User manual CROCK POT 3752

[. . . ] 3745, 3751, 3755, 3760, 3960 Oval Slow Cooker The Original and America's #1 Brand of Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against electrical shock, do not immerse cord, plugs, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. Close supervision is necessary when any appliance is used by or near children. [. . . ] 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®; 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. YOUR OVAL CROCK-POT® SLOW COOKER The oval Crock-Pot slow cooker is perfect for so many of your favorite foods. Use the recipes in this book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try. FOR EXAMPLE · Larger roasts, chickens and hams are perfect. Select boneless roasts or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to about 5 pounds fit perfectly. · Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-style ribs, up to 2 (3 to 4 pounds each) slabs easily fit. Bone-in, 3 to 5 pound pork loin roasts or hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to approximately 6 pounds. ® -6- · No need to cut or stack pieces of meat. The shape is natural for blade or arm pot roasts, chop or ham steaks. · If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef. · Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attractively. Always remember, the size of the meat is just an estimate. [. . . ] Turn on HIGH during last hour and stir in dry spaghetti. COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, peeled and thinly sliced 1 onion, chopped 1 pound, fully-cooked ham, cut into 1-inch cubes 1 package (1-oz. ) country-style gravy mix 1 can (10 1/2-oz. ) cream of mushroom soup 2 cups water 2 cups cheddar cheese, shredded Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of cooking. [. . . ]