Hamilton Beach 840149600 User Manual

Party Crock™Cookset

840149600

READ BEFORE USE LIRE AVANT L’UTILISATION LEA ANTES DE USAR

English ................................................ 2

Français ............................................ 17

Español .............................................. 33

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Appareil de cuisson Party Crock

™

Equipo de Cocina de Party Crock

™

Thank You for purchasing a Party Crock™!

Making great-tasting food with a Party Crock is simple, once you know how.

Please look inside this helpful user guide for our easy to use instructions.

If you have any questions, please call our toll-free number

below before you return it.

Our friendly associates are ready to help you:

USA: 1-800-851-8900

Canada: 1-800-267-2826

Mexico: 01-800-71-16-100

Great Recipes and Tips Inside!

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This product is intended for household use only.

This product is only intended for the preparation, cooking, and serving of foods. This product is not intended for use with any non-food materials or products.

To avoid an electrical circuit overload do not use a high wattage appliance on the same circuit with the slow cooker.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

When using electrical appliances, basic safety precautions should always be followed, 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

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.

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 service number for information on examination, repair, or adjustment.

7. The use of accessory attachments not

recommended by Hamilton Beach/ Proctor-Silex, Inc. may cause fire, electric shock or injury.

8. Do not use electric base outdoors.

9. Do not let cord hang over edge of

table or counter, or touch hot surfaces, including stove.

10. Do not place electric base or warming

stand 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, turn control knob to Off

then remove plug from outlet.

13. Caution: To prevent damage or shock

hazard do not cook on electric base. Cook only in stoneware dish.

14. Avoid sudden temperature changes,

such as adding refrigerated foods into a heated stoneware dish.

15. Do not use appliance for other than

intended use.

Other Consumer Safety Information

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.

wWARNING

Shock Hazard

• Do not immerse this appliance in water or other liquid.

• This appliance has a polarized plug (one wide blade) that reduces the risk of electrical shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or using an adaptor. If the plug does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.

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3. Serve

Looks great on the buffet table, with no

cords to get in the way, thanks to the

warrning stand. The design compliments any decorating style – and food stays warm by elegant flickering of a single

tealight candle.

1. Prepare

Party Crock makes it easy to prepare favorite hot dips, appetizers, and side dishes hours before the party. The

Stoneware dish is

refrigerator safe,

so food can

be prepared

a day

ahead of time.

2. Cook

Electric cooking base brings

slow-cook convenience to party cook-

ing. Simply set the dish on the cooking

base and forget it!

No need to take

up valuable

stove or oven

space.

Thank you for purchasing a Hamilton Beach

Party Crock™Cookset!

Hamilton Beach®has created an innovative new cookset to help you with your entertaining needs.

The 1.5 quart capacity is perfect for favorite party foods like hot dips, cocktail meatballs, and more. Plus it’s a great way to prepare and serve side dishes like baked beans, caponata, even chocolate fondue for dessert!

Whether you are having 6 people over for a sitdown dinner or a cocktail party for 20...this cookset will help you entertain with ease and style.

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The Control Knob on the slow cooker

offers Medium and High temperature settings for cooking. The Low setting will hold a prepared recipe at a perfect serving temperature.

The stoneware dish can be heated in

conventional and microwave ovens and is dishwasher safe.

Parts and Features

1. Stoneware Cover

2. Stoneware Dish

3. Cast Iron Warming Stand

(tealight not included)

4. Electric Cooking Base

5. Control Knob

How to Use Your Cookset

Before First Use: Hand wash stoneware dish and lid in hot, soapy water. Rinse and dry. “Seasoning” is not required. Do not immerse electric cooking base in water.

1. Prepare recipe according to instruc-

tions. Place dish on electric base and cover.

2. Plug cord into outlet. Select temper-

ature setting and cook according to recipe instructions. NOTE: when cooking cheese, high sugar content or chocolate-based recipes, use the MEDIUM heat setting and stir frequently to prevent burning.

3. When finished, turn Off and unplug

electric base.

