Cooking Chart

RECIPE

3–5 QT/L

Beef Pot 2 lb. (907 g) beef pot roast

Roast 1 teaspoon (5 ml) salt

1/2 teaspoon (2.5 ml) pepper 1/4 cup (59 ml) beef broth/water 1/2 to 1 envelope dry onion mix 1 onion, quartered

2 potatoes, quartered

2 carrots, cut in 1-inch (2.5-cm) pieces

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

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

INSTRUCTIONS

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 160°F (71°C) for medium. Cooking on the LOW setting will result in more tender meat.

Chili

1 lb. (454 g) ground beef

1.

Combine beef, chili seasoning, diced tomatoes, and kidney beans in

 

1

1.5-oz (42-g) envelope chili seasoning

 

crock.

 

1

14.5-oz. (411-g) can diced tomatoes

2.

Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until

 

1

16-oz. (454-g) can kidney beans, drained and rinsed

 

temperature is at least 160°F (71°C).

 

 

 

 

 

Whole

3 lb. (1.4 kg) whole chicken

Chicken

2 garlic cloves, peeled

 

1/2 lemon

 

1 bay leaf

 

1 teaspoon (5 ml) salt

 

1/2 teaspoon (2.5 ml) pepper

 

1 teaspoon (5 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 165°F (74°C).

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Hamilton Beach 33354, 33264, 33263, 33245 manual Cooking Chart

33245, 33263, 33264, 33354 specifications

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