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil
or other hot liquids.
12. To disconnect slow cooker, turn control
knob to Off; remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable liner.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated crock.
15. Do not operate appliance in any way
other than intended use.
This product is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat the
safety purpose of the polarized plug by
modifying the plug in any way.
To avoid an electrical circuit overload do not
use a high wattage appliance on the same
circuit with the slow cooker.
The length of the cord used on this appliance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the slow cooker. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop where
it can be pulled on by children or accidentally tripped over.
Do not cook in the Double Bowls unless
water is in the crock.
Do not use the slow cooker with only half of
the Double Bowl; both must be used.
CAUTION: Keep the Lid Latch away from
children. This feature, available on selected
models (see page 3), is not a toy.
Consumer Safety Information
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Cover
Double Bowls
Crock
Base
Control Knob
Parts and Features
1
1
2
3
4
2
4
3
5
5
Crock Capacity
How much does your slow cooker hold?
The capacity of your slow cooker refers to the amount the crock can hold if it is
filled to the rim. However, we DO NOT recommend filling to the rim. As a rule,
you should select recipes that yield 1 quart less than the listed capacity of your
crock. For example, if your slow cooker is labeled as a 6-quart slow cooker, your best
results will be achieved using recipes that yield 5 quarts or less.
The Lid Latch secures the cover while moving,
transporting, or storing the slow cooker. To use Lid
Latch, place the white band behind the rib located
under one of the handles. Stretch the band to the
other side of the slow cooker and secure it under
the other handle.
Once the band is attached, it can also be crossed
over the knob to further secure the lid.
The Lid Latch is not a toy. Keep out of reach of
children.
Lid Latch
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Control Knob and Temperature Settings
The Control Knob on the slow cooker offers Low and
High temperature settings for cooking. The Keep
Warm setting is for holding the prepared recipe at a
perfect serving temperature.
The Keep Warm setting should only be used after a
recipe has been thoroughly cooked. Food should not
be reheated on the Keep Warm setting. If food has
been cooked and then refrigerated it must be reheated
on Low or High and then switched to Keep Warm.
CAUTION: The Keep Warm setting should only be used after completely cooking
the recipe according to the instructions. The food must be hot enough to prevent
bacterial growth before using the Keep Warm setting. Do not use the Keep Warm
setting to reheat any food that has been refrigerated or frozen.
How to Use Your Slow Cooker
1. Before first use, wash cover and crock
in hot, soapy water. Rinse and dry. Do
not immerse base in water.
2.
Prepare recipe according to instructions.
Place food in crock and cover.
3. Plug cord into outlet. Select
temperature setting.
4.
When finished, turn to Off and
unplug
base. Remove food from crock.
5. Let crock and cover cool slightly
before washing.
Basic Cooking Chart/Hours Required
HEAT SETTING LOW HIGH
4 lb. Whole Chicken 8 4
3-4 lb. Beef Roast 10 5
3-4 lb. Boneless, Smoked Ham 8 4
Removing Cover and Crock
When removing the cover, tilt so that
the opening faces away from you to
avoid being burned by steam.
The sides of the base of the slow cooker
get very warm because the heating elements are located here. Use the handles
on the base if necessary. Use hot mitts
to remove the crock.
4
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Tips for Slow Cooking
The cover of the slow cooker does not
form a tight fit on the crock but should
be centered on the crock for best results.
Do not remove the cover unnecessarily—
this results in major heat loss. Do not
cook without cover in place.
Stirring is not necessary when slow cooking.
However, if cooking on High, you may
want to stir occasionally.
Slow cooking retains most of the
moisture in foods. If a recipe results in
too much liquid at the end of the cooking
time, remove the cover, turn the Control
Knob to High, and reduce the liquid by
simmering. This will take 30 to 45 minutes.
The slow cooker should be at least
half-filled for best results. If only halffilled, check for doneness 1 to 2 hours
earlier than recipe time.
If cooking soups or stews, leave a
2-inch space between the top of the
crock and the food so that the recipe
can come to a simmer.
Many recipes call for cooking all day.
If your morning schedule doesn’t allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
crock, cover, and refrigerate overnight.
In the morning, simply place crock
in the slow cooker and select the
temperature setting.
Meat and poultry require at least 7 to 8
hours on Low. Do not use frozen,
uncooked meat in the slow cooker.
Thaw any meat or poultry before slow
cooking.
If You’ve NEVER Used a Slow Cooker
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.”
Then try some of the recipes in the
Slow Cooker Recipe Book included with
your slow cooker.
