Use & Care for Slow Cooker............2
USA: 1-800-851-8900
840059300
Parts and Features
How to Use Your Slow Cooker
1. Before first use, wash Cover and Crock in hot, soapy
water. Rinse and dry. Do not immerse Base in water.
2. Prepare recipe according to instructions. Place food in
Crock and cover.
3. Plug cord into outlet. Select temperature setting.
4. When finished, turn to Off and unplug Base. Remove food
from Crock.
1. Cover
2. Crock
3. Base
4. Control Knob
5. Let Crock and Cover cool slightly before washing.
If You’ve NEVER Used a Slow Cooker
Cooking in a slow cooker is easy but different from conven-
tional methods. Take a few minutes and read “How to Use”
and “Tips for Slow Cooking.” Then try some of the recipes.
You’ll soon be convinced that a slow cooker is a necessity.
There are also many slow cooker recipe books available in
the library or book store. If you have any questions, please
call our toll-free customer service number or check our web
site. We’ll be glad to help.
The Control Knob on the slow cooker offers Low and High
temperature settings for cooking. The Keep Warm setting
is for holding the prepared recipe at a perfect serving
temperature.
If You’ve Used a Slow Cooker Before
You are probably ready to develop new recipes for use in
your slow cooker. If the recipe was originally cooked in a
saucepan on the stovetop, or slow roasted in the oven,
adapting the recipe should be easy.
The Keep Warm setting should only be used after a recipe
has been thoroughly cooked. Food should not be reheated
on the Keep Warm setting. If food has been cooked and then
refrigerated it must be reheated on Low or High, then
switched to Keep Warm.
Our slow cooker heats from the sides. The Base slowly raises
the temperature of the Crock. Whether cooked on Low or
High, the final temperature of the food is the same, about
200°F. The only difference is the amount of time the cooking
process takes. Read the section on “Adapting Recipes” for
CAUTION: The Keep Warm setting should only be used after
completely cooking the recipe according to the instructions.
The food must be hot enough to prevent bacterial growth before
using the Keep Warm setting. Do not use the Keep Warm
setting to reheat any food that has been refrigerated or frozen.
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more information.
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• When removing the Cover, tilt so
that the opening faces away from
you to avoid being burned by steam.
• The sides of the Base of the slow
cooker get very warm because the
heating elements are located here.
Use the handles on the Base if
necessary. Use hot mitts to remove
the Crock.
Tips for Slow Cooking
• The Cover of the slow cooker does not form a tight fit on
the Crock but should be centered on the Crock for best
results. Do not remove the Cover unnecessarily—this
results in major heat loss. Do not cook without Cover in
place.
• Stirring is not necessary when slow cooking. However,
if cooking on High, you may want to stir occasionally.
• Slow cooking retains most of the moisture in foods. If a
recipe results in too much liquid at the end of the cooking
time, remove the Cover, turn the Control Knob to High,
and reduce the liquid by simmering. This will take 30 to
45 minutes.
• The slow cooker should be at least half-filled for best
results. If less than half-filled, reduce cooking time.
• If cooking soups or stews, leave a 2-inch space between
the top of the Crock and the food so that the recipe can
come to a simmer.
• Many recipes call for cooking all day. If your morning
schedule doesn’t allow time to prepare a recipe, do it the
night before. Place all ingredients in the Crock, cover and
refrigerate overnight. In the morning, simply place Crock in
the slow cooker and select the temperature setting.
Adapting Recipes
Some ingredients are not suited for extended cooking in
the slow cooker. Pasta, seafood, milk, cream, or sour cream
should be added 2 hours before serving. Evaporated milk or
condensed soups are perfect for the slow cooker.
Many things can affect how quickly a recipe will cook. The
water and fat content of a food, the temperature of the food,
and the size of the food will all affect the cooking time. Food
cut into pieces will cook faster than whole roasts or poultry.
Most meat and vegetable combinations require at least 6 to
7 hours on Low.
The higher the fat content of the meat, the less liquid is needed.
If cooking meat with a high fat content, place thick onion
slices underneath, so the meat will not sit and cook in the fat.
Some recipes call for browning the meat before slow
cooking. This is only to remove excess fat or for color;
it is not necessary for successful cooking.
• Meat and poultry require at least 7 to 8 hours on Low. Do
not use frozen meat in the slow cooker. Thaw any meat or
poultry before slow cooking.
Slow cookers have very little evaporation. If making your
favorite soup, stew, or sauce, reduce the liquid or water
called for in the original recipe. If too thick, liquids can be
added later.
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If cooking a vegetable-type casserole, there will need to be
liquid in the recipe to prevent scorching on the sides of
the Crock.
• Avoid sudden, extreme temperature changes. For example,
do not place a hot Cover or Crock into cold water, or onto
a wet surface.
• Avoid hitting the Crock and Cover against the faucet or
other hard surfaces.
• Do not use Crock or Cover if chipped, cracked, or severely
scratched.
• Do not use abrasive cleansers or metal scouring pads.
• The bottom of the Crock is very rough and can damage the
countertop. Use caution.
