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CROCKERY COOKERS
5-6 Quart Crockery Slow Cookers
L5260
Register this other West Bend product s through our website:www.westbend.com
TO PREVENT PERS ONAL INJURY OR PROP ERTY DAMAGE, READ AN D FOLLOW THE INSTRUC TIONS
AND WARNINGS IN THIS CARE AND USE INSTRUCTION MANUAL.
CARE and USE INSTRUCTIONS
IMPORTANT SAFE GUARDS - When usin g electrical appliance s, basic safety precautio ns
should always be fo llowed including th e following:
Read all instructions befo re using.
With slow cooker set at the Of f position, plug cord into wall outlet. After cooki ng
and serving, turn slow coo ker Off and unplug from wall outlet. Do not leave slow
cooker plugged in when it is not being us ed.
Slow cooker should alwa ys be unplugged before cleaning.
Do not let cord tou ch hot surfaces or h ang over the edge of ta ble, counter, or surfa ce
area.
The slow cooker, it s cord and plug sh ould not be used outdoors, imm ersed in liquid,
placed near a hot gas or electric b urner, or placed in a heated oven.
Do not touch slow cooker pot, cov er or electric heating base when they are hot. Use
hot pads on handl es when lifting or ca rrying. Be very careful when moving cooke r if
it contains hot liquid . Let cool before pouring o ut.
Supervise closel y when cooker is b eing used by or near children.
Use your cooker only for the cooking tasks described in this booklet . Do not use
attachments with your slow cooker unless re commended by The West Be nd Company
Do not use your sl ow cooker if it or its c ord have been dama ged or if it is not
working properly. Return your slow cooker to The W est Bend Company for
examination an d/or repair.
SAVE THESE INS TRUCTIONS-Your sl ow cooker needs no special care other than
cleaning. If s ervicing becomes necess ary, return your slow co oker to The West Bend
Company. See Warra nty section in this bo oklet for service det ails. Do not attempt to repair
it yourself.
For household use onl y.
Electric Cord Statement - Your slow cooker has a short cord as a safet y precaution to
prevent personal injur y or property damage resulting from pulling, tripping or b ecoming
entangled with the cord. Do not allow children to be near or use this slow cooker without
close adult supervisi on. If you must use a longer cordset or an extension co rd when using
this slow cooker, the cord must be arrang ed so it will not drape or hang over the edge of a
countertop, t abletop or surface ar ea where it can be pu lled on by children o r tripped over.
To prevent el ectric shock, person al injury or fire, th e electrical r ating of the extens ion cord
you use must be th e same or more than the wattage of the a ppliance (wattage i s marked on
underside of the base).
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IMPORTANT SAFE TY INSTRUCTIONS - This appliance has a pol arized plug (one blad e
is wider than the other). As a safety feature, this plug will fit in a pol arized outlet only
one way. If the plug do es not fit fully in the outlet, reverse th e plug. If it still does not
fit, contact a qua lified electrician. Nev er use with an extensio n cord unless plug can b e
fully inserted. Do not attempt to defeat this safety feature.
SPECIAL NOTES: during the first u se, some smoke and/or a n off odor may be noted du e
to manufacturing oil s being released upon initi al heating. Also, som e
expansion/contr actions sounds may be n oted during heating and cooling which is normal.
The outside surfaces of co oker will become hot during use as the heat is supplied from the
sides. Use hot pads or oven mitts when handling.
SPECIAL TIPS ON USING STONEWARE COOKING POT:Like any ceramic, the
stoneware cookin g pot cannot withstan d severe and sudden changes in temperatu re. Keep
these points in mi nd when using the stonewar e cooking pot to prev ent damage.
Do not preheat stoneware pot in heating base and then add cold food. Always place
foods into room tem perature pot, then place into heating base befo re turning on.
If adding frozen foods to stoneware pot for slow cooking, add 1 cup of warm water or
liquid to help equalize the temperature.
Stoneware cookin g pot can be filled wit h food the night befo re and refrigerat ed. When
ready to cook, place cookin g pot into heating base and cook at LO or HI setting. Do not
preheat heating b ase before adding co oking pot.
Use hot pads or oven mitts if stoneware pot is removed from heating base after coo king.
Set pot on hot pad o r trivet. Do not set hot pot directly on count ertop or other surfac e.
Do not use stoneware pot on t op of gas or electric range top b urner or under a broiler.
Do not put stoneware pot in freezer.