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books available
in the library or bookstore. If you have
any questions, call our toll-free customer
assistance number. We’ll be glad to help.
If You’ve Used a Slow Cooker Before
You are probably ready to develop
new recipes for use in your slow cooker.
If the recipe was originally cooked in a
saucepan on the stovetop, or slow roasted
in the oven, adapting the recipe should
be easy.
Our slow cooker heats from the sides.
The base slowly raises the temperature
of the crock. Whether cooked on Low
or High, the final temperature of the
food is the same, about 200°F. The
only difference is the amount of time
the cooking process takes. Read the
section on “Adapting Recipes” for
more information.
This slow cooker is designed to bring
ingredients quickly up to cooking temperature. It may reach a full boil and
may cook faster than other slow cookers
you have used. Because the slow cooker
reaches its cooking temperature rapidly,
older recipes may need to be adjusted.
For example, recipes that call for precooked or canned food items may now
take less cooking time.
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Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly
a recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place thick
onion slices underneath, so the meat
will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Slow cookers have very little evaporation.
If making your favorite soup, stew, or
sauce, reduce the liquid or water called
for in the original recipe. If too thick,
liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the recipe
to prevent scorching on the sides of
the crock.
The Double Bowls offer two different cooking methods: the conventional slow cook
method or the faster, “bowls in the crock” method, as well as letting you cook two
different recipes at the same time
Using the Double Bowls with water in the crock works like a conventional slow
cooker. However, cooking with the Double Bowls in the base is very different.
This is a much faster cooking method and nothing like the conventional slow
cooker. This faster method should be used when time is a factor or with recipes
such as soups or stews.
Double Bowls
SLOW COOKER SIZE CAPACITY OF DOUBLE BOWLS
6 Quart 13⁄4 quarts each
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To Use the Double Bowls in the Base
Before First Use: Wash bowls in hot, soapy water. Rinse and dry.
1. Prepare recipe according to instructions. Place food in bowls.
2. Place both bowls into the slow cooker
base. Cover and set control knob to
desired setting.
3. When done, turn control knob to Off
and unplug slow cooker. Using oven
mitts, carefully remove the cover and
then the bowls.
4. Remove the food from the bowls. Let
the cover cool slightly before washing.
NOTE: When using the bowls in the
crock, water must be used in the crock.
Otherwise the crock may overheat
and crack.
1. Pour one quart of water into the
crock. Prepare recipe according to
instructions. Place food in the bowls.
2. Place both bowls into crock. Cover
and set the control knob to desired
setting.
3. When done, turn control knob to Off
and unplug slow cooker. Using oven
mitts, carefully remove the cover and
then the bowls.
4. Remove food from the bowls. Let the
crock and cover cool slightly before
washing.
To Use the Double Bowls in the Crock
Before First Use: Wash bowls in hot, soapy water. Rinse and dry.
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Recipes
The recipes are divided into three different cooking categories:
• Using the traditional crock
• Using the double bowls with the water in the crock
• Using the double bowls in the base
NOTE: For best results, be sure to note the category because each cooking
category requires different cooking times.
Cleaning Your Slow Cooker
1. Turn the Control Knob to Off.
Unplug cord from outlet.
2. Remove crock and cover from base
and let cool.
3. Wash the crock, bowls, and the cover
in hot, soapy water. Rinse and dry.
The crock, bowls, and the cover may
also be washed in the dishwasher.
4. Wipe the base with a damp cloth.
Do not use abrasive cleansers.
CAUTION: To reduce the risk of electrical
shock, do not immerse base in water.
Crock and Glass Cover Precautions and Information
• Please handle the crock and cover
carefully to ensure long life.
• Avoid sudden, extreme temperature
changes. For example, do not place a
hot cover or crock into cold water or
onto a wet surface.
• Avoid hitting the crock and cover
against the faucet or other hard
surfaces.
• Do not use crock or cover if chipped,
cracked, or severely scratched.
• Do not use abrasive cleansers or metal
scouring pads.
• The bottom of the crock is very rough
and can damage the countertop. Use
caution.
• The crock and the cover can become
very hot. Use caution. Do not place
directly on any unprotected surface
or countertop.
• The crock is microwave-safe and ovenproof, but never heat the crock when
empty. Never place the crock on a
burner or stove top. Do not place the
cover in a microwave oven, conventional
oven, or on the stove top.
