KitchenAid KSC700 User Manual
SLOW COOKER
INSTRUCTIONS AND RECIPES
COCOTTE MIJOTEUSE
INSTRUCTIONS ET RECETTES
OLLA LENTA
INSTRUCCIONES Y RECETAS
KSC700
USA: 1-800-541-6390
Canada: 1-800-807-6777
400
WATT
VATIO
™
7QT
6.6 L
KitchenAid.com
KitchenAid.ca
FOR THE WAY IT’S MADE.
™
Proof of Purchase & Product Registration
Always keep a copy of the sales receipt
showing the date of purchase of your
Slow Cooker. Proof of purchase will assure
you of in-warranty service.
Before you use your Slow Cooker, please
fill out and mail your product registration
card packed with the unit. This card will
Model Number ______________________________________________________________
Serial Number _______________________________________________________________
Date Purchased ______________________________________________________________
Store Name and Location ______________________________________________________
enable us to contact you in the unlikely
event of a product safety notification and
assist us in complying with the provisions
of the Consumer Product Safety Act. This
card does not verify your warranty.
Please complete the following for your
personal records:
Preuve d’achat et enregistrement du produit
Veuillez conserver une copie du coupon de
caisse indiquant la date d’achat de votre
cocotte mijoteuse. La preuve d’achat vous
assure du service d’après-vente sous garantie.
Avant d’utiliser votre cocotte
mijoteuse, veuillez remplir et poster
la carte d’enregistrement du produit
accompagnant l’appareil. Grâce à cette
Numéro de modèle __________________________________________________________
carte, nous pourrons vous appeler dans
l’éventualité improbable d’un avis de
sécurité et nous conformer plus facilement
aux dispositions de la loi sur la sécurité des
produits de consommation. Cette carte ne
confirme pas votre garantie.
Veuillez remplir ce qui suit pour vos
dossiers personnels :
Numéro de série _____________________________________________________________
Date d’achat ________________________________________________________________
Nom du marchand et adresse __________________________________________________
Comprobante de compra y registro del producto
Siempre conserve una copia del recibo
de ventas que especifique la fecha de
compra de su olla lenta. El comprobante
de compra le asegurará el servicio técnico
bajo garantía.
Antes de utilizar la olla lenta, complete y
envíe por correo su tarjeta de registro del
producto que viene junto con la unidad.
Esta tarjeta nos permitirá contactarnos
Número del modelo __________________________________________________________
Número de serie _____________________________________________________________
Fecha de compra ____________________________________________________________
Nombre de la tienda y dirección ________________________________________________
con usted en el improbable caso de
una notificación de algún problema de
seguridad con el producto y nos ayudará a
cumplir con las cláusulas de la Consumer
Product Safety Act (Ley sobre la seguridad
de los productos para el consumidor). Esta
tarjeta no asegura su garantía.
Complete lo siguiente para su
registro personal:
Table of Contents
INTRODUCTION
Proof of Purchase & Product Registration .............................................. Inside Front Cover
Slow Cooker Safety .........................................................................................................2
Electrical Requirements ...................................................................................................2
Important Safeguards ..................................................................................................... 3
FEATURES AND OPERATION
Slow Cooker Features ......................................................................................................4
Preparing the Slow Cooker for Use .................................................................................6
Operating the Slow Cooker and Programmable Timer .....................................................6
Slow Cooker Setting Guidelines ......................................................................................8
Tips for Better Slow Cooking ........................................................................................... 9
CARE AND CLEANING
Care of Ceramic Pot & Cooker .......................................................................................10
Care and Cleaning ........................................................................................................11
Troubleshooting ............................................................................................................ 12
RECIPES
Ancho Chile-rubbed Baby Back Riblets ..........................................................................13
Chocolate Chunk Bread Pudding ................................................................................... 15
Curried Green Chile Pork ...............................................................................................15
Garlic Smashed Potatoes ...............................................................................................16
Mocha Cocoa ...............................................................................................................16
Orange-glazed Cornish Hens .........................................................................................17
White Chili ....................................................................................................................18
Sunday Pot Roast Dinner ...............................................................................................19
Pulled BBQ Pork Sandwiches .........................................................................................20
Sausage And Egg Sourdough Strata .............................................................................21
Classic Beef Bourguignonne ..........................................................................................22
Italian Meat Roll (Braciola) ............................................................................................23
Celebration Stuffing ......................................................................................................24
Middle East Lentil and Vegetable Soup ......................................................................... 25
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WARRANTY AND SERVICE INFORMATION
KitchenAid™ Slow Cooker Warranty .............................................................................26
Hassle-Free Replacement Warranty – 50 United States and District of Columbia ...........27
Hassle-Free Replacement Warranty – Canada ................................................................27
How to Arrange for Warranty Service in Puerto Rico .....................................................27
How to Arrange for Service after the Warranty Expires – All Locations .......................... 28
How to Arrange for Service Outside these Locations ..................................................... 28
How to Order Accessories and Replacement Parts .........................................................28
1
Slow Cooker Safety
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
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All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either
the word “DANGER” or “WARNING.” These words mean:
You can be killed or seriously
injured if you don’t immediately
follow instructions.
You can be killed or seriously injured
if you don’t follow instructions.
Electrical Requirements
Volts: 120 V.A.C.
Hertz: 60 Hz
NOTE: This Slow Cooker has a 3-prong
grounded plug. To reduce the risk of
electrical shock, this plug will fit in an
outlet only one way. If the plug does
not fit in the outlet, contact a qualified
electrician. Do not modify the plug in
any way.
If a longer extension cord is used:
• The marked electrical rating of the
extension cord should be at least as
great as the electrical rating of the
appliance.
• The extension cord should be a
grounding-type 3-wire cord.
• The cord should be arranged so it
will not drape over the countertop or
tabletop where it can be pulled on by
children or tripped over.
2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to
reduce the risk of fire, electric shock, and/or injury to persons 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, plugs, or the Slow Cooker
housing 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 has been damaged in any manner. Return appliance to the nearest
Authorized Service Facility for examination, repair or adjustment.
7. The use of accessory attachments not recommended by KitchenAid may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot 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.
12. Do not use appliance for other than intended use.
13. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
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3
Slow Cooker Features
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Glass Lid with
Form-Fitting
Soft Seal
10-Hour
Cooking Time
Display
Large Lid Handle
Programmable,
5-Setting Cook
and Serve Control
7-Quart Ceramic Pot
with Flared Rim Design
Large
Housing
Handles
Large, Non-Slip
Rubber Feet
MODEL KSC700
This Slow Cooker was built and tested to
KitchenAid quality standards for optimum
performance and a long life.
