Toastmaster TSC6CB User Manual

cookin’in style

6 Quart Oval

Slow Cooker

★

USE AND CARE GUIDE – Model TSC6CB

READ AND SAVE THESE INSTRUCTIONS

ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instructions.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following:

• Read all instructions before using appliance.

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Do not touch hot surfaces. Use handles or knobs.

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Do not immerse cord, plug or cooking base in water or other liquid. See instructions for cleaning.

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This appliance is not for use by children.

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Close supervision is necessary when used near children.

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Unplug from outlet when not in use. Unplug and allow to cool before putting on or taking off parts, and before cleaning.

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Do not operate any damaged appliance. Do not operate with a damaged cord or plug or after the appliance malfunctions, or has been dropped or damaged in any manner. Return appliance to the nearest authorized ser vice center for examination, repair, or electrical or mechanical adjustment.

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Do not use outdoors or while standing in a damp area.

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Do not place on or near a hot gas or electric burner, or in a heated oven.

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Do not let cord hang over edge of table or counter, or touch hot surfaces.

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Only use appliance as indicated in these instructions.

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Use attachments only if recommended by Toastmaster Inc.

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Avoid sudden temperature changes, such as adding refrigerated foods into a heated inner pot. Use the inner pot only

with the base unit.

• Extreme caution must be used when moving the appliance when it contains

hot liquid.

• To disconnect, turn control knob to “OFF,” then remove plug from wall outlet.

SAVE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of

personal injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of 125 V and at least 10 A, 1250 W, and (2) the cord must be arranged so that it will not drape over the countertop or tabletop, where it can be pulled on by children or tripped over accidentally.

1. Knob

2. Tempered Glass Lid

3. Stoneware Liner

4. Handles

5. Cooking Base Unit

6. Power Indicator Light

7. OFF/LOW/HIGH/AUTO Control Knob

8. Power Supply Cord

9. Polarized Plug

INTRODUCTION TO SLOW COOKING

Slow cooking occurs at temperatures just around boiling. The slow cooker can operate at low all day or night if required. When cooking on a high setting, it is very much like a covered pot on the stove top. Foods will cook on high in about half the time required for low cooking. Additional liquid may be required as foods do boil on high.

HOW TO USE THE AUTO FEATURE

The auto feature allows you to prepare meals in less time than it would take on low, but not as quickly as on high. When set on auto, the slow cooker begins cooking on high. Once the high temperature is reached, it then automatically switches to the low setting. When using the auto temperature

GETTING TO KNOW YOUR SLOW COOKER

Product may vary slightly from illustration.

POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY

setting, you are able to initially heat the food faster, shortening the standard cooking time required for low by approximately 25%.

BEFORE FIRST USE

1. Carefully unpack your slow cooker and clean, see CLEANING YOUR SLOW COOKER.

2. It is necessary to operate the slow cooker one time before placing food in the stoneware liner. Pour 2 cups of water into the stoneware liner and place it inside the cooking base. Put lid on.

3. Plug into a 120 V ~ 60 Hz outlet.

4. Turn control knob to high position and allow to heat for approximately 20 minutes. You will notice a slight odor; this is normal and should quickly disappear.

5. Turn control knob to off position and allow to cool for 15 minutes.

6. Carefully pour water from the stoneware liner.

7. Rinse stoneware liner, dry thoroughly and place back inside the cooking base.

USING YOUR SLOW COOKER

1. Prepare recipe according to instructions. Cover with the glass lid. Do not fill the stoneware liner to the brim with food. Always cook with the lid on and the liner in position. Remember that frequent lifting of the lid during cooking delays cooking time. When cooking a meat and vegetable combination, place the vegetables in the bottom of the liner first. If the liner is hot, DO NOT add cold food and vice versa. The stoneware liner cannot stand the shock of sudden temperature changes.

2. Plug into a 120 V ~ 60 Hz outlet.

3. Turn control knob to the desired cooking setting, high, low or auto. CAUTION: COOKING BASE WILL GET VERY WARM DURING COOKING. THIS IS WHERE THE HEATING ELEMENT IS LOCATED. IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.

4. When cooking time is complete, turn control knob to off position and unplug from outlet.

5. Using oven mitts, carefully remove the glass lid by grasping the knob and lifting the lid slightly away from you. This will allow the steam to escape before removing the lid.

6. Allow a few seconds for all steam to escape. Then, using oven mitts, remove the stoneware liner from the cooking base.