• The Crock and the Cover can become very hot. Use
caution. Do not place directly on any unprotected surface
or countertop.
Basic Cooking Chart/Hours Required
HEAT SETTING
LOW
8
HIGH
4 lb. Whole Chicken
3-4 lb. Beef Roast
4
5
4
10
8
3-4 lb. Boneless, Smoked Ham
• The Crock is microwave safe and oven proof, but never
heat the Crock when empty. Never place the Crock on a
burner or stove top. Do not place the Cover in a microwave
oven, conventional oven, or on the stove top.
Cleaning Your Slow Cooker
1. Turn the Control Knob to Off. Unplug cord from outlet.
2. Remove Crock and Cover from Base and let cool.
3. Wash the Crock and the Cover in hot, soapy water. Rinse
and dry. The Crock and the Cover may also be washed in
the dishwasher. If you have a plastic Cover, please place
on top rack of dishwasher.
Optional Feature on Selected Models
The Lid Latch secures the cover while
moving, transporting, or storing the slow
cooker. To use Lid Latch, place the white
band into the groove located under one
of the handles. Stretch the band to the
other side of the slow cooker and secure
it in the groove under the other handle.
4. Wipe the Base with a damp cloth. Do not use abrasive
cleansers.
Caution: To reduce the risk of electrical shock, do not
immerse Base in water.
Crock and Glass Cover Precautions and
Once the band is attached, it can also
be crossed over the knob to further
secure the lid.
Information
• Please handle the Crock and Cover carefully to ensure
long life.
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Italian-Style Beef Stew
Recipes
MD
LG
About the Symbols
4
2
2
2
1
1
pounds boneless beef stewing cubes
(10 ounce) box frozen mixed vegetables
(16 ounce) can tomato sauce
Our easy-to-use recipe symbols give you information
at-a-glance!
These recipes list ingredients in sizes for medium slow cookers
(3 to 4 quarts) and large slow cookers (5 to 6 ⁄ quart). Select
the ingredient amount based on your needs and the size of
your slow cooker.
1
2
3 1 ⁄ teaspoons Worcestershire sauce
1
1
1
4
⁄
8
⁄
cup chopped onion
(1.5 ounces) envelope beef stew seasoning mix
2
2
1
Combine all ingredients in the crock. Stir well. Cover and
cook on:
Indicates recipes that
freeze well for later use.
1
2
= 5 to 6 ⁄ quart
slow cookers
LG
Low – 10 hours
High – 5 hours
Indicates cooking times
at both High and Low
temperature settings.
= 3 to 4 quart
slow cookers
MD
Makes 2 or 4 quarts.
Texas Chili Soup
Broccoli & Cheddar Soup
MD
LG
MD
LG
6
2
2
1
3
1
(16 ounce) cans red kidney beans, drained
(1.25 ounce) envelope chili seasoning
(15 ounce) can tomato sauce
2
2
2
2
2
2
2
1
1
1
1
1
1
1
(20 ounce) bag frozen broccoli cuts
(12 ounce) bag shredded cheddar cheese
(12 ounce) can evaporated milk
(1.8 ounce) envelope white sauce mix
envelope dry vegetable soup mix
(14 ounce) can chicken or vegetable broth
cup water
1
1
2
⁄
cup chopped onion
1
2
3 1 ⁄ pounds stew beef, cut in cubes
2
1
1
1
(14 ounce) can beef broth
teaspoon salt
teaspoon garlic powder
1
2
⁄
1
2
1
⁄
1
2
⁄
teaspoon garlic powder
Combine all ingredients in the crock. Stir well. Cover and
cook on:
Combine all ingredients in the crock. Stir well. Cover and
cook on:
Low – 10 hours
High – 5 hours
Low – 8 hours
High – 4 hours
Makes 2 or 4 quarts.
Stir midway or about 1 hour before serving.
Makes 2 or 4 quarts.
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Onion-Coated Beef Roast
New England Boiled Dinner
MD
LG
MD
LG
1
1
2
⁄
4
⁄
cup steak sauce
4
2
2
2
1
1
pounds boneless, smoked ham
(15 ounce) can whole potatoes, drained
(15 ounce) can carrots, drained
pound of cabbage, cut in 6 wedges
cup water
1
2
5 2 ⁄ pounds bottom round or rump beef roast
2
1
tablespoon dried minced onion
2
1
Pour steak sauce into the crock. Place meat in the crock
1
1
2
⁄
4
⁄
and coat both sides with the sauce. Sprinkle each side with
1
2
⁄ tablespoon of the dried onion. Cover and cook on:
Place the meat in the crock and fit the vegetables around it.
Cover and cook on:
Low – 10 hours
High – 5 hours
Low – 8 hours
High – 4 hours
Makes 6 or 12 servings.
Makes 6 or 12 servings.