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Appetizers (Using the traditional crock)
Salsa con Queso
2 (2-pound) blocks pasteurized processed cheese product,
cut in 2-inch pieces
11⁄2 quarts salsa
4 (6-ounce) cans chopped green chilies, do not drain
2-3 tablespoons chili powder
2 teaspoons garlic powder
2 (8-ounce) bags shredded Monterey Jack cheese
Combine all ingredients in the crock. Stir well. Stir halfway through cooking time.
Serve with chips.
Cover and cook: Low – 3 hours or
High – 11⁄2 hours
Hot Wings
8 pounds chicken wings
1 cup cider vinegar
2 tablespoons hot pepper sauce
2 cups barbecue sauce
Rinse chicken wings in cold water. Place ingredients in crock in order listed
then pour barbecue sauce over all.
Cover and cook: Low – 6 hours or
High – 3 hours
Sweet & Pungent Meat Balls
5 pounds frozen cooked meatballs
1 (12-ounce) jar grape jelly
1 (12-ounce) jar currant jelly
1 (12-ounce) bottle chili sauce
1 (12-ounce) bottle cocktail sauce
Combine all ingredients in the crock. Stir well.
Cover and cook: Low – 6 hours or
High – 3 hours
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Appetizers
(Using DOUBLE BOWLS in the CROCK)
Entertaining is made effortless with the slow cooker and the double bowls. After the
recipe has cooked, it is ready to serve or switch the control knob to Keep Warm.
This will keep the dish at the perfect serving temperature.
Mix beans, seasoning mix, and cheese and place into both double bowls. Stir peppers into one of the double bowls. Pour water in crock. Place bowls in crock.
Cover and cook:
High – 2 hours
Cheese Dip
Spicy Nacho
1 (1-pound) block pasteurized processed
cheese
2 cups salsa
1 (4-ounce) can sliced jalapeno
peppers, do not drain
Cut cheese into thick slices. Pour salsa into both double bowls. Add cheese to each
bowl. Then, for the Spicy Nacho Cheese Sauce, stir peppers into one of the double
bowls. Pour water in crock. Place bowls in crock.
Cover and cook:
High – 2 hours
Serve with tortilla chips.
Nacho
1 (1-pound) block pasteurized processed
cheese
2 cups salsa
Bean Dip
Refried
2 (16-ounce) cans refried beans
1 (11⁄4-ounce) package taco seasoning
mix
2 cups shredded Monterey Jack cheese
Spicy Refried
2 (16-ounce) cans refried beans
1 (11⁄4-ounce) package taco seasoning
mix
2 cups shredded Monterey Jack cheese
1 (4-ounce) can sliced hot chili peppers,
drained
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Appetizers
(Using DOUBLE BOWLS in the BASE)
Place meatballs in each double bowl. Combine the sauce ingredients for each recipe
and stir to mix. Pour each sauce into one of the bowls. Place double bowls in base.
Cover and cook:
High – 1 hour
Meatballs
Swedish
1 (101⁄2-ounce) can cream of
mushroom soup
1
⁄2 cup water
1(3⁄4-ounce) envelope brown
gravy mix
11⁄2 pounds frozen cooked meatballs,
thawed
Sweet ‘n Tangy
1
⁄2 cup chili sauce
1
⁄2 cup grape jelly
1
⁄3 cup orange marmalade
11⁄2 pounds frozen cooked meatballs,
thawed
Cocktail Hotdogs
Zesty
1
⁄3 cup prepared mustard
1
⁄3 cup ketchup
1
⁄3 cup brown sugar
11⁄2 pounds cocktail size hotdogs
or sausages
Sweet ‘n Tangy
1
⁄2 cup chili sauce
1
⁄2 cup grape jelly
1
⁄3 cup orange marmalade
11⁄2 pounds cocktail size hotdogs
or sausages
Place hotdogs or sausages in each double bowl. Combine the sauce ingredients for
each recipe and stir to mix. Pour each sauce into one of the bowls. Place double
bowls in base.
Cover and cook:
High – 1 hour
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Slow Cooked Beef Stew
2 (1-pound) bags baby carrots
3 pounds boneless beef chuck roast, cubed
4 large potatoes, cubed
2 (103⁄4-ounce) cans condensed cream of tomato soup
11⁄2 cups water
2 (1.5-ounce) envelopes beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables.
Makes about 3 or 5 quarts.
Cover and cook: Low – 8 hours or
High – 4 hours
New England Boiled Dinner
1 (4-pound) boneless, smoked ham
2 (16-ounce) cans whole potatoes, drained
2 (16-ounce) bags frozen baby carrots
1 (2-pound) cabbage, cut in 6 wedges
1
⁄2 cup water
Place the meat in the crock and fit the vegetables around it. Add water.
