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5 – 6 Quart Slow Cookers
Instruction Manual
Register this and other West Bend® Housewares products through our website:
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
2
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.
3
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.
4
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.
5
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 non-
stick 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.
6
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.
7
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 non-
stick finish.
8
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.
9
Grilling Food and Temperature Guide
Note: It is not necessary to grease grilling surface before using as surface has a non-
stick 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
or
butter.
Eggs, scrambled
(up to 4)
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.
Frankfurters,
(up to 10)
Med (#4) 12 min Place on ungreased grill. Turn
with tongs to prevent bursting.
French Toast,
(2 slices)
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)
Hamburgers, 2 at a
time (¼-lb. each)
Med (#4) Med-Well:
7 min/side
Place on ungreased grill. During
cooking, remove excess fat with
spoon or baster
Pancakes,
2 at a time
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.
Pork Chops, 2
center-cut chops
-inch thick)
Med (#4) 10
min/side
Place on ungreased grill. Pork
should be served well-done.
Sandwiches,
2 at a time
Med or Hi
(#4-5)
5 min/side Place filling between slices of
bread. Spread outside of bread
with softened butter.
Sausage Links,
up to 10
Med (#4) 20 min Turn every 5 minutes for even
browning. Remove fat as it
collects with spoon or baster.
Smoked Sausage
Links, up to 10
regular or 20 cocktail
Med (#4) 5 min Turn at 2½ minutes.
Keep warm for
serving
Keep
Warm (#2)
Place hot hors d’oeuvres,
canapés or grilled foods on grill
to keep warm for serving.
Do Not Preheat
Bacon,
(up to 7 slices)
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.
10
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
Lbs Beef soup bones or 1 pound beef short ribs
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
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
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.
11
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.
12
Oriental Chicken
2½-3
Lbs Chicken, cut up
1
Cup Chicken broth
¼
Cup Lemon juice
½
Cup Chopped onion
Tsp Salt
¼
Tsp Pepper
1
8 oz. Can tomato sauce
1
6 oz.
Package frozen pea pods or 1 10 oz. Package frozen
peas, thawed
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.
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.
Jar small whole onions – drained, OR 1 large onion –
sliced and separated into rings
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.
13
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.
14
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.
15
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
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
4
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 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.
16
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.
17
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
Cups
Liquid, (reserved tomato liquid plus enough hot water to
make 1¼ cups)
1
Cup Chopped onion
1
Garlic clove, finely cut
1
Tsp Salt
½
Tsp Pepper
½
Tsp Oregano
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.
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.
18
Cheese Curried Entree
2
10 oz. Packages frozen chopped broccoli, partially thawed
3
Cups 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.
19
German Beef Stew
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.
20
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
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.
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