Rival Slow Cooker SCE600BWCTCN User Guide

SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 1

L I S E Z E T G A R D E Z C E S I N S T R U C T I O N S

Slow Cooker

- C N

S C E 6 0 0 B W C T

n o t i c e l l C o

OWNER’S GUIDE

N O T I C E D ’ E M P L O I

Collection

SCE600BWCT-CN

M i j o t e u s e

READ AND SAVE THESE INSTRUCTIONS

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- F 3 -

SAVE THESE INSTRUC TIONS

This appliance is for HOUSEHOLD USE ONLY.

No user-serviceable parts inside. Do not attempt to service this product. Do not immerse base

in water or other liquid.

a c e s e l l e s s u r f

c o n c e r n e l ’ e n d o m m a g e m e n t d e t

A short power-supply cord is provided to reduce the hazards resulting from entanglement or

s p e o n s a b i l i t é e n c e q u n i ’ a s a s l i u v R m e a u c u n e r

r e u y n c o u s s i n i n s e n s i b l e

à l a c h a l e u r o u u n d e s s o u s - d e - p l a t .

tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE

n , o u s a c c o e n s e i l l d o e e n s u d r ’ f e m p l o

p r é s e n c e d e c e g e n r

MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT ASTHE ELECTRICAL RATING OFTHE

n . E t o o c k - P u e s e s C r

e t n t p a s l a n d e o u s c u e p p c o h r a l e u r q u i s e d é g a g e d e s m i j o t

CROCK-POT SLOW COOKER. The extension cord should not be allowed to drape over the

–

q u e C o r i a n

a i l a – v d o n t c e u x d e a t m i n a s C r p : e l a r n s d A T e N t T r E

R E M A R Q U E I M P O R

counter or tabletop where it can be pulled on by children or tripped over unintentionally.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.

This is normal with many heating appliances and will not recur after a few uses.

v o u s s e m b l e c h a u d e , n e v o u s s e r

v e z p a s d e c e t t e p r i s e .

d e l a f i c h e . S i l a f i c h e r e n t r e d a n s l a p r i s e m a i s q u ’ i l y a i t d u j e u o u b i e n s i l a p r i s e d e c o u r a n t a l t e r n a t i f

p a r u n é l e c t r i c i e n . N e t e n t e z s u r t o u t p a s d e n e u t r a l i s e r l e d i s p o s i t i f d e s é c u r i t é

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than

p r i s e , i n v e r s e z - l a . S i v o u s n e r é u s s i s s e z t o u j o u r s p a s , f a i t e s c h a n g e r l a p r i s e

c o u r a n t p o l a r i s é e s q u e d ’ u n e f a ç o n . S i l a f i c h e n e r e n t r e p a s b i e n d a n s l a

the other). To reduce the risk of electric shock, this plug is

l ’ a u t r e ) . P o u r f i n s d e s é c u r i t é , e l l e n e p e u t ê t r e i n s é r é e d a n s l e s p r i s e s d e

intended to fit into a polarized outlet only one way. If the

C e t a p p a r e i l e s t é q u i p é d ’ u n e f i c h e p o l a r i s é e ( a y a n t u n e b r o c h e p l u s l a r g e q u e

plug does not fit fully into the outlet, reverse the plug. If

it still does not fit, contact a qualified electrician. Do not

attempt to modify the plug in any way. If the plug fits loosely into the AC outlet

or if the AC outlet feels warm do not use that outlet.

a p r è s q u e l q u e s u t i l i s a t i o n s

F I C H E P O L A R I S É E

e r e t q u i c u e o s s s i n e q r u i é t

e l l e m e n t t e a a c i r c i d e n t

I l . s ’ a g i t l à d d é ’ g u a n g p e r h é n o m è n e n o r m a l q u i n ’ a p a s l i e u d e v

n e t s e

m o b e r

d e l a f u m é e e o u u t u i l i n e s e a m t i o o è e d n r e u , p u o t r r p e u v d e r s l a L o t :

R E M A R Q U E

r e t q u ’ e l l e n e r i s q u e p a s d n e a t s f n e p l u e i s s e e n n f t p a s l a t i r

IMPORTANT NOTE: Some countertops, especially the Corian brand, and other

surfaces,are not designed to withstand the slow heat generated by your Crock-Pot^®

n i f q a u , e a b l e e a u d e t

T E U S E

a i l a o v u d u p l a t e d u p l a n d e t r

A L E À C E L L E M U D A O E I N L S A É M G I J O A S S I G N É E T E S N O S I T I O N

o d n p l u s l o e n g u a n i r c o r a r i t l e f

a l l o a n r . g e L T n e d o i t p a C s R p O e C n K d - r P O

À C O N D I T I O N Q U E S A

brand slow cooker. On such surfaces we recommend the use of a heat-resistance

pad or trivet. Rival^®is not liable for any damage caused to such surfaces.

O N G E E S T P E R O M I I D S ’ U ’ N E L E M . R P A L L L

c , o m m e p o t u r é r b u c h e r

o d n é l e c t r i q u e v c u o e u r d ’ u n c o r u e s e e s t p L o a u r m i j o t

e a i r

a n c e o c n s t

a i v t r n i s ’ e m m ê t l e q r u i n n i e f d e

a f g e d a n s a u c u n l i q u g i d e e z l ’ u n ’ i m t N é . m d e e r r c h a u f d e l e r é p a r

e z e e n n t a u c u n e u c r i r – n e t e r l ’ u t i l i s a t

I l n e c o n t i e n t p a s d e p i è c e s q u e p u i s s e r é p a r

G E D O l ’ U M S E A S T I Q U E .

e i l n ’ e s t d C e s e t t i n a é p p q a u r ’ à

V E Z C E S C I N O S N T R S U E R C T I O N S

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- F 4 -

HOW TO USE YOUR C ROC K-POT SLOW C OOKER

1. There are three temperature settings. LOW is recommended for slow ”all-day”

cooking. 1 hour on HIGH equals about 2 to 2¹⁄

hours on LOW. WARM is

recommended for keeping already cooked food at the perfect serving

à s g a z o b u r û é l e c u t r r i q u e s

S A n o n e p z l P u s l E e N m p . o e t t t e n g r o è - s o n a m d e o s s à u o r m i c r d e s f

c l e r n ’ e s t l i e n s c e o n u s v i b l e N

e t l a c h a l e u r i b d v l e s s f u p p o r L e p 1 o 1 t . a m o

temperature until you are ready to eat. DO NOT cook on this setting.

i b v l e s u r l e s

e s N I d à i n l a a s i c r o u h r o a l e u r

o - o n d e s m a e i s s e t à d i n m a s i i c r o r u r o

2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.

However, do not cook frozen meats (such as roasts or chickens) unless you first

add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent

sudden changes in temperature. Cook recipes containing frozen meats an

additional 4 to 6 hours on LOW, or 2 hours on HIGH.

. e y r o

a b l e

a n t d e l a n e t t

n i d e c u i s u s e s o e n e e n t a f v

a n c h D e é z b l a 1 r 0 m . i j o t

n i i d e l a t

i n d e n e p a s e n d o m m a g e r d l e e - p f l a t o u u

N e 9 p . o s e z p a

U . t i l i s e a z b u l e n d e s s o u m s - e e n e t c s t u r l a t

3. Always cook with the lid on.

. v i r

t i r l e p o t e n g r è s d e s o n e n v

e e t a f n s e t r c h a u f

s d e s u g o j o a u n r t e s t z r d o t e P c u 8 i . s i n i e r p o

4. Follow recommended cooking times.

e l o p p e

5. Do not use slow cooker stoneware for storage of food.

6. Do not reheat foods in your Crock-Pot^®slow cooker.

7. Unit becomes HOT during cooking, always use oven mitts when handling.

c u i s i n i e r p o u

s d e s u o j g o a u z n r e t t s o d p r e ;

. t o o c k - P u e s e C r

n o c t i o n n a n t U D E e n f v i e n t C u H e s A e d e L a 7 m . i j o t

e s s t e d a n s l a e f r m l e i j o s t r

e s a p i a t s N r é e 6 c f . h a u f

z e p v a s d u u p o s o s t e e r N n e g 5 v r . è s p o u r

z e l v e s d u r O é e b 4 s . e d r e c u i s s

8. Be sure to use oven mitts when removing stoneware from base for tabletop

serving.

. e s s t e

e r l e s r

c o e m m a n d é e s

9. Do not set heated unit filled with food directly on a table. Always use a trivet or

hot pad to prevent damage to your table's finish.

c l e r s u r l e p s o t l e p o c o u o j u r o v l u a r c u i s P s l o a 3 n c . e z t

d e v i a n d e c o

c u i s s o n d e 4

10. Unplug when cooking is done and before cleaning.

( h a u t ) H e I n G H p e r é s s à e n c e

o l o P n r . g e e z a l a t u r m e p é r

C . e l i q u i d e s e r

( b a W s ) L o O u d e e s 2 à h e u r

11. Removable stoneware is ovenproof and microwave safe. Lid is NOT ovenproof or

microwave safe. Do not use removable stoneware on gas or electric burners or

under broiler.

e l e s c h a » c n o g n e t m r e a n m t « s t p o b n r u s q u e s

s s a e ( 2 5 0 m L ) d e r e a l i u q u m i d o e i n t s i è 1 d e t b l e m e n t a j o

t d e

l a o i l l e s ) s a n s p r é a e l a c a - u x ( r ô o t i s m o u o r v

e e t d é g e l e e r s d a f p e i t a s s g c r u i r

s e c o e n v t t g e e l é s s o n t u t i l i s a b l L e e s s 2 d . l é a g n u s m l e e s s

a i s m , n e e s c e t t

e à c e e r c é a u g i r i l r a d g e S f A Y E Z P N . ’ E S i c S v e A d e s e r

a t u r m e p é r

e s à

d e r l e s a l i q t m u e ’ à n t g s a à r l a t

d e - a ( u g - a c M r h R a A u d W . ) n W e L s O e r

a u t à 2 o u 2 ( , 5 h a h u e t ) u H r é I q G u H e i v à

n e U . h » e u r

e u l a o t j o t e u r i r u n é « e c

( b a W s ) L e O . s e t c o a n t s u e r i l l m é e p p é o r u r

o i s r é g l a g e s d e t u o s V d i 1 s p . o s e z d e

T E U S E C R O C K - P O O I D E L A M I J O M O D

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- F 5 -

HOW TO C LEAN YOUR C ROC K-POT SLOW C OOKER

Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.

REMOVABLE STONEWARE

• The removable stoneware goes safely into the dishwasher, or may be washed in

hot soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or

rubber spatula will usually remove the residue.To remove water spots and other

stains, use a non-abrasive cleaner (such as Bon-Ami^®Polishing Cleanser) or

vinegar.

• The outside of the base unit may be cleaned with a soft cloth and warm soapy

water. Wipe dry. Do not use abrasive cleaners.

CARE OF STONEWARE

o i d e d a n s u n p o t e o n t u g t r j è a s m c s a h r e i a s e z u d s d ’ u e . r N a e u v f r

l ’ u t i l i s a t i o n .

