User manual CROCK POT SCVC600SS-CN

[. . . ] Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. If you have any questions or comments regarding this unit s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www. [. . . ] Cover; cook on Low for 6-8 hours or on High for 51/2-61/2 hours. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 large Yukon Gold potatoes, cut into 3/4 - 1 inch cubes 10 ounces Spanish green olives (pit in), drained and rinsed* 12 shallots, skinned and sliced in 1/2 (across the shallot) 8 sprigs of fresh tarragon or 2 tablespoons dried tarragon 8 cloves of garlic, crushed 3/ cup white wine 4 3/ cup chicken stock 4 1/ tablespoons Dijon mustard 12 Salt and pepper *If using pitted olives, add to stoneware in the final hour of cooking. Cover; cook on Low for 6 hours or on High for 4 hours, turning once or twice if possible to ensure even cooking. Once shallots have softened, transfer chicken, shallots, olives, and potatoes to a serving dish and cover to keep warm. Set slow cooker to High, whisk in the Dijon mustard and continue to cook for 15 minutes, allowing the broth to simmer. 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 peaches, skinned and sliced into 1/4-inch slices, reserving 6 slices for garnish (or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved for garnish)** 2/ cup raisins, chopped, OR 2/ cup currants, whole 3 3 2 shallots, thinly sliced 2 tablespoons olive oil 2 tablespoons fresh ginger root, grated 4 cloves of garlic, crushed 1 teaspoon curry 2 teaspoons cumin 1 teaspoon whole cloves 1/ cup chicken stock 2 2 tablespoons cider vinegar 1/ teaspoon cayenne pepper (optional) 2 Salt and pepper Lemon juice *If making this dish during a season that fresh peaches are not available, unsweetened frozen peeled sliced peaches can also be used. Thaw peaches before using or extend the cooking time if using peaches straight from the freezer. ** To skin a peach, use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10-20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to peel away skin. Rinse, dry and season the chicken with salt and pepper. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side. Transfer chicken to stoneware and top with peaches, raisins, (or whole currants) and shallots. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. Reserve the remaining 8 slices of peaches tossed with lemon juice to coat and refrigerate. [. . . ] This recipe is ideal for using the Dual Cycle Mode. This recipe is ideal for using the Auto Cook Mode. This recipe is ideal for using the Dual Cycle Mode. 4 quarts peeled, thin-sliced McIntosh apples 4 cups granulated white sugar 1 teaspoon ground cinnamon 1/ teaspoon ground cloves 4 1/ teaspoon salt 4 1. [. . . ]