Hamilton Beach 33138, 33182 manual Cooking Chart, Qt/L

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Cooking Chart

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For best results, fill the crock at least half-full but no more than one inch from rim. Always follow package directions.

RECIPE 3-5 QT/L 6-7 QT/L 8 QT/L INSTRUCTIONS

Beef Pot	2 lb. (907 g) beef pot roast	3-5 lb. (1.3-2.2 kg) beef pot roast	4-6 lb. (1.8-2.7 kg) beef pot roast
Roast	1 teaspoon (5 ml) salt	1-1/2 teaspoons (7.5 ml) salt	2 teaspoons (10 ml) salt
	1/2 teaspoon (2.5 ml) pepper	1 teaspoon (5 ml) pepper	1 teaspoon (5 ml) pepper
	1/4 (60 ml) cup beef broth/water	1/2 cup (125 ml) beef broth/water	3/4 cup (175 ml) beef broth/water
	1/2 to 1 envelope dry onion mix	1 envelope dry onion mix	1 envelope dry onion mix
	1 onion, quartered	2 onions, quartered	3 onions, quartered
	2 potatoes, quartered	3-4 potatoes, quartered	5-6 potatoes, quartered
	2 carrots, cut in 1”	3-4 carrots, cut in 1”	5-6 carrots, cut in 1”
	(2.5 cm) pieces	(2.5 cm) pieces	(2.5 cm) pieces

1.Season roast with salt and pepper.

2.Over medium-high heat, brown roast on all sides.

3.Place vegetables in crock.

4.Place roast on top of vegetables.

5.Sprinkle with onion soup mix.

6.Drizzle beef broth over meat and vegetables.

7.Cover and cook on HIGH for 5 hours, LOW for

10 hours or until internal temperature measures at least 160ºF (71ºC) for medium. Cooking on the LOW setting will result in more tender meat.

Chili	1 lb. (450 g) ground beef		2 lb. (907 g) ground beef		4 lb. (1.8 kg) ground beef		1.	Combine beef, chili seasoning, diced tomatoes
	1	1.5 oz (40 g) envelope	2	1.5 oz (40 g) envelopes	4	1.5 oz (40 g) envelopes		and kidney beans in crock.
		chili seasoning		chili seasoning		chili seasoning	2.	Cover and cook on HIGH for 4 hours, LOW for
	1	14.5 oz. (411 g)	2	14.5 oz. (411 g)	4	14.5 oz. (411 g)		8 hours or until temperature is at least 160ºF
		can diced tomatoes		can diced tomatoes		can diced tomatoes		(71ºC).
	1	16 oz. (453 g) can kidney	2	16 oz. (453 g) can kidney	4	16 oz. (453 g) can kidney
		beans, (drained and rinsed)		beans, (drained and rinsed)		beans, (drained and rinsed)

Whole	3 lb. (1.3 kg) whole chicken	4-6 lb (1.8-2.7 kg) whole chicken	7-8 lb (3.2-3.6 kg) whole chicken
Chicken	2 garlic cloves, peeled	(or two 3 lb. [1.3 kg] chickens)	4 garlic cloves, peeled
	1/2 lemon	3 garlic cloves, peeled	1 lemon, halved
	1 bay leaf	1/2 lemon	3 bay leaves
	1 teaspoon (5 ml) salt	2 bay leaves	1 tablespoon (10 ml) salt
	1/2 teaspoon (2.5 ml) pepper	2 teaspoons (10 ml) salt	1-1/2 teaspoons (7.5 ml) pepper
	1 teaspoon (5 ml) paprika	1 teaspoon (5 ml) pepper	2 teaspoons (10 ml) paprika
		1-2 teaspoons (5-10 ml) paprika

1.Remove giblets/neck from cavity of chicken(s).

2.Place garlic, lemon and bay leaf in chicken cavity.

3.Season chicken(s) with salt and pepper.

4.Place chicken(s) in crock and sprinkle with paprika.

5.Cover and cook on HIGH for 4 hours, LOW for 8 hours or until internal temperature measures at least 165ºF (74ºC).

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

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