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden

e m e n t a p r è s

e r l e p o t e n g r è s i m m é d i a u t o s d z ’ - e e v v a u e r c • h a S u d e p o u r l a v

temperature changes.

• If the stoneware has been preheated or is hot to the touch, do not put in cold

foods.Do not preheat Crock-Pot^®slow cooker before using unless specified in the

recipe.The stoneware should be at room temperature before adding hot foods.

e s z r d e e s i n u g s r v é y o d v i e n t s c h a u d s

i b v l e e n g r è s L d e . e e p o a t i r a m c o o n t r

z e f p a s l a m i j o t N . e p r é u c h o c h a e u r f c h a u d a u t

q e u a n d e a m a t b u i a r n m t e p é r à e l a t a i v t r ê t r

à m t o o i n s o d c ’ a k v - P i s u e s e C r

é f o u ^®s ’ i l e s t

o i d e s d a n s l e p o t e n g r è s s e ’ i l p a l • a c N c e h z a u p f a s d e d e n r é e s f r

• To wash your stoneware right after cooking, use hot water. Do not pour in cold

. n i e

m a i q u e f

t i c l e e e a n r c é r a r i t e u n a u n t e r l e f

water if the stoneware is hot.

e t p a s m i e u x l e s c h a n g e m L e e n p t s o b t r e u n s q g u r è e s s n d e e s t u p p o r

e q u a e t u r m e p é r

T E N P U G O A R È S E T R A P P O R S O I N S À

a s i f s n a t s a b r

n o n e u s e c h a u d e

o d u i t s r é c u z r e p v a s d e u p o s r s e r N v n o d . à f

e c u n l i n g e l o i m p p b e i b z a é e l ’ y v e d o n ’ e v a u N e s • t a t v

z - e l a s s E u . y

. e

. ) x o u d p u a v r i e n a i g r

a s i f ( d u B o n - A o m d u i i t n o e n y z a u b n r p e r , m e p l o o u a u t r

’ e d a , u c h a e s r e l e v s t u o r P e . n l e

a l e m e n t p o i u s f r e n d s t é u g c f o é l n l e é r l e s r é s i d u s

u , n e é p o n g e o u u a n s e i f s s p – a u t u n l o e l i d n d u g e i e t s c a o b u r p t a c s h o d u e c p r

n o n e u s e c h a u d e a b l e e n m a c h i n e o u e à p l • ’ o e t L a e u n s g a r v è s e s t l a v

’ u N t i . l i s e z

a f g e –

I B V L E A M O

T E P N O G R È S

q u e s o i t l e l i q u i d e

a n c h D e é z b l ’ r a p p a r

E N T R E T I E N D E L A M I J O

l e u q

g e z j a m a N i s : ’ i l m ’ u m n i e t é r d e T c T A h E a N e u T i f I l O . N

T E U S E C R O C K - P O

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- F 6 -

HINTS

s d e s u g o j o a u n z r t e t s d o e p r ; c u i s i n i e c r h p a o u u d r s l e s m

l e , g r è s e t l ’ u n i n t é o c t i d o e n n c e s h m a d u e u f n t f u c • o u A r

• Trim fats and wipe meats well to remove residue. (If meat contains fat, brown in a

separate skillet or broiler and drain well before adding to cooker.) Season with salt

and pepper. Place meat in cooker on top of vegetables.

• For roasts and stews, pour liquid over meat. Use no more liquid than specified in

the recipe.More juices are retained in slow cooking meats and vegetables than in

conventional cooking.

• Most vegetables should be thinly sliced or placed near the sides or bottom of the

stoneware. Meats generally cook faster than most vegetables.

• Fresh herbs are best added during the last 1/2 hour of cooking. Some dried herbs

and spices are more concentrated in flavor and flavor power may intensify during

slow cooking and should be used sparingly.

v i e n n e n a t f g t e r è s d e

e m p a g e o u d e e z e c J l t u ’ e i s a s u o d n e . t r

o V u . s p e o s u n v e d r

a n t l a c u i s e s m o e p n e . t a r i a r v l e s f

f r é m i s s e m e

e z ,

e a u

A p r è s

u o s l i e s v d é e s i z r ,

e 1 , 5 h e u r e s - a l e i t s c u i r z - e l e s e t c f o u e , v r

e t z - l e s à l ’ é b u l l i t i o n .

r é d u i s e z l e f s e d ’ é b u l l i t i o 1 n 0 , m i n u t

l u o m e d ’ e a i s u o l e n u o r o n i v s s a f l é e l p e u s i s d e p o t r

z - e

C . o e u v r c e t t e u r o t

a n a t , v d e l e u s o g u e t s i l i s e r d a n s t

e b o u i l l i r l e s a h e i t a n r . i ) c o o u F t t s r m s a e o c l l s i r

e e t l e s L a e : c s i d u e c s r o n t t R ( E . M A R Q U E

m e é l a n g é s a n à t d d u ’ ê s t r u m c a o r l l i a v e m e n t r o i r c o m e n p t l è a t v

s p é c i a l e m e n

e m p ê c h e r l

o u à d e s i n g

e s h • a L r i c o t s d

n e d a n c e à

. ) . e t c

p a r 1 2 5 m L

O , U 1 2 5 e x m L p l d e e p , a b s r o e e u i l l m o o n a t d e b œ u f o u d d e e p 4 o 2 u 0 l e m t L d

e d e 2 8 4 m L d e s o e u l p i q e u e i d t e 1 d 2 ( u ’ 5 u n n m e a L b u o d t î r ’ t e a u

• Because there is no direct heat at the bottom, always fill the stoneware at least

half full to conform to recommended times.Small quantities may be prepared,but

cooking time will be affected.

e p a c r e u t t n e q u a n t i t é é g a l e

m e p l a e c z e r r d u l i q o u u i d s • e p V i o n u d v i q u é

i e z l a m d , u o r d é i e f d e c u i s e s s o q n u p . a e t n i t i t é s

• A specific liquid called for in a recipe may be varied if an equal quantity is

n E p . r é s e n c e d e p l u s

r e l e s d u s r p e é e e c s t o c i o r n r s e i l l é e s

m o i n s à m o

substituted.(Such as substituting a 10³⁄

ounce can of soup plus 4 ounces of water

s l e p u o o j o t u e r n g r è s m a e u r p , l i s s e z t a f n t p a s

u e s e n e c h a u f n o d d e e f l • a L m i j o t

for a 14 ¹⁄

wine, etc.)

ounce can of tomatoes OR ¹⁄

cup beef or chicken broth for ¹⁄

cup of

d ’ u n e q u a n

t é a e s y d r i r s q u d a é n s h t d e d e

’ l u t , i l i s a t i o n n o n a g e s d u m i t n e s e l o r

n e i r v t r è s i n t

• Beans must be softened completely before combining with sugar and/or acid

foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent

softening). Dried beans, especially red kidney beans, should be boiled before

adding to a recipe. Cover the beans with 3 times their volume of unsalted water

a t i n e s é p i c e s e t h e r b e s u e r p l u s a L c s o a n v c e n t r é e d e e c e d r e h e c u r i s s o n .

e d e m i -

s d e l a d e r n i è r a î c h e s a u c o u n i r e s h e r r e l b e e s s f f r

a b l e d ’ a j o u l t e • s t I p r é f é r

t d e s l é g u m l a e p s l u p a r

u e s e s q u e

d e a n s l e s m i j o t a l e m e n t p l u s v i t a L v . i a n d e c u i t g é n é r o i d p u a p r o t e n g r è

and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1¹⁄

l e a

n o d e t a c , u o n f t r

a n c h e s m i n c c e o , s u p é s e n t r

l a c e • z P s i p o s s

hours or until beans are tender. Soaking in water, if desired, should be completed

before boiling. Discard water after soaking or boiling.

• The stoneware and base unit will become hot while cooking, always use an oven

mitt while handling.

a d i t i o n n e l l e

s e l o n u n e m

n a t q u ’ e n c u i s a n t

d e n t m o i n s d e j u s e n m i j o t e L s . v i a n d e s p e r é t c l é i s g é u e m e s

N . e d é p a s s e z p a s l a q u a n t i e t é s z r l e e v , l i q u i d e a s g u o r û l a t s v i a n d e o u r • l e P s r ô t i s e

s u r l e s l é g u m e s

e c a u p u i s p e o z s e l e o z - p i v m l e r o d r a n s l e p o t ,

d a n s l e p o t .

a n t d e l a p l a z - c e l e a r b i e n a v

n e i r v o e u p a s e s s e - a z l f a i - , t l a r a s s o g u r s l e g r i l e t

S ( i l a v i a n d e z - e l c a o b n i t e i e n n . t b e a u c o u p d e a s d e l a e v z a i a l r e n • g d r e P p u i s e s

T I Q U E S C O N S

-E6-

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- F 7 -

QUESTIONS AND ANSWERS

e q u i s p o u r b i e n a m o l l i r e t c u i r L e l i q u i d d ’ e e a e u s t . p r i n c i p a l e m e n t r

e l e s l é g u m e s

m , o i n s i l f

e u n p e u

u a t

P l u s l a v i a n d e e s t a m n a t r e b s r é t e s u c c u l e n t . d ’ e a u c a r l e j u s r é s u l t

“Wha t if the food isn’t done a fter 8 hours…when the recipe

sa ys 8 to 10 hours?”

N o u s c ( o b n a W s e ) . L i l O l o n e s à d e m e c e a u t i t i r r

à c o n O d u i i t , i o R n d e l e f

» ?

e u n r e ô t c i u s i r a n s a j o P u u « t i e s r - j Q e d ’ f e a a i u r

This is due to voltage variations which are commonplace everywhere; altitude; or

even extreme humidity. The slight fluctuations in power do not have a

noticeable effect on most appliances; however, it can slightly alter the cooking

times. Allow plenty of time. You will learn through experience whether to

s ) e .

n o 1 5 m i r n e u n t v i r u a t c o m p t

H I G H e u r à

e à l ’ é a b u p l r l ê i t t i o n ( i l f L a s a u c ( e h a s u e r t ) .

é l a m , n g e z b i e n p u i s r é g l e z l e s é e l e l i c s t s e l a d p a â n t s l e p o t e n g r è s

s e e z V r n o d u f e ) r .

r i n a e

( o u d ’ a m i d o n d e m a ï s ) e t 1 2 5 m L d ’ e a u ( o u 6 0 m L d e b e u r

a l i m e n t s d u p o t p o u r n e c o n s e r

u o t a u d z - é e l e b u t t A e j t o i u l t é p a i s s i r

a p i o c a z e d c u i o s t u a A t n j t v i R t

decrease or increase cooking times.

e r 1 2 5 m L d e f

e z a u s s i u s o s o V p r o u v

r e q v u e l e s j u s p u i s d é l a y

e a n c u i s a n t .

