West Bend 84915 Cleaning Your Slow Cooker, Recipes, For Travel Accessories, if included

CLEANING YOUR SLOW COOKER

1.Allow the entire unit (base, cooking vessel, cover) to cool completely before cleaning. Set cooking vessel and cover on dry, heat-protective surface for gradual cooling. NOTE: Do not run cold water over hot glass cover as it may crack or shatter if cooled suddenly.

2.Wipe heating base and cord with a damp cloth.

3.Cooking vessel and glass cover may be washed using warm, soapy water by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid contact between pieces to prevent damage. The non-stick surface of the cooking vessel must be reconditioned with cooking oil after it is cleaned in a dishwasher to restore the non-stick properties. Wash storage lid in warm, soapy water, rinse and dry. Lid can also be cleaned in dishwasher, top rack only.

For Travel Accessories, if included:

1.Wash storage lid in warm, soapy water, rinse and dry. Lid can also be cleaned in the dishwasher, top rack only.

2.Wash insulated carrying bag with mild soap and a damp cloth. Wipe clean and dry completely before storing.

RECIPES

Note: Please pay attention to the size of the recipe you wish to make. Do not attempt to make a 6 quart recipe in a 5 quart cooking vessel.

Beef Vegetable Soup - 5 Qt.
1½ lbs. Beef soup bones or 1 pound	2	Ribs celery, chopped
beef short ribs	2	Potatoes, peeled and chopped
1½ qt. Water	1	Small onion, chopped
1 tsp. Salt	1	Bay leaf
¼ tsp. Pepper	1	16 oz. Can whole tomatoes,
2 Carrots, chopped	undrained

1.Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into cooking vessel. Cover and slow cook at “LO” (#3) for 6 to 7 hours.

2.Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired.

Herb Pork Roast - 5 Qt.
1 tsp. Salt	4-5 lbs. Pork roast, boneless or bone-in
1 tsp. Thyme	4 Large cloves garlic, quartered
½ tsp. Sage	2 tbsp. Water, optional
½ tsp. Ground cloves	2 tbsp. Cornstarch, optional
1 tsp. Grated lemon peel

1.In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces.

2.Place roast in cooking vessel. Cover and cook at “LO” (#3) for 7 to 9 hours or ”HI” (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at “HI” (#5).

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