User manual CROCK POT SCVE500G-CN

[. . . ] Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. If you have any questions or comments regarding this unit's operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www. [. . . ] 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 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. EXCEPTION: milk, sour cream or cream should be added during last hour. TIME GUIDE IF RECIPE FOR OVEN SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW IN SLOW COOKER: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH IN SLOW COOKER: 11/2 to 2 hours 3 to 4 hours 4 to 6 hours If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker. If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Beans must be softened completely before combining with sugar and/or acidic foods. Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11/2 hours or until beans are tender. Fully cooked canned beans may be used as a substitute for dried beans. vEGETABLES · Many vegetables benefit from slow cook times and low temperatures 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. Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker. Most uncooked meat and vegetable combinations will require at least 8 hours on LOW ( I ). It is not necessary to use more than 1/2 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except for in recipes that contain rice or pasta (refer to PASTA AND RICE). mILK · Milk, cream, and sour cream break down during extended cooking. Condensed soups may be substituted for milk and can cook for extended times. [. . . ] Add all ingredients, starting with 8 cups of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment), to stoneware. Cook on high for 3-4 hours or on low for 51/2 hours, until barley and vegetables have softened. If more liquid is needed, add more stock (this will require more cooking time after adding). 2 6-ounce cans tomato paste 2 packages dry onion soup mix 1 tablespoon fresh thyme 2 teaspoons black pepper 2 16-ounce cans diced tomatoes 4 carrots, chopped 2 celery stalks, sliced 4 teaspoons minced garlic 1 tablespoon fresh oregano 2 teaspoons salt 4 pounds chuck roast 2 onions, chopped 2 potatoes, chopped 4 bay leaves 12 new potatoes, quartered 4 lb corned beef brisket 3 bay leaves 1 head cabbage, wedged Cover; cook on Low 8-10 hours or on High 4-5 hours. [. . . ]