“Must the Crock-Pot^®slow cooker be covered? Is it necessa ry to

stir?”

i r t l e s

e z u n e s u a o s u d c é e s é e i r p s a i c i v s e s t e t à e l a r

^{C « o m m Q e n t é p a i s s i t -}A^{o n l e s j u s o u f a i t - o n l a s a u c e ?}

Cook with the cover on.The slow cooker will not recover heat losses quickly

when cooking on LOW setting. Significant amounts of heat escape whenever

the lid is removed; therefore the cooking time must be extended. Avoid

frequent removal of the cover for checking cooking progress or stirring. Never

remove cover during the first 2 hours when baking breads or cakes. It is not

necessary to stir while cooking on LOW heat.While using HIGH heat for short

periods, occasional stirring improves the distribution of flavors.

. s e u r

r m o i s e r l e s s a v e a i d e à u n m i f e p s à a u t r a s b s r e r d e t ( h a u t ) ,

d s r e o l L a c u i s s ( o b a n W s p ) l L . u O s c o u r m r u e e r a u r é g l a g e

H I G H

a e u t r é g l a g e

I l e s t i e n a u u t i x l e . d e

c l e r a u c o u r

e n t l e c o o u p v r s e t o r v u v

z e l v e c o u u v o s l e

e s d e c u e i s s s h o e n u e r m d e i è s r p a i d n e s s e 2 t d p e r s g â t

i e r l a c u i s p s o n u r o v u é r p i f o u r r

z e j a t m i r e a i e s N r l . e c o u m v e u e r

z e d ’ v e i É n t l e

i s o q u e v

c l e r

o l o n g u e a t r p l r a u o s c u f i s s o e n t . i l v

e d a e t n c t h a l i e m u p r o s ’ r é c h a p p e à c h a q u e f

U n e q u ( b a a n W s t i ) t é L . O

d s e l a c u i s m s e o e n t a l u o r r é g l a g e e r g a g n e q u e l e n t

“How a bout thickening the juices or m a king gra vy?”

d i t i o n d e a L c d h é a p l e e r u r n e s e

c l e r p o u r l a s c u l e i s c s u o o o j u n o v . u r U t i l i s e R z t

Add some quick-cooking tapioca to any recipe when you want to make a thick

gravy.Add the tapioca at the beginning and it will thicken as it cooks! Or you

» ?

e m u e r e d e r

n é c e s s a i r

? E s t - i l o r c k C - P o t

c l e d e l a m i j o t e u s e

D « o i s - j Q e u t i l i s e r l e c o u v e r

may remove the solid foods, leaving the juices. Prepare a smooth paste of

approximately ¹⁄

cup flour or cornstarch to ⁄

cup water or 4 tablespoons

o l o n g e r e l t a r o c u i p s s r o u n a t . é c o u s e r ’ i l f a v i t e n d r u o s a p p r p é e r i x L e ’ n c e v

o p j u s t m e p s t r z e p a s l e t e N c o m p t

s m a i s e l o l e m s é n p a e u g v e r

melted butter. Pour mixture into liquid in stoneware and stir well.Turn to HIGH

and when it comes to a boil (about 15 minutes) it’s ready.

. e

i e r l a d u r é e d e e m c e u n i l s é t s g m o è n o r . d i f

n o c t i o n n e m e n t d e s v i s é i b l e l e c m t r e n t l e f

e n t

e n c t t e f p a s

u l c t u a t i o n a s i b l n e ’ d s a e f f a f l ,

E n . g é n é r

e n s o n t l a c a u s e

r i a t i o n s L e d s e v R t

“Ca n I cook a roa st without a dding wa ter?”

a n d e h u m i d i t é ’ l a l t i u t u o t t , d e o u e l a s g p a r a n r t c o u r n e s i o n ,

Yes – if cooked on LOW.We recommend a small amount because the gravies

» ? e s

e c e t t e i n q d u i q e u l a e u r n e d u r é e d e c u i s s o n d e 8 à 1 0 h e u r

are especially tasty.The more fat or “marbling” the meat has, the less liquid

e s , b i e n

e s i l e m e t s n ’ e s Q t « u p e a s d Q o c u i s i - t j e a f p a r i è r s 8 h e u r

you need.The liquid is needed to properly soften and cook vegetables.

Q U E S T I O N S E T R É P O N S E S

-E7-

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- F 8 -

GUIDE TO ADAPTING YOUR OWN REC IPES

a i n s l o n g à » s d g e t r r e v n o « c

This guide is designed to help you adapt recipes to the Crock-Pot^®slow cooker — your

own favorites and prized recipes collected from friends, food companies, newspapers

and magazines.Our aim is to save preparation time with fewer steps and dishes…and

to keep cooking simple.In most cases,all ingredients can go into your slow cooker in

the beginning and can cook all day. Many preparatory steps are unnecessary when

using the Crock-Pot^®slow cooker.A few hints:

• Allow sufficient cooking time.

• Cook with cover on.

• Do not add as much water as some recipes indicate.

• Remember — liquids don’t“boil away” as in conventional cooking. Usually you’ll

have more liquid at the end of cooking instead of less.

• It’s “one-step” cooking: many steps in recipes may be deleted.Add ingredients to

the stoneware at one time and cook 8 to 12 hours (add any liquid last).

• Vegetables do not overcook as they do when boiled in your oven or on your range.

Therefore, everything can go into the Crock-Pot^®slow cooker at one time.

EXCEPTIONS: Milk, sour cream, cream or seafood should be added during last

hour of cooking. Olives and fresh herbs can be added during the last 1/2 hour of

cooking for deeper flavor.

e n c e d u r i z

U t i l i s e z d e p r é f é r

5 0 m L

S . ’ i l y u a e s e d u r m i z i d j o a t n s

c e q u ’ e l

z e

e s i n g r é d i e n t s e t a j o u m t , é e l a n c g e e t t z - l e a u x a u t r

a n a t v d e l e s d é p o s e r d a r n m e s e l s a s o u s l u a e n d p e e n u t , f

e j u s q u ’ à

e s u r l a c u e i s i - a n l f e i , t è s r e c s u a i r i r

e s a l i m e n t

e c o c n e t t i t e n t S d i e l s a p r â t

I R A E S E T R I A Z L I M E N P T Â T E S

( b a W s ) L O e s à

m o i n s 8

e p e n d a e n n t t a c u u i r

. e a t i v

e s e t l e s o l i v

e d e e h e u r

d i n a i r

u o r o u s u r l a

l e s a m l , é l a n g e E s n d g e é v n i a é

G U I D E D

e u l e o t u r q n u o t a t l i t é g u s t

a î c h e s d é g a g n e i e r s h l e e s r b f e s f r

e d e c u i s s o n e , d e m i - h e u r s d e l a d e r n i è r

s d e l a d e r n i è r a e j o u t é s q a u i v ’ e a r n u t c ê o t r u r

a l , c e r è m e o r l a c r è m L e e : s l a u i r t ,

u o s l e s i n g r é d i e ^®n t s e z d ’ d u o n n c c o u r u o s é p u p n o d i u a r e v n t s – l v e p o c t u i s i n i è r

a i t l e c a s d a n s l e f u c i s e n t p a s – c o m m e s c e • l é L g s e u r m e s n

e d e 8 e à s a 1 c i 2 u t i h r e u r d e r n i e r ) p u i

I n c o r p o r é c e u s i s a s u o n c . o u r

e t l e s f r u i t s

d e l a m i j o t

C E E P . X T t I O o N S o c k - P u e s e C r

. e s

n a t l e l i q u i d e e n

u o s l e s i n g r é d r é i e u n t i s s d e a z n t s

e e n u n e s e u l e o p é e r m • e L t s s e p r é

o V u . s a p e s

u o s v r : é d u i s a e t z i o d n o n c l e s é t

n f i d e c u i s s o n

c u i s s o n o r

TIME GUIDE

n e t p l u s d e l i q z u e t r i d è e s s e o n u o v u s a u r a i s e o n r , o P u . r c e e s t t d i n a i r

Most uncooked meat and vegetable combinations will require at least 8 hours on

e c l e s m é t h o d e s d n e t p a s a c p o o m r m e a v

. e s c e t t a t i n e s r e n t c e r

o u s q u e l e a s p l p i • q e u l R e i d z e - v s n e

e u l ’ e o t a u q u e s u g g ’ u è t r i l • i s e N z p a s t

c l e r p o u r l a s c u l e i s c s u o o j u n o v . u r t i l i s e • z U t

s u n e u d o j o u u z r é r e t e y o d e r c é u v i • s s P o n s u f

LOW.

PASTA AND RICE

. e i s f a n t

If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to

slow cooker.Don’t overcook — just until slightly tender.If cooked rice is called for,stir

Q u e l q u a e t i s o n c . o n s e i l s

u ’ t L i . l i s a t i o n d ’ u n e e l u m a o t j i o j o u t r n n é o n e e r m t i t

e r é u n i s n e t d a ê n t r s l a n e t m s i o j o u t v l e s i n g r

a i s s e l l e u t i l i s é e e t e d l a e s q i u m a p n d l t i i e f t é r é d d e a u v t i i r o n , p r é p a r

a p e d s ’ d é e t l a p

é l i t m o i n e u o n c n k - o P m u b e s r e C r

in with other ingredients; add ⁄ cup extra liquid per ⁄ cup of raw rice. Use long grain

p o u t r o o c k - P ^®u e s e C r

converted rice for best results in all-day cooking.

o T u s ^®

e r l a

i e r l a c u i s s o n .

b e u t o t N e r s . t t c d e ’ a c c é l é r e d j , o u r n v a u e u e x s , d e , r

s e e t r i c t o v e a l l e s e q s u f e c e t t o s r r e v u o s a i d e r à a d a p t

LIQUIDS

c u e e i l l e u z s v o d r ’ a m i s

C e g u i d

Use less in slow cooking — usually about half the recommended amount. One cup

of liquid is enough for any recipe unless it contains rice or pasta.

T I A O N A D P E T S R E C E T T E G S U I D

-E8-

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- F 9 -

GUIDE TO ADAPTING YOUR OWN REC IPES (C ONT.)

IF RECIPE

FOR OVEN SAYS:

COOK ON LOW

IN SLOW COOKER:

OR COOK ON HIGH

IN SLOW COOKER:

m e p s r e l o n g t o i r m p i j o u t v

a g e a d n e t o s a v n e t l e g r

e ; l l e e s p r é u s e o a n u t t r

m e p l a n c e t e r r l e l a i t ,

e z q u e p e n d a e n n t l , e l a s d i n e c r o n r i è p r o s r s i b l e

c o n d e n s é e s p e u v

15 to 30 minutes

4 to 6 hours

6 to 10 hours

8 to 18 hours

1¹⁄

to 2 hours

e L s s o u p e s e d e c e u i s h s e o u n r .

s q o u L r e

e n t p e n d a n s e e t l s a é p l o a n r g u e c u i s s o n .

l a c r è m L e e e l a t i l t a , c r è m e s u r

35 to 45 minutes

3 to 4 hours

4 to 6 hours

L A I T

50 minutes to 3 hours

m o d é r é e e s t c o n s e i l l é e

’ l u t , i l i s a t i o n n o n a d g ’ u e n e q s d u u a n m t i t i é t n e s e l o r

n e i r v t r è s i n t

r i s q u a n t d e d e

SAUTEING VEGETABLES

a t é d y e r s

a t i n e s é p i c e s e t h e r b e s d é s u h e r p l u s a L c s o a n v c e n t r é e d e c e u r i s s o n .