Electronic Temperature
Management System
This system ensures consistent cooking
temperatures to help food stay moist and
prevent overcooking. With its electronic
temperature sensor, programmable
controls, and powerful 400-watt heating
element, the electronic temperature
management system offers an excellent
degree of responsiveness and accuracy at
all five of the cook or serve settings.
Powerful, 400-Watt Heating Element
The heating element provides 400watts of power for fast pre-heat times
and optimal cooking performance,
enabling the Slow Cooker to reach USDA
recommended temperatures quickly. Plus
it has reserve power to help the Slow
Cooker regain the programmed cooking
temperature after a brief power outage, or
when the lid is removed during cooking.
Electronic Temperature Sensor
The electronic temperature sensor provides
precise temperature control.
Programmable, 5-Setting Cook
And Serve Control
Program up to 10 (9:59) hours of
adjustable cooking time on “Simmer,”
“Low,” “High” and “Auto.” User may
shut off the Slow Cooker at any time.
However if user is not available to shut
off the Slow Cooker, it will automatically
shift from the selected cook setting to
the “Keep Warm” mode and remain on
“Keep Warm” for 4 hours. The “Buffet”
setting will automatically shut off after 6
hours of serving.
4
Slow Cooker Features
10-Hour Cooking Time Display
Large display shows time remaining to
cook, counting down from 9:59
(9 hours, 59 minutes).
Food Temperature Alert
Electronic temperature sensor monitors
food temperature and display shows an
error code if food temperature falls below
recommended temperature range (for
example, after a power outage occurs).
7-Quart Ceramic Pot
with Flared Rim Design
Handsome, dishwasher-safe pot makes
an attractive serving dish at the dinner
table. Flared rim around entire pot helps
capture condensation when lid is removed,
and doubles as an easy-to-grab handle
for serving. Unique shape of pot is more
rectangular than oval to accommodate
roasts and poultry, offering more usable
space than oval pots. Unique “rounded
corner” design also aids with pouring any
remaining soups, stocks and stews.
NOTE: Pouring may be difficult if pot is full
or nearly full, so it is recommended that you
ladle the soup or stew out of the pot until
most of the contents are removed.
Glass Lid with Form-Fitting Soft Seal
Glass lid helps with viewing while food is
cooking. The removable, silicone soft seal
edging helps seal in moisture, reduces
chances of the lid chipping and quiets
lid placement. Both lid and seal are
dishwasher safe.
Large Lid Handle
The lid handle is large for easy lifting, plus
the material and design help reduce heat
transfer from the lid.
Capacity Markings
1- through 7- qt. markings on the inside of
the ceramic pot help when adding liquids
to the pot, and reduce guesswork when
choosing the appropriate-sized storage
container for leftover soups and stews.
Large, Non-Slip Rubber Feet
Large rubber feet provide a stable base
during cooking and help prevent marring
and scratching – this is particularly helpful
when the Slow Cooker is used as a server
while set on the “Buffet” setting.
Large Housing Handles
The exterior housing handles are large,
so the 7-quart Slow Cooker can be lifted
easily, even with oven mitts. The rugged,
reinforced housing eliminates bowing and
flexing when lifting the Slow Cooker by its
housing handles.
Wall Standoff Bumper
The standoff bumper on the back of the
Slow Cooker helps prevent the metal
housing from being placed directly against
a wall, keeping surrounding areas cooler.
Integrated Cord Storage
The power cord, which includes a threeprong grounded plug, stores neatly on the
bottom of the Slow Cooker housing.
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5
Preparing the Slow Cooker for Use
Before First Use
Before using your Slow Cooker for the
first time, wipe the metal housing and
cord with a clean, damp cloth. Wash the
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ceramic pot and glass lid in hot soapy
water, then rinse and dry. The silicon lid
seal at the edge of the glass is removable
and should be washed individually. The
ceramic pot, glass lid and silicon lid seal
can also be washed in the dishwasher.
Slow Cooker Assembly
1. Place the ceramic pot in the metal
housing. Do not cook anything in
the metal housing. Avoid sudden
temperature changes such as adding
refrigerated foods into heated pot.The
ceramic pot must be placed in the metal
housing, and food placed in the ceramic
pot for cooking.
Operating the Slow Cooker and
Programmable Timer
2. Plug into a grounded 3-prong
outlet. Slow Cooker is now ready for
operation.
The KitchenAid™ Slow Cooker provides an
unparalleled level of versatility and control
through its programmable control panel,
which consists of a:
1. Programmable, 5-Setting Cook And
Serve Control,
2. “Cooking” and “Keep Warm” LED lights,
3. 10-Hour Cooking Time Display, and
4. “-” and “+“ Time-Adjustment buttons.
The “Cooking” and
“Keep Warm” LED lights.
These two indicator lights show when the
Slow Cooker is operating in any one of
the four “Cooking” modes or in the “Keep
Warm” mode.
The “Cooking” indicator light turns on
when the cook and serve control is set to
either “Simmer,” Low,” “High” or “Auto.”
This light is off when either the digital
timer counts down to 0:00, or when the
cook and serve control is set to “Buffet.”
The display and lights remain off until
the cook and serve control is turned from
“Off” to one of the four cook settings.
10-Hour Cooking Time Display
The 10-hour cooking time display defaults
and shows 9 hours and 59 minutes
of time remaining of cooking on the
“Simmer,” “Low,” and “Auto” temperature
settings, and 8 hours of time on the
“High” temperature setting. The display
immediately begins counting down from
the moment the unit is plugged in and the
temperature dial is set.
Once the timer display counts down to
“0:00,” the display will show “End.” If the
display shows an error code, then refer to
the troubleshooting section on page 12-13.
6
Operating the Slow Cooker and
Programmable Timer
SETTING PROGRAM TEMPERATURE TIME
Buffet 165°F (74°C) 6 hours serve
Simmer 185°F (85°C) programmable up to 10 hours
165°F (74°C) 4 hours (keep warm)
Low 203°F (95°C) programmable up to 10 hours
165°F (74°C) 4 hours (keep warm)
High 212°F (100°C) programmable up to 10 hours
165°F (74°C) 4 hours (keep warm)
Auto 212°F (100°C) 2 hours
203°F (95°C) programmable up to 8 hours
165°F (74°C) 4 hours (keep warm)
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Programmable, 5-Setting Cook
and Serve Control
The dial turns the Slow Cooker on, and
allows the selection of one of four cook
settings (“Simmer,” “Low,” “High,” and
the stepped-temperature setting “Auto”)
plus one serve setting (“Buffet”). When the
dial is turned to one of the cook settings,
the cooking time display shows the default
time for the setting and begins its count
down. When the dial is set to the “Buffet”
serve setting, “buF” is displayed.
