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QUART CROCKERY 7
User Manual
36 pgs652.8 Kb0

West Bend QUART CROCKERY 6, QUART CROCKERY 7 User Manual

6 & 7 QUART CROCKERY™ COOKER
Instruction Manual
Register this and other Focus Electrics products through our website:
www.registerfocus.com
Electricity Precautions.............................................................................................. 3
Precautions For Use Around Children...................................................................... 4
Using Your Crockery Cooker.................................................................................... 4
Recipes .................................................................................................................... 6
Warranty................................................................................................................. 12
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE
2009 West Bend, a Brand of Focus Electrics, LLC.
www.focuselectrics.com
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 Focus Electrics may cause injuries.
•
Do not operate when the appliance is not working properly or when it has been damaged in any manner. For service information see warranty page.
•
Do not use cooking vessel or glass cover if chipped, cracked or has deep scratches as weakened glass and ceramic can shatter during use. Discard immediately. See Replacement Part section in this booklet on how to obtain a replacement part.
•
Do not attempt to repair this appliance yourself.
•
For household use only.
To prevent burns, personal injury or property damage, read and follow all instructions and warnings.
H
EAT PRECAUTIONS
•
Do not touch hot surfaces. Use handles and knobs where provided. Use hot pads or oven mitts if you lift or carry the cooking vessel or cover when it is hot.
•
Do not move an appliance containing hot oil or other hot liquids.
•
Lift cover slowly, directing steam away from you.
•
Set cooking vessel and cover on hot pad, trivet or other heat protective surface. Do not set hot cooking vessel or cover directly on the counter, table or other surface.
•
Do not preheat the heating base.
•
Do not add frozen/cold foods or liquids into heated cooking vessel. Sudden temperature change may cause the cover or cooking vessel to crack or shatter.
•
Do not use the cooking vessel or cover on the stovetop, under the broiler, in the freezer, or in the oven. You may use the cooking vessel in the microwave oven, but do not place the glass cover in the microwave oven as it has a metal ring.
2
To prevent electrical shock, personal injury or property damage, read and follow all instructions and warnings.
E
LECTRICITY PRECAUTIONS
•
To protect against electric shock, 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 use this appliance outdoors.
•
Do not plug cord into wall outlet unless crockery cooker is set in OFF position.
•
Always turn control to OFF and unplug the appliance from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
•
Caution: Risk of electric shock. Cook only in removable cooking vessel; do not attempt to cook directly in the heating base.
•
A short power-supply cord is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord.
•
Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. While use of an extension cord is not recommended, if you must use one, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord. The cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled by children or tripped over.
•
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
•
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 and hot surfaces during operation.
3
To prevent burns or other personal injuries to children, read and follow all instructions and warnings.
P
RECAUTIONS FOR USE AROUND CHILDREN
•
Close supervision is necessary when this appliance is used by or near children.
•
Do not allow children to operate or be near the crockery 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
U
SING YOUR CROCKERY COOKER
Before using your Crockery Cooker the first time, clean the entire appliance according to the cleaning instructions.
1. Place heating base on dry, level, heat-resistant surface, away from any edge.
2. Place foods into cooking vessel, cover and place into heating base. (If you wish to brown or precook any foods before slow cooking, this must be done in a different cooking utensil on top of the range). Never place ceramic-cooking vessel on top of range, as it will break from direct contact with heat.
3. With heat control set at “OFF,” plug the cord into a 120 volt, AC electric outlet only. The signal light will glow when cooker is plugged in.
4. Set heat control to “LO” or “HIGH” and cook for the time recommended in the recipe. As a general guideline, most meat and vegetable combinations need 8 to 10 hours of cooking at LO, or 4 to 6 hours at HIGH. Do not cook foods at
Keep Warm setting, as temperature is not hot enough to cook foods. Use
4
Keep Warm setting only to keep hot, cooked food warm for serving. Avoid removing cover when slow cooking as cooking time will be increased due to loss of heat. Remove cover only when needed to stir occasionally or when adding ingredients. Always lift the cover slowly, directing the steam away from you.