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.

EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since

vegetables develop their full flavor potential with slow cooking,expect delicious results

even when you reduce quantities. Because vegetables take longer to cook than meat,

q s u e p o s s i b l e c a r i l s c u i s e h n a t c m h e o z i n l e s s v i l t é g u m e s l o r

e d e m i - h e u r s d e l a d e r n i è r a î c h e s a u c o u n i r e s h e r r e l b e e s s f f r

a b l e d ’ a j o u I t l e s t p r é f é r

I Q T U E S E T A R É O P I M C A E S H E R B E S

q e u e l a v i a n d e

a r n T c . h e z o u

e m e n t l o r

slice or chop them when possible.

u e r e t l ’ a L r ô s . a m v e d e s l o é u g u s m a u e t s é e s e d é v

u o s r é d u i s e z l e s e q z u m a n ê t m i t é e s u s o s i v r é g a o l v u e , s r v a g e m i j o t

e l o p p a n t e n t i è r

d s u

e s

HERBS AND SPICES

b e l a n c h a i e i v t r ê t r g i n e d ’ e l a u b e r o n o n c é ,

a n A t y : u n g o û t p C r E E P . X T I O N

a n c h é s o u h a c h é z s e l e a s u x A l é j o ! a g u u u t t m r e s t r

i n g r é d i e n t s

a l e m e G n t é n i é n r u t i l e

L E R S E L T É U G A U M S E E R I S F A

e s a o i u r d u r i z . e s a p l â i m t e n t

d ) d e a l i n s q d t u a i d r e s u f

Fresh herbs are best added during the last 1/2 hour of cooking.Some dried herbs and

spices are more concentrated in flavor and flavor power may intensify during slow

cooking and should be used sparingly.

MILK

à , m e o i n c s e t t q e u ’ u r e o t l l e n e c o n t i i e s f n e n e t p d o e u s r t

Milk, cream and sour cream tend to break down during extended cooking. When

r e

s s a e à m e s u r

U t i l i s e z - e n m o i n s – à p e u p r è s l a m o i t i é m o i n s – 2 5 0 m L ( u n e t

possible add during last hour of cooking. Condensed soups may be substituted for

L I Q U I D E S

milk, etc., and can cook for extended times.

SOUPS

4 à 6 h e u r e s

3 à 4 h e u r e s

8 à 1 8 h e u r e s

6 à 1 0 h e u r e s

5 0 m i n u t e s à 3 h e u r e s

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to Crock-

3 5 à 4 5 m i n u t e s

Pot slow cooker; then add water only to cover.If thinner soup is desired,add more liquid

at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2

1 5 à 3 0 m i n u t e s

1 , 5 à 2 h e u r e s

4 à 6 h e u r e s

cups water.Then during last hour of cooking, stir in milk or cream as called for.

A U F O U R D E

P O U R U N E C U I S S O N

R É G L A G : E H A U T

A G E A M U I J O T

R É G L A G E : B A S

A G E A M U I J O T

e )

T I A O N A D P E T S R E C E T T E G S U ( I D s u E i t D ’ A D

-E9-

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- F 1 0 -

GUIDE TO ADAPTING YOUR OWN REC IPES (C ONT.)

c l e r e t l ’ e n t r ’ o u v r i r

i s o U . n e f x c è s u e s e à l ’ e

r m o e d e

e L p . o i d s d e s e i n d i c a t i f u o r n i q u ’ à t i t r

l a v i a n d e n e d o i t p a p s l a p c o é u e s s d

m e p l e i s N s r . e z p a s l e p o t d e l a m i j o t l a p i è c e

The oval Crock-Pot^®slow cooker is perfect for so many of your favorite foods. Use the

recipes in this book as a guide, then adapt your favorite recipes or select a variety of

new cuts or dishes to try.

e m e n t d e l a f a l e o v d t é o p e n d o e c n k t - i P è r u e s e C r

e u n e m i j o t r ô t i s q u ’

o u s q u e l e R p a o p i d p s e l d e e

FOR EXAMPLE

. i c v e

c u i s s o n e t l e

• Roasts, chickens and hams are perfect. Select boneless roasts or hams ranging

from 3 to 6 pounds.Whole chickens or hens, up to about 5 pounds fit perfectly.

• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-

style ribs, up to 2 (3 to 4 pounds each) should be cut into serving portions. 3 to

5 pound pork loin roasts or hams may now be slow-cooked to perfection. Cook

turkey legs, thighs and breasts, up to approximately 5 pounds.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can

surround it with plenty of vegetables.Surround pot roast with potatoes and carrots

or cook plenty of cabbage with corned beef.

• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves,

stuffed peppers, or baked apples can be arranged in a single layer so they cook

easily and serve attractively.

a n t l a f c , i l i t

o n s o p i v r

d e i s p o s é e s n e t n ê t u r n e e s s p e e u u l e v c o u c h e i s r e c t f a p o m m e s c

o r u , l a d i e e c s r s a d e s e f b œ u e f l e t t e s • s p L é c i a l i t é s

a i s e r o u e b c a i e u n à b b e r a u c o u p o u d r a e d u c ’ t u h n o u m a o u r t

e s a i g u c a , c r h o u ,

o u r d u b œ u f s a l é .

e r s r e e t d e s c a r

e t s t o

e r u o r

d , e s p o m e x m p e l s e p d a e r t e P . l a c e z ,

d , i s o n s d e 1 à 2 k g

a s d e d l é ’ u g n u m t e s

e z d e s r ô u t i o s p i v r l é u f s • é p r S e t i t s

e z l e s e n t o v u , s p o u v

h a u t s d e c u

e n t d é s o r m a 2 i , s 5 m k g i t p e u v

c e o u p é e s a e i v e n r n p t o ê – r t r d e

l e , s

d e m ê c m t e i o e n q , u e l e s c u n i s o n s e r s à l a p e r f

e c t j a m b o n é s r s d d e e 1 p , e 5 o L s r . à c a r i o t n s

– c j u s q u ’ à s e 2 d e p l p a o q r u e s t d i e ’ u d n e m s c a ô x l t i o m n u g m e p d a e r 1 ,

L e . s p u l a e s e q u e s d e c ô t c i a l e m e n t d n a o t n a s u l a s s m i f d i j i o n t d e v

l a , l o n v g é e e e s t e l e l e s m o r e t l , l e s l e e s c c ô o t s e s • p i è L c e s d e

t i e n n e n t à l a

o P u l . e s e t p o u l e t s e e n 1 t , i 5 e r e t 3 p k e g s a n t e n t r

v é e s e l o e u l a

e c a u x d e

c t e i o n .

n o 2 , 5 k g y

s j u s q u ’ à e n v i r

Always remember,the size of the meat is just an estimate. The exact weight of a roast

that can be cooked in the oval Crock-Pot^®slow cooker will depend on the specific cut,

meat configuration and bone structure. Do not overfill the bowl. Meat should be

positioned so that it rests in the stoneware and does not hold the lid up.

C . h o i a s i s t s e z d e s r ô t i s e t j a m b o n s o d p u é , l s e o t s ô s e t é i t s • j a R m b o n s s

E M X P E L R E … P A

e a u x p l a t s a u m e o n u u s p a s d e n o u v q u o i n e m e t t r i e z e - v s o c u e t b t s i e e r n p o o p p u r r

s o e z v

a n d

u p i s , a d a p t

u o r n i e e s s c f o c m e t m t e g u i d e U . t i l r i s i s o e v z a l e s r s o m e t s d f e e v n o m b r

e l l e m e n u t o t à n l e a t u t c r u i s s o n a d l ’ e u o n v s t e g o r p r ê t o c k - P u e s e C r U n e m i j o

e d e c u e i s h s e o u n r

z e 2 y 5 0 à m 5 e p , 0 l 0 o m L d ’ e a u

u a Q n . d i r v d e s s o u p e s a à n b t a d s e c e i r l a d a e s v e l a r i t s l ’ é c u l a o j o i r u z r e t r

e z u n e s o u u o s p p i e r S v é m . f é o r i n s é p p a , a i s s p e l u s c o e u v r i r

z e l ’ e a u p u i t s o a j o u o t c C k - r P u e s e

e p e n d a n t l a d e r n i è r

z e l e l a i t o e u t l a a j o c u r è t

e l i q u i d e p o u r l a c u i s n s ’ o u n t i l i n s e i t n

u s v p o o u r

e p o u r l e s n é r c e s s a

i n g r é d i e

u o s l e s

D é p o s e z t s e d ’ e a u .

e s c e o t n t s e i l l e a n t i t n e d C s ’ e u t r i l i s e r

S O U P E S

e )

T I A O N A D P E T S R E C E T T E G S U ( I D s u

-E10-

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- F 1 1 -

A j o u t e z - y l e s l é g u m e s c o n s e i l l é s c i - d e s s u s e t f a i t e s c u i r e t e l q u ’ i n d i q u é .

REC IPES

a c c e p t e n t 2 p o i n t e s d e p o i t r i n e M d e O 1 D , 5 È L k E g S . D E 5 , 2 5 L À 6 , 2 L

e t p r o l o H n I G g e H z l a c u i s s o n d e 2 R é o g u l e 3 z h l e e u s é r e l e s c . t L e e u s r à

The following recipes are designed for a 4 quart slow cooker. Based on the size of

( h a u t ) . A j o u t e z l e c h o u e n l e p o u s s a n t d a n s l e l i q u i d e p o u r l e m o u i l l e r

your model, you may chose to increase the recipes by half.

H I G H

( b a s ) o L u O d W e 5 à 6 h e u r e s à

e t f a i t e s c u i r e d e 1 0 à 1 2 h e u r e s à

l a P c e z l e s i n g r é d i e n t s d a n s l e p o t d a n s l ’ o r d r e d o n n é , s a u f l e c h o u . C o u v r e z

POT ROAST OF BEEF

3 medium potatoes, thinly sliced

c o u p é e n q u a r t i e r s

1 d e m i - c h o u o u 1 p e t i t c h o u p o m m é ,

2 5 0 m L d ’ e a u

2 o i g n o n s m o y e n s , c o u p é s e n q u a r t i e r s

2 large carrots, thinly sliced

1 , 5 k g d e b œ u f s a l é

⁄

1 onion, sliced

3 c a r o t t e s , c o u p é e s e n r o n d e l l e s é p a i s s e s

1 (3 to 4-lb.) boneless beef rump roast

B Œ U F S A L É A U C H O U

Put vegetables in bottom of stoneware. Salt and pepper meat, then

place in pot on top of vegetables. Add liquid. Cover and cook on LOW

. v i r

t r a n c h e s m i n c e s . A r r o s e z c h a q u e t r a n c h e d ’ u n p e u d e j u s a v a n t d e s e r

10 to 12 hours (HIGH: 5 to 6 hours).

