User manual CROCK POT 5050

[. . . ] 5050 WCN Slow Cooker Plus Skillet Owner's Guide READ AND SAVE THESE INSTRUCTIONS INTRODUCTION This is our most versatile Crock-Pot® Slow Cooker yet!It can be used as both a Slow Cooker and a Skillet. The Glass Lid fits both the Slow Cooker and Skillet, and features a Steam Vent that must be closed when the Slow Cooker is in use and open when the Skillet is in use. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. CAUTION: Outside of unit is hot during use. [. . . ] EXCEPTION: Milk, sour cream or cream should be added during last hour. -10- -11- TIME GUIDE FOR SLOW COOKER IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 1 1/2 to 2 hours 3 to 4 hours 4 to 6 hours GUIDE TO ADAPTING RECIPES (CONTINUED) 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. Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. 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. 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. -12- -13- TEMPERATURE GUIDE (SKILLET) FOOD AMOUNT TIME/DIRECTIONS TEMP. CROCK-POT® SLOW COOKER RECIPES POT ROAST OF BEEF 2 to 3 potatoes, sliced 2 to 3 carrots, sliced 1 to 2 onions, sliced Salt and pepper to taste 2 pound beef roast 1 /2 cup beef broth BURGERS STEAK CHICKEN FRENCH TOAST PANCAKES EGGS Fried 1/4 lb. 3 to 9 minutes/per side (medium) 300°F 300°F 300°F 325°F 300°F 300°F 1" thick, boneless 9 to 12 minutes/per side boneless breasts 6 to 7 minutes/per side 3 to 5 minutes/per side 1 to 3 minutes/per side 2 to 3 minutes/first side 1 to 2 minutes/second side Melt 1 too 2 tsp. butter or margarine in skillet 1 to 6 eggs 2 to 3 minutes Pour 2 cups water and 1 tsp. [. . . ] Transfer to the Skillet and cook 1-2 pieces at a time until each side is golden brown. Combine the syrup and remaining 1/4 cup orange juice in a small bowl and stir until completely mixed. Place toast on serving platter and pour syrup over. Sprinkle with silvered almonds. BANANA STUFFED FRENCH TOAST 1 loaf of country style bread un-sliced (16oz) 5 eggs 2 TB of pure vanilla extract 2 TB of Brown sugar 1/2 cup of milk 4 bananas 2 TB of butter Preheat skillet to 300ºF and add 1 TB of butter. [. . . ]