User manual CROCK POT SCV551B-CN

[. . . ] For use with 4, 41/2, 5, 51/2, 6, and 61/2 quart round and oval Crock-Pot® Slow Cookers When using electrical appliances, basic safety precautions should always be followed, including the following: 1. The lid handle may get hot while cooking, use of an oven mitt while handling is advised. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. [. . . ] The liquid is needed to properly soften and cook vegetables. GUIDE TO ADAPTING YOUR OWN RECIPES This guide is designed to help you adapt recipes to the Crock-Pot® slow cooker -- your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot® slow cooker. Do not add as much water as some recipes indicate. ⷠRemember -- liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. ⷠIt's "one-step" cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook 8 to 12 hours (add any liquid last). ⷠVegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the Crock-Pot® slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. pASTA AND RICE If recipe calls for cooking noodles , macaroni , etc. , cook on rangetop before adding to slow cooker. Don't overcook -- just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking -- usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. [. . . ] Ground chuck, browned and drained 1 cup chopped onion 2 cloves garlic, minced 2 cans (15-oz. ) dry spaghetti, broken into 4 to 5-inch pieces 2 to 3 teaspoons Italian seasoning 2 cans (4-oz. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti. [. . . ]