Using the Electric Cooking Base

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Using the Warming Stand

The Warming Stand and Low Setting should only be used after a recipe has been thoroughly cooked. Food should

not be reheated on the Low setting. Food must be heated to serving temperature before using the Low setting. If food has been cooked and then refrigerated it must be reheated on Medium or High, then switched to Low. Visit foodsafety.gov for food safety guidelines.

1. When ready to transfer dish from

electric base to warming stand, be sure to place the warming stand at it’s final destination. Always place on a flat, level surface.

2. Light the candle. Do not move or tip

the warming stand once the tealight candle is lit. Never leave warming stand unattended with ignited candle.

NOTE: Always use a potholder or insulated glove when handling the stoneware dish after or during cooking to prevent burns.

3. Place dish securely on warming

stand.

NOTE: To maintain proper serving temperature keep cover on dish and/or reheat on the electric base.

4. When finished, remove dish from

warming stand and place on a heat-resistant surface. Use a candle snuffer to extinguish the tealight flame.

wWARNING

Fire Hazard

• Use only one small, unscented tealight candle.

• Do not use any liquid fuel, solid gel fuel, or canned chafing fuel such as Sterno

™

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Care and Cleaning

1. Turn the control knob to Off. Unplug

cord from outlet.

2. Remove stoneware dish and cover

from electric cooking base and let cool on a trivet or heat-resistant surface.

3. Wash the stoneware dish and cover

in hot, soapy water. Rinse and dry. The dish and cover may also be placed in a dishwasher.

4. To clean the electric cooking base

and warming stand, wipe with a damp cloth. Do not use abrasive cleansers.

• Avoid sudden, extreme temperature changes. For example, do not place a hot stoneware cover or dish into cold water or onto a wet surface.

• Avoid hitting stoneware dish and cover against the faucet or other hard surfaces.

• Do not use stoneware dish or cover if chipped, cracked or severely scratched.

• Do not use abrasive cleansers or metal scouring pads.

• The stoneware dish and cover can become very hot. Use caution. Do not place directly on any unprotected surface or countertop.

• The stoneware dish and cover are microwave safe and oven proof, but never heat the stoneware when empty. Never place the stoneware on a burner or stovetop.

Party Crock™Cookset Tips

• The stoneware dish should be at least half-filled for best results. If less than half-filled, check for doneness 30 minutes to one hour earlier than called for in the recipe.

• Removing the cover when cooking results in major heat loss and the cooking time may need to be extended.

• If your schedule doesn’t allow time to prepare a recipe, do it the night before. Place all ingredients in the stoneware dish, cover and place in the refrigerator overnight. When you’re ready to cook, simply place the stoneware dish on the electric cooking base.

• Pasta, seafood, milk, cream, or sour cream should only be added 2 hours before serving. Evaporated milk or condensed soups are perfect for the cookset.

• When cooking cheese, high-sugar content or chocolate-based recipes, use the MEDIUM heat setting and stir frequently to prevent burning.

• If cooking a vegetable-type casserole, be sure there is liquid in the recipe to prevent scorching on the sides of the stoneware dish.

• Defrost frozen foods, meats or poultry before cooking in the Party Crock to ensure the food reaches a proper temperature quickly. Visit the web site foodsafety.gov for food safety guidelines.

• If cooking larger cuts of meat or poultry, brown or sear before cooking in the Party Crock.

wWARNING

Shock Hazard

To reduce risk of electrical shock, do not immerse electric cooking base.

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Party Crock™Entertaining Tips

Bruschetta Party

Prepare Harvest Vegetable Ragout or Caponata recipe as directed for Bruschetta sauce. Prepare some Crostini made by slicing French bread loaf, brushing slices with olive oil and baking in a 400ºF (205ºC) oven for 5 to 7 minutes, turning once.

Serve Crostini and Bruschetta sauce with a selection of toppings such as grated Parmesan cheese, toasted pine nuts, fresh herbs, crumbled cooked bacon or crumbled goat cheese. Have guests build their own Bruschetta.

Fondue Party

Prepare Choco-Raspberry or German Chocolate Dip as directed. Serve with a variety of dipping ingredients such as fresh fruit, pound cake, chocolate chip cookie pieces or pretzels.

