Rival Crock Pot Manuel utilisateur

RIVAL

Croclc Pot

StonewareSlowCooker

The Ori,qinal and America's #1 Brand of Slow Cookers

Owner'sGuide

READANDSAVETHESEINSTRUCTIONS

Visit our website at www.crock-pot.com

When using electrical appliances, basic safetyprecautions should alwaysbe followed,

including the following:

1. Readall instructions before using.

2. Do not touch hot surfaces.Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in

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

other liquid.

4. Closesupervision is necessarywhen any appliance is used by or near children.

5. Turncontrol to "OFF" beforeunplugging from wall outlet. Unplug from outlet when

not in useand before cleaning. Allow to cool before putting on or taking off parts.

6. Do not operate any appliance with adamaged cord or plug, or after the appliance

malfunctions or has been damaged in any manner. Return appliance to Rival®

(seewarranty) for examination, repair,or adjustment.

7. The use of accessoryattachments not recommended by Rival®may causefire,

electrical shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated surfaces.

10. Do not place on or near a hot gas or electric burner, or in aheated oven.

11. Extreme caution must be usedwhen moving an appliance containing hot oil or

other hot liquids. Always use hot padswhen moving your heated Crock-Pot®

slow cooker.

12. Do not use appliance for other than intended use.

13. Todisconnect, turn control to OFF,then remove plug from wall outlet.

14. Avoid sudden temperature changes, such asadding refrigerated foods into a

heated pot.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside.Power Unit never

needs lubrication. Do not attempt to service this product. Do not immerse base in water or other

liquid. A short power-supply cord isprovided to reduce the hazards resultingfrom entanglement

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

THE MARKED ELECTRICAL RATING SHOULD BEAT LEAST AS GREAT AS THE ELECTRICAL

RATING OF THE CROCK-POT_SLOW COOKER. The extension cord should not be allowed to

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

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.

POLARIZEDPLUG

Thisappliancehasa polarizedplug (onebladeiswider thanthe other).Asa

safetyfeature,thisplug will fit inapolarizedoutletonlyoneway.Ifthe plug

doesnotfit fully inthe outlet,reversethe plug.Ifitstilldoesnot fit, contact

qualifiedelectrician.Do not attemptto defeatthissafetyfeature.

-3-

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

cooking. 1 hour on HIGH equals about 2 to 2Z hours on LOW. SERVEisfor

keeping food warm only. DO NOT cook on SERVEsetting.

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

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

add at least 1 cup of warm liquid. The liquid will act asa "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.

3. Always cook with the lid on.

4. Follow recommended cooking times.

5. Do not useslow cooker stoneware for storage of food.

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

7. Do not set heated unit filled with food on afinished wood table.

8. Unplug when cooking is done and before cleaning.

9. Removable stoneware is ovenproof and microwave safe. Do not usestoneware

on gas or electric burners or under broiler.

PREPAREAHEAD CONVENIENCE!

Fill bowl and refreigerate. When ready to cook, set in electrical baseand turn to

LOW or HIGH. Do not preheat electrical base.

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 - acloth, 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 Cleaner) or vinegar.

• The outside case may be cleaned with a soft cloth and warm soapy water.

Wipe dry. Do not use abrasive cleaners.

CARE OF STONEWARE

• The stoneware 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 case may be cleaned with a soft cloth and warm soapy water.

Wipe dry. Do not use abrasive cleaners.

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

temperature changes.

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

-4-

foods. Do not preheat Crock-Pot®slow cooker before using unlessspecified in the

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

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

water if the stoneware is hot.

The Travel-LockTM clips have been included to ensure a

secure lid when taking your mealson the road.

To use, simply clamp one clip on each end of the slow

cooker, attaching the lid and the stoneware together.

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

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

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

• For roasts and stews, pour liquid over meat. Useno more liquid than specified in

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

• Usewhole leaf herbs and spicesfor best and truest flavor for all-day cooking. If

ground herbs and spicesare used, they should be stirred in during the last hour of

cooking.

• Becausethere isno direct heat at the bottom, alwaysfill the stoneware at least half

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

cooking time will be affected.

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

(Such assubstituting a 103/4ounce can of soup plus 4 ounces of water for a 14

ounce can of tomatoes OR Z cup beef or chicken broth for Z cup of wine, etc.)

• Beansmust be softened completely before combining with sugar and/or acid foods

(NOTI:: Sugar and acid havea hardening effect on beansand will prevent

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

to a recipe. Cover the beanswith 3times their volume of unsalted water and bring

to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1_ hours or until

beans aretender. Soaking in water, if desired, should be completed before boiling.