Stoneware cooking p ot (without glass cover) can be used in a microw ave oven. Do not
put glass cover in microwav e oven as damage will occur. Do not use cooki ng pot in
conventional oven as breakage will occur. Use hot pads or oven mitts if cooking po t is
used in microw ave oven.
After use, allo w stoneware pot to c ool before cleaning.
Do not put cold water into hot stoneware cookin g pot.
See cleaning section for pro per care of stoneware cooking pot.
SPECIAL SAFEGUAR DS FOR GLASS COVER - Failure to follow these instructions may
cause immediate or later breakage of glass cover, which can result in personal injury or
property damage. Car efully read and follow the safegu ards as follows.
CAUTION: glass co ver can shatter from direct heat.
DO NOT place cover under broi ler, in microwave oven, under a microwave-browning
element or i n a toaster oven .
DO NOT set glass cover on hot burn er or on oven heat vent.
DO NOT use cov er if it has been us ed in the above manners even if it does not look
damaged. See W arranty section in this pamphlet on how to obt ain a replacement cover.
CAUTION: Glas s cover can shatter if cooled sudd enly. Avoid severe temperature ch ange.
DO NOT set hot glass cover on cold o r wet surface; let cove r cool before placin g in
water.
ALWAYS handle hot cover wit h dry oven mitts; do not use wet cloths.
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ALWAYS set hot glass cover on dr y, heat-protective s urface for gradual cooling.
CAUTION: Chips, cracks, or deep scra tches weaken the gl ass cover. Weake ned glass can
shatter during use.
DO NOT use cover if chipp ed, cracked or scratched. Discard immediately. See
Warranty sect ion in this booklet on ho w to obtain a repl acement cover.
ALWAYS follow care and use instructions in the booklet to avoid chi ps, cracks and
scratches due to hitting rims, usin g metal utensils, using abrasive scouring pads o r
cleansers or fr om accidental impact .
CAUTION: To p revent personal injur y or steam burns when r emoving cover from pot:
ALWAYS use oven mitts when removing glass cover from slow cooker pot.
ALWAYS tilt cover toward you.
USE AND CARE
Clean Before Using The First Time
Wash cooking pot and cover in hot soap y water with dishcloth or sponge, rin se and dry.
CAUTION: To prevent personal injury or electric shock, do not immerse slow cooker
heating base, its cor d or plug in water or other liquid .
Your slow cooker is now re ady to use.
Using Slow Cooker
1. Place heating bas e on dry, level, heat- resistant surface, awa y from any edge.
2. Place foods into coo king pot, cover and pl ace into heating base. ( If you wish to brown
or precook an y foods before slow cook ing, this must be done i n a different cooki ng
utensil on top of the range.) Never plac e stoneware-cooking pot on top of range unit,
as it will break from direct contact with heat.
3. With heat control set at OFF position, plug cord into a 120 vol t AC electric outlet
ONLY.
4. Set control to LO, HI or AUTO and cook for recommended time given in r ecipe. Signal
light will glow when cooker is on. As general guideline, most meat and vegetable
combinations need 8 to 10 hours of cooki ng at LO, and 4 to 6 hours at HI and 5 to 7
hours at AUTO. When set at AUTO, cookin g will begin at HI setting and then
automatically reduce to the LO setting after several hours.
Avoid removing co ver when slow cookin g as cooking time will b e increased use to loss o f
temperature. Remove cover only when needed to stir occasionally or when adding
ingredients.
Use hot pads or oven mitts when handling cover or cooking pot as h andles will become hot
during cooking.
5. After food is c ooked, reduce heat to LO or leave at LO for serving or turn control to Off
position. Unplug co rd from electric outl et after use. Allo w cooker to cool be fore
cleaning.
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Cooking Tools to Us e - Use plastic, rubber, wooden or smooth-edged metal cook tools
on cooking pot. Do not use sharp edged met al cook tools (forks, knives, mashers, et c.)
as these can scrat ch the coating on the pot .
SLOW COOKING TIPS
Foods will simmer along the si des of the pot at all settings as the h eat is supplied from
the sides of the ba se. As a result, food s can stick to the sides of the pot. To reduc e
severe sticking, stir foods occasionally.
Less tender, less expensive cuts of meat are better suited to slow cooking than
expensive cut s of meat. Remov e excess fat from meat when possibl e before slow
cooking. Remove s kin from poultry, if d esired, before cooking. Brown meat, if desired,
in separate cooki ng utensil on top of range, th en place into cooking p ot. Do not use
cooking pot on top of range or under a broiler or browning element as damage will
occur.