The “Auto” setting is a pre-programmed
stepped setting, which starts cooking on
the “High” temperature for two hours
and reduces to the “Low” temperature
for a default time of 8 hours. The time
range for the “Low” temperature step is
programmable and may be adjusted by
pressing the “-“ or “+” buttons on the
control panel. After time on the “Low”
temperature step expires, the program
automatically switches the Slow Cooker to
the “Keep Warm” mode for four hours.
All settings, except for “Buffet”, will
automatically switch to the “Keep Warm”
mode after the programmed cook time
has expired.
Time Adjustment Buttons
To change the default time, press the “-“
or “+” buttons located just beneath the
three-digit display. These buttons can be
used at any point in the cooking cycle to
shorten or lengthen cook time.
Using the “Buffet” Setting
Food Poisoning Hazard
Do not cook food in slow
cooker using "Buffet" setting or
if "buF" shows on the cooking
time display.
Doing so can result in food
poisoning or sickness.
This setting is ideal for entertaining, or
other times when pre-heated foods need
to be kept warm for several hours.
Do not cook, defrost or preheat foods
on the “Buffet” setting. It is to be used for
keeping cooked, pre-heated foods warm
for serving.
1. Turn cook and serve control to the
“Buffet” setting, and the 3-digit display
will show “buF.” No LED indicator
lights will be on.
2. The slow cooker will operate at the
“Buffet” setting for up to six hours.
3. Once the 6-hour time limit is reached,
the display is turned off, and the unit
shuts off. Any remaining food should
be removed promptly and refrigerated
or frozen.
7
Operating the Slow Cooker and
Programmable Timer
Using the “Simmer,” “Low,” “High,”
and “Auto” settings.
1. Turn the 5-setting cook and serve control
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to either the “Simmer”, “Low,” “High,” or
“Auto” setting. The cooking time display
will show the default setting and begin its
count down to 0:00.
2. Press the “-“ or “+” buttons to shorten
or lengthen cook time.
3. Once the timer display counts down
to “0:00,” the display will show “End,”
three 1-second beeps will signal the
end of cooking time, and the cooker
will automatically switch to “Keep
Warm” and continue on “Keep Warm”
for four hours.
4. Once the 4-hour time limit is reached,
all displays are turned off, and the unit
shuts off.
Slow Cooker Setting Guidelines
The multiple Slow Cooker settings, from
“Auto” to “Buffet,” allows the kind of cooking,
or serving, that lets you prepare a variety of
foods on different settings so you can adapt
your recipes to your changing schedule.
“Au to ” – An excellent way to cook foods faster than using the “Low” or “Simmer”
settings, but allowing slower cooking than the “High” setting. Also, use it for foods
that require more than 10 hours of cooking time.
broth-based soup hot beverages dried beans/lentils
large pieces of squash thick pork chops beef rolls
beef roast pork roast beef/pork ribs
chicken/turkey pieces stewed chicken chicken or turkey casserole
wild rice casserole steamed/mashed potatoes
In general, use lower settings for longer cook
times. Try a higher setting when you start food
preparation later in the day and want to serve
the food that same evening. See KitchenAid™
Slow Cooker recipes for examples.
“High” – Try using this setting when a shorter cooking time is desired or for recipes
that are typically baked.
hot beverages “baked” egg-based puddings pudding/steamed cake
broth-based soup egg-based strata beef roast
pork roast chicken/turkey pieces stewed chicken
chicken or turkey casserole wild rice casserole cobbler/fruit dessert
dumplings steamed potatoes
“Low” – Appropriate for most recipes when there is time for long, slow cooking. It’s
an ideal setting for food started before going to work in the morning and served for
dinner in the evening.
beef chuck roast lamb shanks dressing/stuffing
split pea soup cheese- or cream-based soup rice pudding
stew beef roast pork roast
beef short ribs pork ribs chicken or turkey casserole
chicken/turkey pieces stewed chicken dried beans/lentils
wild rice casserole egg bake beef rolls
potato casserole chicken wings cornish hens
pork chops soup with less tender cuts of meat
8
Slow Cooker Setting Guidelines
“Simmer”– Good for slow cooking soups and stews to develop full flavor.
stew soup lamb shanks
dried beans/lentils cheese-or cream-based soup dressing/stuffing
split pea soup beef roast pork roast
beef short ribs pork ribs pork chops
chicken/turkey pieces stewed chicken chicken wings
beef rolls rice pudding
broth-based soup with less tender cuts of meat
Tips for Better Slow Cooking
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Over the past few decades, as schedules
have become more hectic and lifestyles
more fast-paced, more and more people
have turned to slow cookers to help them
get a better handle on their time.
This KitchenAid™ Slow Cooker offers
refinements in control and power-controls
that help the cooker be a more useful tool,
and power to add responsiveness and
peace of mind.
Sure and Steady Cooking
A slow cooker is designed for you to put
food into it, walk away from it without a
worry, and return to a well-cooked meal. So
it’s important to let it do its job. That means
you should always cook with the ceramic
pot and glass lid in place, because removing
the lid reduces the temperature inside the
slow cooker and increases cooking time.
Except where a slow cooker recipe
specifically directs you to remove the lid, do
not remove or lift the lid until the minimum
suggested recipe-cooking time has elapsed.
If you want to view the food you’re cooking,
tap the glass lid to remove the condensation
that has collected, and look through the lid.
As for food temperature, at the end
of the cooking cycle, check the food
temperature with a thermometer to ensure
that the food has reached the target
temperature. Food cooked in a slow cooker
will usually have a higher temperature
compared to other methods of cooking.
This is because of the ratio between time
and temperature that is needed to assure
slow-cooked food is properly cooked.
Start With Food at the Right Temperature
Common sense is a good guide to
knowing the right temperature for food
when you start cooking in a slow cooker.
Foods typically stored in the refrigerator
should be added at their refrigerated
temperature. Frozen food, on the other
hand, should be thawed. And if you need
to sear meat or poultry, do that just before
adding it to the slow cooker – never
partially cook meat or poultry and then
refrigerate before using.
Avoid adding liquids colder than normal
refrigerated temperatures. Adding nearfreezing liquids to a warm or hot pot may
damage the pot.
