User manual CROCK POT SCV500GF-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. [. . . ] TIME GUIDE IF RECIPE FOR OVEN SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW IN SLOW COOKER: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH IN SLOW COOKER: 11/2 to 2 hours 3 to 4 hours 4 to 6 hours If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker. If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Beans must be softened completely before combining with sugar and/or acidic foods. Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 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. Fully cooked canned beans may be used as a substitute for dried beans. vEGETABLES · Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop. When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker. Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker. Most uncooked meat and vegetable combinations will require at least 8 hours on LOW ( I ). It is not necessary to use more than 1/2 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except for in recipes that contain rice or pasta (refer to PASTA AND RICE). mILK · Milk, cream, and sour cream break down during extended cooking. When possible, add during last 15 to 30 minutes of cooking. Condensed soups may be substituted for milk and can cook for extended times. sOUPS · Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. [. . . ] 2 cloves of garlic, minced 1 teaspoon cumin 2 15-ounce cans of diced tomatoes, undrained 4 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper Toppings: 4 corn tortillas, sliced into 1/4 -inch strips 1 /2 cup shredded Monterey Jack cheese 1 avocado, diced and tossed with lime juice to prevent browning 1 yellow onion, diced Salt and pepper 11/2 - 21/2 cups chicken broth 1 4-ounce tin chopped green chilies, drained (hot or mild, depending on preference) 2 tablespoons chopped cilantro 1 lime 1 cup brown sugar 4 tablespoons cocoa powder 1cup milk chocolate chip morsels 6 tablespoons butter or margarine, melted 2 packages instant chocolate pudding mix (23/4 - ounces) 11/2 cups water 5 cups packaged brownie mix 4 eggs 1 cup water Place chicken in slow cooker stoneware. Cook on high for 3 hours or low for 41/2 - 5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add additional chicken broth if soup is too thick, noting that the soup will also be thickened with the addition of the sliced tortillas. [. . . ]