User manual CROCK POT 3122

[. . . ] 3122 CH The Original and America's #1 Brand of Slow Cookers Stoneware Slow Cooker 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. [. . . ] PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc. , cook on rangetop before adding to slow cooker. Don't overcook -- just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking -- usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. 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. -E8- -E9- GUIDE TO ADAPTING YOUR OWN RECIPES (CONT. ) 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 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 1or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. RECIPES NOTE: The recipes in this manual may be used, as printed, in the 11/2, 2, 21/2, 3, 31/2 Quart Crock-Pot® Slow Cookers. POT ROAST OF BEEF 2 potatoes, sliced 2 carrots, sliced 1 onions, sliced Salt and pepper to taste 2 pound beef roast 1 /2 cup beef broth Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Remove meat and vegetables with spatula and thicken for gravy if desired (see "HINTS" page 6). [. . . ] flour 1 /4 cup dry vermouth or cognac (optional) 1 cup grated Parmesan cheese Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15 minutes) in large covered skillet. Uncover and add salt, sugar, flour and vermouth. Before serving, top with grated cheese. CHICKEN BREASTS Á L'ORANGE BAKED MACARONI 'N CHEESE 1 package (8-oz. ) macaroni, cooked and drained (6 cups cooked) 2 tbs. [. . . ]