West Bend Slow Cooker User Manual

5 – 6 QUART SLOW COOKERS

Instruction Manual

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

Precautions For Use Around Children...................................................................... 2

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

Heat Precautions...................................................................................................... 4

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

Cleaning Your Slow Cooker.....................................................................................6

Care and Use for Insulated Carrying Bag.................................................................7

Slow Cooking Tips....................................................................................................8

Temperature Guide................................................................................................10

5-6 Quart Recipes..................................................................................................11

Warranty.................................................................................................................18

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

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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 use glass cover if it is chipped or has deep scratches. Weakened glass can shatter during use. Discard immediately.

• Do not place glass cover with metal ring in the microwave oven.

• Glass is breakable. Care should be taken not to drop or impact the glass cover.

If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs exposed to broken cover.

• 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 service information see warranty page.

• For household use only.

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

PRECAUTIONS FOR USE AROUND CHILDREN

• Close supervision is necessary when this appliance is used by or near children.

• Do not allow cord to hang over any edge where a child can reach it. Arrange cord

to avoid pulling, tripping or entanglement.

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

ELECTRICITY 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.

• 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.

• Always unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts and before cleaning.

• 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 availabl e 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.

• 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.

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.

• Extreme caution must be used when moving an appliance or vessel containing hot liquids or hot foods.

• 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 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 place the electrical base on or near the stovetop, under the broiler, in the oven, in the refrigerator or freezer.

SAVE THESE INSTRUCTIONS

USING YOUR SLOW COOKER – FIRST USE

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

warm, 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 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 griddle.

• 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 cooking 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 offers heat settings of Keep Warm, LO, Med and HI, or will 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. DO NOT USE THE GRIDDLE SETTING FOR SLOW COOKING AS OVER COOKING WILL OCCUR.

Select 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 heat. Remove cover only when needed to stir occasionally or when adding ingredients.

Do not strike utensils against pot or cover rim. Glass cover may shatter as a result.

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 or shatter 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 warm, 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. The plastic lid (if included) can also be cleaned in dishwasher, top rack only. 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 warm, soapy water, rinse and dry.

Condition Non-Stick Finish: Just before using base as a griddle, 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.

Cleaning Griddle: 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 griddle surface. Wipe oil residue from base with paper towel. 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 p lacing

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 with 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 warm, 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 to 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 cooking 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 additiona l ingredients.

Using Cooking Tools on Non-Stick Finish: The following types of cooking tools may be used on the non-stick finish: plastic, rubber or 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 cooking 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 medium 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 cooking pot. ALWAYS USE OVEN MITTS WHEN USING COOKING 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 cooking 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 cooking 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 cooking 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 COOKING 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, do not use 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 cooking pot and place roast, chicken or ham onto rack. Add a small amount of liquid to cooking 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 mediumlow heat or on heating base at HI (#5) to desired doneness.

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 cooking pot. Cover and bake according to recipe.

GRILLING FOOD AND TEMPERATURE GUIDE

NOTE: It is not necessary to grease griddle surface before using because surface has a non-stick finish.

Food Setting Time Grilling Tips

Eggs, fried (up to 3) HI (#5)

or Griddle

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

HI (#5) or Griddle

3 min/side Fry with or without cooking oil or

5 min

12 min Place on ungreased griddle. Turn

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

Med-Well: 7 min/side

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

10 min/side Place on ungreased griddle. Pork

5 min/side Place filling between slices of

20 min Turn every 5 minutes for even

5 min Turn at 2½ minutes.

butter. In mixing bowl, combine 4 eggs, ¼

cup milk, ¼ tsp. salt and dash pepper. Pour onto base and stir until e

with tongs to prevent bursting.

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

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

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

should be served well done.

bread. Spread outside of bread with softened butter.

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

mixture is cooked.

Keep warm for serving

Do Not Preheat

Bacon, (up to 7 slices)

Keep Warm (#2)

HI (#5) or Griddle

Place hot hors d’oeuvres, canapés

6 to 7 min/side

or grilled foods on griddle to keep warm for serving.

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 griddle surface or 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® 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 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.

Herb Pork Roast

1 Tsp Salt

1 Tsp Thyme ½ Tsp Sage ½ Tsp Ground cloves

1 Tsp Grated lemon peel

4-5 Lbs 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 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.

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

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

1 Lb Can bean sprouts, drained

1 Tbsp Cornstarch ½ Cup Cold water

1. Brown steak in 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 peppers, 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.

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 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.

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 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.

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.

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 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.

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 cooking pot on range top over medium heat until crispy. Drain on paper towel, crumble and set aside.

3. Sauté onion and celery in bacon drippings until brown. T ransfer 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

Fresh Applesauce

5 Lbs Cooking apples 1 Cup Water

Sugar

1. Wash apples. Remove stems and cut into quarters. Place in cooking 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 pur ee. 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.

German Beef Stew

1½ Lbs Beef chuck, cut into 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 cooking 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 cooking pot on base. Simmer at LO (#3) for 6 to 8 hours. Add raisins 30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve over hot cooked noodles. Makes 6 servings.

Vegetable-Frank Chowder

½ Cup Chopped onion ½ Cup Thinly-sliced celery, cut diagonally

1 16 oz Can whole kernel corn, undrained 1 16 oz Can whole tomatoes, undrained

5-6 (8-ounces) frankfurters, cut into ½-inch slices

½ Cup Water

2 Tbsp Chopped parsley ½ Tsp Salt ½ Tsp Sugar ½ Tsp Leaf basil ¼ Tsp Hot pepper sauce

1. Place all ingredients in cooking pot. Break up tomatoes with spoon.

2. Cover and place on base. Simmer at LO (#3) for 2 to 3 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 to 8 servings.

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 cooking 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 l umps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in cooking 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.

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 cooking 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 cooking pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.

3. Place cooking 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.

Carrot Cake

2 Cups Flour 2 Cups Sugar 1 Tsp Baking soda 1 Tsp Salt 1 Cup Vegetable oil 4 Eggs 3 Cups Grated carrots 1 Tsp Cinnamon

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 cooking pot on base and preheat at HI (#5) while mixing ingredients.

2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in cooking pot.

3. Cover and bake at HI (#5) for 2 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 cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1½-pound cake.

Cheese Curried Entree

2 10 oz. Packages frozen chopped br occoli, 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 cooking pot. Add ham, turkey or chicken.

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

3. Place cooking 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.

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