Crock Port THE ORIGINAL SLOW COOKER Classic Owner’s Guide

Crock Port THE ORIGINAL SLOW COOKER Classic Owner's Guide

www.crockpot.com

CROCK-POT ® SLOW COOKER COMPONENTS

PREPARING YOUR CROCK-POT ® SLOW COOKER FOR USE

Before you use your slow cooker, remove all packaging components and wash the lid and cooking pot with warm soapy water and dry thoroughly.

Assembly

1. Place cooking pot into the heating base.
2. Lower the lid horizontally down onto the stoneware.

FOR CROCK-POT ® SLOW COOKERS WITH HINGED LID

• Be sure to align the lid hinge so that it slides down onto the mating heating base hinge. (See Fig. 2 and 3)
• When raising and lowering the lid, use the lid lifting handle.
  Caution: When disassembling, ALWAYS remove the lid first, and then remove the stoneware.
• To remove lid, use both hands to gently lift up and remove. (See Fig. 4)

HOW TO USE YOUR SLOW COOKER

1. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid .
2. Plug in your Crock-Pot ® slow cooker and select the temperature setting from the three setting options. Low is recommended for slow “all-day” cooking. One hour on High is equivalent to approximately 1½ to 2 hours on Low. Refer to your specific recipe for more precise cook times. Warm is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the Warm setting.
   NOTE: We do not recommend using the Warm setting for more than 4 hours.
3. When cooking is done, unplug your slow cooker and allow it to cool before cleaning.

USAGE NOTES:

• If you suspect that the power has gone out during the day, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food inside.
• For recipes that require a range of times, select the time closest to the setting on your slow cooker. For instance, to cook a recipe calling for a cooking time of 7 to 9 hours on Low, set your slow cooker to 8 hours.
• To avoid over or under-cooking, always fill the stoneware ½ to ¾ full to conform to recommended cook times (with
  the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes).
• Do not overfill stoneware. To prevent spillover, do not fill stoneware higher than ¾ full.
• Always cook, with the lid on, for the recommended time. Do not remove the lid during the first two hours of cooking.
• Always wear oven mitts when handling the lid or stoneware.
• Unplug when cooking is done and before cleaning.
• Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart below.

• ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning.
• The lid and stoneware are dishwasher-safe. See above chart. Do not use abrasive cleaning compounds or scoruing pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. Do not wash the stoneware or lid with cold water when they are hot.
• The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive
  cleaners.
  CAUTION: Never immerse the heating base in water or other liquid.
• No other servicing should be performed.
• This appliance has no user serviceable parts. Any servicing beyond that described in the Cleaning Section should be performed by an Authorized Service Representative only. See Warranty Section.

HINTS AND TIPS

PASTA AND RICE

• For best rice results, use long grain converted rice or a specialty rice as the recipe suggests. If the rice is not cooked completely after the suggested time, add an extra 1 to 1 1 ⁄ 2 cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of boiling water until just tender. Add the pasta to the Crock-Pot ® slow cooker during the last 30 minutes of cook time.

BEANS

• Beans must be softened completely before combining with sugar and/or acidic foods. 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.
• Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables benefit from slow cooking and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.
• When cooking recipes with rooted vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker.
• Place rooted vegetables near the sides or bottom of the stoneware to facilitate cooking.

HERBS AND SPICES

• Fresh herbs add flavor and color, but should be added at the end of the cooking cycle as the flavor will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
• The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.

MILK

• Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times.

SOUPS

• Some soup recipes call for large amounts of water. Add other soup ingredients to the slow cooker first then add water only to cover. If thinner soup is desired, add more liquid at serving time.

MEATS

• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor.
• Meat should be positioned so that it rests in the stoneware without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always 1 ⁄ 2 to 3 ⁄ 4 full.
• The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This enables all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize.

FISH

• Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking.

LIQUID

• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of 1 ⁄ 2 full and a maximum of 3 ⁄ 4 full, and conform to recommended cook times.

Visit the Crock-Pot ® slow cooker website at www.crockpot.com
for additional hints, tips and recipes or call 1-800-323-9519.