9
Tips for Better Slow Cooking
A Slow Cooker is a Moist Environment
Slow cookers use a food’s own moisture
to cook the food. With the lid kept
on while cooking, very little moisture
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evaporates and natural juices from the
food accumulates. For that reason, use less
liquid when using your favorite traditional
recipes for slow cooking.
Enhancing Texture and Flavor
The amount of seasonings, types of
ingredients, and when you add ingredients
can improve the texture and flavor of your
slow-cooked meals.
As a general rule for using your favorite
recipes in the Slow Cooker, increase the
amounts of herbs and seasonings to offset
the effect of longer cooking times.
Add garnishes, fresh herbs, and quickcooking vegetables toward the end of the
cooking cycle. For example, you can add
peas, corn and freshly sliced squash in the
last 10 to 20 minutes.
Also consider the differences between
related ingredients when cooking for
extended times. Dark meat poultry will
retain moisture better than white meat in
recipes cooked more than 7 to 9 hours.
Whole grain rice, like brown or wild rice,
retains its texture better than white rice
when it’s slow cooked. Over extended
periods, white rice can overcook and
become mushy.
Cut Food to Proper Size
The size you cut food into can affect its
taste and texture. To assure uniformity of
cooking, cut vegetables of similar density,
such as potatoes, carrots and parsnips
into similar-sized pieces. In general, dense
vegetables should be slightly smaller than
more tender vegetables.
Cutting meats into large pieces
allows longer cooking times and avoids
overcooking.
Serving Leftovers
Before placing in the Slow Cooker,
leftovers should be thoroughly heated to
165°F (74°C), and sauces and soups should
be brought to a rolling boil, then kept
warm in slow cooker on buffet setting.
Reheating of leftovers in the Slow
Cooker is not recommended. A
microwave oven is ideal for this function.
Do not use the ceramic pot or glass lid in
an oven, a microwave, or on a cooktop,
to reheat foods.
Care of Ceramic Pot and Cooker
Here are a few simple tips to assure your
slow cooker gives you years of service.
• This is a large-capacity Slow Cooker and
it is recommended that you cook with at
least one quart of food in the ceramic pot.
• Do not store the ceramic pot in the
refrigerator.
• If the ceramic pot has been inadvertently
left in the refrigerator, do not immediately
fill with hot or warm liquids. Wait until
the pot is at room temperature.
• If assembling a recipe in advance of
cooking, store ingredients in a covered,
separate container.
• After each use, always follow the Care
and Cleaning instructions on page 11.
10
Care and Cleaning
1. Check that the Slow Cooker is switched
off and unplugged before cleaning.
2. Allow the Slow Cooker to cool
completely before cleaning.
NOTE: Do not immerse the metal housing
in water.
NOTE: Do not use abrasive cleaners or
scouring pads.
3. Wipe the metal housing and cord with
a clean damp cloth.
4. Wash the ceramic pot, glass lid and
silicone lid seal in hot soapy water,
then rinse and dry. The ceramic pot,
glass lid and silicone lid seal can also
be washed in the dishwasher. To wash
the silicone lid seal in a dishwasher,
remove it from the glass lid.
NOTE: When cooking very thick mixtures,
such as polenta or many desserts, the
ceramic pot may be lightly coated with
no-stick cooking spray before cooking.
This coating will help make cleanup
easier after cooking.
Fitting the removable Silicone Lid
Seal back onto the lid
After removing the silicone lid seal to
clean it, and allowing it to dry thoroughly,
here is a quick way to put it back on:
1. On a table or countertop, place the lid
upside down with the length of the lid
facing away from you.
2. Straighten out any twists or kinks in
the seal, and place the seal over the lid
to make sure the rounded corners of
the seal match up with the rounded
corners of the lid.
3. Start fitting the seal around the far
side of the lid and work toward the
other end.
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4. Once the seal covers half the lid, flip
the lid over, so the end that had been
closest to you is now farthest away.
5. Now stretch the seal over the
remaining part of the lid.
6. If the seal appears uneven, you may
work the seal around the lid until the
seal is even.
11
Troubleshooting
If your Slow Cooker should fail to
operate, check the following:
– See if the Slow Cooker is plugged
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into a proper electrical outlet. If it is,
unplug the Slow Cooker.
– Plug in Slow Cooker.
– If the Slow Cooker still does not work,
check the household fuse or circuit
breaker on the electrical circuit the
Slow Cooker is connected to and make
sure the circuit is closed.
If the problem cannot be corrected:
– Or if the error codes have rendered the
Slow Cooker permanently inoperable,
see the KitchenAid Warranty and
Service sections on pages 26-27. Do
not return the Slow Cooker to the
retailer; they do not provide service.
12
12
Troubleshooting
Food Poisoning Hazard
Do not eat food in slow cooker
if "Err" shows on the cooking
time display.
Do not eat food in slow cooker
if the lights on the display
are flashing.
Doing so can result in food
poisoning or sickness.
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Error Codes
Display will alternate
between “Err” and “1.”
• Food temperature alert.
• Control knob is not in
the “Off” position when
cooker is plugged in. To
correct, turn cooker to
“Off,” then turn knob
to desired setting.
• All Error Codes: Dispose of food; it might not be thoroughly cooked.
• If lights on the display are flashing: microprocessor failure (unit is rendered permanently
inoperable, contact KitchenAid). Dispose of food; it might not be thoroughly cooked.
Display will alternate
between “Err” and “2.”
• Temperature sensor
failure (unit is rendered
permanently inoperable,
contact KitchenAid).
Display will alternate
between “Err” and “3.”
• Stuck push-button /
button failure (unit is
rendered permanently
inoperable, contact
KitchenAid).
13
Ancho Chile-rubbed Baby Back Riblets
Rub
4 teaspoons (20 ml)
ground cumin
4 teaspoons (20 ml)
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ancho chile powder
2 teaspoons (10 ml)
garlic pepper
seasoning
1 tablespoon (15 ml)
brown sugar
1
⁄2 teaspoons (7 ml) salt
1
3
⁄4 teaspoon (3 ml)
ground red pepper
1 teaspoon (5 ml)
vegetable oil
Ribs
3
⁄4-4 pounds (1.8 kg) pork
3
or beef loin back
ribs (baby back ribs),
cut across bones by
butcher
3 cloves garlic, minced
1 medium onion, cut
into halves and thinly
sliced
Sauce
1
⁄2 cup (125 ml)
prepared chili sauce
1
⁄3 cup (75 ml) beef
broth or water
1
⁄4 cup (50 ml) dark
molasses
1
⁄4 cup (50 ml) cider
vinegar
1 teaspoon (5 ml)
liquid smoke flavor, if
desired
In small bowl, combine all ingredients used in the rub,
except oil. Stir in oil until well mixed. Rub evenly over
ribs. Place on broiler pan. Broil 4 to 6 inches (10 to 15
cm) from heat, 3 to 5 minutes per side, or until browned
but not blackened. Cut into individual rib pieces.