( h a u t ) . H C I o G u H p e z l a v i a n d e e n

( b a s ) o L u O W d e 4 à 6 h e u r e s à

l e p l a c e r d a n s l e p o t e n g r è s . C o u v r e z e t f a i t e s c u i r e d e 1 0 à 1 2 h e u r e s à

HICKORY SMOKED BRISKET

a u c é l e r i , d e s e l à l ’ a i l e t d ’ o i g n o n e n p o u d r e . E n v e l o p p e z - l e b i e n a v a n t d e

1 (3 to 4-lb.) beef brisket

l e g é n é r e u s e m e n t a v e c 5 0 m L d e f u m é e l i q u i d e p u i s s a u p o u d r e z - l e d e s e l

⁄

cup liquid smoke

c e a u d e v i a n o d P s e e z s l u e r m u n o e r g r a n d e f e u i l l e d ’ a l u m i n i u m . A r r o s e z -

Place brisket on a large piece of aluminum foil. Sprinkle generously with

1 2 5 m L d e f u m é e l i q u i d e

e t d ’ o i g n o n e n p o u d r e

⁄

cup of liquid smoke and ⁄ teaspoon each of celery salt, garlic salt and

2 m L d e s e l a u c é l e r i , d e s e l à l ’ a i l

1 p o i n t e d e p o i t r i n e d e 1 , 5 à 2 k g

onion powder. Wrap well and put into stoneware. Cover and cook on

P O I N T E _LD _OE _WP ₁O _{0 t}I _oT R ₁₂I N _hE _ouÀ _{rs (}L _HA _IGHF U _{: 4}M _toÉ E _{6 h}D _oE _ursN _).O _SY _licE _eR _{brisket into thin slices.}

Serve warm with juices poured over each slice.

1 0 à 1 2 h e u r e s à

( h a u t ) . H I G H h e 6 u r à e s à

( b a s ) o L u O W d e 5

d e l a d é p o s e r d a n s l e p o t . A j o u t e z l e l i q u i d e . C o u v r e z p u i s f a i t e s c u i r e d e

CORNED BEEF AND CABBAGE

P l a c e z l e s l é g u m e s a u f o n d d u p o t e n g r è s . S a l e z e t p o i v r e z l a v i a n d e a v a n t

3 carrots, cut into thick slices

1 cup water

to 1 small head cabbage, cut

into wedges

1 , 5 à 2 k g d e c r o u p e d e b œ u f s a n s o s

1 (3-lb.) corned beef brisket

⁄

1 2 5 m L d ’ e a u o u d e b o u i l l o n d e b œ u f

2 m L d e p o i v r e n o i r m o u l u

5 m L d e s e l

1 o i g n o n , c o u p é e n r o n d e l l e s

2 medium onions, quartered

2 g r o s s e s c a r o t t e s , e n r o n d e l l e s m i n c e s

. , e n r o n d e l l e s m i n c e s 3 p o m m e s d e t e r r e m o y

Put all ingredients, except cabbage wedges in stoneware in order listed.

Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). Add

B Œ U F B R A I S É

cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and

cook an additional 2 to 3 hours. 5 ¹⁄ - 6¹⁄

QUART UNITS: You may cook

2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of

e s s c o e n t t d e C s e t i n s é r e s à l a m i j o t

r e l e s q u a n t i t a é e u s g d m e e 5 n 0 t % z e p . e u t o d - ê r t r o v u s v

S . e s l o e n l e m o d è l e q u u e s e e v d e 3 , 7 5 l i t r

p o s s é d e z ,

u o s

R E C ^vE ^egT ^etT ^abE ^lesS ^{and cook as directed.}

-E11-

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- F 1 2 -

REC IPES

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about

1 to 1¹⁄2-lbs. each, cut ¹⁄4-inch thick

1 tablespoon olive oil

2 tablespoons fresh cilantro, minced

2 cloves garlic, minced

( h a u t ) . H I G H

( b a s ) o L u O W d e 4 à 5 h e u 8 r e à s à 1 0 h

g r è s , p u

2 tablespoons lime juice

. É g o u t t e z - l e s . P l a c e z l ’ o i g n 1 o 5 n m d i a n n

1 medium onion, chopped

1 jalapeño pepper, seeded and minced

1 can (2-oz.) chopped green chilies

1 cup salsa or picante sauce, divided

e n p o r t

F r o t t e z

⁄2

cup chopped green bell pepper

⁄

2 cup chopped red bell pepper

2 m L d e p

2 m L d e s

2 p l a q u e s

Rub both sides of meat with olive oil. Combine remaining ingredients

except salsa in mixing bowl and blend well. Measure out about half of

vegetable mixture and set aside for later use. Spoon remaining

vegetable mixture evenly over each steak. Roll steaks, beginning at

1 p o t d e 5 0 0 m L d e s a u c e b a r b e c u e

1 o i g n o n , c o u p é e n r o n d e l l e s

C Ô T E

narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in

l e m é l a

1 5 m i n

stoneware. Spoon ⁄

cup salsa evenly over beef rolls. Cover and cook on

v e z - l a a v e c

r a n c h e z l a v i a n d e e t s e r

LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir ¹⁄

into reserved vegetable mixture. Cover and refrigerate. Spoon

remaining ⁄ cup salsa over beef rolls during last 15 minutes of cooking.

Slice steaks into serving portions and accompany with vegetable-salsa

mixture.

cup salsa

, d é p o s e z l a s a l s a r e s t a n t e s u r l e s C r o u v l a r d e

( h a u t ) . H I n I à G c o H r p o r e

( b a s ) o L u O d W e 4 à 5 h e u r e s

C o u v r e

p l a c e z - l

a u b o u t

d u m é l a

m é l a n g

r e s t a n t s

F r o t t e z

BARBEQUED RIBS

, r é p a n d e z u n i f o r m é m e n t l e r e s t e

2 slabs pork spareribs (3 to 4 lbs. each)

1 onion, sliced

1 jar (16-oz.) barbeque sauce

⁄

teaspoon salt

⁄

teaspoon ground black pepper

2 5 0 m L d e s a l s a o u s a u c h e a p c i h q é u a n t e , d i v i s é e

1 b o î t e ( 5 0 m L ) d e p i m e n t s v e r t s , h a c h é s

1 j a l a p e ñ o , é p é p i n é e t h a c h é f i n

3 0 m L d e j u s d e l i m e

1 2 5 m L d

1 o i g n o n

1 5 m L d ’ h

Rub each side of spareribs with salt and pepper. Cut ribs into serving

portions. Place ribs in broiler pan and broil 15 minutes or until

browned. Drain. Put sliced onion in stoneware. Place rib sections on top

on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to

10 hours (HIGH: 4 to 5 hours).

2 g o u s s e s d ’ a i l , é m i n c é e s . 6 m m d ’ é p a i s s e u r à 7 5 0 g c h a

3 0 m L d e c o r i a n d r e ( c i l a n t r o ) , h a c h é e f i n

2 b i f t e c k s

A J I T

R O U L

R E C

-E12-

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- F 1 3 -

REC IPES

POT ROASTED PORK

1 (4 to 5-lb.) boneless pork loin roast

2 bay leaves

⁄2

teaspoon salt

1 whole clove

⁄

teaspoon ground black pepper

⁄

cup water

1 clove garlic, slivered

1 tablespoon soy sauce

2 medium onions, sliced

Rub pork roast with salt and pepper. Make tiny slits in meat and insert

slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork

roast, remaining onion, and other ingredients. Cover and cook on LOW

10 to 12 hours (HIGH: 5 to 6 hours).

5 ¹⁄

- 6¹⁄

QUART: You may cook a 5 to 6 pound roast if desired. Add

listed amounts of vegetables and cook as directed.

l a d a n s l e p o t d e l a m i j o t e u s e p u i s p r o c é d e z t e l q u e c o n s e i l l é .

NOTE: For additional browning, broil pork loin before slow cooking.

f a i t e s - l e d o r e r s o u s l e g r i l d e 1 5 à 2 0 m i n u t e s . É g o u t t e z l a v i a n d e , d é p o s e z -

Place roast in broiler pan; broil 15 to 20 minutes or until lightly

a v a n t d e l e p l a c e r d a n s l e p o t e n g r è s . M e t t e z - l e d a n s u n e l è c h e f r i t e e t

browned; drain, place in stoneware and continue as recipe directs.

o V u s : p o u v e z , s i v o R u E s M l e A d R é s Q i r U e z E , f a i r e d o r e r l e r ô t i s o u s l e g r i l

3 k g . A j o u t e z l e s l é g u m e s c o n s e i l l é s c i - d e s s u s e t f a i t e s c u i r e t e l q u ’ i n d i q u é .

PORK CHOPS ON RICE

o V u s : p o u v e z f a i r e c u i r e u n r ô t i d e 2 M , 5 O à D È L E S D E 5 , 2 5 L À 6 , 2 L

⁄

cup brown rice

⁄

teaspoon ground black pepper

4 to 6 boneless pork chops,

³4- to 1-inch thick

( h a u t ) H I G H

⁄3

cup converted white rice

( b a s ) o L u O d W e 5 à 6 h e u r e s à

e t f a i t e s c u i r e d e 1 0 à 1 2 h e u r e s h e u r e s à

⁄

cup butter or margarine

⁄

e n g r è s p u i s l a v i a n d e e t e n f i n l ’ o i g n o n e t l e s i n g r é d i e n t s r e s t a n t s . C o u v r e z

cup chopped onion 1 can (10.5-oz.) beef consomme

⁄

1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce

d ’ a i l d a n s l e s i n c i s i o n s . D é p o s e z l e s r o n d e l l e s d ’ u n o i g n o n a u f o n d d u p o t

1 teaspoon dried thyme, divided

⁄

teaspoon paprika

teaspoon ground nutmeg

F r o t t e z l e r ô t i a v e c l e s e l e t l e p o i v r e , i n c i s e z - l e p u i s e n f o n c e z l e s p o i n t e s

⁄

teaspoon rubbed sage

⁄

2 o i g n o n s m o y e n s , c o u p é s e n r o n d e l l e s

⁄

teaspoon salt

1 g o u s s e d ’ a i l , c o u p é e e n p o i n t e s

Spray inside of stoneware with non-stick vegetable coating. Combine

1 5 m L d e s a u c e d e s o j a

1 2 5 m L d ’ e a u

1 c l o u d e g i r o f l e e n t i e r

2 f e u i l l e s d e l a u r i e r

1 m L d e p o i v r e n o i r m o u l u

white and brown rice with butter in skillet. Saute over medium-high

2 m L d e s e l

1 r ô t i d e p o r c d e l o n g e d e 2 à 2 , 5 k g , d é s o s s é

heat, stirring occasionally, until rice is golden brown. Remove from heat

and stir in onion, mushrooms, ¹⁄

teaspoon thyme, sage, salt and pepper.

