User manual CROCK POT SCVE600BWCT-CN SLOW COOKER

[. . . ] 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. [. . . ] You will learn through experience whether to decrease or increase cooking times. This guide is designed to help you adapt recipes to the Crock-Pot® slow cooker -- your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. 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. EXCEPTIONS: Milk, sour cream, cream or seafood should be added during last hour of cooking. Olives and fresh herbs can be added during the last 1/2 hour of cooking for deeper flavor. TIME GUIDE Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. 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. ) 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 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. HERBS AND SPICES Fresh herbs are best added during the last 1/2 hour of cooking. Some dried herbs and spices are more concentrated in flavor and flavor power may intensify during slow cooking and should be used sparingly. MILK Milk, cream and sour cream tend to break down during extended cooking. [. . . ] ) dry spaghetti, broken into 4 to 5-inch pieces ) cream of mushroom soup 2 cups water 2 cups cheddar cheese, shredded 2 to 3 teaspoons Italian seasoning 2 cans (4-oz. Coarsely ground chuck, browned and drained 5 cups water 1 large onion, chopped 4 stalks celery, chopped 3 carrots, sliced Combine all ingredients, except 1/2 cup cheese and green peppers. ) diced tomatoes /2 teaspoon ground black pepper 1 1 /4 cup salsa /4 cup chopped onion 6 green bell peppers, tops removed and seeded 2 cups reduced-fat shredded cheddar cheese, divided ) frozen mixed vegetables 5 tablespoons instant beef bouillon 1 /2 teaspoon ground black pepper 1 /2 cup butter, melted 1 /2 cup all-purpose flour Salt to taste, optional Fresh mushrooms, sliced or 1 can (4-oz. /4 cup spicy vegetable tomato-juice cocktail 1 teaspoon dried basil 1 teaspoon dried oregano leaves 1 /2 teaspoon seasoned salt 1 /4 teaspoon ground black pepper 1 cup stuffing croutons 1 cup shredded cheddar cheese Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. [. . . ]