Patio Party

Prepare German Chocolate Dip as directed or melt two 14 ounce (400 g) bags of caramels along with 1⁄4 cup (60 ml) of water in stoneware dish on Medium for approximately 1 hour, stirring occasionally, until thoroughly heated. Place cast iron warming stand on a stable surface outdoors then light the tealight candle to keep dip warm (do not use the electric cooking base outdoors). Serve with Granny Smith apple slices for dipping.

After Work/Happy Hour Party

Prepare an appetizer or dip recipe as directed the day before. Refrigerate overnight. Just before serving, use microwave to heat to a safe serving temperature. Place on warming base with tealight to keep warm.

Around the World Party

Italian – Serve Caponata with Crostini. French – Serve Harvest Vegetable Ragout with Country Bread. Mexican – Serve Salsa Con Queso with Tortilla Chips.

NOTE: See pages 8-14 for recipes mentioned above.

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Appetizer/Dips Recipes and Tips

Cocktail Meatballs

1 pound (450 g) package frozen precooked meatballs 1 (12 ounce/350 ml) bottle chili sauce 1 (10 ounce/15 ml) jar grape jelly 1 tablespoon (15 ml) Dijon mustard

1. Place meatballs in stoneware dish.

2. In small bowl, mix chili sauce, jelly and mustard together. Mix well and pour

over meatballs.

3. Cover the stoneware dish cook on HIGH for 3 hours or MEDIUM for 6 hours. 8 servings.

Drunken Dogs

2 pound (1 kg) package cocktail links 2 cups (500 ml) ketchup 1 cup (250 ml) beer

⁄2 cup (125 ml) brown sugar, packed

⁄2 small onion, chopped

1. Place cocktail links in stoneware dish.

2. In small bowl, mix ketchup, beer, brown sugar and onion. Mix well and pour

over cocktail links.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 8 servings.

Paige’s White Bean Dip

1 (151⁄2 ounce/450 g) can cannellini beans (white kidney beans) 2 tablespoons (30 ml) olive oil

⁄4 cup (60 ml) chicken broth 1 tablespoon (15 ml) lemon juice (fresh is best) 1 clove garlic, minced 2 tablespoons (30 ml) cilantro leaves, chopped

⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper

1. Process beans in food processor (or mash with a fork).

2. Place all ingredients into stoneware dish.

3. Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.

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Artichoke Dip

2 cans (14 ounce/400 ml) artichoke hearts in water, drained and chopped 1 small onion, chopped

⁄4 cup (180 ml) mayonnaise 1 cup (250 ml) Parmesan cheese, grated and divided

1. In stoneware dish, mix artichoke, onion, mayonnaise and 1⁄2 cup (125 ml)

cheese.

2. Cover and Cook on MEDIUM for heat 2-3 hours.

3. One-half hour prior to serving, reduce temperature to warm, top with additional

⁄2-cup (125 ml) cheese, and cover. 8 servings.

Salsa con Queso

1 (1 lb/450 g) package pasteurized prepared cheese, cubed 2 cups (500 ml) salsa 1 (4 ounce/115 g) can chopped green chilies 2 teaspoons (10 ml) chili powder

⁄2 teaspoon (2.5 ml) garlic powder 4 ounces (115 g) Monterey Jack cheese, shredded

1. Place cubed cheese, salsa, chilies, chili powder, and garlic powder in

stoneware dish. Cover and cook on MEDIUM for 1 hour.

2. Stir and continue to cook until mixture is heated.

3. Stir in Monterey Jack cheese just prior to serving. 12 servings.

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Calabacitas

1 medium zucchini, cubed 1 medium yellow squash, cubed 1 small sweet onion, chopped 1 cup (250 ml) frozen whole kernel corn 1 teaspoon (5 ml) oregano 1 tablespoon (15 ml) olive oil

Salt and pepper to taste

1. Place all ingredients in cooking dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.

Baked Beans

2 (28 ounce/800 g) cans pinto beans, drained 1 medium onion, chopped

⁄2 cup (125 ml) brown sugar, packed 1 tablespoon (15 ml) ground mustard 1 cup (250 ml) ketchup

Salt and pepper to taste

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.