R Ô T I D E P O R C B R A I S É

Pour rice mixture into slow cooker. Arrange chops over rice. Combine

consomme and Worcestershire sauce and pour over chops. Combine

R E C E T T E S

remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and

cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

-E13-

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- F 1 4 -

REC IPES

HERBED TURKEY BREAST

( h a u t ) . H I G H

( b a s ) o u

b a d i g e o

P l a c e z l

1 turkey breast (4 to 5-lb.) fresh or thawed

⁄

teaspoon dry basil leaves

teaspoon rubbed sage

teaspoon dry thyme leaves

teaspoon ground black pepper

teaspoon garlic powder

L O W

2 tablespoons butter or margarine

⁄

⁄4

cup garden vegetable-flavored

whipped cream cheese

⁄

1 m L d e p o u d r e d ’ a i l

1 5 m L d e

à s a v e u r d e

5 0 m L d e

3 0 m L d e

f r a î c h e o u d

1 p o i t r i n e

1 tablespoon soy sauce

⁄

1 m L d e p o i v r e n o i r m o u l u

2 m L d e f e u i l l e s d e t h y m d é s h y d r a t é e s

2 m L d e s a u g e b r o y é e

1 tablespoon fresh minced parsley

Place turkey in stoneware. Combine remaining ingredients and brush

over turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6

hours).

2 m L d e f e u i l l e s d e b a s i l i c d é s h y d r a t é e s

1 5 m L d e p e r s i l f r a i s , h a c h é

T E S

P O I T R

CAROLINA BARBEQUED PORK

( h a u t ) . H I G H

( b a s ) o L u O d W e 4 à 5 h e u r 7 e s à à 9 h e

2 onions, quartered

4 teaspoons Worcestershire sauce

C o u v r e z e t f a i t e s c u i r e d e s ; a u p o u d r e z - e n l a v i a n d p e a . p r i k a

2 tablespoons brown sugar

1 tablespoon paprika

1¹⁄2 teaspoons crushed red pepper flakes

v ; e r s e z s u r l e c r s e s c t ô e W t r e s o h l e i t r t e e s

l e p o t e

1¹⁄2 teaspoons sugar

2 teaspoons salt

⁄

teaspoon dry mustard

teaspoon garlic salt

teaspoon cayenne

i d e z l e r i z d a n s

; a j o u t e z l ’ o i g n o n , l e s

c h a m p i

l e r i z a

s a u t e r à

⁄

teaspoon ground black pepper

⁄

1 (4 to 6 pound) boneless pork butt

⁄

or shoulder roast

cup cider vinegar

Hamburger buns

Coleslaw, optional

⁄

. M é l a n g e z v l e a s p o r i r z i s e a

a p V o r i s e z

Place onions in stoneware. Combine brown sugar, paprika, salt and

pepper; rub over roast. Place roast over onion.

1 m L d e m u s c a d e m o u l u e

2 m L d e s

5 m L d e t

c h a m p i g n o

2 m L d e p a p r i k a

3 0 m L d e s a u c e W

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar,

mustard, garlic salt and cayenne; stir to mix well. Drizzle about one

third vinegar mixture over roast; cover and refrigerate remaining

vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours

(HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture

over roast during last half hour of cooking. Remove meat and onions,

drain. Chop or shred meat and chop onions. Serve meat and onions on

buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar

mixture to drizzle over sandwiches.

r c o e s t e r s h i r e

1 b o î t e d e 2 8 4 m L d e c o n s o m m é d e b œ u f

d e 2 à 2 , 5 c m d ’ é p a i s s e u r

1 b o î t e d e

1 2 5 m L d

5 0 m L d e

1 7 5 m L d

1 2 5 m L d

4 à 6 c ô t e l e t t e s d e p o r c s a n s o s ,

1 m L d e p o i v r e n o i r m o b u » l l a u n c

2 m L d e s e l

c o n v e r t e d

C Ô T E

R E C

-E14-

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- F 1 5 -

REC IPES

CHICKEN IN A POT

2 carrots, sliced

1 teaspoon salt

2 onions, sliced

2 stalks celery, cut into 1-inch pieces

1 whole broiler/fryer chicken, 3 to 4-lb.

⁄

teaspoon ground black pepper

cup water, chicken broth or white wine

teaspoon dried basil

⁄

Put carrots, onion and celery in bottom of stoneware. Place whole

chicken on top of vegetables. Sprinkle with salt and pepper and add

c h a c u n r e l è v e l a s a v e u r d e s o n s a n d w i c h à s o n g o û t .

liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to 10

v e z l e r e s t e d u v i n a i g r e e n s c a h u o c u i è , r e s i , v a o f i u n s q l e u e d é s i r e z . S e r

hours (HIGH: 3 ⁄ to 5 hours, using 1 cup water). Remove chicken and

s a l a d e d e

d ’ o i g n o n a i n s i q u e d e

f i l a m e n t s . G a r n i s s e z l e s p a i n s d e v i a n d e e t

vegetables with spatula.

S o r t e z l a v i a n d e e t l e s o i g n o n s , é g o u t t e z - l e s . H a c h e z - l e s o u c o u p e z - l e s e n

CHICKEN W ITH 40 CLOVES OF GARLIC

a v e c l e t i e r s d u m é l a n g e a u v i n a i g r e 3 0 m i n u t e s a v a n t l a f i n d e l a c u i s s o n .

( b a s ) o L u O d W e 4 à 6 h 1 e 2 u r h e e s u à r e s à

( h a u t ) . H A I r G r o H s e z l e r ô t i

; c o u v r e z e t

2 sprigs fresh thyme

1 (4-lb.) whole broiler/fryer chicken

r é f r i g é r e z l 2e sm prié gl sa fn reg se h ra ou semv i an rya i g r e r e s t a n t . C o u v r e z 2 e stt alf ka si t ce els erc y,u ci ur e t ind toe 31 -i0 ncà h pieces

2 sprigs fresh sage

40 cloves garlic, unpeeled

. A r r o s e z m l e é r ô l a t n i g a e v r e c l e t i e r s d u m é l a n g e a u v i n a i g r e

2 sprigs Italian parsley

⁄2

teaspoon ground black pepper

; r e m u e z p o u r b i e n l e s

s u c r e , l a m o u t a r d e , l e s e l à l ’ a i l e t l e C a y e n n e

Toasted French bread slices

c r e o s t e r s h i r e s , a l a u e l s c , e f e l r o W g c i o a n n i s d v e e l p i m e n t , l e C o m b i n e z

Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity.

D é p o s e z a l o r s l e r ô t i s u r l e s o i g n o n s .

Place celery in stoneware. Put chicken on top of celery. Add garlic,

; f r o t t e z c e m é l a n g e s u r l e r ô t i .

c a s s o n a d e , l e p a p r i k a , l e s e l e t l e p o i v r e

unpeeled around chicken. Chop remaining herbs; sprinkle herbs and

l e s o i g n P o l a n c s e z d a n s l e p o t e n g r è s d e l a m i j o t e u s e . M é l a n g e z l a

pepper over chicken. Cover and cook on LOW 8 to 10 hours (HIGH: 3 ¹⁄

S a l a d e d e c h o u , o p t i o n n e l l e

P a i n s p o u r h a m b o u r g e o i s

1 m L d e C a y e n n e

2 m L d e s e l à l ’ a i l

2 m L d e m o u t a r d e ( e n p o u d r e )

7 , 5 m L d e s u c r e

2 0 0 m L d e v i n a i g r e d e c i d r e

to 5 hours).

d e s o c o u d ’ é p a u l e

To serve, place chicken, garlic and celery on serving platter. Squeeze

1 r ô t i d e p o r c d é s o s s é d e 2 à 3 k g ,

2 m L d e p o i v r o u l u arlic out of skins onto toasted French bread slices then spread

1 0 m L d e s e l

with a knife.

1 5 m L d e p a p r i k a

7 , 5 m L d e f l o c o n s d e p i m e n t é c r a s é s

2 0 m L d e s a u c e W

3 0 m L d e c a s s o n a d e

r c o e s t e r s h i r e

2 o i g n o n s , c o u p é s e n q u a r t i e r s

P O R C B A R B E C U E À L A M O D E D E C A R O L I N E

R E C E T T E S

-E15-

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- F 1 6 -

REC IPES

TURKEY POT PIE W ITH CORNBREAD CRUST

2-lb. boneless turkey breast,

2 potatoes, peeled and chopped

2 medium onions, chopped

2 cups frozen peas and carrots,

or frozen mixed vegetables

cut into ¹⁄2-inch cubes

⁄3

cup all-purpose flour, divided

é t a l e z l

g o u s s e s

, p v l a i r c e z l e P p o o u u r l e s t e ,

1 teaspoon salt

⁄

teaspoon ground black pepper

teaspoon cayenne pepper

2 cloves garlic, minced

⁄

1 can (4-oz.) sliced mushrooms, drained

( h a u t ) . H I G H

( b a s ) o L u O d W e 3 , 5 à 5 h e u r e d s e à 8 à

2 carrots, sliced

2 cups chicken broth

2 stalks celery, sliced

⁄

cup sherry

r e s t a n t e

l e s g o u

É t a l e z l e

M e t t e z

CORNBREAD

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 egg, lightly beaten

r a T n c h e s d e

1 cup milk

2 m L d e p o i v r e n o i r m o u l u

2 b r i n s d

⁄

cup vegetable oil

4 0 g o u s s e s d ’ a i l , n o n é p l u c h é e s

2 b r a n c h e s d e c é l e r i e n t r o n ç o n s d e 7 c m

1 p o u l e t à r ô t i r o u à g r i l l e r d e 2 k g , e n t i e r

Combine ⁄

cup flour, salt, black pepper and cayenne pepper in a bowl.

Toss turkey cubes with flour/spice mixture and place in stoneware. Add

carrots, celery, potatoes, onions, frozen peas and carrots (or frozen

mixed vegetables), garlic and mushrooms. Pour broth and sherry over

all. Stir to blend. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5

hours).

P O U L

( h a u t ) .

( b a s ) o L u O – W e n

S a u p o u

H I G H

Turn slow cooker to HIGH while preparing cornbread. Preheat oven to

p o u l e t

l a P c e z l e s

400° F. Blend remaining

⁄3

cup flour with ⁄ cup cold water; stir until

smooth, then blend into stew in Crock-Pot^®slow cooker. Cook, stirring

occasionally, 15 minutes or until stew is thickened.

2 m L d e b a s i l i c d é s h y d r a t é

d e 1 , 5 à 2 k

1 p o u l e t

o u d e v i n b l a n c

For cornbread, combine flour, cornmeal, baking powder, salt and sugar

in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift

removable stoneware from slow cooker base and place in preheated

oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow

to stand 15 minutes before serving.

