User manual CROCK POT VERSA WARE

[. . . ] 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. [. . . ] The longer the spices are left in, the stronger the "mulling". Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWareTM stoneware. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWareTM stoneware. Vegetable oil 3 pounds chicken wings, tips removed 1 teaspoon freshly ground pepper 1 cup honey ½ cup soy sauce 1 clove garlic, minced 2 tablespoons tomato paste 1 teaspoon sugar 2 teaspoons water 1. Coat bottom of VersaWareTM stoneware with oil. place stoneware on stovetop set to medium heat. Brown chicken wings on each side, about 1-2 minutes per side (in 2 batches if necessary). Remove chicken with a slotted spoon and continue browning until all chicken is browned. In a medium bowl, combine the honey, soy sauce, 1½ tablespoons vegetable oil, and garlic. Place stoneware in slow cooker heating base, cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. ½ teaspoon salt ½ teaspoon pepper 8 ounces taco sauce 6 8-ounce cans refried beans 3 cups shredded cheddar cheese ¾ cup scallions or green onions, chopped 2 12-ounce packages blue tortilla chips 1. Finish with cheese and top with scallions. Place stoneware on slow cooker heating base, cover, and cook on Low 2-4 hours. 6 tablespoons unsalted butter, melted 2 tablespoons curry powder 2 tablespoons reduced sodium soy sauce 1 tablespoon sugar 1 tablespoon paprika 2 teaspoons ground cumin teaspoon salt 5 cups rice squares cereal 5 cups corn squares cereal 1 cup tiny pretzels 1/ cup lightly salted peanuts 3 Place stoneware in the slow cooker heating base and cook uncovered on High for 45 minutes, stirring often to avoid sugar scorching. Set to Low and cook uncovered for an additional 3-4 hours stirring often. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWareTM stoneware. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWareTM stoneware. 6 cups sliced carrots 1½ cups apple juice ½ teaspoon salt 6 tablespoons butter 2 tablespoons lemon rind zest (grated) ¼ cup brown sugar 2 tablespoons tangerine rind zest (grated) 1. Place stoneware in slow cooker heating base, cover, and cook on Low for 4-5 hours or on High for 1-3 hours. 8 slices bacon, chopped 2 pounds sauerkraut (canned) 1 large head cabbage (or 2 small heads) 2½ cups chopped onions ½ stick butter 2 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper 1. Return stoneware to slow cooker heating base and add sauerkraut, cabbage, onions, butter, sugar, salt and pepper. pour bacon and renderings over sauerkraut mixture. [. . . ] Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWareTM stoneware. 4 cups flour 2 cups sugar 8 teaspoons baking powder ¼ teaspoon salt 4 eggs (slightly beaten) ¾ cup vegetable oil ½ cup milk 2 teaspoons vanilla 4 cups fresh or frozen Maine blueberries Nonstick cooking spray Topping: 1 cup softened butter ½ cup light brown sugar ½ cup flour cup cinnamon 1. Add to the mixture beaten eggs, oil, milk, and vanilla. Spray inside of VersaWareTM stoneware with non stick cooking spray, and pour in cake batter. [. . . ]