Place ribs, garlic, and onion in Slow Cooker ceramic pot.
In small bowl, blend all sauce ingredients. Pour evenly
over ribs; stir to coat. Cover and cook at AUTO 3
1
4
⁄2 hours, or until ribs are tender. Skim fat from sauce, if
1
⁄2 to
desired, and serve with ribs.
Yield: 12 servings (4 riblets per serving).
Per Serving: About 300 cal, 15 g pro, 11 g carb, 21 g
total fat, 8 g sat fat, 70 mg chol, 760 mg sod.
Tip: Appetizer recipe may be doubled, if desired. For
4 main-dish servings, do not cut ribs across the bone.
Divide ribs into 4 portions instead of individual ribs.
Cover and cook at AUTO 4
1
⁄2 to 51⁄2 hours.
14
Chocolate Chunk Bread Pudding
1 tablespoon (15 ml)
butter, softened
8 cups (1-in./2.5 cm
cubed) day-old
French bread (about
1
⁄2 loaf)
1 package (4 oz.
113 g) German
sweet chocolate,
chopped
1
⁄2 cup (125 ml) golden
raisins
4 eggs
1 cup (250 ml) sugar
4 cups (1 quart/1 L)
half-and-half
2 teaspoons (10 ml)
vanilla
Curried Green Chile Pork
21⁄2 pounds (1.25 kg)
lean pork stew meat*
2 tablespoons (30 ml)
curry powder
1 tablespoon (15 ml)
brown sugar
1 teaspoon (5 ml) dried
thyme
3
⁄4 teaspoon (3 ml)
ground cumin
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
ground red pepper
3 cloves garlic, minced
1 tablespoon (15 ml)
olive oil
1 large onion, coarsely
chopped
3-4 jalapeno peppers,
seeded and cut into
thin strips
1
⁄2 cup (125 ml) chicken
broth
2 tablespoons (30 ml)
all-purpose flour
1 cup (250 ml) coconut
milk
Grease Slow Cooker ceramic pot with butter; add bread.
Sprinkle with chocolate and raisins. Toss lightly to mix.
In large bowl, beat eggs and sugar until well-mixed.
Stir in half-and-half and vanilla. Pour evenly over bread
mixture. Cover and cook at HIGH 2 to 2
1
⁄2 hours, or until
center is set. To check if center is set, insert a knife into
the center, if the knife pulls out clean then the center
is set. If desired, keep warm at BUFFET 1 to 2 hours.
Serve warm with vanilla ice cream, thawed sweetened
raspberries, or caramel sauce, if desired.
Yield: 10 servings.
Per Serving: About 400 cal, 9 g pro, 52 g carb, 18 g total
fat, 10 g sat fat, 125 mg chol, 270 mg sod.
Tip: To determine if pudding is set without removing lid,
tap lid to remove condensation. Gently shake slow cooker
ceramic pot to determine if center jiggles or is firm.
Place pork in Slow Cooker ceramic pot. In small bowl,
combine curry powder, brown sugar, thyme, cumin, salt,
and red pepper. Stir in garlic and oil until well blended.
Add to pork; toss to coat evenly. Add onion, jalapeno
peppers, and chicken broth. Cover and cook at HIGH 3
1
⁄2
to 41⁄2 hours, or until pork is very tender.
In small bowl, blend flour into coconut milk. Stir into
pork mixture. Cover and cook at HIGH 10 to 20 minutes,
or until thickened. Serve with hot cooked rice or
couscous, if desired.
Yield: 6 servings (1 cup per serving).
Per Serving: About 370 cal, 31 g pro, 10 g carb, 23 g
total fat, 12 g sat fat, 100 mg chol, 390 mg sod.
*Four pounds (2 kg) pork shoulder blade roast,
trimmed and cut into 1
1
⁄2-inch (3.75 cm) pieces, may be
substituted for stew meat.
ENGLISH
15
Garlic Smashed Potatoes
6 large (about 3 lb./
1.36 kg) yellow or
white thin-skinned
potatoes, cut into
ENGLISH
quarters
8 medium (about
1
⁄2 lb./681 g) red
1
potatoes, cut into
quarters
1 cup (250 ml) chicken
or vegetable broth
1
⁄4 cup (56 g) butter or
margarine, softened
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
4 cloves garlic, minced
1 cup (250 ml) sour
cream
1
⁄3 cup (75 ml) sliced
green onions
8 ounces (227 g)
bittersweet chocolate,
chopped
2 cans (14 oz./396 g
each) sweetened
condensed milk
12 cups (3 quarts/2.8 L)
whole milk
1
⁄4 cup (50 ml) instant
espresso granules
2 cinnamon sticks,
broken into 1-inch
(2.5 cm) pieces
Combine potatoes, broth, butter, salt, pepper, and garlic
in Slow Cooker ceramic pot; mix well. Cover and cook at
1
AUTO 3
⁄2 to 41⁄2 hours, or until potatoes are very soft.
With plastic potato masher or spoon, coarsely mash
potatoes. Stir in sour cream and green onions.
1
Yield: 16 servings (
⁄2 cup (125 ml) per serving).
Per Serving: About 150 cal, 3 g pro, 23 g carb, 6 g total
fat, 3.5 g sat fat, 20 mg chol, 190 mg sod.
Mocha Cocoa
Combine chocolate and sweetened condensed milk in
Slow Cooker ceramic pot. Cover and cook at HIGH 20 to
30 minutes, stirring every 10 minutes, or until chocolate
is melted. Stir in whole milk, espresso granules, and
cinnamon sticks. Cover and cook at LOW 4 to 6 hours,
or until hot. Keep warm at BUFFET. You may choose to
remove the cinnamon sticks when serving, or place stick
in cup and serve with the Mocha Cocoa.
3
Yield: 20 servings (
Per Serving: About 280 cal, 9 g pro, 34 g carb, 13 g total
fat, 7 g sat fat, 30 mg chol, 115 mg sod.
⁄4 cup (175 ml) per serving).