1 2 5 m L d ’ e a u , d e b o u i l l o n d e p o u l e t

2 m L d e p o i v r e n o i r m o u l u

5 m L d e s e l

2 b r a n c h

2 o i g n o n

2 c a r o t t e s

P O U L

R E C

-E16-

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- F 1 7 -

. v i r

d e m a ï s s o i t d o r é e t a p p é t i s s a n t . L a i s s e z r e p o s e r 1 5 m i n u t e s a v a n t d e s e r

_{f o u r p r é c h}R_{a u f}E_{f é .}C_{F a i t}I_{e s}P_{c u}E_{i r e}S_{d e 1 5 à 2 0 m i n u t e s o u j u s q u ’ à c e q u e l e p a i n}

r a g o û t . S o r t e z l e p o t e n g r è s d e l ’ u n i t é d e c h a u f f a g e e t p l a c e z - l e d a n s l e

e r s e z s u r l e

d a n s u n b o l . A j o u t e z - y a l o r s l ’ œ u f , l e l a i t e t l ’ h u i l e v é g é t a l e . V

TURKEY POT PIE W ITH CORNBREAD CRUST (CONT.)

: c o m b i n e z l e P s a f i n a r i d n e e s m , l a a ï s l e v u r e c h i m i q u e , l e s e l e t l e s u c r e

NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for

e n v i r o n – j u s q u ’ à l ’ é p a i s s i s s e m e n t – e n r e m u a n t d e t e m p s à a u t r e .

canned. Saute mushrooms in 2 tablespoons butter or margarine in

. F a i t e s c u i r e 1 5 m i n u t e s

v e r s e z c e l l e - c i d a n s l a m i j o t e u s e C r o c k - P o t

skillet over medium-high heat. Spoon mushrooms into stoneware along

;

r e s t a n t e a v e c 7 5 m L d ’ e a u f r o i d e p o u r o b t e n i r u n e p â t e s a n s g r u m e a u x

with carrots and potatoes. Proceed as recipe directs. Turkey stew is also

. D é l a y e z l a f a r i n e

P r é c h a u f f e z l e f o u r d e v o t r e c u i s i n i è r e à 2 0 0 ° C / 4 0 0 ° F

excellent served without the cornbread crust or a cornbread muffin mix

( h a u t ) H t a I n G d H i s q u e v o u s p r é p R a é r g e z l e l z e l p e a s i é n l e d c e t e m u r a à ï s .

can be substituted for cornbread crust recipe.

( h a u t ) . H I G H

. C o u v r e z

( b a s ) o L u O d W e 4 à 5 h à

e t f a i t e s c u i r e d e 7 à 9 h e u r e s à

CHICKEN W ITH TROPICAL BARBEQUE SAUCE

A r r o s e z - l e s d e b o u i l l o n e t d e x é r è s . R e m u e z p o u r b i e n m é l a n g e r

c a r o t t e s c o ₄n g e l é s ( o u l a m a c é d o i n e ) , l ’ a i l e t l e s t r a n c h e s d e c h a m p i g n o n s .

cup molasses to ⁄4 teaspoon hot pepper sauce

⁄

2 tablespoons cider vinegar 2 tablespoons orange juice

l e s c a r o t t e s , l e c é l e r i , l e s p o m m e s d e t e r r e , l e s o i g n o n s , l e s p e t i t s p o i s e t

2 tablespoons Worcestershire sauce

3 whole bone-in chicken breasts, halved

C a y e n n e . E n f a r i n e z l e s d é s d e d i n d e p u i s p l a c e z - l e s d a n s l e p o t . A j o u t e z - y

2 teaspoons prepared Dijon mustard

D a n s u n b o l , a s s a i s o n n e z l a m o i t i é d e l a f a r i n e d e s e l , d e p o i v r e n o i r e t d e

Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper

5 0 m L d ’ h u i l e v é g é t a l e

2 5 0 m L d e l a i t

1 œ u f l é g è r e m e n t b a t t u

3 0 m L d e s u c r e

5 m L d e s e l

sauce and orange juice. Arrange chicken in stoneware. Brush sauce over

1 5 m L d e l e v u r e c h i m i q u e

chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).

2 5 0 m L d e f a r i n e d e m a ï s j a u n e

2 5 0 m L d e f a r i n e t o u t u s a g e

NOTE: Sauce is excellent over ribs and chops.

A P I N D E M A Ï S

ROASTED LEMON ALMOND CORNISH HENS

5 0 m L d e x é r è s

5 0 0 m L d e b o u i l l o n d e p o u l e t

c h a m p i g n o n s , é g o u t t é e

1 b o î t e d e 1 2 0 m L d e t r a n c h e s d e

2 g o u s s e s d ’ a i l é m i n c é e s

3 lemons

4 teaspoons minced fresh thyme, divided

2 b r a n c h e s d e c é l e r i , c o u p é e s e n t r a n c h e s

3 Cornish hens (22-oz. each), thawed

2 tablespoons butter, melted

2 c a r o t t e s , c o u p é e s e n r o n d e l l e s

⁄

teaspoon salt

⁄

teaspoon ground black pepper

1 m L d e C a y e n n e

4 cloves garlic, minced and divided

⁄

cup sliced almonds, toasted and divided

2 m L d e p o i v r e n o i r m o u l u

Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1

5 m L d e s e l

o u d e m a c é d o i n e d e l é g u m e s c o n g e l é e

5 0 0 m L d e p e t i t s p o i s e t c a r o t t e s c o n g e l é s ,

2 o i g n o n s m o y e n s , h a c h é s

teaspoon minced thyme and 1 clove garlic (minced) in each cavity.

1 7 5 m L d e f a r i n e t o u t u s a g e , d i v i s é e

Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter,

e n d é s d e 1 , 3 c m

remaining minced garlic, thyme, salt and pepper; drizzle over hens.

1 p o i t r i n e d e d i n d e d e 1 k g , c o u p é e

2 p o m m e s d e t e r r e , é p l u c h é e s e t h a c h é e s

Sprinkle with ⁄ cup sliced almonds. Cover and cook on LOW 8 to 10

A I N D E M A Ï S

T I M B A L E D E D I N D E À C R O Û T E D E P

hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter.

Serve with remaining lemon. Garnish hens with remaining lemon slices

R E C E T T E S

and remaining almonds.

-E17-

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- F 1 8 -

r o n d e l l e

REC IPES

v e z a v e c v l i e c e c . i t S r o e r n r e s t a n t . R d é a p n a s r t l e i s

( h a u t ) . H D I i G s p H o s e z l e s p o u l e t s c u i t s ( b a s ) o L u O à d W e 4 à

EASY-DOES-IT SPAGHETTI

C o u v r e z e t f a i t e s c u i r e d e 8 à 1 0 h 5 e u 0 r m e s L d

2-lbs. ground chuck, browned and drained

1 cup chopped onion

2 to 3 teaspoons Italian seasoning

2 cans (4-oz. each)

sliced mushrooms, drained

6 cups tomato juice

; a r r o s e z - e n l e s p o u l e t s . R é p a r t i s s e z

e t l e t h

P r e s s e z u n c i t r o n . M é p l o a n u g l e e t s z

2 cloves garlic, minced

t h y m h

C o u p e z

2 cans (15-oz. each) tomato sauce

1 package (16-oz.) dry spaghetti,

broken into 4 to 5-inch pieces

1 2 5 m L d ’ a m a n d e s t r a n c h é e s , g r i l l é e s

2 m L d e p o i v r e n o i r m o u l u

4 g o u s s e

2 m L d e s

Combine all ingredients (except dry spaghetti) in stoneware; stir well.

Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on

HIGH during last hour and stir in dry spaghetti.

3 0 m L d e b e u r r e , f o n d u . 6 5 0 g , d é c o n g e l é s 3 p o u l e t s

2 0 m L d e t h y m f r a i s , h a c h é f i n e t d i v i s é

3 c i t r o n s

P O U L

COUNTRY SCALLOPED POTATOES AND HAM

8 potatoes, peeled and thinly sliced

1 onion, chopped

1 pound, fully-cooked ham,

cut into 1-inch cubes

c .

C : e t t A e s a u N c O e T c o n

1 package (1-oz.) country-style gravy mix

1 can (10¹⁄2-oz.) cream of mushroom soup

2 cups water

( h a u t ) . H I G H

( b a s ) o L u O d W e 3 à 4 h à

e t f a i t e s

P l a c e z l

M é l a n g

2 cups cheddar cheese, shredded

Combine potatoes, onion and ham in a lightly greased stoneware.

Combine gravy mix, mushroom soup and water; whisk until combined.

Pour gravy mixture over potatoes. Cover and cook on LOW 7 to 9 hours

(HIGH: 3 to 4 hours). Top with cheese during last 30 minutes of

cooking.

c o u p é e s e n d e u x

1 0 m L d e

p 3 o i t r i n e s d e p o u l e t e n t i è r e s , r c o e s t e r s h i r e

3 0 m L d e j u s d ’ o r a n g e

0 , 5 à 1 m L d e s a u c e a u p i m e n t

3 0 m L d e

5 0 m L d e

P O U L

NOTE: To prevent darkening, toss sliced, uncooked potatoes in a

m a ï s o u

q u ’ i n d i q

m ê m e

mixture of 1 cup water and

proceed with recipe.

⁄2

teaspoon cream of tartar; drain and

v i s a n s l a c r o û t e d e p a i n d e

; d é p o s e z - l e s à l a c u i l l e r d b a e n u s r r l e

d e c h a m

o V u s : p o u v e z r e m p R l E a c M e r A l R a

( s u i t e )

A I N D E M A Ï S

T I M B A

R E C

-E18-

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- F 1 9 -

REC IPES

STEAK SOUP

2 lbs. coarsely ground chuck,

browned and drained

5 cups water

1 large onion, chopped

4 stalks celery, chopped

3 carrots, sliced

2 cans (14¹⁄2-oz. each) diced tomatoes

1 package (10-oz.) frozen mixed vegetables

5 tablespoons instant beef bouillon

⁄2

teaspoon ground black pepper

cup butter, melted

⁄

cup all-purpose flour

Salt to taste, optional

Place all ingredients, except butter, flour and salt in stoneware. Cover

and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before

serving, turn to HIGH. Make a paste of the melted butter and flour. Stir

until smooth. Pour into stoneware. Stir until well blended. Season soup,

if desired, with salt. Cover and cook on HIGH until thickened.

VEGETARIAN STUFFED GREEN BELL PEPPERS

1 package (10-oz.) frozen corn

1 can (15-oz.) red kidney beans,

drained and rinsed

1¹⁄2 cups cooked rice

1 teaspoon Worcestershire sauce

⁄

teaspoon salt

1 can (14¹⁄2-oz.) diced tomatoes

⁄

teaspoon ground black pepper

cup chopped onion

⁄

cup salsa

⁄

6 green bell peppers, tops removed and seeded

2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except ⁄

cup cheese and green peppers. Stuff

peppers with this mixture. Arrange peppers in stoneware. Cover and

cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with

remaining cheese during last 30 minutes of cooking.

