User manual CROCK POT SCVS605G-CN BUFFET SLOW COOKER AND SERVER

[. . . ] 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. [. . . ] Do not preheat slow cooker before using unless specified in the recipe. GUIDE TO ADAPTING YOUR OWN RECIPES This guide is designed to help you adapt recipes to the 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. 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 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 Most uncooked meat and vegetable combinations will require at least 8 hours on LOW ( I ). 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. [. . . ] 5 to 7 pounds rump, pot, or chuck roast 2 teaspoons freshly ground pepper 1 /2 cup white wine 4 large carrots, sliced 2 teaspoons fresh parsley, minced 2 teaspoons fresh thyme, minced 4 cloves garlic, sliced 2 teaspoons salt 6 medium potatoes, chopped 2 onions chopped 2 teaspoons fresh rosemary, leaves only 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 Using a small knife, make several slits all over the roast. place in the slow cooker stoneware and add the remaining ingredients. 1 yellow onion, chopped 1 tablespoon curry powder Salt and pepper to taste 2 pounds butternut squash, rinsed, peeled, seeded, and chopped into 1-inch cubes 4-5 cups chicken stock /4 teaspoon ground cloves 1 /4 cup chopped dried cranberries 1 firm, crisp apple (such as Macoun, Gala, or Braeburn), peeled, seeded, and chopped 2 celery stalks, cut into 1/4 -inch dice 1 yellow onion, cut into 1/4 -inch dice 2 bay leaves 1 /2 pound of pearl barley, rinsed and checked over 1 cup dried mushrooms, porcini if possible, soaked to cover in warm water to soften, liquid reserved 1 tablespoon fresh thyme 8-10 cups chicken (or mushroom) stock 2 carrots, peeled and cut into 1/4- inch dice 10-ounce package of fresh mushrooms, such as crimini, rinsed and thinly sliced 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. [. . . ]