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User Manual
- User Manual - (English)
- Warranty - (English)
- Cook Book - (English)
- IMPORTANT SAFEGUARDS
- YOUR CROCK-POT ® SLOW COOKER COMPONENTS
- PREPARING YOUR CROCK-POT ® SLOW COOKER FOR USE
- HOW TO USE YOUR LOCKING LID
- HOW TO USE YOUR SLOW COOKER
- HOW TO CLEAN YOUR SLOW COOKER
- HINTS AND TIPS
- RECIPES
Table of contents
Owner’s Guide for Slow Cooker
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USING.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or heating base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Use oven mitts or allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to the manufacturer (see warranty) for examination, repair, or adjustment.
7. Do not use outdoors.
8. Do not let cord hang over edge of table or counter or touch heated surfaces.
9. Do not place on or near a hot gas or electric burner or in a heated oven.
10. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use oven mitts when moving your heated slow cooker.
11. Do not use appliance for other than intended use.
12. Avoid sudden temperature changes, such as adding refrigerated foods or cold liquids into a heated pot.
13. To disconnect, press/switch OFF then remove plug from wall outlet.
14. The use of accessory attachments not recommended by the manufacturer may cause injuries.
15. Keep 6 inches clear from the wall and 6 inches clear on all sides.
16. CAUTION: To prevent damage or shock hazard, do not cook directly in the heating base. Cook only in the stoneware provided.
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY.
There are no user-serviceable parts inside. Do not attempt to service this product.
A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over unintentionally.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.
IMPORTANT NOTE: Some countertop and table surfaces are not designed to withstand the prolonged heat generated by certain appliances. Do not set the heated unit on a finished wood table. We recommend placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface.
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.
NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop.
YOUR CROCK-POT ® SLOW COOKER COMPONENTS
PREPARING YOUR CROCK-POT ® SLOW COOKER FOR USE
Before you use your slow cooker, remove all packaging components and wash the lid and stoneware in warm, soapy water and dry thoroughly.
HOW TO USE YOUR LOCKING LID
LOCKING THE LID
1. Place Lid on Stoneware. Hook Wire Clip onto Clip Hook (Figure 1). Flip Latch around to top (Figure 2) and push Latch down to securely lock (Figure 3). Repeat steps on other side of the lid.
UNLOCKING THE LID
1. Flip the latch up and around to loosen the Wire Clip. Clear the Wire Clip from the Clip Hook. Repeat steps on other side of the lid.
2. Remove the Lid.
3. Wire should remain in Latch base when unit is ulocked (Figure 4)
CAUTION:
NEVER attempt to lift or carry your slow cooker by the lid handle. Always use the handles located at each side on the base of the unit.
HOW TO USE YOUR SLOW COOKER
1. Place the stoneware into the heating base, add your ingredients into the stoneware and cover with the lid.
NOTE: Unit should not be in the locked position while cooking.
2. Plug in your Crock-Pot ® slow cooker and select the temperature setting (High or Low). Refer to your specific recipe for precise cook time. NOTE: WARM is ONLY for keeping already cooked food warm. DO NOT cook on the WARM setting. We do not recommend using the WARM setting for more than 4 hours.
3. Press the “Time” arrows to scroll through the timed cooking options. The time can be set in increments of 30 minutes up to 20 hours. Select the time based on the length of time indicated in the recipe. The time will begin to count down in one minute increments.
4. When the cooking time has completed, the Crock-Pot ® slow cooker automatically shifts to the WARM setting and the WARM light illuminates.
5. To turn the Crock-Pot ® slow cooker off, press the OFF button and unplug the unit from the outlet.
6. When cooking is done, unplug your slow cooker and allow it to cool before cleaning.
USAGE NOTES:
• If there is a Power outage, the display and lights blink when the Power is restored. All slow cooker settings have been cleared and must be reset. As a result, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food inside.
• For recipes that require a range of times, select the time closest to the setting on your slow cooker. For example, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, cook for 8 hours.
• To avoid over or under-cooking, always fill the stoneware ½ to ¾ full and conform to recommended cook times.