Discard water after soaking or boiling.

"What if the food isn't done after 8 hours...when the recipe says

8 to 10 hours?"

Thisisdue tovoltagevariationswhich arecommonplaceeverywhere;altitude;or

-5-

evenextremehumidity.Theslightfluctuationsin powerdo nothavea noticeable

effecton mostappliances;however,it canslightlyalterthecookingtimes.Allow

plentyof time,andremember,it ispracticallyimpossibleto overcook.Youwill

learnthrough experiencewhetherto decreaseor increasecookingtimes.

"Must the Crock-Pot _slow cooker be covered? Is it necessary to stir?"

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

when cooking on LOW setting. Significant amounts of heat escapewhenever the

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

removal of the coverfor checking cooking progress or stirring. Never remove

cover during the first 2 hours when baking breadsor cakes.

It is not necessaryto stir while cooking on LOW heat. While using HIGH heatfor

short periods, occasional stirring improves the distribution of flavors.

"How about thickening the juices or making gravy?"

Add some quick-cooking tapioca to any recipewhen you want to make athick

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

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

approximately _ cup flour or cornstarch to _ cup water or 4 tablespoons 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.

Q "Can I cook a roast without adding water?"

A Yes-if cooked on LOW. We recommend a small amount because the gravies are

especiallytasty. The more fat or "marbling" the meat has,the lessliquid you

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

This guide isdesigned to help you adapt recipesto the Crock-Pot®slow cooker -- your

own favorites and prized recipescollected 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 unnecessarywhen

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

• Allow sufficient cooking time.

• Cook with cover on.

• Do not add asmuch water as some recipes indicate.

• Remember -- liquids don't "boil away" asin conventional cooking. Usuallyyou'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 overtook 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.

-6-

EXCEPTION:milk,sourcreamor creamshouldbeaddedduring lasthourof

cooking.

TIMEGUIDE

15to 30 minutes 4 to6 hours 1½to 2 hours

35to 45 minutes 6 to 10hours 3 to4 hours

50 minutesto 3hours 8 to 18hours 4 to6 hours

Most uncooked meat and vegetable combinations will require at least8 hours on LOW.

PASTA AND RICE

if recipe callsfor 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

in with other ingredients; add ¼cup extra liquid per _Acup of raw rice. Use long grain

converted ricefor best resultsin all-day cooking.

LIQUIDS

Use lessin slow cooking -- usually about half the recommended amount. One cup of

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

SAUTEING VEGETABLES

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

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

Sincevegetables develop their full flavor potential with slow cooking, expect delicious

results evenwhen you reduce quantities. Becausevegetables take longer to cook than

meat, slice or chop them when possible.

HERBSAND SPICES

Leafor whole herbs and spices are preferred, but their flavor power may increase--

use half the recommended amount. Ifyou use ground herbs and spices,add during

lasthour of cooking.

MILK

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

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

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

SOUPS

Somesoup recipescall for 2 to 3 quarts of water. Add other soup ingredients to

Crock-Pot®slowcooker; then add water only to cover. Ifthinner soup is desired,add more

liquidat serving time. if milk-based recipeshave no other liquidfor initial cooking, add 1

or 2 cupswater. Then during lasthour of cooking, stir in milk or cream as called for.

The recipesin this book may be used, as printed, in the 2_- 4½ quart Crock-Pot®slow

cooker. For 2_ quarts or smaller units, recipes may need to be halved.

-7-

POT ROAST OF BEEF

3 mediumpotatoes,thinlysliced I teaspoonsalt

2largecarrots,thinlysliced _teaspoongroundblackpepper

I onion,sliced _cupwaterorbeefbroth

1(2 to3-lb.) bonelessbeefrumproast

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).

BEEF BOURGUIGNON (Bee_Stewwith Wine)

6stripsbacon,cutin_-inch pieces

2 to3-poundbeefrumporchuck,

cutin 1½-inchcubes

I mediumcarrot,sliced

I smallonion,sliced

Saltandpeppertotaste

3 tablespoonsflour

I can(ltT/_-oz.)condensedbeefbroth

I tablespoontomatopaste

2 clovesgarlic,minced

teaspoonwholethyme

I bayleaf

poundtinywhiteonions

½toI poundfreshmushrooms,sliced

2 tablespoonsbutter

½cupredor Burgundywine

Cook bacon in large skillet until crisp. Removeand drain. Add beef cubes and brown

well. Place browned beef cubesin stoneware. Brown carrot and onion. Seasonwith

saltand pepper; stir in flour. Add broth, mix well and add to slow cooker. Add

cooked bacon, tomato paste,garlic, thyme, bay leafand onions. Cover and cook on

LOW 8 to 10 hours. Saute mushrooms in butter, and addwith wine to stoneware

about 1 hour before serving.

