West Bend Cookers User Manual

5 – 6 Quart Slow Cookers™

Instruction Manual

www.westbend.com

Important Safeguards............................................................................................... 2

Heat Precautions...................................................................................................... 2

Electricity Precautions.............................................................................................. 3

Precautions For Use Around Children...................................................................... 3

Using Your Slow Cooker .......................................................................................... 4

Cleaning Your Slow Cooker ..................................................................................... 5

Care and Use for Insulated Carrying Bag................................................................. 6

Slow Cooking Tips.................................................................................................7-8

Temperature Guide .................................................................................................. 9

5-Quart Recipes ................................................................................................ 10-16

6-Quart Recipes ................................................................................................ 17-23

Warranty................................................................................................................. 24

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

Important Safeguards

To prevent personal injury or property damage, read and follow all instructions and warnings.

When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions, including these important safeguards and the care and use instructions in this manual.

• Do not use appliance for other than intended use.

• The use of accessory attachments not recommended by West Bend®

Housewares may cause injuries.

• Do not use glass cover if chipped, cracked or has deep scratches as weakened glass can shatter during use.

• Do not attempt to repair this appliance yourself.

• Do not operate if the appliance is not working properly or if it has been damaged

in any manner.

• For household use only.

To prevent burns, personal injury or property damage, read and follow all instructions and warnings.

Heat Precautions

• Do not touch hot surfaces. Use handles and hot pads or oven mitts if you lift or carry the slow cooker when it is hot.

• Do not move an appliance containing hot foods or hot liquids.

• Be extremely cautious of steam when removing cover. Lift cover slowly, directing

steam away from you.

• Set metal cooking pot and cover on hot pad, trivet or other heat protective surface. Do not set directly on the counter, table or other surface.

• Do not heat covered and empty slow cooking pot on top of range. If preheating of cooking pot is necessary, preheat without cover on.

• Do not allow covered pot to boil dry on top of range unit.

• Do not set glass cover on hot burner or on oven heat vent. Sudden temperature

change may cause the cover to crack or shatter.

• Do not set hot cover on cold or wet surface; let cover cool before placing in water.

• Do not use the electrical base on the stovetop, under the broiler, in the oven, in the refrigerator or freezer.

To prevent electrical shock, personal injury or property damage, read and follow all instructions and warnings.

Electricity Precautions

• Do not immerse cord, plugs, or other electric parts in water or other liquids.

• Do not operate any appliance with a damaged cord or plug.

• Do not operate if the appliance is not working properly or if it has been damaged

in any manner.

• Do not use electric parts outdoors, or place them on or near a gas or electric

burner, in a heated oven, or in the refrigerator or freezer.

• Always attach cord to heating base first, then plug cord into electrical outlet.

After cooking, unplug cord from electrical outlet letting heating base cool completely before removing cord and before cleaning.

• Your slow cooker has a short cord as a safety precaution to avoid pulling,

tripping or entanglement. Position the cord so that it does not hang over the edge of the counter, table or other flat surface area.

• While use of an extension cord is not recommended, if you must use one,

make sure the cord has the same or higher wattage as the slow cooker (wattage is stamped on the underside of the slow cooker base). Position the extension cord so that it does not hang over the edge of the counter, table or other surface area.

• Do not use an outlet or extension cord if the plug fits loosely or if the outlet or

extension cord feels hot.

• Keep the cord away from hot parts of the appliance during operation.

To prevent burns or other personal injuries to children, read and follow all instructions and warnings.

Precautions For Use Around Children

• Always supervise children.

• Do not allow children to operate or be near the slow cooker, as the outside

surfaces are hot during use.

• Do not allow cord to hang over any edge where a child can reach it. Arrange cord to avoid pulling, tripping or entanglement.

SAVE THESE INSTRUCTIONS

Using Your Slow Cooker – First Use

1. Before using, wash slow cooker pot, cover and roasting rack (if included) with

hot soapy water, rinse and dry.

2. Wipe non-stick finish of slow cooker heating base with a damp cloth and dry.

3. Wipe the non-stick finish on inside of cooking pot with a teaspoon of vegetable

cooking oil using a paper towel. This will condition the non-stick finish to prevent sticking. NOTE: Do NOT use shortening or butter to condition the finish. Leave a light film of oil on finish. The non-stick finish will need to be reconditioned after each time the cooking pot is 1) cleaned in an automatic dishwasher, 2) the finish is treated with a special cleaner, 3) the finish is cleaned with lemon juice or vinegar is used to remove a mineral film, or 4) when sticking becomes a problem during use. DO NOT CONDITION NON-STICK SURFACE OF SLOW COOKER HEATING BASE BEFORE USING AS A SLOW COOKER. Non-stick finish of heating base should only be conditioned when it is used as a grill.