Raw vegetables t ypically take longer to c ook than meats as the li quid simmers rather
than boils. To ens ure complete doneness of vegetables, cut into unifo rm, bite-size
pieces, about ½-inch in size before addin g to cooking pot.
If desired, ingredient s for recipe can be combined in cooking pot and kept refri gerated
up to 2 days before cooking. When read y to cook, simply place pot into heating base
and set heat control for desired setting.
Insert a meat thermometer into roasts, ha ms or whole chickens to ensure meats are
cooked to desir ed or recommended de gree of doneness.
Fresh or thawed fi sh and seafood fall apart during long hou rs of cooking. Add t hese
ingredients an hour before serving.
Because milk, sour cream and natural cheese bread down during long hours of cooking,
add these ingredients just b efore serving or substitute with undilut ed condensed creamed
canned soups or evaporated milk. Processed cheese tends to give better results than
naturally aged cheese.
Rice and pasta m ay either be cooked sep arately or added u ncooked during the l ast hour
of cooking time. If added uncooked, m ake sure there ar e at least 2 cups of li quid in the
cooking pot. Stir o ccasionally to prevent pieces from stickin g together.
An extra hour of cookin g won’t ruin the recipe, so don’t worry if you get home late.
Dinner will be waiting for you.
To thicken juices f or gravies, stews or s auces, add 2 to 3 tabl espoons of quick-coo king
tapioca before cooking, or thicken aft er cooking by addin g a smooth paste made of 2 to
4 tablespoons cornst arch or flour and ¼ cup cold water. Set heat cont rol HI setting and
stir until liquid thickens.
Cooked foods can be kept warm for serv ing at the LO heat setting.
Many of your favorite reci pes can be adapted to the slow cooker. Use the foll owing as a
guide:
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If Recipe Says t o Cook: Cook at LO Cook at HI
30 minutes 6 to 8 hours 3 to 4 hours
35 to 60 minutes 8 to 10 hours 5 to 6 hours
1 to 3 hours 10 to 12 hours 7 to 8 hours
Clean After Each Use
CAUTION: To prevent personal injury or electric shock, do not immerse slow cooker
heating base, its cor d or plug in water or other liquid .
1. Allow stoneware-cookin g pot to cool before cleaning.
2. Wash cooking pot and cover in warm soa py water with a dishcloth or sponge, rins e and
dry. If necess ary, a non-abrasi ve scouring clean ser such as Bon-Ami may be used to
remove stains. Do not use any abrasive metal scouring pads or cl eansers on
stoneware pot o r cover as damage may occur.
3. Wipe heating base if necessar y with a damp cloth and dry.
Dishwasher Cleaning : Stoneware cooking pot may be cleaned in autom atic dishwasher.
Position into rack so these pieces do not t ouch one another or other items being cleaned to
prevent damage.
Special Cleaning: If staining of the cookin g pot occurs, use a non -abrasive cleanser s uch as
Bon-Ami or a paste of b aking soda applied wit h a soft cloth. To remove water spots or
mineral deposits, wi pe the cooking pot with w hite distilled vinega r or pour a small am ount
into pot to let soak. After cleanin g, wash pot in warm soapy water, rinse and dry.
MINESTRONE S OUP
3 cups water
2 10-1/2 ounce cans chicken broth
1 medium onion, chopped
3 carrots, diced
1 medium zucchin i, halved and cut in ¼-inc h slices
1-1/2 cups chopped cabbage
1 15-ounce can garbanz o beans, undrained
3 14.5 ounce cans whole tomatoes, un drained, cut-up
5 slices bacon, cooked and crumbled , optional
2 cloves garlic, minced
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
¾ cup small elbow macaroni or other pa sta, uncooked
Cook at: LO for 8 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. Combine all ingredi ents, except macaroni, in stoneware cookin g pot; stir to blend.
Place cooking pot int o heating base, cover an d cook at desired heat s etting for time
given or until ve getables are tende r.
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2. Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30
minutes. Serves 6 to 8. Set at Keep W arm for serving if d esired.
