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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 3 The lid handle may get hot while cooking, use of an oven mitt while handling is advised. -E2- -F2-
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 5 POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the 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 in
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 13 Q “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” A ® Q “Must the Crock-Pot slow cooker be covered? Is it necessary to stir?” A Q “How about thickening the juices or making gravy?” A Q “Can I cook a roast without adding water?” A -E7- Q «Que dois-je faire si le mets n’est pas cuit après 8 heures, bien que la recette ind
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 17 IF RECIPE COOK ON LOW OR COOK ON HIGH FOR OVEN SAYS: IN SLOW COOKER: IN SLOW COOKER: 1 15 to 30 minutes 4 to 6 hours 1 ⁄2 to 2 hours 35 to 45 minutes 6 to 10 hours 3 to 4 hours 50 minutes to 3 hours 8 to 18 hours 4 to 6 hours -E9- POUR UNE CUISSON MIJOTAGE AU MIJOTAGE AU AU FOUR DE: RÉGLAGE BAS: RÉGLAGE HAUT: 15 à 30 minut
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 21 POT ROAST OF BEEF 3 medium potatoes, thinly sliced 1 teaspoon salt 1 2 large carrots, thinly sliced ⁄2 teaspoon ground black pepper 1 1 onion, sliced ⁄2 cup water or beef broth 1 (3 to 4-lb.) boneless beef rump roast 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 10 to 12 hours (HIGH: 5 to 6 hours). HICKORY SMOKED BRISKET 1 1 (3 to 4-lb.) beef
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 23 FAJITA STEAK ROLLS 2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced 1 1 1 to 1 ⁄2-lbs. each, cut ⁄4-inch thick 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons lime juice 1 medium onion, chopped 1 jalapeño pepper, seeded and minced 1 ⁄2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies 1 ⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided Rub both sides of meat with
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 25 POT ROASTED PORK 1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves 1 ⁄2 teaspoon salt 1 whole clove 1 1 ⁄4 teaspoon ground black pepper ⁄2 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
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 27 HERBED TURKEY BREAST 1 1 turkey breast (4 to 5-lb.) fresh or thawed ⁄2 teaspoon dry basil leaves 1 2 tablespoons butter or margarine ⁄2 teaspoon rubbed sage 1 1 ⁄4 cup garden vegetable-flavored ⁄2 teaspoon dry thyme leaves 1 whipped cream cheese ⁄4 teaspoon ground black pepper 1 1 tablespoon soy sauce ⁄4 teaspoon garlic powder 1 tablespoon fresh minced parsley Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 29 CHICKEN IN A POT 2 carrots, sliced 1 teaspoon salt 1 2 onions, sliced ⁄2 teaspoon ground black pepper 1 2 stalks celery, cut into 1-inch pieces ⁄2 cup water, chicken broth or white wine 1 1 whole broiler/fryer chicken, 3 to 4-lb. ⁄2 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 liquid over top. Sprinkle basil over top. Cover and co
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 31 TURKEY POT PIE WITH CORNBREAD CRUST 2-lb. boneless turkey breast, 2 potatoes, peeled and chopped 1 cut into ⁄2-inch cubes 2 medium onions, chopped 2 ⁄3 cup all-purpose flour, divided 2 cups frozen peas and carrots, 1 teaspoon salt or frozen mixed vegetables 1 ⁄2 teaspoon ground black pepper 2 cloves garlic, minced 1 ⁄4 teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained 2 carrots, sliced 2 cups chicken broth 1 2 stalks celery
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 33 TURKEY POT PIE WITH CORNBREAD CRUST (CONT.) NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat. Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as recipe directs. Turkey stew is also excellent served without the cornbread crust or a cornbread muffin mix can be substituted for cornbread crust recipe. CHICKEN
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 35 EASY-DOES-IT SPAGHETTI 2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning 1 cup chopped onion 2 cans (4-oz. each) 2 cloves garlic, minced sliced mushrooms, drained 2 cans (15-oz. each) tomato sauce 6 cups tomato juice 1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Tur
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SCE600BWCTCN/9100050000886P.qxd 2/26/05 10:36 Page 39 ZUCCHINI-TOMATO STRATA 1 3 4 medium zucchini, sliced ⁄4-inch thick ⁄4 cup spicy vegetable tomato-juice cocktail 1 onion, chopped 1 teaspoon dried basil 4 cloves garlic, chopped 1 teaspoon dried oregano leaves 1 8-oz. fresh mushrooms, sliced or 1 can (4-oz.) ⁄2 teaspoon seasoned salt 1 sliced mushrooms, drained ⁄4 teaspoon ground black pepper 4 Roma tomatoes, sliced 1 cup stuffing croutons 1 cup shredded cheddar cheese Arrange half of zuc