• Some smoke and/or odor may occur upon heating due to the release of

manufacturing oils – this is normal.

• Some expansion/contraction sounds may occur during heating and cooling –

this is normal.

Using Your Slow Cooker – Everyday Use

1. Place heating base on dry, level, heat-resistant surface, away from any edge.

2. Place foods into slow cooker pot, cover and place cooking pot onto heating

base. If you wish to brown or precook any foods before slow cooking, place slow cooker pot directly on range top unit over medium heat. After foods are browned or cooked, transfer cooking pot to heating base. Note: Use only plastic, rubber, wooden or non-metal cooking tools in metal cooking pot. Use of metal cooking tools will scratch the non-stick surface.

3. Attach cord to base, then plug cord into a 120 volt AC electric outlet only.

4. Slow cooker base will offer heat settings Keep Warm, LO, Med and HI or be

numbered 1-5. Heat setting #1 should only be used to warm dinner rolls, muffins, etc. Heat setting Keep Warm (#2) should only be used to keep cooked foods warm for serving, whereas LO (#3), Med (#4) and HI (#5) are to be used for actual cooking of foods. Set dial directly at setting or anywhere between for complete temperature control. NOTE: DO NOT USE A HEAT SETTING BELOW LO (#3) FOR ACTUAL COOKING OF RAW FOODS AS THE SLOW COOKER WILL NOT GET HOT ENOUGH TO COOK FOODS.

Set heat setting and cook food for recommended time as given in recipe. As a

general guideline, most meat and vegetable combinations need 7 to 10 hours of cooking at LO (#3), 4 to 6 hours of cooking at Med (#4) or 2 to 3 hours of cooking at HI (#5). Meats will become most tender when cooked for the longer time at the lower heat setting. Avoid removing cover when slow cooking as cooking time will be increased due to loss of temperature. Remove cover only when needed to stir occasionally or when adding ingredients.

Cleaning Your Slow Cooker

1. Allow the entire unit (base, metal cooking pot, rack, cover) to cool completely

before cleaning. Set metal cooking pot and cover on dry, heat-protective surface for gradual cooling. NOTE: Do not run cold water over hot glass cover as it may crack if cooled suddenly.

2. Wipe heating base and cord with a damp cloth.

3. Metal cooking pot, rack and glass cover may be washed using hot soapy water

by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid contact between pieces to prevent damage. The non-stick surface of the cooking pot must be reconditioned with cooking oil after it is cleaned in a dishwasher to restore the non-stick properties. DO NOT WASH PLASTIC COVER IN DISHWASHER AS IT MAY WARP AND NOT FIT COOKING POT PROPERLY. Use a non-abrasive cleanser or baking soda paste to remove stains. Do not use metal scouring pads or cleansers as damage can occur. Wipe with distilled vinegar to remove water spots or mineral deposits. Rewash with hot soapy water, rinse and dry.

Condition Non-Stick Finish: Just before using base as a grill, condition the nonstick finish with a teaspoon of cooking oil. Wipe oil evenly over finish, leaving a light film of oil. DO NOT use shortening or butter to condition finish.

Clean After Grilling: Always unplug cord from electrical outlet and allow base to cool completely before cleaning. With a spoon or baster, remove any fat or grease that has collected on the grill surface. Wipe oil residue from base with paper toweling. Wipe non-stick finish with a damp soapy dishcloth or nylon-scouring pad recommended for non-stick finishes. Clean finish thoroughly, wiping base several times with a clean damp cloth to remove soap residue.

If a tacky oil film forms on the non-stick finish of base, wipe with a dry cloth to remove. If this residue is not removed, it will adhere to the finish when reheated and become impossible to remove.

Care and Use For Insulated Carrying Bag (if included)

Tips For Safe Use:

• Food must be prepared in slow cooker to retain safe serving temperature during

transportation. To help retain this temperature, cover cooking pot with plastic lid and slow cooker cover, place slow cooker in carrying bag and zip closed as quickly as possible.

• Food must always be properly prepared and thoroughly cooked before placing

slow cooker in insulated carrying bag.

• Food should not be kept in insulated carrying bag for more than 2 hours to avoid

food spoilage. This time will be reduced if bag is kept in a cold area.

• Always use plastic lid when transporting slow cooker in carrying bag.

• DO NOT USE PLASTIC LID FOR COOKING. Plastic lid is designed for use

during transporting and/or storage in refrigerator or freezer ONLY.