1 0 à 1 5 m L d ’ a s s a i s o n n e T k e n - 8 W 2 2 8 0 . 0 8 u r 1 k g d e b œ u f h a c h é , r i s s o l é e t é g o u t t é

A C I L E S

A G S H P E T T I S F

-E19-

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- F 2 0 -

REC IPES

ZUCCHINI-TOMATO STRATA

4 medium zucchini, sliced ¹⁄4-inch thick

1 onion, chopped

⁄4

cup spicy vegetable tomato-juice cocktail

3 0 m i n

( h a u t ) . H R I é G p H a r t i s s e z l e à f 4 r o h m e a u

e n g r è s

1 teaspoon dried basil

4 cloves garlic, chopped

1 teaspoon dried oregano leaves

( b a s ) o L u O b W i e n d e 3

8-oz. fresh mushrooms, sliced or 1 can (4-oz.)

sliced mushrooms, drained

4 Roma tomatoes, sliced

⁄

teaspoon seasoned salt

teaspoon ground black pepper

c e o b t e n u e p u i s p o s e z - l e s d a n s l e p o v t e r t s . G

M é l a n g

⁄

1 cup stuffing croutons

1 cup shredded cheddar cheese

5 0 0 m L d

6 p o i v r o n

5 0 m L d e

1 b o î t e d e

é g o u t t é s e t

1 b o î t e d e

1 p a q u e t

Arrange half of zucchini slices in stoneware. Top zucchini slices with half

the onion, half the garlic and all of the mushrooms. Repeat with

remaining zucchini, onions and garlic. Arrange sliced tomatoes over

top. Combine juice, basil, oregano, salt and pepper; pour over

5 0 m L d ’ o i g n o n h a c h é

2 m L d e p o i v r e n o i r m o u l u

1 m L d e s e l

5 m L d e s a u c e W

3 7 5 m L d e r i z c u i t

r c o e s t e r s h i r e

casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 2 ¹⁄

to 3 ¹⁄

hours). Top with stuffing croutons and cheese during last 10 to 15

minutes.

A R I E N S

A R C I S V É G É T

P O I V R

j u s q u ’ à H l I ’ G é p H a i s s i s s e m f e a n i t t e . s c

S a . l e z l a s o u p e , s i d é s i r é . C o u v r e z p s o u u i s p e e

b e u r r e

a r v a . i l l T e z l e H I G H

H I G H

, r é v g i r l e z l a m i j o t e u s e à

( h a u t ) .

e t f a i t e s

M e t t e z

( b a s ) o L u O d W e 4 à 6 h e u r e s à

S e l a u g o

3 c a r o t t e s

4 b r a n c h e

1 g r o s o i g

1 , 2 5 l i t r e

r i s s o l é e t é g

1 k g d e b

1 2 5 m L d e f a r i n e t o u t u s a g e

1 2 5 m L d e b e u r r e , f o n d u

2 m L d e p o i v r e n o i r m o u l u

7 5 m L d e b o u i l l o n d e b œ u f i n s t a n t a n é

m a c é d o i n 3 e 0 d 0 e g l é d g e u m e s c o n g e l é e

2 b o î t e s d e 4 2 0 m L d e t o m a t e s h a c h é e s

R I C H E

R E C

-E20-

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- F 2 1 -

NOTES

d e s s u s 1 0 à 1 5 m i n u t e s a v a n t l a f i n d e l a c u i s s o n .

( h a u t ) . H R I é G p H a r t i s s e z l e s à c r 3 o , û 5 t o h n e u s r e e t s l à e f r o m a g e s u r l e

( b a s ) o L u O d W e 2 , 5

d a n s l e p o t . C o u v r e z e t f a i t e s c u i r e d e 6 à 8 h e u r e s à

; v e r s e z

d e t o m a t e . C o m b i n e z l e j u s , l e b a s i l i c , l ’ o r i g a n , l e s e l e t l e p o i v r e

n o u v e l l e c o u c h e d e c o u r g e t t e s , d ’ o i g n o n e t d ’ a i l . R e c o u v r e z d e t r a n c h e s

m o i t i é d e l ’ o i g n o n , l a m o i t i é d e l ’ a i l e t t o u s l e s c h a m p i g n o n s . F a i t e s u n e

D i s p o s e z l a m o i t i é d e s r o n d e l l e s d e c o u r g e t t e d a n s l e p o t e n g r è s p u i s l a

4 t o m a t e s o b l o n g u e s , c o u p é e s e n t r a n c h e s

c h a m p i g n o n s , é g o u t t é e

1 b o î t e d e 1 2 0 m L d e t r a n c h e s d e

2 5 0 g d e c h a m p i g n o n s f r a i s , t r a n c h é s o u

4 g o u s s e s d ’ a i l , h a c h é e s

2 5 0 m L d e c h e d d a r r â p é e n f i l a m e n t s

2 0 0 m L d e c r o û t o n s à f a r c e

1 m L d e p o i v r e n o i r m o u l u

2 m L d e s e l é p i c é

5 m L d e f e u i l l e s d ’ o r i g a n d é s h y d r a t é e s

5 m L d e b a s i l i c d é s h y d r a t é

2 0 0 m L d e j u s é p i c é d e l é g u m e s e t t o m a t e s

1 o i g n o n h a c h é

r o n d e l l e s d e 6 m m d ’ é p a i s s e u r

c o 4 u r g e t t e s m o y e n n e s , c o u p é e s e n

T E S

M E T S C O U R G E T T E S E T T O M A

R E C E T T E S

-E21-

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S C E 6 0 0 B W C T C N 0 5 E F M 1

- C N / 9 1 0 0 0 5 0 0 S 0 C 0 E 8 6 8 0 6 0 B W C T

I m p r i m é e n

o u d e s a f i l i a

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

c e d e T h e H o l m e s G r o u p , I n c . s o n t d e s m a r q u l o e g s o d R e i t v c a l e o l L m o m g , o R e i r v a l

, l e l o g o C r o C c r o k - c P k o - P t o L t o g o

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are

returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.

T M

3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our Consumer

Service Department or visit our website at www.rivalproducts.com

a n n u l é e o u m

t o u t e m e s u r e

d r o i t s e t a u x

d ’ u n É t a t o u

C e t t e g a r a n t i

RIVAL

, s a n s l e s m o d i f i e r o u l e s r é d u i r e . A u c a s o ù

c/o THE HOLMES GROUP, INC.

CONSUMER SERVICE DEPARTMENT

32 B SPUR DRIVE

T S A - U N I S

A S O , E T L E P X A S 7 9 9 0 6 , É T

3 2 B S P U R D R I V E

c / o T H E H O L M E S G R O U P

EL PASO, TX 79906

, I N C .

A L R I V

ONE (1) YEAR LIMITED WARRANTY

I n d i 5 q . u e z c l a i r e m e n t

o T u s l 4 e . s f r a i s d ’ e x p é d

T h e 3 H . o l m e s G r o u p

SAVE THIS WARRANTY INFORMATION

f i x e r e z à l ’ a p p a r e i l à l ’ a

l e n d u ) m é r o d e m o d è l e d

u n c ) h è q u e c o u v r a n t l e s

l e r b e ç ) u d e c a i s s e d a t é o

v o t r a e ) n o m , v o t r e a d r e s

v a A n t 2 d . e f a i r e l e c o l i s

l ’ e n d o m m a g e m e n t

A. This Warranty applies only to the original purchaser of this product.

B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by

The Holmes Group, Inc. authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. The

Holmes Group will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit,

or attempting to service or modify the unit, will render this WARRANTY VOID.

D. Unless otherwise proscribed by law, The Holmes Group shall not be liable for any personal injury, property or any incidental or

consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

; e t e n f i n

; T

;

E m b 1 a . l l e z s o i g n e u s e

l a p r é s e n t e g a r a

v i e z l e s i n s t r u c t i o n s s u i v a n t e s

A T N T E S D E R E T O U R . S i v o I N u S s T G r R e . n U v C o T y I e O z N l ’ S a

P o u r F . t o u t a u t r e p

v i c e à l a c l i e n t è l e .

v e d e s c o n d i t i o n s d u p a r a g r a p h e G .

1. Within the first 30 days from date of purchase, the store from which you purchased your product should replace this

product if it is defective in material or workmanship (provided the store has in-stock replacement.) * If you intend to assert

any claim in connection with the product, please follow the instructions in paragraph F.

2. Within the first twelve months from date of purchase, The Holmes Group will repair or replace the product if it is defective

in material or workmanship, subject to the conditions in paragraph G.

d é f e c t u e u x ( v i c e s d

D u r 2 a . n t l e s 1 2 p r e m

v e z l e s i n s t r u c t i o n s d u p a r a g r a p h e F

* S i v o u s d é s i r e z f a

e n s t o c k ) r e m p l a c e

A u 1 c . o u r s d e s 3 0 p r

F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department.

G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit

to The Holmes Group, Inc.:

o T u t e s E l . e s p i è c e s d

d e d é f a u t s , d e m

b l e s s u r e s c o r p o

À m o D i . n s q u e l a l

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number,

b) A dated sales receipt or PROOF OF PURCHASE,

c) A check for return prepaid shipping and handling, and

d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit

before the box is sealed.)

t e n s i o n i n d i q u é e

’ e L m p l C o . i d e c e t a p

d r o i t d e c h o i s i r e

v e l e

a t t r i b u a b l e à d e s

p e e l r s o n n e l a u t o r i s é d e T h e H o l m e s G d r o é u f e p c , t I u n o c s . , i t s é ’ i l a e é s

C e t t e B . g a r a n t i e e

C e t t e A . g a r a n t i e n

G A R D E Z C E S R E N S E I G N E M E N

3. The Holmes Group recommends you ship the package U.P.S ground service for tracking purposes.

G A R A N T I E L

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package:

RIVAL

T S A - U N I S

T M A E R N T

A S O , E T L E P X A S 7 9 9 0 6 , É T

3 2 B S P U R D R I V E

C O N S U M E R S E R V I C E D E P

c / o T H E H O L M E S G R O U P

A L R I V

c/o THE HOLMES GROUP, INC.

32 B SPUR DRIVE

EL PASO, TX 79906

, I N C .

. r i v a l p r o d u c t s . c o m

v i c e à l a c l i e n t è l e o u b i e n v i s i t e r w w w

b e s o i n d ’ ê t r e r é

v a t i o n r e l a t i v e a u f o n c t i o n n e m e n t , o u S s i i v v o 3 o u . u s s a c v r e o z y e t o z

v e u i l l e z c o n s u l t

This Warranty gives you specific legal rights, and you may have other rights which vary from state to state. The provisions of this

Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and remedies

contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such

provision shall be deemed voided or amended, as necessary, to comply with such law.

d ’ o r i g i n e e t d e c

S i l ’ a 2 p . p a r e i l d o i

A S d e r é p a r e N r ’ e o s u 1 s a . d y ’ a e j z u P s t e r u

I N S T R U C T I O

Crock-Pot^®, the Crock-Pot Logo^TM, Rival^®and the Rival Logo^TMare trademarks of The Holmes Group, Inc. or its subsidiary.

Printed in China

SCE600BWCT-CN/9100050000886

SCE600BWCTCN05EFM1

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