Harvest Vegetable Ragout

⁄2 pound (450 g) eggplant, peeled, cubed 1 teaspoon (5 ml) kosher salt 1 medium onion, chopped 1 small zucchini, cubed 1 small yellow squash, cubed

⁄2 each: yellow, red, and green peppers, diced 1 (15 ounce/400 g) can diced tomatoes, with juice 2 tablespoons (30 ml) tomato paste 3 garlic cloves, minced

⁄2 teaspoon (2.5 ml) hot sauce 1 teaspoon (5 ml) salt

⁄2 teaspoon (2.5 ml) freshly ground pepper 1 tablespoon (15 ml) each: fresh parsley, and basil, minced

1. Place eggplant cubes in colander, sprinkle with kosher salt, drain.

2. Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot

sauce, salt, and pepper in stoneware dish.

3. Rinse eggplant and pat dry; add to dish.

4. Stir all ingredients. Cover and cook on HIGH for 21⁄2 hours or MEDIUM for 4 hours.

5. Stir in parsley and basil 15 to 20 minutes before serving.

Serving Tip: Add 4 strips of

cooked bacon, crumbled.

Side Dishes Recipes and Tips

Serving Tip: Serve over hot, cooked pasta or as a topping for Bruschetta.

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Cranberry Sweet Potatoes

4 tablespoons (60 ml) orange juice

or orange liquor 2 tablespoons (30 ml) butter 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) ground cinnamon

⁄4 teaspoon (2.5 ml) salt

2 pounds (1 kg) sweet potatoes, washed,

peeled and cut into 1-inch (2.5 cm) pieces

⁄2 cup (125 ml) dried cranberries

1. In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.

2. Cover and cook on HIGH while preparing potatoes.

3. Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH for 3 to 4 hours. 4-6 servings.

Peppered Mushrooms

2 pounds (1 kg) mushrooms, cleaned and sliced 3 tablespoons (45 ml) butter 1 (14.5 ounce/400 ml) can beef broth

Salt and Pepper to taste

1. In the stoneware dish, combine butter, beef broth, and pepper together.

2. Cover and cook on HIGH for while preparing mushrooms.

3. Stir mushrooms into warm mixture, cover and cook on HIGH for 2 to 3 hours. 8 servings.

Caponata

1 (14 ounce/400 ml) can diced tomatoes 1 eggplant, peeled and cubed

(3-4 cups/750-1000 ml) 1 medium onion, diced 1 tablespoon (15 ml) olive oil 2 stalks celery, diced 3 tablespoons (45 ml) capers 3 tablespoons (45 ml) balsamic vinegar

⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste

1 clove garlic, crushed 1 tablespoon (15 ml) snipped fresh basil

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil during last half hour. 6-8 servings.

Tip: Replace potatoes with

canned sweet potatoes (drained). Reduce cooking temperature to MEDIUM.

Serving Tip: Serve with pita chips or French bread.

Serving Tip: Excellent steak topper!

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Baby-Bello & Company

2 cups (500 ml) fresh baby portobello

mushrooms, cleaned

⁄2 pound (225 g) white pearl onions

2 tablespoons (30 ml) roasted red pepper, diced

⁄3 cup (85 ml) red wine 1 tablespoon (15 ml) spicy mustard 1 teaspoon (5 ml) Italian seasoning

⁄2 teaspoon (2.5 ml) black pepper 1 garlic clove, crushed

1. Place mushrooms and onions in stoneware dish.

2. In a small bowl, combine roasted red peppers, red wine, spicy mustard, Italian

seasoning, pepper, and garlic. Mix well and pour over mushrooms and onions.

3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4 servings.

Succotash

1 lb. (450 kg) package frozen lima beans 1 small onion, chopped 1 stalk celery, chopped 2 tablespoons (30 ml) butter 1 package (8 ounces/225 g) frozen corn

Salt and pepper to taste

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.

Sweet-Peas

1 package (16 ounces/450 g) frozen green peas 3 tablespoons (45 ml) butter 2 tablespoons (30 ml) honey

⁄4 cup (60 ml) chopped walnuts or pecans (optional)

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 6-8 servings.