• Plastic lid does not completely seal cooking pot. Do not overfill cooking pot as

spillage may occur.

• When removing plastic lid from heated foods, use care as condensation may

form on underside of lid.

• Insulated carrying bag must be completely zipped and carried level to help

reduce leaking or spilling.

• Do not put carrying bag or plastic transport cover in any oven.

• Do not plug appliance into an electrical outlet while the slow cooker is still in the

carrying bag or has the plastic transport cover on.

To Use:

1. Unzip insulated carrying bag and open cover. Position interior straps one to the front and one to the back.

2. Remove cord from slow cooker heating base, fold and place in carrying bag behind back strap. Don’t forget to include the cord.

3. Remove cooking pot, set on heat-resistant surface. Remove slow cooker glass cover and carefully place plastic lid onto cooking pot.

4. Place heating base in carrying bag, covered cooking pot on base and slow cooker glass cover on top of plastic lid.

5. While securing slow cooker cover, carefully lift back strap over covered slow cooker, being sure to go over top knob of cover if featured on your slow cooker. Bring front strap up, insert clip in notch of back strap, securing slow cooker in carrying bag.

6. Close cover and zip bag closed. Bring exterior handles around bag and secure with Velcro strap.

7. Upon arrival at destination, remove slow cooker from insulated carrying bag. Remove plastic lid and replace with the glass slow cooker cover. Plug into electrical outlet and heat at Keep Warm (#2) for serving.

To Clean:

1. Wash plastic lid in hot soapy water, rinse and dry. Lid can also be cleaned in dishwasher, top rack only.

2. Wash insulated carrying bag with mild soap and a damp cloth. Wipe clean and dry completely before storing.

Tips For Adapting Recipes To Slow Cooking

Many of your favorite oven and range top recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember.

Amount of Liquid: Because little moisture evaporates during slow cooking, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to pot; add only enough liquid to cover ingredients.

Amount of Seasoning: Reduce amount of seasoning in proportion with reduced amount of liquid. Use whole or leaf herbs and spices rather than crushed or ground forms.

Slow Cooking Meat: Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Meat can be browned in the cooker pot on top of the range before slow cooking.

Slow Cooking Vegetables: Add partially frozen vegetables, Chinese vegetables and fresh mushrooms during the last hour of cooking. Strong-flavored vegetables such as spinach, eggplant, okra and collard greens should be precooked before adding to cooker. The amount of onion normally used in your recipe should be reduced because its flavor gets stronger during cooking. In most cases, fresh vegetables take longer to cook than meats because liquid simmers rather than boils.

Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable combinations need at least 4 to 6 hours of cooking at Med (#4) or 7 to 10 hours at LO (#3).

Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall apart during long hours of cooking. Add these ingredients an hour before serving and cook at HI (#5).

Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk, sour or sweet cream and cheese break down during long hours of cooking, add these ingredients just before serving or substitute undiluted condensed canned soups or evaporated milk. Processed cheese tends to give better results than aged cheese.

Rice and Pasta: Rice and pasta may either be cooked separately, or added uncooked during last hour of cooking time. If added uncooked, make sure there is at least 1 to 1½ cups of liquid in pot and heat is set at LO (#3) or higher.

Dumplings: Dumplings may be cooked in broth or gravy at HI (#5). Drop by spoonfuls on simmering broth or gravy. Cook, covered, for 30 minutes.

Thickening Juices for Gravies and Sauces: To thicken juices for gravies and sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or thicken after cooking by adding a smooth paste made of 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Bring to a boil at HI (#5). Solid foods may be removed first.

Don’t Remove Cover During Cooking: To retain heat, moisture and food flavor, don’t remove cover during cooking unless necessary for adding additional ingredients.

Using Cooking Tools on Non-Stick Finish: The following types of cooking tools may be used on the non-stick finish: plastic, rubber and wooden. Do not use sharp edged metal cooking tools (forks, knives, mashers) as these could scratch the nonstick finish.

Tips For Adapting Recipes To Slow Cooking cont.

Using Cooking Pot on Top of Range: The slow cooker pot (without heating base)

can be used for range top cooking. Place pot on large range unit. Use medium to low heat. The use of low to moderate heat will prevent foods from overcooking, reduce spattering and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of pot. ALWAYS USE OVEN MITTS WHEN USING POT AND COVER ON RANGE UNIT.

When cooking meats, preheat empty cooking pot over medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in pot. To prevent sticking of lean meats, you may wish to add a small amount of cooking oil. Add meat and brown as desired. Cover pot and reduce heat to low for cooking on range top OR transfer cooking pot to heating base and cook at desired setting. The shortest cooking time will be at HI (#5).