5. After the food is cooked, reduce the heat to “Keep Warm” for serving or turn control to “OFF.” Unplug the cord from the electric outlet after use. Allow the appliance to cool completely before cleaning.
• 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.
C
LEANING YOUR CROCKERY COOKER
•
Allow the entire unit (base, cooking vessel and cover) to cool before cleaning. Set cooking vessel and cover on dry, heat-protective surface for gradual cooling.
Do not run cold water over hot cooking vessel or cover, as they may crack if cooled suddenly.
1. Wipe the heating base and cord with a damp cloth after it has been unplugged and the base is cool.
2. Cooking vessel and cover may be washed using warm soapy water by hand or cleaned in the dishwasher. Avoid contact between pieces to prevent damage.
3. Use a non-abrasive cleanser or baking soda paste to remove stains. Do not use metal scouring pads or cleansers. Wipe with distilled vinegar to remove water spots or mineral deposits. Rewash with warm soapy water, rinse and dry.
C
ROCKERY COOKING TIPS
•
Stir foods occasionally to reduce sticking to sides of cooking vessel.
•
Use only plastic, rubber, and wooden or non-metal cooking tools with cooking vessel. Use of metal cooking tools may scratch the ceramic vessel.
•
Foods will be brought to a simmer at all cooking settings. The setting determines the time needed to reach a simmer.
•
If the cooking vessel is filled less then half full, suggested cooking times should be reduced.
•
Less tender, less expensive cuts of meat are better suited to slow cooking then expensive cuts of meat. Remove excess fat from meat when possible before slow cooking. Remove skin from poultry, if desired, before cooking.
•
Raw vegetables take longer to cook than meats as the liquid simmers rather than boils. Cut vegetables into uniform, bite-size pieces to cook evenly.
5
•
You may fill the cooking vessel with food the night before cooking and refrigerate. When ready, place cooking vessel into the heating base and cook. The gradual warming will not harm the cooking vessel. Do not preheat the heating base.
•
Insert a meat thermometer into roast, hams or whole chickens to ensure meats are cooked to recommended temperature. Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these ingredients an hour before serving.
•
Milk, sour cream and natural cheese break down during long hours of cooking. Add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese.
•
Rice and pasta may be added uncooked during the last hour of cooking time. If added uncooked, make sure there are at least two cups of liquid in the cooking vessel. Stir occasionally to prevent sticking.
R
ECIPES
Many of your favorite recipes may be adapted to the West Bend® Crockery Cooker. To do so, use the following guide.
If your recipe says to cook
for…
Cook at LO for… Cook at HIGH for…
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
We have included some of our favorite recipes using the West Bend® Crockery Cooker to get you started.
Corned Beef and Cabbage
3 – 4 lbs Corned beef brisket 1 medium onion – sliced
½
tsp celery seed
½
tsp mustard seed 1 clove garlic – minced 1 bay leaf 1 small head cabbage – cut into wedges water
Cooking Time: LO = 8 to 10 hours
1. Place brisket with liquid and spices from package into ceramic cooking vessel. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO. Discard cooking liquid and spices. Serves 6.
6
Chicken Vegetable Stew
2-2 ½ lbs cut up chicken - skinned if desired 5 carrots – cut into 1/2-inch pieces 3 ribs celery – cut into 1/2-inch pieces 1 7 ounce can mushroom stems and pieces – undrained 1 15 ounce jar whole small onions – undrained – OR 1 medium onion, chopped 1 16 ounce bag frozen peas – rinsed with hot water 1 tsp salt
¾
tsp dried thyme leaves
¾
tsp paprika
½
tsp rubbed sage
½
tsp pepper 1½ cups water 1 6 ounce can tomato paste 2 10.5 ounce cans chicken broth 4 tbsp cornstarch
1
/3 cup water
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in ceramic
cooking vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting
for time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones
and cut into bite-size pieces. Return meat to cooking vessel; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until
thickened. Serves 6 to 8. Set at LO for serving if desired.