16
Orange-glazed Cornish Hens
2 slices fresh orange
2 Cornish hens (24
oz./681 g each),
completely thawed,
if frozen, and dried
12 pearl onions, peeled
4 small dark orange
sweet potatoes,
peeled and cut into
halves lengthwise
1
⁄2 cup (125 ml) chicken
broth
1
⁄4 cup (50 ml) white
wine or chicken
broth
2 tablespoons (30 ml)
orange juice
1 teaspoon (5 ml)
grated orange peel
2 tablespoons (30 ml)
orange marmalade
1 tablespoon (15 ml)
butter, softened
1 tablespoon (15 ml)
soy sauce
2 tablespoons (30 ml)
all-purpose flour
1
⁄4 cup (50 ml) water
Place orange slices in bottom of Slow Cooker ceramic
pot. Place hens on top of orange slices. Place onions and
sweet potatoes around hens. In small bowl, combine
broth, wine (if desired, or substitute broth for wine),
orange juice, and orange peel. Pour over hens and
vegetables. In small bowl, combine marmalade, butter,
and soy sauce. Spread over hens. Cover and cook at LOW
8 to 9 hours, or until hens are very tender.
With large slotted spoon, remove hens to cutting board.
Cut each hen into halves through breast and back. Place
hen halves on large platter; arrange onions and sweet
potatoes around hens. Cover with foil to keep warm.
Discard orange slices.
In small saucepan, combine flour and water. Mix in juices
from the Slow Cooker. Bring to a boil over medium-high
heat, stirring occasionally. Cook 1 minute. Serve with
hens and vegetables.
Yield: 4 servings.
Per Serving: About 630 cal, 39 g pro, 42 g carb, 32 g
total fat, 10 g sat fat, 220 mg chol, 650 mg sod.
ENGLISH
17
White Chili
1 package (1 lb./454
g) dried navy beans,
rinsed and sorted
6 cups (1.4 L) water
1
2 cans (10
ENGLISH
⁄2 oz./298
g each) condensed
chicken broth
4 cups (1 quart/1 L)
water
1 large onion, chopped
1 large carrot, finely
chopped
4 cloves garlic,
chopped
2-3 jalapeno peppers,
seeded and finely
chopped
2 teaspoons (10 ml)
dried oregano
1
⁄2 teaspoons (7 ml)
1
ground cumin
1
⁄4 teaspoon (1 ml)
ground red pepper
1
⁄4 pounds (568 g)
1
boneless skinless
chicken thighs
2 cups (500 ml) frozen
shoepeg corn
1
⁄4 cup (50 ml) fresh
lime juice
Combine beans and 6 cups (1.4 L) water in Slow Cooker
liner. Cover and soak overnight.
Drain and rinse beans. Return beans to Slow Cooker
ceramic pot. Add all remaining ingredients except corn
and lime juice. Cover and cook at LOW 8 to 10 hours, or
until beans are tender and chicken is thoroughly cooked.
Stir in corn and lime juice. Cover and cook at HIGH about
10 minutes. Stir well to break chicken into chunks.
Yield: 14 (1 cup (250 ml)) servings.
Per Serving: About 200 cal, 15 g pro, 26 g carb, 4 g total
fat, 1 g sat fat, 30 mg chol, 320 mg sod.
18
Sunday Pot Roast Dinner
1 boneless beef
bottom round roast
(about 4 lb./2kg)
2-3 cloves garlic, cut into
slivers
1
⁄4 teaspoon (1 ml) salt
1
⁄4 teaspoon (1 ml)
black pepper
3 slices bacon,
chopped
2 medium onions, cut
into thin wedges
1 rib celery, cut into
1
⁄2-inch (1.25 cm)
slices
2 pounds (1 kg) red
potatoes, cut into
1
⁄2-inch (3.75 cm)
1
pieces
1
⁄2 pound (227 g)
carrots, cut into
1-inch (2.5 cm)
pieces
1
⁄2 pound (227 g)
parsnips*, peeled,
halved lengthwise,
and cut into 1-inch
(2.5 cm) pieces
1 teaspoon (5 ml) dried
marjoram
1
⁄2 teaspoon (2 ml) dried
thyme
3
1 can (10
⁄4 oz./
284 ml) condensed
tomato soup
1
⁄2 cup (125 ml) plus
1
⁄3 cup (75 ml)
condensed beef
consommé, divided
1
⁄2 teaspoon (2 ml) dry
mustard
2 tablespoons (30 ml)
balsamic vinegar
3 tablespoons (45 ml)
all-purpose flour
Pat roast dry with paper towels. Cut deep slits in surface of
roast; insert garlic. Lightly salt and pepper meat. Set aside.
In large skillet, cook bacon until crisp; remove with
slotted spoon and set aside. Add roast to drippings;
cook 5 to 8 minutes, turning occasionally, until brown.
Remove from heat.
Place onions and celery in Slow Cooker ceramic pot.
Place roast on vegetables; pour drippings over roast. Add
bacon, potatoes, carrots, and parsnips. Sprinkle with
marjoram and thyme. In medium bowl, combine tomato
1
⁄2 cup (125 ml) consommé, mustard, and vinegar.
soup,
Pour over mixture in Slow Cooker. Cover and cook at LOW
8 to 10 hours, or until roast and vegetables are tender.
Remove roast to cutting board. With slotted spoon,
remove vegetables to serving bowl. Cover both to keep
warm. In small bowl, mix flour and remaining 1⁄3 cup
(75 ml) consommé. Stir into liquid in Slow Cooker. Cover
and cook at HIGH about 10 minutes, or until thickened.
Slice roast. Serve roast and vegetables with gravy.
Yield: 10 to 12 servings.
1
*If desired, substitute an additional
⁄2 pound (227 g)
carrots for the parsnips.
Per Serving: About 510 cal, 42 g pro, 29 g carb, 24 g
total fat, 9 g sat fat, 110 mg chol, 460 mg sod.
ENGLISH
19
Pulled BBQ Pork Sandwiches
1 medium onion,
coarsely chopped
2 tablespoons (30 ml)
barbecue seasoning
ENGLISH
(available in the spice
section)
2 teaspoons (10 ml)
ancho chile or chili
powder
1
⁄2 teaspoon (2 ml)
ground red pepper
1
⁄2 pounds (2.25 kg)
4
boneless pork loin
roast
4 large cloves garlic,
minced
Sauce
1
⁄4 cup (50 ml) molasses
1
⁄4 cup (50 ml) prepared
chili sauce
2 tablespoons (30 ml)
cider vinegar
1 tablespoon (15 ml)
prepared yellow
mustard
1
⁄2 teaspoons (7 ml)
1
Worcestershire sauce
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
black pepper
1
⁄2 teaspoon (2 ml)
liquid smoke flavor
1
⁄4 teaspoon (1 ml) hot
pepper sauce
20 hard or kaiser rolls
Place onion in Slow Cooker ceramic pot. In small bowl,
combine barbecue seasoning, chile powder, and red
pepper. Remove any netting from roast(s). Rub meat
evenly with seasoning mixture; place on top of onion in
Slow Cooker. Top with garlic.
