Crock Pot Slow Cooker SCR151 WG User Manual

SCR151-WG/9100050000802 V.qxd 11/9/04 11:08 Page 1  
For use with 11quart Crock-Pot® Slow Cookers  
2
Owner’s Guide  
READ AND SAVE THESE INSTRUCTIONS  
 
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HOW TO USE YOUR SLOW COOKER  
HOW TO CLEAN YOUR SLOW COOKER  
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.  
1. There is one temperature setting. When plugged in, the temperature  
of this unit is equivalent to the LOW setting on Crock-Pot® slow cookers  
that have HIGH and LOW settings.  
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.  
1. Fill stoneware with hot or warm soapy water to loosen food remains.  
Do not use abrasive compounds — a cloth, sponge or rubber spatula  
will usually remove the residue. If necessary, a plastic cleaning pad may  
be used. Use a non-abrasive cleaner (such as Bon-Ami® Polishing  
Cleanser) or vinegar to remove water spots or other stains.  
2. The outside case may be cleaned with a soft cloth and warm soapy  
water. Wipe dry. Do not use abrasive cleaners.  
3. Always cook with the lid on.  
3. The lid may be washed in the top rack of the dishwasher.  
4. Follow recommended cooking times.  
CARE OF STONEWARE  
As with 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 foods. Do not preheat slow cooker before using unless specified  
in the recipe. The stoneware should be at room temperature before  
adding hot foods.  
5. Do not use slow cooker stoneware for storage of food.  
6. Do not reheat foods in your slow cooker.  
7. Unplug unit when cooking is done and before cleaning.  
8. Removable stoneware is ovenproof and microwave safe. Do not use  
plastic lids in microwave or conventional oven. Do not use removable  
stoneware on gas or electric burners or under broiler.  
To wash your stoneware right after cooking, use hot water. Do not pour  
in cold water if the stoneware is hot.  
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HINTS  
QUESTIONS AND ANSWERS  
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.) Season with salt and pepper. Place meat in cooker on top of  
vegetables.  
Q
A
Wha t if the food isnt done a fter 8 hours…when the recipe  
sa ys 8 to 10 hours?”  
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,  
and remember, it is practically impossible to overcook. You will learn  
through experience whether to decrease or increase cooking times.  
For roasts and stews, pour liquid over meat. Use no 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.  
Q
A
“Must the slow cooker be covered? Is it necessa ry to stir?”  
Cook with the cover on. 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 for short periods, occasional stirring improves the  
distribution of flavors.  
• Use whole leaf herbs and spices for the best and truest flavor for  
all-day cooking. If ground herbs and spices are used, they should be  
stirred in during the last hour of cooking.  
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.  
• A specific liquid called for in a recipe may be varied if an equal quantity  
is substituted. (Such as substituting a 10 3 4 ounce can of soup plus 4  
ounces of water for a 1412 ounce can of tomatoes OR 1 2 cup beef or  
chicken broth for 12 cup of wine, etc.)  
Q
A
“How a bout thickening the juices or ma king gra vy?”  
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 may remove the solid foods, leaving the  
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 and bring to a boil. Boil 10  
1
juices. Prepare a smooth paste of approximately ⁄  
2
cup flour or  
1
cornstarch to  
2  
cup water or 4 tablespoons melted butter. Pour  
mixture into liquid in the stoneware and stir well. When it comes to  
a boil its ready.  
minutes, reduce heat, cover and allow to simmer 1 1/  
hours or until  
2
Q
A
“Ca n I cook a roa st without a dding wa ter?”  
beans are tender. Soaking in water, if desired, should be completed  
before boiling. Discard water after soaking or boiling.  
Yes. We recommend a small amount because the gravies are  
especially tasty. The more fat or “marbling” the meat has, the less  
liquid you need. The liquid is needed to properly soften and cook  
vegetables.  
• The lid handle may get hot while cooking, use of an oven mitt while  
handling is advised.  
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GUIDE TO ADAPTING YOUR OWN RECIPES  
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)  
This guide is designed to help you adapt recipes to the 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 slow cooker. A few hints:  
PASTA AND RICE  
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before  
adding to slow cooker. Dont overcook — just until slightly tender. If  
1
4
cooked rice is called for, stir in with other ingredients; add ⁄ cup extra  
1
4
liquid per ⁄ cup of raw rice. Use long grain converted rice for best results  
in all-day cooking.  
Allow sufficient cooking time.  
LIQUIDS  
Cook with cover on.  
Do not add as much water as some recipes indicate.  
Remember — liquids dont boil away” as in conventional cooking.  
Usually you’ll have more liquid at the end of cooking instead of less.  
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.  
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. 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, slice or chop them  
when possible.  
Its one-step” cooking: many steps in recipes may be deleted. Add  
ingredients to 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 slow cooker at one  
time. EXCEPTION: milk, sour cream or cream should be added during  
last hour.  
HERBS AND SPICES  
Leaf or whole herbs and spices are preferred, but their flavor power may  
increase — use half the recommended amount. If you use ground herbs  
and spices, add during last hour of cooking.  
TIME GUIDE  
MILK  
IF RECIPE  
FOR OVEN SAYS:  
COOK ON LOW  
IN SLOW COOKER:  
Milk, cream and sour cream tend to break down during extended cooking.  
When possible add during last hour of cooking. Condensed soups may be  
substituted for milk, etc., and can cook for extended times.  
15 to 30 minutes  
35 to 45 minutes  
4 to 6 hours  
6 to 10 hours  
8 to 18 hours  
SOUPS  
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients  
to 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 cups water. Then during last hour of cooking, stir  
in milk or cream as called for.  
50 minutes to 3 hours  
Most uncooked meat and vegetable combinations will require at least 8  
hours.  
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LIMITED ONE-YEAR WARRANTY  
The manufacturer warrants this product to be free from defects in materials or workmanship for one (1) year  
from date of original purchase. If you have a claim under this warranty please follow these procedures:  
1) Within the first 45 days from date of original purchase, defective product should be returned to original place  
of purchase for replacement (with proof-of-purchase).  
2) Within the first 12 months from date of purchase the manufacturer will repair or replace (at no charge) the  
defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain  
warranty service visit:  
www.rivalproducts.com  
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX  
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This  
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or  
to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer.  
The manufacturer disclaims all responsibility for consequential, incidental, or commercial losses caused  
by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential  
losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you  
may also have other legal rights which vary from state to state.  
©2004 The Rival Company  
A Division of The Holmes Group, Inc.  
Crock-Pot® is a registered trademark of Rival®  
Printed in China  
SCR151-WG/9100050000802  
 

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