RECIPES

BABY BACK RIBS

Serves 6-10

2–4 racks of baby back ribs, cut into 3–4 pieces each
2–4 cups barbecue sauce
2–3 onions, chopped

1. Place ribs in Crock-Pot ® slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as desired.

BBQ PULLED PORK

Serves 6–8

2½–5 pound pork loin, trimmed of fat
2–4 cups barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard rolls

1. Place pork loin in Crock-Pot ® slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. Remove pork from Crock-Pot ® slow cooker and shred with a fork. Add pork back into Crock-Pot ® slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.

BEEF BOURGUIGNON

Serves 6-8

3 tablespoons flour Kosher salt and pepper
3 pounds beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 1–2 inch pieces
1 10-ounce can beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces

1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).
2. Place meat in Crock-Pot ® slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.

LEMON HERB ROASTED CHICKEN

Serves 4–6

4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter Juice of one lemon
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
1/3 teaspoon paprika

1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot ® slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8–10 hours or on High 4–5 hours.

CHICKEN CACCIATORE

Serves 4-8

2–3 onions, thinly sliced
2–4 pounds chicken (breasts or thighs), skinned
1 28 -ounce can plum tomatoes, chopped
5 cloves garlic, minced
½ cup dry white wine or broth
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Kosher salt and pepper Cooked pasta

1. Place sliced onion in Crock-Pot ® slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
   NOTE: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.

CHILI

Serves 6–8

2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
2–3 pounds ground beef, cooked and drained
2 14 -ounce cans red, black or white beans, rinsed and drained
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
½ cup beef broth

1. Add all ingredients to Crock-Pot ® slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4–5 hours.

POT ROAST

Serves 6-10

2–4 pound beef chuck pot roast
½ cup flour
Kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine

1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot ® slow cooker, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10–12 hours or on High for 6–8 hours, or until tender.

SAUSAGE AND MEATBALLS

Serves 8–10

3–5 pounds sausage and meatballs, uncooked
6 cloves garlic, peeled and chopped
1 28 -ounce can crushed tomatoes
1–2 28 -ounce cans plum tomatoes in juice, chopped coarsely
1 bunch fresh basil Cooked pasta Grated cheese

1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot ® slow cooker except pasta and grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.

BEEF STEW

Serves 6-8

2–4 pounds beef chuck stew meat, cut into 1-inch cubes
½ cup flour
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced

1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot ® slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 5–6 hours, or until meat is tender. Stir thoroughly before serving.

EASY, HEALTHY FISH FILLET

Serves 4–6

Kosher salt and pepper
2–3 pounds white fish (cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon, savory or a combination of all)
2–3 lemons, thinly sliced
Prepared salsa or olive tapenade to garnish

1. Salt and pepper both sides of the fish and place in Crock-Pot ® slow cooker. Cover top of fish with herbs and lemon slices, and tuck some under fish.
2. Cover and cook on High for approximately 30–40 minutes, or until no longer translucent. Cook times vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.
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.
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please call our Consumer Service Department at 1-800-323-9519 or visit our website at www.crockpot.com.

1 YEAR LIMITED WARRANTY

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option, will repair or replace this product or any component of the product found to be defective during the warranty period. Replacement will be made with a new or remanufactured product or component. If the product is no longer available, replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.

This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms and conditions of this warranty. This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly, repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not cover: Acts of God, such as fire, flood, hurricanes and tornadoes.

What are the limits on JCS’s Liability?
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for
a particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use the product including incidental, special, consequential or similar damages or loss of profits, or for any breach of contract, fundamental or otherwise, or for any claim brought against purchaser by any other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights that vary from province to province, state to state or jurisdiction to jurisdiction.

How to Obtain Warranty Service
In the U.S.A.
If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519 and a convenient service center address will be provided to you.
In Canada
If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519 and a convenient service center address will be provided to you.
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you have any other problem or claim in connection with this product, please write our Consumer Service Department. PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE. To register your product, please visit us online at www.crockpot.com.

© 2016 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Sunbeam Products, Inc. is a subsidiary of Newell Brands Inc. (NYSE: NWL).

Printed in China
137517 Rev A_16EM1

GCDS-CRP49197-JC

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Crock Port THE ORIGINAL SLOW COOKER Classic Owner’s Guide –
Crock Port THE ORIGINAL SLOW COOKER Classic Owner’s Guide –