Slow Cooker Stew
2–21/2 lbs beef stew meat, cut into 1-inch pieces 1 medium onion – chopped 6 carrots – cut into 1/2-inch pieces 4 ribs celery – cut into 1/2-inch pieces 5 medium potatoes – cut into 1/2-inch pieces 1 28 ounce can whole tomatoes – undrained – cut up 2 10.5 ounce cans beef broth 1 ½ tbsp Worcestershire sauce 2 tbsp dried parsley flakes 2 bay leaves 1 ½ tsp salt
1
/2 tsp pepper
3 tbsp quick cooking tapioca Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients in ceramic cooking vessel; stir to blend.
2. Place ceramic vessel into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaves before serving. Serves 6 to 8. Set at LO for serving if desired.
7
Chili
2 lbs lean ground beef or turkey 1 ½ cups chopped onion 1 ½ cups chopped green pepper 2 garlic cloves – minced 3 28 ounce cans whole tomatoes – undrained – cut up 1 15 ounce can kidney beans - undrained 2 ½ tbsp chili powder 1 ½ tsp ground cumin 1 ½ tsp salt
¾
tsp pepper
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into ceramic vessel. Add remaining ingredients; stir to blend.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting for time given. Serves 6 to 8. Set at LO for serving, if desired.
Hearty Chicken Noodle Soup
2-2 ½ lbs chicken parts, skinned if desired
6 cups water 1 medium onion - chopped 6 carrots – cut into 1/2-inch pieces 5 ribs of celery – cut into 1/2-inch pieces 1 14.5 ounce can whole tomatoes – undrained – cut up 1 ½ tbsp instant chicken bouillon 1 tbsp dried parsley flakes 1 tsp salt
½
tsp dried rosemary leaves
½
tsp pepper
1 cup uncooked fine egg noodles Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except egg noodles in the ceramic vessel. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.
2. Remove chicken pieces from ceramic vessel and set aside to cool slightly. Set control to HI and add noodles, stirring to combine. Cover and continue to cook 30 minutes.
3. Remove chicken from bones and cut into bite-size pieces. Return meat to cooking vessel and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if desired.
8
Minestrone Soup
3 cups water 2 10.5 ounce cans chicken broth 1 medium onion - chopped 3 carrots – diced 1 medium zucchini, halved and cut into 1/2 - inch slices 1 ½ cups cabbage - chopped 1 15 ounce can garbanzo beans - undrained 3 14.5 ounce cans whole tomatoes – undrained – cut-up 5 slices bacon – cooked & crumbled – optional 2 garlic cloves - minced 1 ½ tsp Italian seasoning 1 tsp salt
½
tsp pepper
¾
cup small elbow macaroni or other pasta – uncooked
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except macaroni in the ceramic vessel; stir to blend. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until vegetables are tender.
2. Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set at LO for serving, if desired.
Herbed Pork Roast
4 large garlic cloves – quartered 5 lbs pork roast – boneless or bone-in 1 tsp salt 1 tsp ground thyme
½
tsp rubbed sage
½
tsp ground cloves
1 tsp grated lemon peel
½
cup water 3 tbsp cornstarch - optional 3 tbsp water – optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour 1/2 cup water into the ceramic cooking vessel. Add roast. Place vessel into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 6 to 8.
9
Beef Roast with Vegetables
3–31/2 lbs beef roast
salt and pepper to taste
1 large onion – quartered or sliced 6 carrots – cut into 1-inch pieces 6 medium potatoes – quartered and halved
½
cup water
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. If desired, brown roast in skillet over medium heat of range unit before placing into ceramic cooking vessel. Season as desired. Place vegetables around roast. Add water.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. (Meat thermometer should read 170°F for well done). Thicken juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices until thickened. Serves 6. Set at LO for serving, if desired.
Boston Baked Beans
4 cups dried navy beans 12 cups water 1 tsp salt 1 large onion – chopped
½
lbs salt pork – cut into 1-inch cubes
1
/3 cup molasses
¾
cup ketchup
¾
cup brown sugar
1 tbsp dry mustard Cooking Time: LO = 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic cooking vessel. Place vessel into heating base, cover and cook at LO for 13 to 15 hours or overnight until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking vessel. In bowl combine reserved bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at LO for 2 to 3 hours to blend flavors. Makes about 3 quarts or 12 to 16 servings.
10
N
OTES
11
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