CHILI
2 pounds lean ground beef or turk ey
1-1/2 cups chopped oni on
1-1/2 cups chopped green pepper
2 cloves garlic, minced
3 28-ounce c ans whole tomatoes, undr ained, cut-up
1 15-ounce can kidney beans, undr ained
2-1/2 tablespoons chili powder
1-1/2 teaspoons grou nd cumin
1-1/2 teaspoons salt
¾ teaspoon pepper
Cook at: LO for 8 to 10 ho urs
HI for 4 to 5 ho urs
AUTO for 6 to 7 hours
1. Brown ground beef or turkey with onion, green pepper and garlic i n skillet over medium
heat of range unit. Remove exces s grease. Transfer mixture into stoneware coo king
pot. Add remaining ingredients; stir to blend .
2. Place cooking pot int o heating base, cover an d cook at desired heat s etting for time
given. Serves 6 to 8. Set at LO for s erving if desired.
BOSTON BAKED BEANS
4 cups dried navy beans
12 cups water
1 teaspoon salt
1 large onion, chopped
½ pound salt pork, cut into 1-inch cub es
1/3 cup molasses
¾ cup catsup
¾ cup brown sugar
1 tablespoon dry mustard
Cook at: LO for 15 to 18 hours
1. Rinse and sort bean s. Place beans, water, s alt and onion and salt po rk in stoneware
cooking pot. Place pot into heating base, cover and cook at LO for 13 to 15 hours or
overnight until be ans are tender.
2. Drain beans, rese rving 2 cups liquid. Re turn beans to cooking pot . In bowl combine
reserved bean li quid with remaining in gredients. Pour over beans and stir to blend.
Cover and cook at LO for 2 to 3 hou rs to blend flavor s. Makes about 3 qu arts or 12 to
16 servings.
TO HEAT AND SE RVE CANNED BAKED BE ANS - Canned baked beans may be heat ed
in your slow cooker. Simply add desired amo unt of beans to stoneware cooking pot and
add any additional i ngredients as desired , stirring to blend. Pl ace cooking pot into he ating
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base, cover and heat at LO for 5 to 6 hours, or at HI for 2 to 3 hours or at AUTO for 3 to 4
hours, stirring o ccasionally. Set at LO f or serving.
HEARTY CHICKEN N OODLE SOUP
2-21/2 pounds chi cken parts, skinned if d esired
6 cups water
1 medium onion, chopped
6 carrots, cut into ½ -inch pie ces
5 ribs celer y, cut into ½-inches
1 14 ½- ounce can whole tomatoes, undr ained, cut-up
1½ tabl espoons instant chicken b ouillon
1 tablespoon dried pars ley flakes
1 teaspoon salt
½ teaspoon dried rosemary leav es
½ teaspoon pepper
1 cup uncook ed fine egg noodles
Cook at: LO for 8 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. Combine all ingredi ents, except egg nood les, in stoneware coo king pot. Place pot into
heating base, cover and cook at desired heat setting for time given or until chicken and
vegetables ar e tender.
2. Remove chicken pieces from cooking pot and set asi de to cool slightly. Set control to
HI and add noodles , stirring to combine. Cover and continue to c ook 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pi eces. Return meat to
cooking pot and c ook until noodles are t ender. Serves 6 to 8. Set at LO for servin g if
desired.
SLOW COOKER STEW
2-2½ pounds beef st ew meat, cut into 1-in ch pieces
1 medium onion, chopped
6 carrots, cut into ½-inch pi eces
4 ribs celer y, cut into ½ pieces
5 medium potato es, cut into ½ pieces
1 28-ounces c an whole tomatoes, undr ained, cut-up
2 10-1/2 ounce cans beef broth
1½ tablespoons Worce stershire sauce
2 tablespoons dried parsley flakes
2 bay leaves
1½ teaspoons salt
½ teaspoon pepper
3 tablespoons quick cooking tapioc a
Cook at: LO for 8 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. Combine all ingredi ents in stoneware cookin g pot; stir to blend.
2. Place cooking pot int o heating base, cover an d cook at desired heat s etting for time
given or until m eat and vegetables a re tender. Remove ba y leaves before servi ng.
Serves 6 to 8. Set at LO for serving.
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CHICKEN VEGETABLE STEW
2-2-1/2 pounds ch icken parts, skinned i f desired
5 carrots, cut into ½ inch pi eces
3 ribs celer y, cut into ½ pieces
1 7 ounce can mushroom stems and pi eces, undrained
1 15-ounce ja r whole small onions, undrained OR 1 medi um onion, chopped
1 16-ounce ba g frozen peas, rins ed with hot water
1 teaspoon salt
¾ teaspoon dried th yme leaves
¾ teaspoon paprika
½ teaspoon rubb ed sage
½ teaspoon pepper
1-1/2 cups water
1 6-ounce ca n tomato paste
2 10½-ounce cans chic ken broth
4 tablespoons cornstarch
1/3 cup water
Cook at: LO for 8 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. Place chicken parts, carrots, cele ry, mushrooms, onions and peas in stonewar e cooking
pot. In medium bowl combine salt, thyme, paprik a, sage, pepper, water, tomato past and
broth. Pour over chicken mixture.
