User manual PRIMA PSO350

[. . . ] Your Slow Cooker is now ready for it's first use. Place the base on a dry, level, heat resistant surface, away from the counter edge. Place ingredients into the ceramic crock, cover and put the crock into the base. If you need to pre-cook or brown foods prior to slow cooking, this must be done by some other method. [. . . ] · Because milk, soured cream and natural cheese break down during long hours of cooking, add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese. · Rice and pasta may either be cooked separately or added, uncooked, during the last hour of cooking time. If added uncooked, make sure that there are at least 2 cups (half litre) of liquid in the cooking pot. Stir occasionally to prevent pieces from sticking together. · An extra hour of cooking won't ruin your recipe so don't worry if you get home a little later. Your meal will not be spoiled. Page: 4 Recipes · Many of your favourite recipes can be adapted to the slow cooker. Use the following table as a rough guide. If recipe says to cook: 30 minutes 35-60 minutes 1 - 3 hours Cook on LO 6-8 hours 8-10 hours 10-12 hours Cook on HI 3-4 hours 5-6 hours 7-8 hours Cook on AUTO 5-7 hours 6-8 hours 8-10 hours MINESTRONE SOUP 3 2 1 4 1 2 1 2 6 2 1½ 1 ½ 1 Cups Water 10½-ounce cans chicken broth Medium onions, chopped Carrots, diced Medium Zucchini, halved and cut in ¼-inch slices Cups chopped cabbage 15-ounce can garbanzo beans, undrained 28-ounce cans whole tomatoes, undrained, cut-up Slices bacon, cut into ½-inch pieces, optional Cloves garlic, minced Teaspoons Italian seasoning Teaspoon salt Teaspoon pepper Cup small elbow macaroni or other pasta, uncooked LO for 8 to 10 hours HI for 6 to 7 hours AUTO for 5 to 6 hours Cook at: 1. Combine all ingredients, except macaroni, in stoneware cooking pot; stir to blend. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until vegetables are tender. Increase heat to HI setting and add macaroni; stir to blend. Set at LO for serving. 2. Page: 5 CHILLI 2½-3 1½ 1½ 2 2 2 2½ 1½ 1½ ¾ Pounds lean ground beef or turkey Cups chopped onion Cups chopped green pepper Cloves garlic, minced 28-ounce cans whole tomatoes, undrained, cut-up 15-ounce cans kidney beans, undrained Tablespoons chilli powder Teaspoons ground cumin Teaspoons salt Teaspoon pepper LO for 8 to 10 hours HI for 4 to 5 hours AUTO for 6 to 7 hours Cook at: 1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Transfer mixture into stoneware cooking pot. Add remaining ingredients; stir to blend. Place cooking pot into heating base, cover and cook at desired heat setting for time given. Set at LO for serving. 2. BOSTON BAKED BEANS 3 9 1 1 ½ ½ ¾ ¾ 1 Cups dried navy beans Cups water Teaspoon salt Large onion, chopped Pound salt pork, cut into 1-inch cubes Cup molasses Cup catsup Cup brown sugar Tablespoon dry mustard Page: 6 Cook at: 1. LO for 15 to 18 hours Rinse and sort beans. Place beans, water, salt, onion and salt port in stone-ware cooking pot. Place pot into heating base, cover and cook at LO for 13 to 15 hours or overnight until beans are tender. In bowl combine reserved bean liquid with remaining ingredients. Cover and cook at LO for 2 to 3 hours to blend flavours. Makes about 3 quarts or 12 to 16 servings. 2. TO HEAT AND SERVE CANNED BAKED BEANS Canned baked beans may be heated in your slow cooker. Simply add desired amount of beans to stoneware cooking pot and add any additional ingredients as desired, stirring to blend. [. . . ] Pour ½ cup water into stoneware cooking pot. Place pot into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into centre of roast reads 170oF or higher. Allow roast to stand 10 to 15 minutes before carving. Juices may be thickened for gravy if desired. [. . . ]