Makes 4 or 8 servings.
Cover and cook: Low – 6 hours or
High – 3 hours
’Wursts and Sauerkraut
2 (28-ounce) cans sauerkraut
1 envelope dry onion soup mix
1 (12-ounce) bottle beer
1 tablespoon Worcestershire sauce
4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except the wursts, in the crock. Stir well. Add the meat
and stir.
Makes 6 or 12 servings.
Cover and cook: Low – 6 hours or
High – 3 hours
Main Dish/Entrees
(Using traditional crock)
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Main Dish/Entrees
(Using traditional crock)
German-Style Pot Roast
3
⁄4
cup cider vinegar
1
⁄4
cup ketchup
1
⁄2
cup chopped onion
1 (14-ounce) can beef broth
12 ginger snap cookies
1 (0.8-ounce) envelope brown gravy mix
4 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and
stir well to coat.
Makes about 4 or 8 servings.
Cover and cook:
Low – 8 to 10 hours or
High – 4 to 5 hours
Hawaiian Chicken
6 pounds skinless, boneless chicken breasts, halved
2 (16-ounce) cans pineapple slices, drained
2 (15-ounce) cans mandarin oranges, drained
1
⁄
4 cup cornstarch
1
⁄4 cup brown sugar, packed
1
⁄
4 cup lemon juice
1
⁄
2 teaspoon salt
1
⁄2 teaspoon ground ginger
Combine all ingredients in the crock. Stir well.
Makes about 6 to 8 servings or 12 to 16 servings.
Cover and cook:
Low – 5 to 6 hours or
High – 3 to 4 hours
Classic Beef Roast With Mushroom-Onion Gravy
5 pounds boneless beef chuck roast
2 (1-ounce) envelopes dry onion soup mix
2 (10-ounce) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Makes about 6 or 10 servings.
Cover and cook:
Low – 8 hours or
High – 4 hours
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Onion-Coated Beef Roast
1
⁄2 cup steak sauce
4-5 pounds bottom round or rump beef roast
2 tablespoons dried minced onion
Pour steak sauce into the crock. Place meat in the crock and coat both sides with
the sauce. Sprinkle each side with 1 tablespoon of the dried onion.
Makes about 6 or 14 servings.
Cover and cook: Low – 10 hours or
High – 5 hours
Swedish Meatballs
5 pounds frozen cooked meatballs
2 (10
1
⁄
2-ounce) cans cream of mushroom soup, undiluted
2 (10
1
⁄2-ounce) cans golden mushroom soup, undiluted
2 (14-ounce) cans beef broth
2(3⁄4-ounce) envelopes brown gravy mix
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Cover and cook: Low – 6 hours or
High – 3 hours
Serve over rice.
Corned Beef
5 pounds corned beef brisket with pickling spices
1 medium onion, sliced
2 carrots, sliced
2 ribs celery, sliced
1 cup water
Place corned beef in crock. Top with pickling spices, onion, carrots, and celery.
Add water.
Makes about 3 to 5 pounds corned beef.
Cover and cook: Low – 8 hours or
High – 4 hours
Main Dish/Entrees
(Using traditional crock)
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Beef Pot Roast and Potatoes
5 pounds boneless beef chuck roast
2 teaspoons salt
1
⁄2 teaspoon pepper
10 medium potatoes, quartered
1 medium onion, quartered
1
⁄2 cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid.
Makes 6 or 10 servings.
Cover and cook: Low – 8 to10 hours or
High – 4 to 5 hours
North Carolina Pork Barbecue
6 pounds pork butt, shoulder or blade roast
2 (14-ounce) cans diced tomatoes
1 cup vinegar
4 tablespoons Worcestershire sauce
2 tablespoons sugar
2 heaping tablespoons crushed red pepper flakes
2 tablespoons salt
4 teaspoons black pepper
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Cover and cook: Low – 8 to 10 hours or
High – 5 hours
Remove and shred meat to serve.
Italian-Style Beef Stew
4 pounds boneless beef stewing cubes
3 (10-ounce) boxes frozen mixed vegetables
2 (15-ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1
⁄4 cup chopped onion
2 (1.5-ounce) envelopes beef stew seasoning mix
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Cover and cook:Low – 8 hours or
High – 4 hours
Main Dish/Entrees
(Using traditional crock)
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