Sears 6-QUART OVAL SLOW COOKER manual Care And Cleaning, Recipes

•If using a specific recipe, one item may be substituted for another, if an equal quantity is used. For example, if recipe calls for a 12-oz. can of chicken broth, a 10-oz. can of tomato soup plus 2 oz. of something else (water, wine, canned tomatoes) may be substituted.

•Canned beans may be added directly to any recipe, but dried beans, especially red kidney beans, should be soaked in water (if desired) and boiled first. After covering and boiling in

3 times their volume of unsalted water, add beans to recipe and discard water. Beans must be softened completely before they are combined with sugary and/or acid foods, as these have a hardening effect on beans. In this case, beans should be allowed to simmer until tender (about 11⁄2 hours) after boiling.

Recipe Amounts

Recipes included have been designed to work in either a 4-quart or 6-quart slow cooker. However, they may be adjusted to accommodate individual requirements. Use the number of servings suggested by each recipe as a guideline. Some helpful tips:

•If using a 6-quart. cooker, recipe amounts may be increased by 1/2 (50%), but cooking time may need to be extended.

•Depending on their shape, roasts and picnic hams (up to 5 lb.) may be accommodated in the cooker. Monitor carefully, as additional cooking time may be required.

•Remember the rule of substitution when increasing recipe amounts: Items may be substituted, so long as they are replaced with an equal amount of something else.

Happy slow cooking!

CARE AND CLEANING

This appliance contains no user serviceable parts. Do not try to repair it yourself. Refer it to qualified service personnel if servicing is needed.

PRECAUTIONS

•Always unplug unit and allow to cool before cleaning.

•Always handle cooking pot and lid carefully. Avoid hitting pot or lid against faucet or other hard surfaces.

•Do not touch sides of slow cooker base while food is cooking. Always use handles on the base. Use potholders or oven mitts to lift the cooking pot.

TO CLEAN:

This appliance should be cleaned after every use.

After unit has been allowed to cool, wash cooking pot and lid in warm, soapy water. Rinse well and dry. If food sticks to the surface of the cooking pot, fill the pot with warm, soapy water and allow it to sit for a few hours before cleaning.

Wipe interior and exterior surfaces of the base with a soft, slightly damp cloth or sponge. NEVER IMMERSE THE BASE IN WATER.

NEVER USE ABRASIVE CLEANSERS OR SCOURING PADS TO CLEAN THE COOKING POT OR BASE, AS THESE CAN DAMAGE THE SURFACES.

Dishwasher Cleaning

Cooking pot and lid may be cleaned in an automatic dishwasher. To prevent damage, position them in rack so they do not hit each other or other items during cleaning.

Special Cleaning

If scouring of cooking pot or lid is necessary, use only plastic or nylon cleaning pads with non- abrasive cleansers.

Remove metal marks from cooking pot surface by cleaning gently with a mild cleanser recommended for rust removal.

TO STORE:

Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean, dry place. Never store it while it is hot or wet. To store, place cooking pot inside the base and the glass lid over the pot; to protect the glass lid, wrap it with a soft cloth and place it upside down over the cooking pot. Never wrap cord tightly around the appliance; keep it loosely coiled.

RECIPES

Hot ‘n’ Tangy Wings

3-1/2 pounds chicken wings

1 cup bottled barbecue sauce

1/2 cup cayenne pepper sauce (hot sauce)

1teaspoon brown sugar

1teaspoon dry mustard 1/2 cup honey

1.Clean and dry chicken pieces. Cut and discard wing tips. Cut the wings at their joints to make two separate pieces.

2.Place chicken pieces in broiler for 8-10 minutes until chicken is browned, flipping pieces once. Place chicken in slow cooker.

3.Combine barbecue sauce, hot sauce, honey, brown sugar and mustard in a mixing bowl. Pour over wings. Place lid on slow cooker and cook on 1 (Low) for 4-1/2 to 5 hours or on 2 (High) for 2 to 2-1/2 hours. Approximately 38 appetizers.

Classic Vegetable Beef Stew

1pound beef stew meat (1-inch pieces)

1tablespoon vegetable oil

4carrots, cut into 1/2-inch pieces 6-8 small red potatoes, quartered

1red onion, cut into thin wedges

19-ounce package frozen cut green beans

116-ounce can tomatoes, cut up

1green pepper, chopped up

110-ounce can condensed cream of mushroom soup 1/2 cup beef broth or dry red wine

1envelope dry onion soup mix

1teaspoon dried thyme or marjoram, crushed 1/2 cup water

1.Brown edges of meat in hot oil. Drain fat.

2.Place meat, potatoes, carrots, onion, beans, tomatoes and green pepper in slow cooker.

3.Combine condensed soup, beef broth or wine, dry soup mix, thyme or marjoram, and water in mixing bowl. Pour over meat.

4.Place lid on slow cooker and cook for 8 to 10 hours on 1 (Low) or 4-5 hours on 2 (High). Approximately 4-6 servings.

South of the Border Chili

1pound ground beef

2cloves garlic

1jalapeño pepper, chopped up

3teaspoons chili powder 1/2 teaspoon ground cumin

1151⁄2 ounce can red kidney beans, drained

1cup chopped celery

1cup chopped red onion 1/2 cup green pepper

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