Hamilton Beach 840161800 User Manual
Slow Cooker
840161800
Mijoteuse
Olla de Cocción Lenta
English.......................................................................................... 2
USA: 1-800-851-8900
Visit hamiltonbeach.com for delicious recipes and to register your product online!
Français ............................................................................................ 12
Canada : 1-800-267-2826
Consulter hamiltonbeach.ca pour des recettes délicieuses et pour
enregistrer votre produit!
Español ...................................................................................... 22
México: 01 800 71 16 100
Visite hamiltonbeach.com para recetas deliciosas y para
registro de su producto en línea.
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
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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.
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 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 injuries.
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
moving an appliance containing hot oil
or other hot liquids.
12. To disconnect slow cooker, turn control
knob to Off then remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable crock.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated Crock.
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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• 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.
Crock and Glass Cover:
Precautions and Information
• 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
oven proof, 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.
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.
Removing Cover and Crock
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.
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Parts and Features
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 instruc-
tions. Place food in Crock and cover.
3. Plug cord into outlet. Select temper-
ature setting.
How to Use Your Slow Cooker
4. When finished, turn Off and unplug
Base. Remove food from Crock.
5. Let Crock and Cover cool slightly
before washing.
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.
wCAUTION
• The Keep Warm setting should only be used after a recipe has been thoroughly
cooked.
• Do not reheat food on the Keep Warm setting.
• If food has been cooked and then refrigerated, reheat it on Low or High, then
switched to Keep Warm.
• Food must be hot enough to prevent bacterial growth before using the Keep
Warm setting. Visit foodsafety.gov for more information.
Cover
Crock
Base Handles
Base
Control Knob
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Tips for Slow Cooking
• Foods will continue to increase in
temperature after desired temperature
has been reached.
• The Crock should be at least halffilled for best results. If only half-filled,
check for doneness 1 to 2 hours
earlier than recipe.
• Stirring is not necessary when slow
cooking and removing the glass lid
results in major heat loss and the
cooking time may need to be extended. However, if cooking on High, you
may want to stir occasionally.
• 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 the Crock
in the slow cooker.
• Do not use frozen, uncooked meat in
the slow cooker. Thaw any meat or
poultry before slow cooking.
• Some foods 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.
• 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 on (and cook in) the fat.
• Slow cookers allow for very little evaporation. If making your favorite soup,
stew, or sauce, reduce the liquid called
for in the original recipe. If too thick,
liquid 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.
Care and Cleaning
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 and the Cover in hot,
soapy water. Rinse and dry. The
Crock and the Cover may also be
washed in the dishwasher. If you
have a plastic Cover, please place on
top rack of dishwasher.
4. Wipe the Base with a damp cloth.
Do not use abrasive cleansers.
wWARNING
Electrical Shock Hazard
• Disconnect power before cleaning.
• Do not immerse cord, plug or base
in any liquid.
Failure to follow these instructions
can result in death or electrical shock.
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The Lid Latch secures the cover while moving, trans-
porting, or storing the slow cooker. To use Lid Latch,
place the white band into the groove located under
one of the handles. Stretch the band to the other side
of the slow cooker and secure it in the groove under
the other handle.
Once the band is attached, it can also be crossed
over the knob to further secure the lid.
Optional Feature (on selected models)
Lid Latch
Recipes
Arroz con Pollo
1 (3 pound/1.35 kg) chicken, cut in pieces
1 (14.5 oz/415 g) can Italian-style stewed tomatoes
10 oz (285 g) box frozen peas
1 (14 oz/400 g) can chicken broth
3
⁄4 cup (175 ml) roasted red peppers, drained and cut in strips
1 (8 oz/225 g) box Spanish-style yellow rice mix
1 teaspoon (5 ml) garlic salt
Combine all ingredients in crock. Stir well. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 servings.
New England Boiled Dinner
1 2-pound (900 g) boneless, smoked ham
1 (16 oz/450 g) can whole potatoes, drained
1 (16 oz/450 g) bag frozen baby carrots
1 pound (450 g) cabbage, cut in 6 wedges
1
⁄4 cup (60 ml) water
Place the meat in the crock and fit the vegetables around it. Add water. Cover and
cook: Low – 6 hours OR High – 3 hours. Makes 4 servings.
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Chunky Chicken Barley Soup
1 (14 oz/400 g) can chicken broth
1 (16 oz/450 g) package frozen vegetables for soup or stew
2
⁄3 cup (150 ml) pearl barley
1 cup (250 ml) fresh mushroom slices
2 cups (500 ml) water
1 (1.8 oz/50 g) envelope dry vegetable soup mix
1 pound (450 g) boneless chicken breasts, cut in cubes
1
⁄2 teaspoon (2.5 ml) salt
1
⁄8 teaspoon (.63 ml) pepper
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 quarts (3 L).
Italian-Style Beef Stew
2 pounds (900 g) boneless beef stewing cubes
1 (10 oz/285 g) box frozen mixed vegetables
1 (15 oz/425 g) can tomato sauce
1 tablespoon (15 ml) Worcestershire sauce
2 tablespoons (30 ml) cup chopped onion
1 (1.5 oz/45 g) envelope beef stew seasoning mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 quarts (3 L).