Couscous with Feta and Tomatoes

1 (14 ounce/400 ml) can diced tomatoes

⁄2 small onion, chopped 2 cloves garlic, crushed 2 teaspoons (10 ml) Italian seasoning

⁄3 cup (85 ml) couscous

⁄4 cup (60 ml) feta or blue cheese

1. Place tomatoes, onion, garlic, and seasoning in stoneware dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.

Convenience Tip: Use

frozen pearl onions.

Serving Tip: Top with freshly snipped chives.

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Roasted Red Pepper Marinara Sauce

1 (32 ounce/900 g) can diced tomatoes 1 (6 ounce/170 g) can tomato paste 2 tablespoons (30 ml) olive oil 2 cloves garlic, crushed 1 teaspoon (5 ml) Italian seasoning

⁄2 medium onion, chopped

⁄2 cup (125 ml) roasted red peppers, chopped 1 teaspoon (5 ml) each salt and pepper

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4-6 servings.

Artichoke & Sun Dried Tomato Pasta Sauce

1 (32 ounce/900 g) can diced tomatoes

⁄4 cup (60 ml) olive oil 2 cloves garlic, crushed

⁄2 medium onion, chopped 1 (10 ounce/280 ml) jar artichoke hearts 1 (4 ounce/115 g) jar sun dried tomatoes,

packed in oil, drained and chopped

⁄2 cup (125 ml) dry white wine 1 tablespoon (15 ml) lemon juice 1 teaspoon (5 ml) each salt and pepper

1. Place all ingredients in stoneware dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.

Tequila Sunrise Sauce

1 pound (450 g) fresh cranberries 1 cup (250 ml) sugar 1 tablespoon (15 ml) fresh ginger,

peeled and chopped

⁄4 cup (60 ml) water 1 tablespoon (15 ml) tequila 1 navel orange, peeled

1. Place cranberries, sugar, ginger, and water in stoneware dish.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3. Add orange segments and tequila to sauce and continue to cook on MEDIUM for for an additional 30 minutes. 8-10 servings.

Rum Sauce

2 cups (500 ml) apple juice

⁄4 cup (60 ml) sugar 2 tablespoons (30 ml) cornstarch 1 cup (250 ml) rum

1. Place apple juice and sugar in stoneware dish.

Cook on MEDIUM for 1 hour until sugar is fully dissolved.

2. In a small bowl, combine cornstarch and water. Stir into apple juice mixture and continue to cook until slightly thickened. Stir in rum. 8-12 servings.

Shortcut Tip: Replace tomatoes with Italian seasoned tomatoes and omit seasoning.

Serving Tip: Serve over angel hair pasta (or your favorite pasta) and top with freshly grated Parmesan cheese.

Serving Tip: Serve over fettucine (or your favorite pasta) and top with freshly grated Parmesan cheese.

Serving Tip: Excellent sauce for chicken or other poultry.

Serving Tip: Serve over bread pudding, pound cake, or ice cream.

Sauces–Recipes and Tips

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Apple Sauce

4 golden delicious apples, core removed

(peeling is optional)

⁄4 cup (60 ml) water

⁄2 cup (125 ml) brown sugar

⁄4 cup (60 ml) honey 1 teaspoon (5 ml) apple pie spice 3 tablespoons (45 ml) butter

1. Place cubed apples in stoneware dish.

2. In a small bowl, combine water, sugar, honey, and spice. Mix well and pour

over apples. Top with butter.

3. Cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.

Hot Mocha

4 cups (1 L) brewed cold coffee

⁄4 cup (60 ml) sugar

⁄3 cup (85 ml) chocolate-flavored syrup 2 cups (500 ml) milk

⁄2 cup (125 ml) coffee liqueur

⁄2 cup (125 ml) heavy cream, whipped (optional topping)

1. In stoneware dish, mix coffee, sugar, and syrup.

2. Cover and heat on MEDIUM for 1 hour or until hot.

3. Add milk and heat on HIGH until hot.

4. Stir in the coffee liqueur. Top with whipped cream.

Compote

1 (6 ounce/170 g) bag dried apples 1 (6 ounce/170 g) bag dried apricots 3 ounces (85 g) dried cranberries 2 cups (500 ml) water 2 tablespoons (30 ml) rum 1 cup (250 ml) brown sugar

⁄4 cup (60 ml) honey 1 tablespoon (15 ml) lime juice

1. Place dried fruit in stoneware dish.

2. In small bowl, combine water, rum, brown sugar, honey, and lime juice. Mix well

and pour over fruit.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 6-8 servings.

