User manual CROCK POT 3850

[. . . ] LIMITED ONE'YEAR WARRANTY Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchace). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if is delivered freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE DEPARTMENT between 8:00 a. m. [. . . ] 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 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. -22- GUIDE TO ADAPTING RECIPES This guide is designed to help you adapt recipes to the slow cooker --- you own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes. . . In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the slow cooker. A few hints: · Allow sufficient cooking time. · Do not add as much water as some recipes indicate. · Remember - liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. · It's "one-step" cooking: many steps in recipes may be deleted. Add ingredients to stoneware at one time and cook 8 to 12 hours (add any liquid last). · Vegetables do not overcook as they do when boiled in your even or un your range. Therefore, everything can go into the slow cooker at one time. [. . . ] 1 hour on HIGH equals about 2 to 2 1/2 hours on LOW. Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. [. . . ]