User manual CROCK POT 3100

[. . . ] Stoneware Slow Cooker The Original and America's #1 Brand of Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS Visit our website at www. crock-pot. com 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. [. . . ] SAUTEING VEGETABLES Generally not necessary!Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible. HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc. , and can cook for extended times. SOUPS Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to Crock-Pot® slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. The recipes in this book may be used, as printed, in the 21/2 - 41/2 quart Crock-Pot® slow cooker. For 21/2 quarts or smaller units, recipes may need to be halved. -7- THE RECIPES POT ROAST OF BEEF 3 medium potatoes, thinly sliced 2 large carrots, thinly sliced 1 onion, sliced 1 (2 to 3-lb. ) boneless beef rump roast 1 teaspoon salt 1 /2 teaspoon ground black pepper 1 /2 cup water or beef broth Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). HICKORY SMOKED BRISKET 1 (2 to 3-lb. ) beef brisket 1 /2 cup liquid smoke 1 /2 teaspoon each celery salt, garlic salt and onion powder Place brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each of celery salt, garlic salt and onion powder. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Serve warm with juices poured over each slice. SWISS STEAK 2 round steaks, about 1/2-lb. [. . . ] Turn on HIGH during last hour and stir in dry spaghetti. STEAK SOUP 2 lbs. coarsely ground chuck, browned and drained 5 cups water 1 large onion, chopped 4 stalks celery, chopped 3 carrots, sliced Salt to taste, optional 2 cans (14 1/2-oz. each) diced tomatoes 1 package (10-oz. ) frozen mixed vegetables 5 tablespoons beef base granules 1 /2 teaspoon ground black pepper 1 /2 cup butter, melted 1 /2 cup all-purpose flour Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). [. . . ]