To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3

tablespoons melted butter or margarine. Stir into stew.

SWISS STEAK

2roundsteaks,aboutY-lb. each, I largeonion,thinlysliced

cutY-inchthick 2 carrots,sliced

¼cupall-purposeflour 2 stalkscelery,chopped

teaspoongroundblackpepper I can(15-oz.)tomatosauce

Cut round steak into serving pieces.Placeflour, salt and pepper in plastic bag. Add

steak pieces,afew at a time, shaketo coverwith flour mixture. Placeonion slicesin

bottom of stoneware; add meat on top. Top with carrots and celery and cover with

tomato sauce.Cover and cook on LOW for 8to 10 hours (HIGH: 3 to 5 hours).

BARBEQUED RIBS

2slabsporkspareribs(2 to3-1bs.each)

teaspoonsalt

teaspoongroundblackpepper

I onion,sliced

1jar (16-oz.)barbequesauce

-8-

Rubeachsideofspareribswith saltand pepper.Cut ribsinto servingportions.

Placeribsin broilerpanandbroil 15 minutesor untilbrowned.Drain.Putsliced

onion instoneware.Placerib sectionson top on onions,pour barbequesauceon

top. Coverand cookon LOW8 to 10 hours(HIGH:4 to 5 hours).

ROASTED PEPPER & BEAN CHILI

2greenbellpeppers

2redbellpeppers

Ilarge onion,choppedgreenchilies

I zucchini,quarteredandsliced1/4-inchthick

2clovesgarlic,minced

2tablespoonchilipowder

I teaspoonoreganoleaves

teaspoopcumin

I can(1472-oz.)crushedtomatoes

I can(lO-oz.)dicedtomatoesand

I can(15-oz.)garbanzobeans,drained

I can(15-oz.)pintobeans,drained

I can(15-oz.)blackbeans,drained

Cut peppersin halfand removeseeds.Slashedgessopepperswill layflat. Place

skinsideup on bakingsheets.Broilpeppersuntil blackened,about 15 minutes.Seal

in plasticfood bag.ALLOWto stand15 minutes,rub skinfrom peppersandchop.

Combine peppersand all remaining ingredientsin stoneware.Cover;cook on

lOW 8 hours(HIGH4 hours).

CHICKEN CACCIATORE

I mediumonion,thinlysliced

3-lb.chicken,cutup

2cans(6-oz.each) tomatopaste

I can(4-oz.)slicedmushrooms,drained

I teaspoonsalt I bayleaf

teaspoonpepper

2clovesgarlic,minced

2teaspoonoreganoleaves

teaspoonbasilleaves

teaspoonceleryseed

cupdrywhitewine

Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir

together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour

over chick.en. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces

over spaghetti or vermicelli.

FAJITA STEAK ROLLS

2beeftoproundorflanksteaks,about

I to l_-/bs, each, cut_-inchthick

I tablespoonoliveoil

I mediumonion,chopped

cupchoppedgreenbellpepper

_cup choppedred bellpepper

2 tablespoonsfreshcilantro,minced

2 clovesgarlic,minced

2 tablespoonslimejuice

I ja/ape_opepper,seededandminced

I can(2-oz.)choppedgreenchilies

I cupsalsaorpicantesauce,divided

Rub both sidesof meat with olive oil. Combine remaining ingredients except salsain

mixing bowl and blend well. Measure out about half of vegetable mixture and set

asidefor later use.Spoon remaining vegetable mixture evenly over eachsteak.Roll

steaks,beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Placebeef

rolls in stoneware. Spoon _,_cup salsaevenly over beef rolls. Cover and cook on LOW

for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir Z cup salsainto reserved

vegetable mixture. Coverand refrigerate. Spoon remaining ¼cup salsaover beef rolls

during last15 minutes of cooking. Slicesteaksinto serving portions and accompany

with vegetable-salsamixture.