7. Allow to cool completely before cleaning, see CLEANING YOUR SLOW COOKER.

HINTS FOR SLOW COOKING

• Meats will not brown during the cooking process. If you desire

browning, heat a small amount of oil in a skillet and brown meats prior to putting into stoneware liner.

• Whole herbs and spices flavor better in slow cooking than crushed

or ground.

• When cooking in a slow cooker , remember that liquids do not boil away

like they do in conventional cooking. Reduce the amount of liquid in any recipe that is not designed for a slow cooker. The exceptions to this rule are rice and soups. Remember, liquids can always be added at a later time if necessary. If a recipe results in too much liquid at the end of the cooking time, remove the cover and turn the control knob to high. After about 30-45 minutes the amount of liquid should be reduced.

• High fat meats can result in dishes with less flavor. Pre-cooking or

browning will help reduce the amount of fat and help to preserve the color. The higher the fat content, the less liquid needed. If cooking meat with a high fat content, use thick onion slices under it so that the meat will not set in and absorb the fat. If necessary, use a slice of bread, a spoon, or a straining spoon to skim off excess fat from top of foods before serving.

• Foods cut into uniform pieces will cook faster and more evenly than

foods left whole such as roast or poultry.

CONVERTING STANDARD RECIPES TO SLOW COOKING

• Vegetables such as carrots, potatoes, turnips, and beets require longer

cooking times than most meats. Place them on the bottom of the stoneware liner and cover them with liquid.

• If adding fresh milk or yogurt, it should be done during the last 2 hours.

Evaporated milk may be added at the start of cooking. If possible, substitute condensed soups for fresh milk or yogurt.

• Rice and pasta are not recommended for long cooking periods. Cook

them separately and then add to the slow cooker during the last 30 minutes, or follow slow cooker recipe directions.

CARING FOR YOUR SLOW COOKER

• Avoid sudden, extreme temperature changes. For example, do not place

a hot glass lid or stoneware liner into cold water or onto a wet surface.

• Avoid hitting the stoneware liner and glass lid against the faucet or other

hard surfaces.

• Do not use stoneware liner or glass lid if chipped, cracked, or severely

scratched.

CLEANING YOUR SLOW COOKER

CAUTION: NEVER IMMERSE COOKING BASE OR CORD IN WATER OR OTHER LIQUID.

1. Always unplug and allow to cool completely before cleaning.

2. Wash stoneware liner and glass lid in warm, soapy water. If food sticks to the stoneware liner, fill with warm, soapy water and allow to soak before cleaning with a plastic scouring pad.

3. Rinse and dry thoroughly.

4. Wipe interior and exterior of the cooking base with a soft, slightly damp cloth or sponge. Never use abrasive cleansers or scouring pads to clean the cooking base, as they may damage the surfaces.

5. Allow to dry thoroughly before storing. Never wrap the cord tightly around the appliance; keep it loosely coiled.

Any servicing requiring disassembly other than the above cleaning must be performed by an authorized ser vice center.

The recipes followed by an asterisk were especially developed for this 6 quart oval slow cooker by leading housewares expert and best selling cookbook author, Tom Lacalamita, ‘The Kitchen Resource’.

HOLIDAY PUNCH

2 16-ounce bottles cranberry juice cocktail 2 cups water

⁄2cups sugar

4 cinnamon sticks

10 whole cloves

⁄5quart (757 milliliter) bottles Burgundy wine

2 lemons, thinly sliced

Combine ingredients in slow cooker. Cover and heat on low for 2-3 hours. Remove cinnamon sticks and cloves before serving.

Yield: 12-16 mugs or 20-24 punch cup servings

WASSAIL

1 46-ounce can pineapple juice 1 24-ounce bottle apple juice or apple cider 1 6-ounce can frozen orange juice concentrate 1 12-ounce can frozen lemonade concentrate 1 cup water

⁄2cup honey 2 cinnamon sticks 4 whole cloves 1 cheesecloth bag

Tie cinnamon and cloves in cheesecloth bag. Add to slow cooker along with other ingredients. Cover and heat on low for 2-3 hours. Remove cheesecloth bag to serve.

Yield: 10-12 mugs or 16-20 punch cup servings

DRINKS AND APPETIZERS

BUFFALO WINGS

4 pounds chicken wings 3 tablespoons olive oil 3 tablespoons fresh minced garlic 1 large onion, chopped 2 jalapeno peppers, chopped 2 cups vinegar-based barbecue sauce

⁄2teaspoon crushed red pepper

Rinse chicken wings in cold water and pat dry. Place all ingredients in slow cooker. Cover and cook on low for 6-7 hours or until chicken is done.

