User manual CROCK POT 3865

[. . . ] 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. The lid handle may get hot while cooking, use of an oven mitt while handling is advised. 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. [. . . ] 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. 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 4 - 61/2 quart Crock-Pot® slow cooker. For 21/2 quarts or smaller units, recipes may need to be halved. the 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 oven or on your range. Therefore, everything can go into the Crock-Pot® slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. [. . . ] each) tomato sauce 1 package (16-oz. ) dry spaghetti, broken into 4 to 5-inch pieces ZUCCHINI-TOMATO STRATA 3 medium zucchini, sliced 1/4-inch thick 1 onion, chopped 4 cloves garlic, chopped 8-oz. fresh mushrooms, sliced or 1 can (4-oz. ) sliced mushrooms, drained 3 Roma tomatoes, sliced 1 cup shredded cheddar cheese 3 /4 cup spicy vegetable tomato-juice cocktail 1 teaspoon dried basil 1 teaspoon dried oregano leaves 1 /2 teaspoon seasoned salt 1 /4 teaspoon ground black pepper 3 /4 cup stuffing croutons Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti. STEAK SOUP 2 lbs. [. . . ]