Using Cooking Pot in Oven: The slow cooker pot (without heating base) can be used in a conventional or convection oven up to preheated temperatures of 350°F/177°C. If cooking pot is to be covered, use only glass cover in oven; do not use a plastic cover, as damage will occur. Cooking pot may be covered with aluminum foil for oven use. ALWAYS USE OVEN MITTS WHEN USING POT IN OVEN.

DO NOT USE METAL COOKING POT IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE TO THE COOKING POT OR OVEN.

Using Glass Casserole Cover as a Casserole Dish: (if included, Not Plastic Cover) Your slow cooker may have a glass casserole style cover that when inverted can be used as a 1½-quart casserole dish. The casserole cover may be used in a conventional or convection oven up to preheated temperatures of 400°F/205°C, or in a microwave oven. Do not use cover under a broiler or browning unit or in a toaster oven. NOTE: to prevent damage to cover, property damage, or personal injury, do not use glass cover on range top unit as it could shatter due to sudden temperature change.

Using Roasting Rack (if included): Your slow cooker may include a small wire roasting rack for use in roasting meat and poultry. To use rack, simply place into bottom of slow cooker pot and place roast, chicken or ham onto rack. Add a small amount of liquid to pot before cooking. If you wish, the meat can be browned in cooking pot on top of range before roasting. The rack can also be used for steaming fresh vegetables such as broccoli and corn-on-the-cob. Add 1 cup of water to cooking pot to steam vegetables. Cook on top of range over medium to medium-low heat or on heating base at HI (#5) to desired doneness.

Using Electric Base With Other Utensils: The slow cooker base may be used as a warming and cooking unit for heatproof utensils other than the slow cooker pot, such as a heatproof casserole dish. DO NOT USE PLASTIC COOKING OR SERVING DISHES ON THE BASE. To ensure safe use make certain dish rests securely on base before using it to cook or warm.

Bread, Cakes & Desserts: For oval shaped slow cooker use a 8 x 4-inch loaf pan; for oblong shaped slow cooker use a 9 x 5-inch loaf pan. To prevent condensation from dripping onto food while baking, place double layer of paper toweling and single layer of aluminum foil across top of slow cooker pot. Cover and bake according to recipe.

Grilling Food and Temperature Guide

or butter.

Note: It is not necessary to grease grilling surface before using as surface has a nonstick finish. Preheat grill base at Med (#4) or HI (#5) for 5 minutes.

Food Setting Time Grilling Tips

Eggs, fried (up to 3) Med (#4) 3 min/side Fry with or without cooking oil

Eggs, scrambled (up to 4)

Frankfurters, (up to 10) French Toast, (2 slices)

Hamburgers, 2 at a time (¼-lb. each)

Pancakes, 2 at a time

Pork Chops, 2 center-cut chops (½-inch thick)

Sandwiches, 2 at a time

Sausage Links, up to 10

Smoked Sausage Links, up to 10 regular or 20 cocktail

Keep warm for serving

Do Not Preheat

Bacon, (up to 7 slices)

Med (#4) 5 min

In mixing bowl, combine 4 eggs, ¼ cup milk, ¼ tsp. salt and dash pepper. Pour onto base and stir until egg mixture is cooked.

Med (#4) 12 min Place on ungreased grill. Turn

with tongs to prevent bursting.

Med or HI (#4-5)

3 min/side Dip bread in egg-milk mixture.

Place bread on grill. (Recipe for 6 bread slices: combine 1 beaten egg, 1 cup milk and 1 tsp. salt)

Med (#4) Med-Well:

7 min/side

Place on ungreased grill. During cooking, remove excess fat with spoon or baster

Med or HI (#4-5)

1 min/side Add 2 tbsp. melted butter, or

cooking oil to package mix batter. Bake until bubbles appear, turn and bake other side.

Med (#4) 10

min/side

Med or Hi

5 min/side Place filling between slices of

(#4-5)

Place on ungreased grill. Pork should be served well-done.

bread. Spread outside of bread with softened butter.

Med (#4) 20 min Turn every 5 minutes for even

browning. Remove fat as it collects with spoon or baster.

Med (#4) 5 min Turn at 2½ minutes.

Keep Warm (#2)

Place hot hors d’oeuvres,

canapés or grilled foods on grill to keep warm for serving.

Med (#4) 6 to 7

min/side

Turn and separate slices as bacon cooks. Remove excess fat with spoon or baster

NOTE: Watch carefully when frying fatty foods so that grease does not run off the grilling surface down the sides of the base, if grease overflows, it could damage electrical parts inside of base.