Yield: 6-8 servings

PARTY PIZZA DIP

⁄2pounds sausage

⁄2pounds lean ground beef 2 medium onions, chopped 9 cloves garlic, minced 2 pounds shredded mozzarella cheese 4 15-ounce cans pizza sauce with cheese

Sauté sausage, ground beef, onion and garlic and drain. Combine all ingredients in slow cooker. Cover and heat on high for 2-3 hours, stirring every 30 minutes after the first hour.

Yield: 4 quarts NOTE: Do not cook longer on high without stirring because the cheese may begin to stick to bottom.

MEAT AND CHEESE DIP

2 pounds lean ground beef 1 cup chopped green onions 2 pounds Velveeta

cheese, cut into 16 pieces 2 15-ounce cans chili beans 2 14-ounce cans Rotel

tomatoes, drained

Brown ground beef and drain. Combine ingredients in slow cooker. Cover and heat on low for 2-3 hours.

Yield: 3 quarts

CHEESE FONDUE

1 10-ounce can condensed cheddar cheese soup 1 pound Velveeta

cheese, cut into 8 pieces 1 pound Swiss cheese, grated 1 12-ounce can of beer or 1

⁄2cups apple cider

⁄2teaspoon hot pepper sauce

2 drops liquid smoke flavoring

Combine ingredients in slow cooker. Cover and heat on low for 2 hours, stirring every 30 minutes after the first hour. Before serving, whisk to blend. Serve with bread sticks or vegetables for dipping.

Yield: 1

⁄2-2 quarts

SOUPS, STEWS, AND SAUCES

TURKEY VEGETABLE SOUP*

2 turkey drumsticks, skin and excess fat removed 2 large leeks, white and light green parts only, sliced thinly 3 carrots, peeled and cut into

⁄4-inch rounds

3 ribs celery, cut into

⁄4-inch slices 1 10-ounce package frozen corn kernels 1 10-ounce package frozen cut green beans

⁄2cup uncooked pearl barley 1 tablespoon chopped fresh parsley or dill weed 1 46-ounce can low-fat chicken broth 4 cups water

salt and pepper to taste

GREEN CHILI SALSA

⁄4pounds lean ground beef

⁄4pounds pork sausage

1 48-ounce jar chunky salsa sauce 3 10-ounce cans condensed cream of chicken soup 4 4-ounce cans diced green chilies

Brown ground beef and pork sausage. Drain. Combine ingredients in slow cooker. Cover and cook on low for 7-8 hours. Ser ve as a dip.

Yield: 3 quarts

Combine all the ingredients in the slow cooker. Cover and cook on auto. Soup will be done in 5-6 hours, or when the turkey and vegetables test done. Or cook on low for 6 to 7 hours. Before serving, remove turkey meat from bones. Shred meat into small pieces and return to soup. Season with salt and black pepper to taste.

Yield: 4-6 servings

DUTCH SPLIT PEA SOUP*

1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 large potato, peeled and diced 2 carrots, peeled and cut into

⁄4-inch rounds

2 ribs celery, cut into

⁄4-inch slices

2 cups green split peas (1 pound), picked over and rinsed well

⁄2pound ham steak, cut into 1⁄2-inch cubs 2 teaspoons dried marjoram 1 teaspoon salt 6 cups boiling water

salt and pepper to taste

Combine all the ingredients in the slow cooker. Cover and cook on auto. Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10 hours. Before serving, season with salt and pepper to taste.

Yield: 4-6 servings

OLD-FASHIONED BEEF STEW*

3 carrots, peeled and sliced into

⁄4-inch rounds 3 large potatoes, peeled and cut into 1-inch cubes 1 large onion, cut in half and sliced thinly 3 pounds of beef, cut into 1

⁄2-inch cubes

1 bay leaf

⁄2teaspoon whole black peppercorns 3 cups beef stock or broth 1 8-ounce can tomato sauce 1 teaspoon dried thyme 2 cups frozen peas 1 tablespoon fresh minced parsley

Layer carrots, potatoes, and then onions in the slow cooker. Top with beef, bay leaf, and black peppercorns. In a large mixing bowl, combine the stock, tomato sauce, and thyme. Pour over the meat and vegetables.

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