-9-

CLASSIC MEAT LOAF

2poundsgroundchuck I egg

½cupchoppedgreenpepper I packet(_-ounce)browngravymix

½cupchoppedonion I cupmilk

½teaspoonsalt 4to6 smallpotatoes,cubed

I cupcrackercrumbs

Mix all ingredients, except potatoes, in large bowl. Shapeinto a loaf. Placein

stoneware. Placepotatoes at the sidesof loaf. (If potatoes arepeeled, wrap in foil to

keepfrom darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

PORK CHOPS ON RICE

cupbrownrice

2_cupconvertedwhiterice

¼cupbutterormargarine

cupchoppedonion

I can(4-oz.)slicedmushrooms,drained

I teaspoondriedthyme,divided

teaspoonrubbedsage

teaspoonsalt

teaspoongroundblackpepper

4 to6 bonelessporkchops,_- to1-inchthick

I can(10.5-oz.)beefconsomme

2 tablespoonsWorcestershiresauce

teaspoonpaprika

teaspoongroundnutmeg

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

brown ricewith butter in skillet. Sauteover medium-high heat, stirring occasionally,

until rice is golden brown. Removefrom heat and stir in onion, mushrooms,

teaspoon thyme, sage,salt and pepper. Pour rice mixture into slow cooker. Arrange

chops over rice. Combine consomme and Worcestershiresauceand pour over chops.

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

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

HERBED TURKEY BREAST

I turkeybreast(2 to3-lb.) freshor thawed

2tablespoonsbutterormargarine

¼cupgardenvegetable-flavored

whippedcreamcheese

I tablespoonsoysauce

I tablespoonfreshmincedparsley

teaspoondrybasilleaves

teaspoonrubbedsage

teaspoondrythymeleaves

teaspoongroundblackpepper

teaspoongarlicpowder

Placeturkeyin stoneware.Combineremainingingredientsandbrushoverturkey.

Coverandcookon LOW10 to 12 hours(HIGH5 to 6 hours).

CAROLINA BARBEQUEDPORK

2onions,quartered

2tablespoonsbrownsugar

I tablespoonpaprika

2teaspoonssalt

teaspoongroundblackpepper

1(4 to6 pound)bonelessporkbutt

orshoulderroast

¾cupcidervinegar

4 teaspoonsWorcestershiresauce

1_ teaspoonscrushedredpepperflakes

1_ teaspoonssugar

teaspoondrymustard

teaspoongarlicsalt

teaspooncayenne

Hamburgerbuns

Coleslaw,optional

-10-

Placeonions in stoneware. Combine brown sugar, paprika, saltand pepper; rub over

roast. Placeroast over onion.

Combine vinegar, Worcestershiresauce, 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 reservedvinegar mixture over roast during lasthalf hour of cooking.

Remove meat and onions, drain. Chop or shred meat and chop onions. Servemeat

and onions on buns. Ifdesired, top sandwiches with coleslaw. Passremaining vinegar

mixture to drizzle over sandwiches.

CHICKEN IN A POT

2carrots,sliced I teaspoonsalt

2onions,sliced _teaspoongroundblackpepper

2stalkscelery,cutinto1-inchpieces _cupwater,chickenbrothor whitewine

I wholebroiler/fryerchicken,2 to3-lb. _teaspoondriedbasil

Put carrots, onion and celery in bottom of stoneware. Placewhole chicken on top of

vegetables. Sprinkle with saltand pepper and add liquid over top. Sprinkle basilover

top. Cover and cook on LOW 8 to 10 hours (HIGH: 3_ to 5 hours, using 1 cup

water). Remove chicken and vegetableswith spatula.

CHICKEN WITH 40 CLOVES OF GARLIC

2sprigsfreshthyme 1(3-lb.) wholebroiler/fryerchicken

2sprigsfreshrosemary 2 stalkscelery,cutinto3-inchpieces

2sprigsfreshsage 40 clovesgarlic,unpee/ed

2sprigsItalianparsley _teaspoongroundblackpepper

ToastedFrenchbreadslices

Place1 sprig thyme, rosemary,sage and Italian parsleyin chicken cavity. Placecelery

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

Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on

LOW 8 to 10 hours (HIGH: 3_ to 5 hours).

Toserve, place chicken, garlic and celeryon serving platter. Squeezeroastedgarlic

out of skins onto toasted French bread slicesthen spread with a knife.

FRENCH ONION SOUP

I quartbeefbouillonorbrownstock I tablespoonsugar

3mediumyellowonions,thinlysliced 2 tablespoonsflour

3tablespoonsbutter _cupdryvermouthorcognac(optional)

teaspoonsalt I cupgratedParmesancheese

Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15

minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar,flour

and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6

to 8 hours. (HIGH: 3 hours). Beforeserving, top with grated cheese.

-11-

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