In medium bowl, combine all sauce ingredients. Pour
evenly over roast. Cover and cook at AUTO 6
1
⁄2 to 71⁄2
hours, or until roast is very tender.
Remove pork to work surface. Skim fat from sauce, if
desired. With 2 forks, shred pork. Return to Slow Cooker;
stir into sauce. Serve immediately or keep warm at
BUFFET. Serve on rolls.
1
Yield: 20 sandwiches (
⁄2 cup (125 ml) pork per serving).
Per Serving: About 330 cal, 28 g pro, 35 g carb, 8 g total
fat, 2 g sat fat, 65 mg chol, 830 mg sod.
Tip: Pork mixture freezes well.
20
Sausage and Egg Sourdough Strata
5 cups (1⁄2-in./1.25 cm
cubed) sourdough
bread, divided
12 ounces (340 g) hot
ground sausage,
cooked, crumbled,
and divided
1 cup (4 oz./115 g)
shredded Cheddar
cheese, divided
1 cup (4 oz./115 g)
shredded Swiss
cheese, divided
1
⁄4 cup (50 ml) chopped
green onions, divided
1
⁄2 small red bell pepper,
chopped and divided
2 cups (500 ml)
frozen chopped
spinach, thawed and
squeezed dry
6 eggs
2 cups (500 ml) half-
and-half
1 teaspoon (10 ml) salt
1
⁄4 teaspoon (1 ml)
ground red pepper
Layer half of bread, sausage, Cheddar cheese, Swiss
cheese, onions, and red bell pepper in Slow Cooker
ceramic pot sprayed with no-stick cooking spray. Top
evenly with spinach. Repeat layers with remaining half of
bread, sausage, Cheddar cheese, Swiss cheese, onions,
and red bell pepper.
In large bowl, combine eggs, half-and-half, salt, and
ground red pepper. Pour evenly over layered mixture.
Cover and cook at LOW 2 to 3 hours, or until lightly
puffed and center is set.
Yield: 8 servings.
Per Serving: About 400 cal, 20 g pro, 19 g carb, 27 g
total fat, 14 g sat fat, 225 mg chol, 860 mg sod.
ENGLISH
21
Classic Beef Bourguignonne
31⁄2 pounds (1.6 kg)
boneless beef chuck
roast*, trimmed and
cut into 1
ENGLISH
(3.75 cm) pieces
1
⁄2 pound (227 g) small
pearl onions, peeled
2 medium carrots,
finely chopped
4 tablespoons (60 ml)
chopped fresh parsley
leaves, divided
2 teaspoons (10 ml)
dried thyme, divided
3
⁄4 teaspoons (8 ml)
1
dried marjoram,
divided
1 bay leaf
4 cloves garlic, minced
1
⁄2 cups (375 ml)
1
burgundy wine,
divided
5 slices bacon, cut up
12 ounces (340 g)
mushrooms, cut into
quarters
2
⁄3 cup (150 ml)
condensed beef
consommé (from
10-oz./285 g can),
divided
2 tablespoons (30 ml)
tomato paste (from
tube or 6-oz./175 g
can)
3
⁄4 teaspoon (3 ml) salt
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
1
⁄4 cup (50 ml) all-
purpose flour
1
⁄2-inch
In large resealable food storage plastic bag or large bowl,
combine beef, onions, carrots, 2 tablespoons (30 ml)
parsley, 1
marjoram, bay leaf, and garlic; mix well. Add
1
⁄4 teaspoons (7 ml) thyme, 1 teaspoon (5 ml)
3
⁄4 cup
(185 ml) wine; mix well to coat. Refrigerate at least 8
hours or overnight.
Place beef mixture in Slow Cooker ceramic pot. In
medium skillet over medium heat, cook bacon until
browned. Add bacon and drippings to Slow Cooker. Add
remaining 3⁄4 teaspoon (3 ml) thyme, 3⁄4 teaspoon (3 ml)
marjoram, and
3
⁄4 cup (185 ml) wine. Add mushrooms, 1⁄3
cup (75 ml) consommé, tomato paste, salt, and pepper;
mix well. Cover and cook at SIMMER 8 to 10 hours, or
until tender.
Remove and discard bay leaf. In small bowl, blend flour
into remaining 1⁄3 cup (75 ml) consommé. Stir into beef
mixture. Cover and cook at HIGH 10 to 15 minutes, or
until thickened. Stir in remaining 2 tablespoons (30 ml)
parsley. Serve with cooked noodles or mashed potatoes,
if desired.
Yield: 10 servings (1 cup (250 ml) per serving).
3
*Substitute 2
⁄4 pounds (1.3 kg) beef stew chunks for
roast, if desired.
Per Serving: About 510 cal, 34 g pro, 14 g carb, 34 g
total fat, 13 g sat fat, 110 mg chol, 920 mg sod.
22
Italian Meat Roll (Braciola)
1 beef flank steak
(about 1
1
⁄2 lb./680 g)
Salt, if desired
Black pepper, if
desired
6 cloves garlic, minced
1
⁄3 cups (325 ml) loosely
1
packed fresh basil
leaves, well dried
3
⁄4 cup (175 ml) loosely
packed fresh parsley
leaves, well dried
1
⁄3 cup (75 ml) loosely
packed fresh
oregano leaves, well
dried
6 green onions, cut
into 1-inch pieces
3
⁄4 cup (185 ml) grated
Parmesan cheese
2 tablespoons (30 ml)
dry Italian bread
crumbs
3 tablespoons (45 ml)
olive oil, divided
1 medium onion, cut
into wedges
1 small yellow or red
bell pepper, coarsely
chopped
4 Roma tomatoes,
coarsely chopped
1 container (10 oz./
285 g) refrigerated
marinara sauce
Sprinkle both sides of steak lightly with salt and black
pepper, if desired. Starting in center, pound steak with
flat side of meat mallet into a rectangle (about
1
⁄4-inch
.6 cm thick). Set aside.
In food processor, position multipurpose blade in work
bowl. With processor running, add garlic; process until
minced. Add basil, parsley, oregano, and green onions;
process until chopped. Add cheese, bread crumbs, and
1 tablespoon (15 ml) oil; process until blended. Leaving
1
⁄2 inch (1.25 cm) on longest edges, spread mixture
evenly over meat, pressing firmly. Starting on longest
side, roll up jelly-roll style, folding in sides to enclose
filling. Secure with wooden picks or kitchen string.*
In large skillet or Dutch oven over medium-high heat,
heat remaining 2 tablespoons (30 ml) oil. Add beef
roll; cook 5 to 7 minutes, or until browned, turning
occasionally.