2. Place cooking pot int o heating base, cover an d cook at desired heat s etting for time
given or until chicken and vege tables are tender.
3. Remove chicken piec es and set aside to cool s lightly. Remove meat f rom bones and cut
into bite-size pieces. Return meat to cooking pot; stir to combine.
4. Set control to H I. Combine cornstarch a nd water; stir slowly into st ew until thickened.
Serves 6 to 8. Set at LO for serving.
HERBED PORK ROAST
4 large cloves garlic , quartered
5 pound pork roast, boneless or bon e-in
1 teaspoon salt
1 teaspoon ground thyme
½ teaspoon rubb ed sage
½ teaspoon ground cloves
1 teaspoon grated lemon peel
½ cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
Cook at: LO for 9 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. Cut 16 small pockets into roa st and insert garl ic pieces. In sm all bowl combin e salt,
thyme, sage, cloves and lemon peel. Rub into pork roast.
2. Pour ½ cup wate r into stoneware co oking pot. Add roast . Place pot into heati ng base,
cover and cook at desired heat setting for time given or until meat thermometer inserted
into center of roast reads 170°F or hi gher.
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3. Allow roast to sta nd 10 to 15 minutes befor e carving. Remove garli c pieces. Juices
may be thickened for grav y if desired. Dissolve cornstarch in wate r. Set control to HI.
Stir slowly into juices unt il thickened. Serves 6 to 8.
BEEF ROAST WITH VEGETABLES
3-3½ pound beef roa st
salt and pepper to taste
1 large onion, quartered or sliced
6 carrots, cut into 1-inch pi eces
6 medium pot atoes, quartered and h alved
½ cup water
Cook at: LO for 9 to 10 ho urs
HI for 5 to 6 ho urs
AUTO for 6 to 7 hours
1. If desired, brown roast in skillet over med ium heat of range unit befor e placing into
stoneware cookin g pot. Season as desi red. Place vegetables around roast. Add water.
2. Place pot into heatin g base, cover and cook at desired heat settin g for time given or
until meat and vegetables are tender. (M eat thermometer should read 170° for well
done). Thicken jui ces with mixture of 2 tablespoons cornstar ch and 2 tablespoons water
if desired. Set control to H I and slowly stir into juices until t hickened. Serves 6.
90 DAY WARRANTY
Your We st Bend Warranty covers failures in the materials and workmanship of the Crockery
Cooker for 90 days from the date of origi nal purchase. This warranty does not cover discoloration
or damage to the non-stick finish caused by misuse, scratc hing or overheating. Any failed part of
the Crockery Cooker will be repair ed or replaced without charge.
This warr anty gives yo u specific lega l rights and yo u may also have other rights wh ich vary fro m
state to state. This warr anty does not cover alleged damage caus ed by misuse, abuse, accidents o r
alterations to the Crockery Cooker.
If you think the Crockery Cooker has fa iled within the warranty perord, please carefully package
and return the coffeemaker prepaid and insured with a description of the difficulty to:
The West Bend Company
Attn: Housewares Customer Service
1100 Schmidt Road WEST BEND
West Bend, WI 53090-1961
(262) 334-6949
Please ensure that you enclose the sales slip or proof of date of purchase in order to assure
warranty coverage. Return shipping fees are non-refundable.
REPLACEMENT PARTS AVAILABLE - Replacement parts may be ordered by writing directly to
The West Bend Compan y at the address below. Or, order online at ZZZZHVWEHQGFRP
to include model number of your Crockery Cooker, description and quantity of what you want,
along wit h your name, ma iling addr ess
for the b illing o f the part (s) to you. A handli ng fee wil l be added to your to tal char ge plus yo ur
area tax. Or, to send a check or money order, call 262-334-6959 during the hours of 8 AM to 4 PM
central time to obtain purchase amount. P lease allow 2 weeks for delivery.
and your Visa, MasterCard or Disco ver credit card number
ZZZZHVWEHQGFRP. Be sure
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L5260
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