Serving Tip: Substitute

apples with pears for an awesome treat!

Serving Tip: Serve over vanilla ice cream.

Desserts Recipes and Tips

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German Chocolate Dip

1 (12 ounce/350 ml) jar caramel

ice cream topping

1 (14 ounce/415 ml) can sweetened

condensed milk

1 (12 ounce/340 g) package semi-sweet

chocolate chips

1 cup (250 ml) shredded coconut

⁄2 cup (125 ml) pecan pieces

(toasted, optional)

1. In stoneware dish, mix caramel topping, condensed milk, and chocolate chips.

2. Cover and cook on MEDIUM for about 1 hour.

3. Stir in coconut and pecans.

4. Cover and cook about 1 hour, stirring occasionally. 10-12 servings.

Choco-Berry Fondue/Sauce

1 (12 ounce/350 ml) jar caramel

ice cream topping 1 can (8 ounce/415 ml) evaporated milk 1 (10 ounce/300 ml) jar raspberry preserves 1 (12 ounce/340 g) package semi-sweet chocolate chips

⁄2 cup (1 stick/115 g) butter, quartered

1. In cooking dish, mix caramel topping, evaporated milk, and raspberry

preserves together.

2. Stir in chocolate chips.

3. Cover dish and cook on MEDIUM for 2 hours, stirring occasionally.

4. Before serving, stir in butter until melted. 10-12 servings.

Gourmet Caramel Apples

2 (14 ounce/800 g) bags caramels

⁄4 cup (60 ml) water 4 green apples, washed 1 cup (250 ml) walnuts, chopped 2 tablespoons (30 ml) crystallized ginger, chopped

⁄2 cup (125 ml) dried cranberries 4 popsicle sticks

⁄2 cup (125 ml) coconut, toasted (optional)

1. Unwrap caramels and place with water in the stoneware dish.

2. Cover and heat on MEDIUM. Stir occasionally, until thoroughly heated,

approximately one hour.

3. Mix walnuts, crystallized ginger and cranberries together on a cookies sheet.

4. Push popsicle stick into apples, dip in melted caramel and immediately roll in walnut mixture and sit on wax paper to dry. 10-12 servings.

Serving Tip: Serve with apple

wedges (squeeze a little lemon juice on the apples to prevent them from turning brown).

Serving Tip: Excellent sauce to serve over pound cake.

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Customer Service

If you have a question about your appliance, call our toll-free customer service number. Before calling, please note the model, type, and series numbers and fill in that information below. These numbers can be found on the motor of your appliance. This information will help us answer your question much more quickly.

MODEL: ______________ TYPE: ________________ SERIES: _______________

This warranty applies to products purchased in the U.S. or Canada.

LIMITED WARRANTY

This product is warranted to be free from defects in material and workmanship for a period of one (1) year for Hamilton Beach products or one hundred eighty (180) days for ProctorSilex and Traditions products from the date of original purchase, except as noted below. During this period, we will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY OR CONDITION, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING, WITHOUT LIMITATION, ANY STATUTORY WARRANTY OR CONDITION OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with respect to the following, which may be supplied with this product, including without limitation: glass parts, glass containers, cutter/strainers, blades, seals, gaskets, clutches, motor brushes, and/or agitators, etc. This warranty extends only to the original consumer purchaser and does not cover a defect resulting from abuse, misuse, neglect including failure to clean product regularly in accordance with manufacturer’s instructions, use for commercial purposes, or any use not in conformity with the printed directions. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state, or province to province. Some states or provinces do not allow limitations on implied warranties or special, incidental or consequential damages, so the foregoing limitations may not apply to you.

If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have model, series, and type numbers ready for operator to assist you.)

CUSTOMER SERVICE NUMBERS

In the U.S. 1-800-851-8900

In Canada 1-800-267-2826

hamiltonbeach.com or proctorsilex.com

KEEP THESE NUMBERS FOR FUTURE REFERENCE!

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