5-Quart Recipes

Try some of our favorite recipes using the West Bend® Housewares, LLC Slow Cooker that we have included on the following pages to get you started.

Beef Vegetable Soup

1½ Lbs Beef soup bones or 1 pound beef short ribs 1½ Qts Water

1 Tsp Salt

¼ Tsp Pepper

2 Carrots, chopped 2 Ribs celery, chopped 2 Potatoes, peeled and chopped 1 Small onion, chopped 1 Bay leaf 1 16 oz Can whole tomatoes, undrained

1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at LO (#3) for 6 to 7 hours.

2. Remove soup bone and cool slightly. Remove meat from bones and return to

soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired. Makes 6 servings.

Chili

1½ Lbs Ground beef

1 Cup Onion – chopped 1 Cup Green pepper, chopped 1 Clove garlic, minced 1 28 oz. Can whole tomatoes, undrained 1 16 oz. Can kidney beans, undrained

1½ Tbsp Chili powder

1 Tsp Salt 1 Tsp Ground cumin

½ Tsp Pepper

1. Brown ground beef with onion and green pepper in slow cooking pot over medium heat of range unit. Remove excess grease.

2. Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at LO (#3) for 7 to 8 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 to 8 servings.

Hearty Chicken Noodle Soup

2 Lbs Chicken parts, skinned if desired 5 Cups Water 1 Medium onion, chopped 4 Carrots, cut into ½-inch pieces 4 Ribs celery, cut into ½-inch pieces 1 16 oz. Can whole tomatoes, cut up 1 Tbsp Instant chicken bouillon 1 Tbsp Minced parsley

1 Tsp Salt ½ Tsp Dried rosemary ¼ Tsp Pepper

1 Cup Uncooked fine egg noodles

1. Combine all ingredients, except egg noodles, in slow cooking pot. Cover and cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to 4 hours or until chicken and vegetables are tender.

2. Remove chicken pieces from cooking pot and set aside to cool slightly. Increase

heat to HI (#5) and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.

3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return

meat to cooking pot to heat as noodles finish cooking. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

Corned Beef and Cabbage

3 – 4 Lb Corned beef brisket

1 Medium onion – sliced ½ Tsp Celery seed ½ Tsp Mustard seed

1 Clove garlic – minced

1 Bay leaf

Water

1 Small head cabbage – cut into wedges

1. Place brisket with liquid and spices from package in slow cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until brisket is fork tender.

2. During last hour of cooking, add cabbage wedges and continue cooking at LO (#3). Discard cooking liquid and spices. Makes 6 servings.

Oriental Chicken

2½-3 Lbs Chicken, cut up

1 Cup Chicken broth ¼ Cup Lemon juice ½ Cup Chopped onion

1½ Tsp Salt

¼ Tsp Pepper

1 8 oz. Can tomato sauce

1 6 oz.

1 8 oz. Can sliced water chestnuts, drained

1 4 oz. Can mushrooms stems and pieces, drained

2 Tsp Soy sauce

1. Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat of range unit. Transfer cooking pot to heating base using hot pads. Add broth, lemon juice, onion, salt and pepper. Cover and slow cook at LO (#3) for 6 to 8 hours or until chicken is tender.

2. Remove chicken pieces and place on warm platter. Increase heat to HI (#5). Add remaining ingredients; bring to boil. Thicken if desired with cornstarch and water. Pour over chicken for serving or place chicken pieces into cooking pot for serving and reduce heat to LO (#3). Makes 4 to 6 servings.

Package frozen pea pods or 1 10 oz. Package frozen peas, thawed

Company Chicken

3 Lbs Chicken parts, skinned if desired

Salt and pepper to taste 2 10½ oz. Cans condensed cream of mushroom soup 2 10½ oz. Cans condensed tomato soup

¼ Cup Flour

2 Cloves garlic – minced

1 16 oz.

1. Season chicken parts with salt and pepper and place into slow cooking pot. In bowl, combine remaining ingredients, stir well to blend. Pour over chicken.

2. Cover and cook at LO (#3) for 6 to 7 hours or at HI (#5) for 3 to 4 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

Jar small whole onions – drained, OR 1 large onion – sliced and separated into rings

Herb Pork Roast

1 Tsp Salt

1 Tsp Thyme ½ Tsp Sage ½ Tsp Ground cloves

1 Tsp Grated lemon peel

4-5 Lb Pork roast, boneless or bone-in

4 Large cloves garlic, quartered

2 Tbsp Water, optional

2 Tbsp Cornstarch - optional

1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces.

