User manual RIVAL 3060 W

[. . . ] 3060 W Stoneware Slow Cooker The Original and America's #1 Brand of Slow Cookers Owner's Guide READ AND SAVE THESE INSTRUCTIONS Visit our website at www. crock-pot. com IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. 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. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. [. . . ] 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. -5- EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: 15 to 30 minutes 35 to 45 minutes 50 minutes to 3 hours COOK ON LOW: 4 to 6 hours 6 to 10 hours 8 to 18 hours OR COOK ON HIGH: 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. 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. 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. [. . . ] Garnish hens with remaining lemon slices and remaining almonds. -11- COUNTRY SCALLOPED POTATOES CASSEROLE 8 potatoes, peeled and thinly sliced 1 onion, chopped 1 pound, fully-cooked ham, cut into 1-inch cubes 1 package (1-oz. ) country-style gravy mix 1 can (10 1/2-oz. ) cream of mushroom soup 2 cups water 2 cups cheddar cheese, shredded Combine potatoes, onion and ham in a lightly greased stoneware. NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 teaspoon cream of tartar; drain and proceed with recipe. JAMBALAYA 2 cups diced boiled ham 2 medium onions, coarsely chopped 2 stalks celery, sliced 1 /4 green pepper, seeded and diced 1 can (28 ounces) whole tomatoes 1 /4 cup tomato paste 3 cloves garlic, minced 1 tbsp. leaf thyme 2 whole cloves 2 tablespoons salad oil 1 cup raw long-grain converted converted rice 1 pound fresh or frozen shrimp, shelled and cleaned Thoroughly mix all ingredients except shrimp in Crock-Pot. Serves 4 to 6. SPAGHETTI WITH CLASSIC MARINARA SAUCE 2 packages sliced mushrooms 2-lbs. [. . . ]