CLEANING YOUR cook’s essentials™ SLOW COOKER
1.Allow the entire unit (base, metal cooking pot, cover) to cool completely before cleaning. Set metal cooking pot and cover on dry,
2.Wipe heating base and cord with a damp cloth.
3.Metal cooking pot 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
RECIPES
Beef Vegetable Soup |
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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 pot. Cover and slow cook at “LO” 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 |
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1 tsp. Salt | |
1 tsp. Thyme | in |
½ tsp. Sage | 4 Large cloves garlic, quartered |
½ tsp. Ground cloves | 2 tbsp. Water, optional |
1 tsp. Grated lemon peel | 2 tbsp. Cornstarch, optional |
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 pot. Cover and cook at “LO” for 7 to 9 hours or at ”HI” 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
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