2. Place roast in slow cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at HI (#5). Makes 8 servings.

Beef Roast with Vegetables

3½-4 Lb Beef roast

Salt and pepper to taste 1 Large onion – quartered or sliced 6 Carrots – peeled and cut into 1-inch pieces 6 Medium potatoes – scrubbed, quartered and halved

½ Cup Water

1. Brown roast in cooking pot on top of range over medium heat. Season as desired. Transfer cooking pot to heating base using hot pads.

2. Place vegetables around roast. Add water. Cover and slow cook at LO (#3) for 6 to 8 hours or at Med (#4) for 4 to 5 hours. Juices that collect may be thickened for gravy, if desired. Makes 6 servings.

Slow Cooker Baked Beans

4 Cups Dried navy beans 8 Cups Water 1 Tbsp Salt

1 Medium onion – chopped ½ Lb Salt pork – cut into 1-inch cubes ½ Cup Molasses ½ Cup Catsup ¼ Cup Brown sugar

2 Tsp Dry mustard

1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in slow cooking pot. Cover and cook at LO (#3) for 13 to 15 hours or overnight until beans are tender. Cooking time of beans can be reduced by precooking method as follows: Place beans and water in slow cooking pot. Place pot on range top unit and bring to a boil over medium heat. Boil 2 minutes. Transfer cooking pot to heating base using hot pads. Add salt, onion and salt pork, stirring to blend. Cover and cook at LO (#3) for 3 to 4 hours until beans are tender.

2. Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl combine reserved bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at LO (#3) for 3 to 4 hours. Reduce heat to Keep Warm (#2) for serving. Makes 10 to 12 servings.

Pork and Kraut Dinner

4 Lean pork steaks, about 2 pounds

2 Tbsp Raw rice ½ Tsp Salt ½ Tsp Pepper

1 Tsp Sugar

1 Tbsp Caraway seed

1 28 oz. Can sauerkraut, rinsed in cold water

1 Cup Tomato juice ¼ Cup Water

1. Place ingredients in slow cooking pot in order as listed in recipe. Cover and cook at LO (#3) for 6 to 8 hours or HI (#5) for 3 to 4 hours. Six pork chops may be substituted for pork steak, if desired. Reduce heat to Keep Warm (#2) for serving. Makes 4 to 6 servings.

Ham Stroganoff

2 Tbsp Butter or margarine 1 Cup Minced onion 8 Cups (2-pounds) precooked ham, cut into ¼-inch strips 1 8 oz. Can mushroom stems and pieces, drained, reserve liquid 2 10½ oz. Cans condensed cream of mushroom soup 1 Cup Sour cream

1. Sauté onion in butter in slow cooking pot over medium-low heat of range unit. Transfer cooking pot to heating base using hot pads.

2. Add ham strips and drained mushrooms to cooking pot. In bowl combine, reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.

3. Cover and cook at LO (#3) for 3½ to 4½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve over cooked noodles, rice or chow mein noodles. Makes 6 servings.

Pepper Steak

1½ Lbs Round steak, cut into thin strips

1 Clove garlic, minced

1 Cup Chopped onion ½ Tsp Salt ¼ Tsp Pepper ¼ Tsp Ginger

1 Tsp Sugar ½ Cup Soy sauce

1 Large green pepper, cut into thin strips

1 Lb Can bean sprouts, drained

1 Tbsp Cornstarch ½ Cup Cold water

1. Brown steak in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads.

2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med (#4) for 4 to 5 hours.

3. Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to HI (#5). Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.

Tomatoes, cut into eighths, or 1 1-pound can whole tomatoes, undrained

Barbecued Spareribs

3½-4 Lbs Country style pork ribs

1 10½ oz. Can condensed tomato soup ½ Cup Cider vinegar ½ Cup Brown sugar

1 Tbsp Soy sauce

1 Tsp Celery seed

1 Tsp Chili powder

1. Trim excess fat off ribs. Place ribs in slow cooking pot.

2. In mixing bowl combine all other ingredients and pour over ribs.

3. Cover and slow cook at LO (#3) for 7 to 8 hours, Med (#4) for 5 to 6 hours, or HI (#5) for 3 to 4 hours. Reduce to Keep Warm (#2) for serving. Makes 4 servings.

Fish Chowder

2 Lbs Fresh or frozen fish fillets (haddock, perch, cod, flounder) 2 Tbsp Lemon juice 4 Slices bacon 1 Cup Chopped onion

¼ Cup Diced celery

4 Medium potatoes, cut into cubes 4 Cups Hot water 1 16 oz. Can stewed tomatoes 1 Cup Diced carrots 2 Tsp Salt

¼ Tsp Pepper

1 Tbsp Worcestershire sauce 2 Tbsp Dry sherry, optional

1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.

