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HOW TO USE YOUR CROCK-POT
®
SLOW COOKER
HOW TO CLEAN YOUR CROCK-POT
®
SLOW COOKER
IMPORTANT NOTE: During initial use of this appliance, some slight smoke and/or
odor may be detected. This is normal with many heating appliances and will not recur
after a few uses.
1. Vegetables should be thinly sliced and placed near sides or bottom of the
stoneware. Meats generally cook faster than most vegetables.
2. Trim fats and wipe meats well. Season with salt and pepper. Place in cooker on top
of vegetables.
3. For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. Why? Because in slow cooking, more juices in meats and vegetables are
retained than in conventional cooking.
4. Always cook with cover on, for recommended times.
5. Unplug when cooking is done or before cleaning. Always use hot pads when lifting
the Crock-Pot
®
slow cooker or removing the stoneware for serving.
CAUTION: Always place protective padding under bowl before setting on a table or
countertop.
CAUTION: Always unplug unit before cleaning. Never submerge heating unit in water.
REMOVABLE STONEWARE:
• The removable stoneware goes safely into the dishwasher, or may be washed in hot
soapy water as soon as possible after emptying. Do not use abrasive cleaning
compounds – a cloth, sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner (Bon Ami
®
Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
• The lid and stoneware may be washed in the dishwasher.
CARE OF YOUR STONEWARE IN YOUR CROCK-POT
®
SLOW COOKER
As with any fine ceramic, the stoneware bowl of your Crock-Pot
®
slow cooker will not
withstand the shock of sudden temperature changes.
• Frozen foods such as vegetables and shrimp may be used as part of a recipe.
However, do not thaw or cook large frozen foods such as roasts and chicken unless
you first add at least 1 cup of liquid. See hints below.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat the slow cooker before using unless specified in recipe. The
slow cooker should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
• Do not put lid in Microwave.
STUFFED GREEN BELL PEPPERS
1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14
1
⁄
2
-oz.) diced tomatoes
1
⁄
4
cup salsa
1
⁄
4
cup onion, chopped
1
1
⁄
2
cups cooked rice
1 teaspoon Worcestershire sauce
1
⁄
4
teaspoon salt
1
⁄
2
teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
Combine all ingredients, except
1
⁄
4
cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on
LOW
6–8 hours
(
HIGH
: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking. Makes 5 servings.
HERB ROASTED LAMB
4 large potatoes, cut into cubes
4 sprigs fresh rosemary
1 Tsp. Salt
1 boneless leg of lamb, trimmed and tied
6 cloves garlic, peeled and crushed
1
⁄
2
cup dry white wine
Zest of 1 lemon
1 Tsp. olive Oil
Place the potatoes in the bottom of the stoneware. In a small bowl, mix the salt,
garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in
a large frying pan and brown the lamb evenly on all sides. Place the browned lamb
in the stoneware and pour in the wine. Cook on Low for 4 to 6 hours.
APPLE CRISP
6 cups thinly sliced apples
Juice and zest of 1 lemon
1 cup granulated sugar
1
⁄
2
cup melted butter
1 Tbs. All Purpose Flour
2 cups soft bread crumbs
1 Tsp. Cinnamon
1 cup brown sugar
In a large bowl combine apples, sugar, flour, cinnamon and lemon zest. In another
bowl, combine butter, brown sugar and bread crumbs. In the stoneware, layer one-
third of the bread crumb mixture, then one-third of the apple mixture. Repeat layers
of bread crumbs and apples and finish with a final layer of bread crumbs on top.
Cook on High for 4 hours or until bubbly. Makes 6 servings.