Place medium onion in Slow Cooker ceramic pot sprayed
with no-stick cooking spray. Add beef roll and any
remaining juices from pan. Top with bell pepper and
tomatoes. Drizzle evenly with marinara sauce. Cover
and cook at SIMMER 8 to 10 hours, or until meat is very
tender. Remove meat roll to work surface and cut into
slices. Serve meat and sauce with cooked spaghetti or
other favorite pasta.
Yield: 6 servings.
* Meat roll may be prepared to this point up to 8 hours
in advance, wrapped in plastic wrap, and refrigerated.
Per Serving: About 350 cal, 31 g pro, 15 g carb, 19 g
total fat, 6 g sat fat, 55 mg chol, 380 mg sod.
1
Tip: If steak is
⁄2 inch (1.25 cm) or thicker, butterfly meat
using a very sharp, thin knife. Starting with longest side
of steak, split horizontally without cutting through at
opposite edge. Open steak and pound slightly to flatten.
ENGLISH
23
Celebration Stuffing
11 cups (1⁄2-in./1.25 cm
cubed) sourdough,
French and/or
focaccia bread
1
ENGLISH
⁄2 cup (125 ml) butter
or margarine, melted
1
⁄3 cup (75 ml) olive oil
2 tablespoons (30 ml)
butter or margarine
1
⁄3 cup (75 ml) chopped
shallots
12 ounces (340 g)
button
mushrooms*, cut
into quarters
12 ounces (340 g)
ground pork sausage
1 medium apple,
peeled, cored, and
chopped
1
⁄2 cup (125 ml) walnuts
or chestnuts,
toasted and coarsely
chopped
1
⁄3 cup (75 ml) chopped
fresh parsley leaves
1
⁄3 cup (75 ml) chopped
fresh sage leaves
2 teaspoons (10 ml)
fresh thyme leaves
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
cracked black pepper
1
⁄2 cups (625 ml)
2
chicken broth
1 egg, beaten
1
In very large bowl, combine bread,
butter, and olive oil; toss to coat evenly. Spread on large
baking sheet. Bake at 300°F (150°C) for 1 to 1
⁄2 cup (125 ml)
1
⁄2 hours,
or until dried, stirring occasionally. Cool completely.
Place bread cubes in Slow Cooker ceramic pot sprayed
with no-stick cooking spray. In medium skillet over
medium-high heat, melt 2 tablespoons (30 ml) butter.
Add shallots; cook and stir 2 minutes. Add mushrooms;
cook 2 minutes, stirring occasionally. Add mushroom
mixture to bread. In same skillet over medium-high heat,
cook sausage until no longer pink, stirring frequently;
drain. Add sausage, apple, walnuts, parsley, sage, thyme,
salt, and pepper to bread mixture; mix well. In large bowl,
combine broth and egg. Pour over bread mixture, stirring
well until liquid is absorbed. Cover and cook at SIMMER 5
to 6 hours, or until set and internal temperature is at least
175°F (80°C). Stir well before serving.
Yield: 18 servings (
*Substitute 3
1
⁄2 cup (125 ml) per serving).
1
⁄2 ounces (100 g) coarsely chopped
shiitake mushrooms for 4 ounces (115 g) of the button
mushrooms, if desired.
Per Serving: About 250 cal, 5 g pro, 16 g carb, 19 g total
fat, 7 g sat fat, 40 mg chol, 530 mg sod.
Tip: Firm-textured bread works best for this recipe; use an
assortment of your favorite breads for interesting texture
and flavor. Bread may be toasted up to 1 day in advance;
store in loosely covered container in cool, dry place.
24
Middle East Lentil and Vegetable Soup
2 pounds (1 kg) dried
lentils, rinsed and
sorted
1 cup (250 ml) yellow
split peas, rinsed and
sorted
16 cups (4 quarts/3.8 L)
water
2 extra large cubes
vegetable bouillon*
1 large onion, chopped
1 medium red bell
pepper, seeded and
coarsely chopped
1 large potato, cut into
1
⁄2-inch (1.25 cm)
cubes
2 medium carrots,
finely chopped
6 cloves garlic, minced
3 bay leaves
1 tablespoon (15 ml)
ground cumin
1 teaspoon (5 ml)
fennel seeds, crushed
1 teaspoon (5 ml)
ground red pepper
1
⁄2 teaspoons (7 ml) salt
1
1 teaspoon (5 ml)
coarsely ground
black pepper
1
⁄2 cup (125 ml)
chopped fresh
cilantro
1
⁄4 cup (50 ml) fresh
lemon juice
Combine all ingredients except cilantro and lemon juice
in Slow Cooker ceramic pot. Cover and cook at SIMMER
8 to 10 hours. Stir in cilantro and lemon juice. Remove
bay leaves before serving.
Yield: 24 (1 cup (250 ml)) servings.
*One quart (1 L) vegetable broth may be substituted for
bouillon cubes and 1 quart (1 L) water.
Per Serving: About 180 cal, 12 g pro, 33 g carb, 0 g total
fat, 0 g sat fat, 0 mg chol, 310 mg sod.
Tip: Freeze any leftovers in meal-size packages for
future use.
ENGLISH
25
KitchenAid™ Slow Cooker Warranty
Length of
Warranty:
50 United States, the
District of Columbia,
ENGLISH
Canada, and Puerto
Rico: One-year limited
warranty from date of
purchase.
DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED
WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE
EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY
LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME
STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG
AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE
LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.
KitchenAid
Will Pay For:
50 United States, the
District of Columbia
and Canada: Hassle-free
replacement of your Slow
Cooker. See the following
page for details on how to
arrange for replacement.
OR
In Puerto Rico:
The replacement parts
and repair labor costs to
correct defects in materials
and workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center. To arrange
for service, follow the
instructions on page 27.
KitchenAid
Will Not Pay For:
A. Repairs when Slow
Cooker is used in other
than normal single
family home use.
B. Damage resulting from
accident, alteration,
misuse or abuse or
use with products
not approved by
KitchenAid.
C. Replacement parts or
repair labor costs for
Slow Cooker when
operated outside the
country of purchase.
IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE
REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS
LIMITED WARRANTY. KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY
RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives
you specific legal rights and you may also have other rights which vary from state to
state or province to province.
26
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