User manual CROCK POT 3040

[. . . ] 3845/3850 3855/3860 Programmable The Original and America's #1 Brand of Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. Close supervision is necessary when any appliance is used by or near children. [. . . ] Add the tapioca at the beginning and it will thicken as it cooks!Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1 /2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Press "Cook Time" button to switch to HIGH and when it comes to a boil (about 15 minutes), it's ready. "Can I cook a roast without adding water?" Yes ­ if cooked on LOW setting. We recommend a small amount because the gravies are especially tasty. The more fat or "marbling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. Q A Q A Q A -6- IMPORTANT TIPS LOW-FAT RECIPES · Health professionals recommend that you get no more than 30% of your total DAILY calories from fat. 4 1/2 AND 5 QUART MODEL (3845/3850) · All recipes in this book may be prepared as shown for the 4 1/2 and 5 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled, it will be indicated by a footnote. if a recipe is increased, cooking time may need to be extended. · The size and shape of the 4 1/2 and 5 quart Crock-Pot® slow cooker is ideal for larger roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds). extended cooking times may be necessary for these larger cuts. 51/2 & 6 QUART MODEL (3855/3860) Important: When using the 51/2 or 6 quart model, all recipes may be used but should be doubled according to the guidelines below: · Liquids in soups, stews, sauces, or meat and vegetable combinations should be increased by one-half and not doubled. For example: the recipe in the book calls for 1 cup of liquid. Begin with 11/2 cups when doubling the recipe; add liquid only if necessary. NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary to double the liquid along with other ingredients. · Do not double strongly flavored food such onions or herbs and seasonings such as garlic, pepper or chili powder. Taste and adjust seasonings, if necessary, just before serving. The size and meat cuts may also be increased. [. . . ] Cover and cook on LOW 8 hours (HIGH 4 hours). JAMBALAYA 12-oz. skinless, boneless chicken breasts 2 green bell peppers, seeded and chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 can (14 1/2-oz. ) whole tomatoes 1 /3 cup tomato paste 1 can beef broth 1 tablespoon dried parsley 1 1/2 teaspoons dried basil leaves 1 /2 teaspoon dried oregano leaves 1 teaspoon Tabasco sauce 1 teaspoon cayenne pepper 1 /2 teaspoon salt 1-lb. shrimp, shelled and deveined 3 cups cooked rice Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. [. . . ]