Cleaning & Maintenance
CAUTION: Make sure that the unit is unplugged from the power source and the control button is on “Off” before cleaning.
•Always allow unit to cool before cleaning.
•Remove the ceramic pot and glass lid and wash in hot, soapy water using a mild household detergent. Rinse and dry thoroughly.
•Never use abrasive cleansers or metal scouring pads to clean the ceramic pot or glass lid.
•To soften stubborn, cooked on foods, fill the ceramic pot with warm, soapy water and allow to soak. Remove by lightly scrubbing with a nylon kitchen brush.
•The ceramic pot and glass slid can be washed in the dishwasher. However care should be taken not to chip or crack the ceramic pot or glass lid.
•Never immerse the metal housing, cord or plug in water or any other liquid.
•Clean the metal housing only with a damp cloth. Do NOT immerse in water.
•When storing your slow cooker, loosely coil the power cord , don’t wrap the cord around the unit.
Cooking Recipes
Hot Spiced Cherry Cider
Ingredients:
3 1/2 quarts apple cider
3 cinnamon sticks
4.5oz. orange flavored gelatin
4.5oz. cranberry flavored gelatin
Directions:
Mix together the apple cider and cinnamon sticks in the Slow cooker. Heat on High for 3 hours. Stir in cranberry & orange flavored gelatin. Keep on High 1 more hour and allow gelatin to dissolve. Turn to Low to keep warm. Serve directly from the Slow cooker。
Hot Cheese Dip
Ingredients:
3/4 cup butter
2stalks celery, thinly sliced
1medium onion, chopped
14 oz can sliced mushrooms, drained
3tbs. flour
110 1/2 oz can cream of celery soup
15 to 6 oz garlic cheese roll, cut up
110 oz package chopped broccoli
Directions:
In a small skillet, melt the butter and saute the celery, onion and mushrooms. Stir in the flour. Turn into a lightly greased slow cooker; stir in remaining ingredients. Cover; cook on High, stirring about every 15 minutes until the cheese is melted.
Turn to Low for about 2 to 4 hours or until ready to serve. Serve with corn chips, cauliflower, broccoli, carrot strips, celery and radishes.
Spinach Artichoke Dip
Ingredients:
18 oz. packages of softened cream cheese 1/4 cup light cream
1/3 cup grated Parmesan cheese 1/4 tsp. garlic powder
18 oz. box frozen cut leaf spinach, thawed and well drained
112 oz jar or can quartered artichoke hearts, rinsed 2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh
Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the Slow cooker. Cover and cook on High for 1 to 1.5 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the Stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.
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