User manual CROCK POT STONEWARE SLOW COOKER

[. . . ] The manufacturer 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 the manufacturer will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX 79906. [. . . ] Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors. "How about thickening the juices or making gravy?" Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. add the tapioca at the beginning and it will thicken as it cooks!Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1/2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) it's ready. ) 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 "Can I cook a roast without adding water?We recommend a small amount because the gravies are especially tasty. The more fat or "marbling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. 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. [. . . ] 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1/4 cup vegetable oil 2 tablespoons sugar 1 egg, lightly beaten 1 cup milk /4 cup molasses 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons prepared Dijon mustard /8 to 1/4 teaspoon hot pepper sauce 2 tablespoons orange juice 3 whole bone-in chicken breasts, halved Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Turn slow cooker to HIGH while preparing cornbread. Blend remaining 1/3 cup flour with 1/3 cup cold water; stir until smooth, then blend into stew in Crock-Pot® slow cooker. Cook, stirring occasionally, 15 minutes or until stew is thickened. [. . . ]