User manual CROCK POT 4-7 QUART MANUAL SLOW COOKER - DESIGNER

[. . . ] JCS dealers, service centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms and conditions of this warranty. This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly, repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not cover: Acts of God, such as fire, flood, hurricanes and tornadoes. JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or statutory warranty or condition. [. . . ] 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. -3- CROCK-POT® SLOW COOKER COMPONENTS FIG. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid. You will have to reduce the cooking time of the recipe if the stoneware is less than three quarters full. Minimum and maximum spill lines are included inside of the stoneware for easy reference. Turn the knob to select the heat setting from the three setting options. The timer window will begin to count up displaying the time the unit has been cooking on the current setting. One hour on HIGH is equivalent to approximately 1½ to 2 hours on LOW. You will have to reduce the cooking time of the recipe if the stoneware is less than three quarters full. NOTE: We do not recommend using the WARM setting for more than 4 hours. Unplug your Crock Pot® slow cooker and allow it to cool before cleaning. USAGE NOTES: · If there is a power outage while coking, when the power is restored the unit will return to cooking at the currently selected setting and the timer window will start counting up displaying the elapsed time since the power was restored. · If you suspect that the power has gone out during the day, 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 instance, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, set your slow cooker to 8 hours. Stoneware Heating Base Heat Settings PREPARING YOUR CROCK-POT® SLOW COOKER FOR USE Before you use your slow cooker, remove all packaging components and wash the lid and stoneware with warm soapy water and dry thoroughly. (Figure 1) -4- -5- HOW TO USE YOUR SLOW COOKER (CONT. ) · To avoid over or under-cooking, always fill the stoneware ½ to ¾ full to conform to recommended cook times (with the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes). To prevent spillover, do not fill stoneware higher than ¾ full. [. . . ] Cover and cook on Low 8­10 hours or on High 4­5 hours. 2 large onions, chopped 5­6 cloves garlic, minced 2 green peppers, chopped 2­3 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. Cover and cook on Low for 8­9 hours or on High for 4­5 hours. -13- -12- RECIPES POT ROAST Serves 6­10 RECIPES BEEF STEW Serves 6­8 2­4 pound beef chuck pot roast ½ cup flour Kosher salt and pepper 3 carrots, sliced 3 potatoes, quartered 3 2 1 1 onions, sliced stalks celery, sliced cup mushrooms, sliced cup beef broth or wine 2­4 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 2­3 onions, chopped 3 celery stalks, sliced 1. Cover and cook on Low for 10­12 hours or on High for 6­8 hours, or until tender. 1. Cover and cook on Low for 8­10 hours or on High for 5­6 hours, or until meat is tender. [. . . ]