2. Fry bacon in slow cooking pot on range top over medium heat until crispy. Drain on paper toweling, crumble and set aside.

3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at LO (#3) for 4 to 5 hours or at HI (#5) for 2 to 3 hours.

4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to

cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to Keep Warm (#2) for serving. Garnish with crumbled bacon. Makes 6 to 8 servings.

6-Quart Recipes

Italian Round Steak

2 Lbs Beef round steak, ½-inch thick, cut into 8 serving pieces 2 Beef bouillon cubes 1 28 oz. Can whole tomatoes, drain and reserve liquid

1¼ Cups

1 Cup Chopped onion 1 Garlic clove, finely cut

1 Tsp Salt ½ Tsp Pepper ½ Tsp Oregano

1½ Tsp Worcestershire sauce

¼ Cup Cornstarch ¼ Cup Cold water

1. Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved tomato liquid/hot water.

2. In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.

3. Cover pot and place on base. Heat at LO (#3) for 8 to 9 hours. To thicken liquid, increase heat to HI (#5) 15 minutes before serving. In a small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Reduce heat to Keep Warm (#2) for serving. Makes 8 servings.

Liquid, (reserved tomato liquid plus enough hot water to make 1¼ cups)

Chicken and Dumplings

3 Lb Can whole canned chicken, undrained 2 Cups Packaged Bisquick mix

¾ Cup Milk

1 Tbsp Snipped parsley

1. Cut up chicken and place in pot with broth from can. Cover and place pot on base. Heat at LO (#3) for 1½ to 2 hours until chicken is hot and broth simmers.

2. In a small bowl, combine Bisquick mix, milk and parsley. Mix just until moistened. Increase heat to HI (#5). Drop dumpling mixture by spoonfuls over steaming chicken. Cover pot and steam 30 minutes. Reduce heat to Keep Warm (#2) for serving. Dumplings are best when served immediately. Makes 4 servings.

Cheese Curried Entree

2 10 oz. Packages frozen chopped broccoli, partially thawed 3 Cups (¾ pound) diced cooked ham, turkey or chicken 1 11 oz Can condensed cheddar cheese soup

1 Cup Water ½ Cup Salad dressing or mayonnaise ¼ Cup Finely chopped onion

1 Tbsp Lemon juice ½ Tsp Curry powder ½ Cup Slivered almonds, optional

1. Place broccoli evenly in bottom of pot. Add ham, turkey or chicken

2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl; stir to blend. Pour soup mixture into pot.

3. Place pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3) for 3 to 4 hours until broccoli is fork tender. If desired, add almonds just before serving. Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot biscuits. Makes 8 to 10 servings.

Country Ribs with Apples ‘N Kraut

3 Lbs Lean country-style pork ribs, trimmed of any excess fat

Salt and pepper 1 16 oz Can sauerkraut, undrained 1 Medium onion, thinly sliced and separated into rings 1 8 oz Can mushrooms stems and pieces, drained 1 Large or 2 small apples, cored and cut into wedges

¼ Cup Brown sugar ½ Tsp Celery seed

1. Preheat pot on electric or gas range top heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper.

2. Return all ribs to pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.

3. Place pot on base, cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 3 to 4 hours until meat is tender. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

German Beef Stew

1½ Lbs Beef chuck, cut in 2-inch cubes

2 Tbsp Flour ½ Tsp Celery salt ¼ Tsp Garlic powder ½ Tsp Ground ginger ¼ Tsp Pepper

1 Lb Can whole tomatoes, undrained

2 Cups Thinly sliced carrots ¼ Cup Sherry cooking wine ¼ Cup Dark molasses ¼ Cup Raisins

1. Place beef in pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.

2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.

3. Cover and place pot on base. Simmer at LO (#3) for 6 to 8 hours or Add raisins 30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve over hot cooked noodles. Makes 6 servings.

Beef with Cauliflower

1 Lb Thinly-sliced beef round steak, cut in 1-inch squares 1 Small head cauliflower, broken into flowerettes (4 cups) 1 Cup Sliced green onions with tops 1 Garlic clove, finely cut 1 Tsp Sugar 1 10½ oz. Can beef broth

¼ Cup Soy sauce

1 Green pepper, cut in ¾-inch squares 3 Tbsp Tapioca

1. In pot, place steak squares, cauliflower, onions, garlic, sugar, beef broth and soy sauce.

2. Cover and place pot on base. Simmer at LO (#3) for 3½ to 4 hours.

3. Increase heat to HI (#5). Add green pepper and tapioca. Cover and simmer 30 minutes. Reduce heat to Keep Warm (#2) for serving. Serve over rice. Makes 4 to 6 servings.

