Windmere WSC200C manual Care and Cleaning, Recipes, Beef and Bean Chili, Tomato Artichoke DIP

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel.

Caring for Your Slow Cooker

•Avoid sudden, extreme temperature changes. For example, do not place hot glass lid or stoneware liner into cold water or onto a wet surface.

•Do not use ceramic liner to store food in refrigerator and then reheat in cooking base.

•Avoid hitting stoneware liner and glass lid against faucet or other hard surfaces.

•Do not use stoneware liner or glass lid if chipped, cracked or severely scratched.

Cleaning Your Slow Cooker

Caution: Never immerse cooking base or cord in water or other liquid. 1. Always unplug and allow to cool completely before cleaning.

2.Wash stoneware liner and glass lid in warm, soapy water. If food sticks to stoneware liner, fill with warm soapy water and allow to soak, before cleaning with nylon scouring pad.

3.Rinse and dry thoroughly.

4.Wipe interior and exterior of cooking base with soft, slightly damp cloth or sponge. Never use abrasive cleansers or scouring pads to clean cooking base, as they may damage surfaces.

5.Allow to dry thoroughly before storing. Never wrap cord tightly around appliance; keep it loosely coiled.

Recipes

BEEF AND BEAN CHILI

1 lb. (454 g) ground beef

½cup (118 ml) diced onion 4 large cloves garlic, minced

1 can (14.5 oz. / 411 g) petite diced tomatoes 1 can (16 oz. / 454 g) red kidney beans

1 tbsp. (15 ml) chili powder

1 tsp. (5 ml) ground cumin Hot cooked rice

Crumbled yellow corn tortilla chips

In large nonstick skillet, brown beef, stirring to break into bits. Add onion and garlic and cook several minutes until onion is softened, stirring often.

Stir in tomatoes, beans, chili powder and cumin. Spoon into stoneware liner of Windmere® 2-Quart Slow Cooker. Place liner in slow cooker. Cover and set on HIGH (2) for 2½ hours or on LOW (1) for 3½ hours. Turn dial to OFF (0) and unplug.

Serve over hot cooked rice and garnish with crumbled tortilla chips. Makes about 4 cups (946 ml).

TOMATO ARTICHOKE DIP

1 pkg. (10 oz. / 227 g) frozen chopped spinach, defrosted and well drained 1 can (14 oz. / 397 g) artichoke quarters, drained

1 cup (237 ml) bottled bruschetta mixture

1 pkg. (8 oz. / 227 g) cream cheese, cut into pieces ¼ cup (59 ml) shredded Parmesan cheese

2 tbsp. (30 ml) dry vegetable soup and dip mix

In stoneware liner of Windmere® 2-Quart Slow Cooker, combine all ingredients. Place liner in slow cooker. Cover and set on HIGH (2) for 1½ hours or on LOW (1) for 2 hours. Turn dial to OFF (0) and unplug.

Serve with your favorite chips. Makes about 4 cups (946 ml) of dip.

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