Orange-Juiced Pork Chops
Hawaiian Chicken
LG MD
MD
LG
12 6 ounce can frozen orange juice, undiluted
1
2
1
2
4
1
⁄
cup brown sugar, packed
teaspoon soy sauce
tablespoons cornstarch
teaspoon garlic powder
6
2
2
2
4
4
2
3
1
1
1
2
2
1
pounds skinless, boneless chicken breasts, halved
(16 ounce) can pineapple slices, drained
(15 ounce) can mandarin oranges, drained
(8 ounce) jar maraschino cherries, drained
tablespoons cornstarch
1
2
1
2
⁄
12 6 (1-inch thick) boneless, center cut pork chops
Combine all ingredients, except the meat, in the crock. Stir
well. Add the meat and stir well to coat. Cover and cook on:
tablespoons brown sugar, packed
(1.5 ounce) envelope stir-fry chicken seasoning blend
Combine all ingredients, except the chicken, in the crock. Stir
well. Add the meat and stir well to coat. Cover and cook on:
Low – 8 hours
High – 4 hours
Low – 6 to 8 hours
High – 3 hours
Makes 6 or 12 servings.
Makes 6 or 12 servings.
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Oriental Spareribs
Tex-Mex Beef Barbecue
MD
MD
LG
LG
6
2
2
2
2
2
2
3
1
1
1
1
pounds brisket of beef
4
4
2
6
2
2
1
3
tablespoons cornstarch
(18 ounce) bottle hickory-smoked barbecue sauce
(1.25 ounce) envelope chili seasoning
teaspoon chopped garlic
tablespoons teriyaki sauce
(10 ounce) jar duck sauce or sweet and sour sauce
pounds country-style pork spare ribs
teaspoon lemon juice
tablespoon Worcestershire Sauce
cup chopped onion
Dissolve cornstarch in teriyaki sauce. Add duck sauce and
put in crock. Stir well. Add the meat and stir well to coat.
Cover and cook on:
1
1
2
⁄
Combine all ingredients, except meat, in the crock. Stir well.
Add meat and stir well to coat. Cover and cook on:
Low – 8 hours
High – 4 hours
Low – 10 hours
High – 5 hours
Makes 4 to 8 servings.
Sweet & Pungent Meat Balls
Remove the meat and shred. Return the meat to the crock.
Stir well. Serve on soft rolls. Makes 2 or 4 quarts.
MD
LG
2
2
2
2
2
1
1
1
1
1
(3 pounds) bag frozen meatballs, thawed
(12 ounce) jar grape jelly
Broasted New Potatoes
MD
LG
(12 ounce) jar currant jelly
6
2
2
3
1
1
pounds new red potatoes, unpeeled
tablespoon olive oil
envelope zesty Italian dressing mix
(12 ounce) bottle chili sauce
(12 ounce) bottle cocktail sauce
Combine all ingredients in the crock. Stir well. Cover and
cook on:
Pour the oil in a plastic bag and add the potatoes and shake
to coat well. Add the salad dressing mix and shake well until
all the potatoes are coated. Place potatoes into the crock
and cook on:
Low – 6 to 7 hours
High – 4 hours
Makes 3 or 6 quarts.
Low – 8 hours
High – 4 hours
Makes 8 to 14 servings.
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Chocolate Fondue
TWO YEAR LIMITED WARRANTY
1 (8 ounce) box semi-sweet baking chocolate
1 (8 ounce) box unsweetened baking chocolate
1 (6 ounce) box white baking chocolate
1 (14 ounce) can sweetened condensed milk, not evaporated
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects
in material and workmanship for a period of two (2) years from the date of original
purchase, except as noted. There is no warranty with respect to the following, which
may be supplied with this appliance: glass parts, glass containers, cutter/strainer,
blades and/or agitators. This warranty extends only to the original consumer purchaser
and does not cover damage from abuse, neglect, use for commercial purposes, or
any other use not found in the printed directions. HAMILTON BEACH/PROCTOR-SILEX,
INC. EXPRESSLY DISCLAIMS ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES
OR INCIDENTAL LOSSES CAUSED BY USE OF THIS APPLIANCE. Some states or
provinces do not allow this exclusion or limitation of incidental or consequential losses,
so the foregoing disclaimer may not apply to you. If you have a claim under this
warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our
CUSTOMER SERVICE NUMBER. (For faster service please have model and serial
numbers ready for operator to assist you.)
1 cup milk
1
4
⁄ cup blackberry-flavored brandy, or other fruit-flavored
brandy
Suggested foods for dipping:
Strawberries, pineapple chunks, banana chunks, cake cubes,
marshmallows, and cookies.
Combine all fondue ingredients in the crock. Stir well. Cover
and cook on:
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
High – 45 minutes*
Stir well after 45 minutes. Turn Control Knob to Low. Serve
immediately or keep warm as desired. Refrigerate leftovers
and use as chocolate sauce. Recipe can be doubled.
This warranty gives you specific legal rights, and you may also have other legal rights
which vary from state to state, or province to province.
Makes: about 1 quart.
*Only the High setting is recommended for this recipe.
HAMILTON BEACH PROCTOR-SILEX,INC.
Washington, North Carolina 27889
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
8/99
840059300
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