Chili
1 pound (450 g) hot Italian sausage, removed from casings
1 pound (450 g) lean ground beef
1 medium onion, chopped
1 (3/4 oz/20 g) envelope chili seasoning mix
1 (16 oz/450 g) can kidney beans, drained
1 (14 oz/400 g) can diced tomatoes
1 (6 oz/170 g) can tomato paste
1 (15 oz/425 g) can chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef and onion. Place cooked meat mixture
in crock. Add remaining ingredients. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 3 quarts (3 L).
Slow Cooked Beef Stew
1-pound (450 g) bag baby carrots
11⁄2 pounds (675 g) boneless beef chuck roast, cubed
11⁄2 large potatoes, cubed
1 (103/4 oz/305 g) can condensed cream of tomato soup
1 cup (250 ml) water
1 (1.5 oz/45 g) envelope 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. Cover and cook: Low – 8 hours OR High – 4 hours. Makes
about 3 quarts (3 L).
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German-Style Pot Roast
1
⁄3 cup (80 ml) cider vinegar
2 tablespoons (30 ml) ketchup
1
⁄4 cup (60 ml) chopped onion
1
⁄2 teaspoon (2.5 ml) chopped garlic
1 (14 oz/400 g) can beef broth
8 ginger snap cookies
1 (0.8 oz/20 g) envelope brown gravy mix
2-3 pounds (900 g-1.35 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir
well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes
about 4 to 5 servings.
Sweet & Spicy Meat Balls
21⁄2 pounds (1.125 kg) frozen cooked meatballs
1 (12 oz/350 g) jar grape jelly
1 (12 oz/350 g) jar currant jelly
1 (12 oz/350 g) bottle chili sauce
1 (12 oz/350 g) bottle cocktail sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3quarts (3 L).
Tex-Mex Beef Barbecue
3 pounds (1.35 kg) brisket of beef
1 (18 oz/500 g) bottle hickory-smoked barbecue sauce
1 (1.25 oz/30 g) envelope chili seasoning
1 teaspoon (5 ml) chopped garlic
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) Worcestershire sauce
1
⁄2 cup (125 ml) chopped onion
Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to
coat. Cover and cook: Low – 10 hours OR High – 5 hours. Remove the meat
and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 8 servings.
Asian Spareribs
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) teriyaki sauce
1 (10 oz/285 g) jar duck sauce or sweet and sour sauce
3 pounds (1.35 kg) country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 servings.
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Savory Roast Beef Sandwiches
3 pounds (1.35 kg) boneless beef chuck roast
1
⁄4 cup (60 ml) soy sauce
1 tablespoon (15 ml) brown sugar
1 teaspoon (15 ml) salt
1 teaspoon (15 ml) ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls. Makes 6 servings.
Zesty New Potatoes
3 pounds/1.35 kg (small) new red potatoes, unpeeled
1 tablespoon (15 ml) olive oil
1 envelope zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add
the salad dressing mix and shake well until all the potatoes are coated. Place
potatoes into crock. Cover and cook: Low – 7-8 hours OR High – 4 hours.
Makes 8 servings.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork. Stack potatoes in a pyramid in crock so as not to touch the side. Cover and cook: Low –
8-9 hours OR High – 5 hours.
Maple-Baked Beans
4 (15 oz/425 g) cans pork’n beans
1
⁄4 cup (60 ml) chopped onion
1
⁄3 cup (80 ml) maple syrup
2 teaspoons (10 ml) dry mustard
6 slices bacon, cooked and crumbled
Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR
High – 3-4 hours. Makes 10 servings.
Basic Spaghetti Sauce
1 (28 oz/700 g) can crushed tomatoes
2 (10 oz/285 g) cans tomato puree
1 (6 oz/170 g) can tomato paste
2 cups (250 ml) water
1
⁄2 cup (125 ml) chopped onion
11⁄2 teaspoons (7.5 ml) Italian seasonings
11⁄2 teaspoons (7.5 ml) dried basil
11⁄2 teaspoons (7.5 ml) chopped garlic
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
Combine all ingredients in crock. Stir well. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 21⁄2 quarts (2.5 L).
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Chocolate Fondue
1 (8 oz/225 g) box semi-sweet baking chocolate
1 (8 oz/225 g) box unsweetened baking chocolate
1 (6 oz/170 g) box white baking chocolate
1 (14 oz/400 g) can sweetened condensed milk, not evaporated
1 cup (250 ml) milk
1
⁄4 cup (60 ml) blackberry-flavored brandy, or other fruit-flavored brandy
Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks,
cake cubes, marshmallows, and cookies.
Combine all fondue ingredients in crock. Stir well. Cover and cook on High for
45 minutes* to 1 hour 15 minutes or until melted.
Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep
warm as desired. Refrigerate leftovers and use as chocolate sauce.
Makes about 1 quart (1 L).
*Only the High setting is recommended for this recipe.
Baked Apples
6 large baking apples (Rome or York)
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) butter, melted
3 tablespoons (45 ml) brown sugar
1
⁄2 teaspoon (2.5 ml) nutmeg
1 teaspoon (5 ml) cinnamon
Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and butter. Sprinkle with sugar and spices. Cover and cook: Low – 4 hours OR
High – 2 hours. To serve, top with vanilla ice cream. Makes 10 servings.
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