Roasted Capon Chicken

5½-6 Lb Capon roasting chicken

2 Tsp Seasoned salt 1 Tsp Paprika

1. Place metal rack in low position in pot. Place chicken on rack. Insert meat thermometer into thickest part of upper thigh. Sprinkle chicken with seasoned salt and paprika.

2. Cover pot and place on base. Roast at HI (#5) for 5 to 6 hours or until meat thermometer reaches 190°F/88°C. Remove chicken from pot and serve. Makes 6 to 8 servings.

Saucy Beef

1½ Lbs Lean beef chuck, cut in 1-inch cubes

1 8 oz. Can tomato sauce 1 10¾ oz. Can condensed cheese soup 1 Tsp Garlic salt

 Tsp Pepper

2 Tbsp Tapioca

1. Place beef cubes evenly in bottom of pot. In a small bowl, combine tomato sauce, soup, garlic salt and pepper; blend well. Pour over beef.

2. Cover and place pot on base. Simmer at LO (#3) for 4 hours.

3. Increase heat to HI (#5). Stir tapioca into liquid. Cover and heat for 30 minutes or until liquid thickens. Reduce heat to Keep Warm (#2) for serving. Serve over rice. Makes 6 servings.

Fresh Applesauce

5 Lbs Cooking apples 1 Cup Water

Sugar

1. Wash apples. Remove stems and cut into quarters. Place in pot with water and cover. Heat on HI (#5) for 2 hours or until tender. Stir after 1 hour.

2. Place apples in sieve and puree. Measure applesauce and put back into pot.

For each cup of applesauce add ¼ cup sugar. Cover and heat on base at HI (#5) for 1 hour. Stir occasionally. Makes 4½ pints or 9 cups.

Cranberry Nut Bread

2 Cups (8-ounces) fresh or frozen cranberries

½ Cup Walnuts

2 Cups Flour 1 Cup Sugar

1½ Tsp Baking powder

½ Tsp Baking soda ½ Tsp Salt

6 Tbsp Butter or margarine 1 Egg 1 Tbsp Grated orange peel

½ Cup Orange juice

1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at HI (#5) while mixing ingredients.

2. Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in pot.

3. Cover and bake at HI (#5) for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.

Scandinavian Rice Pudding

4 Eggs, beaten 1 Qt Milk, scalded 1 Cup Sugar

1 Tsp Vanilla ½ Tsp Cinnamon ¼ Tsp Nutmeg

 Cup Chopped dates or raisins

3-3½ Cups Cooked rice

1. In pot, combine all ingredients. Cover and place on base.

2. Cook at LO (#3) for 2 hours. Stir after 1 hour. Reduce heat to Keep Warm (#2) for serving or chill in refrigerator and serve cold. Serve with light cream, if desired. Makes 10 to 12 servings.

Applesauce Bread

2 Cups Flour ½ Cup Sugar ¼ Cup Brown sugar

1 Tsp Baking powder

1 Tsp Baking soda

1 Tsp Cinnamon ½ Tsp Nutmeg

1 Tsp Vanilla ½ Cup Shortening

1 Cup Applesauce

2 Eggs ½ Cup Chopped nuts

1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at HI (#5) while mixing ingredients.

2. In large mixing bowl combine all ingredients except nuts. Beat with electric mixer at medium speed until well blended. Stir in nuts. Pour batter into pan. Place pan in pot.

3. Cover and bake at HI (#5) for 1 hour and 15 minutes. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. Remove loaf from pan and cool on rack completely before slicing. Makes a 1½-pound loaf.

California Chicken

3 Lb Chicken, quartered 1 Cup Orange juice

½ Cup Chili sauce

2 Tbsp Soy sauce 1 Tbsp Molasses 1 Tsp Dry mustard 1 Tsp Garlic salt 2 Tbsp Chopped green pepper

1. In bottom of pot, arrange chicken quarters. In a small bowl, combine orange juice, chili sauce, soy sauce, molasses, dry mustard and garlic salt. Pour over chicken.

2. Cover pot and place on base. Simmer at LO (#3) for 4½ to 5 hours. Add green pepper and oranges 30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Makes 4 servings.

Medium oranges, sliced into half cartwheels OR 1 13½-ounce can mandarin oranges, drained

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West Bend Cookers User Manual

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Frequently Asked Questions

User Manual