User manual CROCK POT 5050

[. . . ] 5050 WCN Slow Cooker Plus Skillet Owner's Guide READ AND SAVE THESE INSTRUCTIONS INTRODUCTION This is our most versatile Crock-Pot® Slow Cooker yet!The Glass Lid fits both the Slow Cooker and Skillet, and features a Steam Vent that must be closed when the Slow Cooker is in use and open when the Skillet is in use. 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, plug, or Temperature Control Probe in water or other liquids. Close supervision is necessary when any appliance is used by or near children. [. . . ] Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Butter and olive oil should only be used to sauté foods on a lower temperature setting. · When preparing foods not listed in Temperature Guide, start with a low temperature and work up to desired cooking temperature. · If Non-Stick Cooking Surface has been conditioned (see above), there is no need for additional cooking oils or fats when cooking. A small amount of butter, shortening or oil will however, add flavor and aid in even browning. -9- QUESTIONS AND ANSWERS FOR SLOW COOKER Q "What if the food isn't done after 8 hours. . . when the recipe says 8 to 10 hours?" A This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. · 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 Removable 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. EXCEPTION: Milk, sour cream or cream should be added during last hour. -10- -11- TIME GUIDE FOR SLOW COOKER IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 1 1/2 to 2 hours 3 to 4 hours 4 to 6 hours GUIDE TO ADAPTING RECIPES (CONTINUED) MILK Milk, cream and sour cream tend to break down during extended cooking. Condensed soups may be substituted for milk, etc. , and can cook for extended times. Add other soup ingredients to slow cooker; then add water only to cover. 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. 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. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. 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. [. . . ] Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes. -22- Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make beef easier to slice. ) Add garlic, ginger, 1 tablespoon soy sauce and 1 tablespoon sherry. Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Serve over rice. -23- RECIPES STEAK AU POIVRE 2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine of black, green and pink peppercorns 1 green onion, sliced 1 3 /2 to /4-lb. [. . . ]