User manual CROCK POT 3045

[. . . ] The Original and America's # 1 Brand of Slow Cookers Stoneware Slow Cooker For use with 4, 41/2, 5, 51/2, 6, and 61/2 quart round and oval Crock-Pot® Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. The lid handle may get hot while cooking, use of an oven mitt while handling is advised. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. Close supervision is necessary when any appliance is used by or near children. [. . . ] Our aim is to save preparation time with fewer steps and dishes. . . and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot® slow cooker. · 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 the 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. Therefore, everything can go into the Crock-Pot® slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE 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. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible. -E8- -E9- GUIDE TO ADAPTING YOUR OWN RECIPES (CONT. ) HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half the recommended amount. 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 Crock-Pot® 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. [. . . ] Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Garnish hens with remaining lemon slices and remaining almonds. Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and orange juice. NOTE: Sauce is excellent over ribs and chops. EASY-DOES-IT SPAGHETTI 2-lbs. [. . . ]