Euro-Pro KC272CF - Manual (Page 7)

6
OPERATING INSTRUCTIONS
Stirring Food
Little or no stirring is required when
using the low or keep warm setting.
When using the high setting, stirring
ensures even flavor distribution.
Basic Cooking Time Guide
H eat
S ettin g
L ow H ig h
3-4 L b .
C h icken
6-8 H o u rs 3-4 H o u rs
3-4 L b . P o t
R o ast
6-8 H o u rs 4-5 H o u rs
3 Q t. B eef
S tew
8-10 H o u rs 4-5 H o u rs
3 Q t. C hili 8-10 H o u rs 4-5 H o u rs
3 Q t.
V eg etab le
S o u p
6-8 H o u rs 3-4 H o u rs
Note: The cooking times given above
should be used ONLY as a guide. It is
recommended that a thermometer be
used to check the temperature to
ensure the food is completely cooked.
Tips for Slow Cooking
•
The cover of the slow cooker does
not form a tight fit on the ceramic pot
but should be centered on the
ceramic pot for best results. Do not
remove the glass cover
unnecessarily
- this will result in
major heat loss. Do not cook
without the glass cover in place.
• Stirring is not normally needed when
using a slow cooker. However, if
cooking on high, you may want to stir
occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove glass cover,
turn the control knob to high, and
reduce the liquid by simmering. This
will take 30-45 minutes.
• The slow cooker should be at least
half-filled for best results.
• If cooking soups or stews, leave a
2-inch space between the top of the
ceramic pot and the food so that the
food may be allowed to simmer.
• Many recipes call for cooking all day.
You can also prepare the recipe the
night before by placing all ingredients
in the ceramic pot, cover and
refrigerate overnight. In the morning,
simply place the ceramic pot in the
slow cooker and select the time and
temperature setting.
• Meat and poultry require at least 7 to
8 hours on LOW. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
• Trim all visible fat from meat or
poultry.
• Cook dried beans 1-2 hours on the
high setting, then add remaining
ingredients, cook on low for the
remaining time.
• When cooking curries and
casseroles, richer, more intensive
flavors will develop when the first
stage is prepared by traditional
methods, i.e. brown the onions, meat
and spices first in a non-stick pan.
DO’s
• Handle the ceramic pot and glass lid
with care.
• Use oven mitts when lifting the
ceramic pot containing hot foods.
• Avoid extreme temperature changes
in the ceramic pot or glass lid. For
example, do not place into or under
cold water while still hot.
DO NOT’s
• Use the ceramic pot if chipped or
cracked.
• Operate the slow cooker without the
ceramic pot in place.
• Place the hot ceramic pot onto a wet
surface.
• Use frozen meats or foods in slow
cooker. Always defrost them first.
• Place the glass lid in oven or
microwave.
NEVER
• Use abrasive cleansers or metal
scouring pads when cleaning the
ceramic pot.
• Place water or other liquids into the
base of the slow cooker.
• Immerse the base, cord or plug of
the slow cooker into water or any
other liquid.
• Touch hot surfaces with bare hands.
COOKING RECIPES
9
Hot Spiced Cherry Cider
Ingredients:
4
quarts apple cider
4 cinnamon sticks
2 3 oz. package of orange flavored gelatin
2 3 oz. package of cranberry flavored gelatin
Directions:
Mix together the apple cider and cinnamon sticks in the Slow cooker. Heat on High for
3 hours. Stir in cranberry & orange flavored gelatin. Keep on High 1 more hour and
allow gelatin to dissolve. Turn to Low to keep warm. Serve directly from the Slow
Cooker.
Warm Spinach Artichoke Dip
Ingredients:
2
8 oz. packages of softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
2 8 oz. box frozen cut leaf spinach, thawed and well drained
2 12 oz jar or can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh
Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic
powder until smooth and creamy. Add the spinach and process until thoroughly mixed.
Add the artichokes and process until coarsely chopped. Spoon the mixture in to the
Slow Cooker. Cover and cook on High for 1 to 1.5 hours until hot in the center.
Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring
around the inside edges of the Stoneware. Cover and continue heating on High 15
minutes longer, or until the cheese is melted.
Traditional Baked Beans
Ingredients:
6
cans (28 ounces each) vegetarian baked beans, drained
2 medium onion, chopped (1 cup)
1 1/3 cup barbecue sauce
1 cup
packed brown sugar
4 Tbsp ground mustard
Directions:
Mix all ingredients. Cover and cook on low heat setting 4 to 5 hours (or high heat
setting 2 hours to 2 hours 30 minutes) or until desired consistency.