User manual CROCK POT 3125

[. . . ] 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-purchase). 2) Within the first 12 months from date of purchase Rival® will repair or replace (at no charge) the defective product if it 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. [. . . ] · Use whole leaf herbs and spices for best flavor for all-day cooking. If ground herbs and spices are used, stir in during last hour. · Because there is no direct heat at the bottom, always fill stoneware at least half full to conform to recommended times. Small quantities may be prepared but cooking time will be affected. · A specific liquid called for in a recipe may be substituted if an equal quantity is used (such as substituting a 103/4 ounce can of soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth for 1/2 cup of wine. ) · Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Beans must be softened completely before combining with sugar and/or acid foods. (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening. ) After boiling beans 10 minutes, reduce heat, cover and allow to simmer 11/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. · Do not use cooker for thawing or cooking frozen meats (such as chicken or roasts) unless you first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on LOW or 2 hours on HIGH. · Do not set heating unit filled with food on a finished wood table. You will learn through experience whether to decrease or increase cooking times. -4- /2 teaspoon thyme, dried /4 teaspoon garlic powder 2 tablespoons butter or margarine 1 tablespoon fresh parsley, minced 1 /2 teaspoon sage, rubbed 1 /4 teaspoon ground black pepper 1 1 Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 8­10 hours (HIGH 4­6 hours). Makes 10 to 12 servings. -9- FAJITA STEAK ROLLS 2 beef top round or flank steaks, about 1 to 1 1/4 pound each, cut 1/4" thick 1 tablespoon olive oil 1 /2 cup green bell pepper, chopped 2 tablespoons fresh cilantro, minced 2 tablespoons lime juice 1 can (2 ounces) green chilies, chopped 1 medium onion, chopped 1 /2 cup red bell pepper, chopped 2 cloves garlic, minced 1 jalepeno pepper, seeded and minced 1 cup salsa or picante sauce, divided Q A Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about 1/2 of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Place beef rolls in Crock-Pot® slow cooker. [. . . ] Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar and acid have a hardening effect on beans and will prevent softening. ) After boiling beans 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. SAUTEING VEGETABLES Generally not necessary! [. . . ]