• Do not overfill stoneware. To prevent spillover, do not fill stoneware higher than ¾ full.
• Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking to allow the heat to build up efficiently.
• Always wear oven mitts when handling the lid or stoneware.
• Unplug when cooking is done and before cleaning.
• Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart on following page.
|
Part |
Dishwasher Safe |
Oven Safe |
Microwave Safe. |
Stovetop Safe. |
|
Lid |
Yes |
No |
No |
No |
|
Stoneware |
Yes |
Yes, but not in the broiler. |
Yes |
No |
HOW TO CLEAN YOUR SLOW COOKER
• ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning.
• The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. Do not wash the stoneware or lid with cold water when they are hot.
• The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners. CAUTION: Never immerse the heating base in water or other liquid.
• No other servicing should be performed.
HINTS AND TIPS
PASTA AND RICE
• For best rice results, use long grain converted rice or a specialty rice as the recipe suggests. If the rice is not cooked completely after the suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of boiling water until just tender. Add the pasta to the Crock-Pot ® slow cooker during the last 30 minutes of cook time.
BEANS
• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cooking and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.
• When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
HERBS AND SPICES
• Fresh herbs add flavor and color, but should be added at the end of the cooking cycle as the flavor will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
• The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK
• Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times.
SOUPS
• Some soup recipes call for large amounts of water. Add other soup ingredients to the slow cooker first then add water only to cover. If thinner soup is desired, add more liquid at serving time.
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor.
• Meat should be positioned so that it rests in the stoneware without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This enables all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and conform to recommended cook times.
RECIPES
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs, cut into 3–4 pieces each
2–4 cups barbecue sauce
2–3 onions, chopped
1. Place ribs in Crock-Pot ® slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as desired.
BBQ PULLED PORK
Serves 6–8
2½–5 pound pork loin, trimmed of fat
2–4 cups barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot ® slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. Remove pork from Crock-Pot ® slow cooker and shred with a fork. Add pork back into Crock-Pot ® slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour Kosher salt and pepper
3 pounds beef chuck, cut into
1-inch cubes 3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 1–2 inch pieces
1 10-ounce can beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).
2. Place meat in Crock-Pot ® slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter Juice of one lemon
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
1/3 teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot ® slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8–10 hours or on High 4–5 hours.
CHICKEN CACCIATORE
Serves 4–8
2–3 onions, thinly sliced
2–4 pounds chicken (breasts or thighs), skinned
1 28-ounce can plum tomatoes, chopped
5 cloves garlic, minced
½ cup dry white wine or broth
2 tablespoons capers
20 pitted Kalamata olives,chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Kosher salt and pepper
Cooked pasta
1. Place sliced onion in Crock-Pot ® slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.
CHILI
Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
2–3 pounds ground beef, cooked and drained
2 14-ounce cans red, black or white beans, rinsed and drained
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
½ cup beef broth
1. Add all ingredients to Crock-Pot ® slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.
POT ROAST
Serves 6–10
2–4 pound beef chuck pot roast
½ cup flour Kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot ® slow cooker, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10–12 hours or on High for 6–8 hours, or until tender.
SAUSAGE AND MEATBALLS
Serves 8–10
3–5 pounds sausage and meatballs, uncooked
6 cloves garlic, peeled and chopped
1 28-ounce can crushed tomatoes
1–2 28-ounce cans plum tomatoes in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot ® slow cooker except pasta and grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.
BEEF STEW
Serves 6–8
2–4 pounds beef chuck stew meat, cut into 1-inch cubes
½ cup flour
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot® slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 5–6 hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4–6
Kosher salt and pepper
2–3 pounds white fish (cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon, savory or a combination of all)
2–3 lemons, thinly sliced
Prepared salsa or olive tapenade to garnish
1. Salt and pepper both sides of the fish and place in Crock-Pot ® slow cooker. Cover top of fish with herbs and lemon slices, and tuck some under fish.
2. Cover and cook on High for approximately 30–40 minutes, or until no longer translucent. Cook times vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
See other models: SCR151-NP SCR450-HX
