Hamilton Beach 33260 - 6 Quart Slow Cooker Bedienungsanleitung

Slow Cooker

840126500

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USA: 1-800-851-8900

Français ............................................ 15

Canada : 1-800-267-2826

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México: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Mijoteuse

Olla de cocción lenta

READ BEFORE USE

LIRE AVANT L’UTILISATION

LEA ANTES DE USAR

840126500 Ev03 7/6/04 3:36 PM Page 1

This product is intended for household

use only.

This appliance is equipped with a polarized

plug. This type of plug has one blade wider

than the other. The plug will fit into an

electrical outlet only one way. This is a

safety feature intended to help reduce the

risk of electrical shock. If you are unable to

insert the plug into the outlet, try reversing

the plug. If the plug should still fail to fit,

contact a qualified electrician to replace the

obsolete outlet. Do not attempt to defeat

the safety purpose of the polarized plug by

modifying the plug in any way.

To avoid an electrical circuit overload do

not use a high wattage appliance on the

same circuit with the slow cooker.

The length of the cord used on this appli-

ance was selected to reduce the hazards

of becoming tangled in, or tripping over a

longer cord. If a longer cord is necessary an

approved extension cord may be used.

The electrical rating of the extension cord

must be equal to or greater than the rating

of the slow cooker. Care must be taken to

arrange the extension cord so that it will not

drape over the countertop or tabletop

where it can be pulled on by children or

accidentally tripped over.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

When using electrical appliances, basic

safety precautions should always be

followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles

or knobs.

3. To protect against electrical shock do

not immerse cord, plug, or base in

water or other liquid.

4. Close supervision is necessary when

any appliance is used by or near chil-

dren.

5. Unplug from outlet when not in use and

before cleaning. Allow to cool before

putting on or taking off parts.

6. Do not operate any appliance with

a damaged cord or plug, or after the

appliance malfunctions or is dropped

or damaged in any manner. Call our

toll-free customer service number for

information on examination, repair, or

adjustment.

7. The use of accessory attachments not

recommended by Hamilton Beach/

Proctor-Silex, Inc. may cause fire, electric

shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of

table or counter, or touch hot surfaces,

including the stove.

10. Do not place on or near hot gas or an

electric burner, or in a heated oven.

11. Extreme caution must be used when

using an appliance containing hot oil or

other hot liquids.

12. To disconnect slow cooker, turn

control knob to Off ( O) then remove

plug from outlet.

13. Caution: To prevent damage or shock

hazard do not cook in base. Cook only

in removable liner.

14. Do not operate appliance in any way

other than intended use.

Other Consumer Safety Information

840126500 Ev03 7/6/04 3:27 PM Page 2

LOW

HIGH

KEEP

WARM

OFF

Parts and Features

1. Plastic Lid

2. Glass Lid

3. Cooking Vessel

4. Base

5. Control Knob

Capacity

How much does your

slow cooker hold?

The capacity of your slow cooker

refers to the amount the cooking

vessel can hold if it is filled to the

rim. However, in order to avoid food

boiling over and spilling, we DO NOT

recommend filling to the rim. As a

rule, you should select recipes that

yield 1 quart less than the listed

capacity of your cooking vessel.

For example, if your slow cooker is

labeled as a 6-quart slow cooker,

your best results will be achieved

using recipes that yield 5 quarts

or less.

The Control Knob on the slow cooker

offers Low and High temperature

settings for cooking. The Keep Warm

setting is for holding the prepared

recipe at a perfect serving temperature.

The Keep Warm setting should only

be used after a recipe has been thor-

oughly cooked. Food should not be

reheated on the Keep Warm setting. If

food has been cooked and then refrig-

erated it must be reheated on Low or

High, then switched to Keep Warm.

Control Knob and Temperature Settings

Health Hazard

The Keep Warm setting should only be used after completely cooking the recipe

according to the instructions. The food must be hot enough to prevent bacterial

growth before using the Keep Warm setting. Do not use the Keep Warm setting

to reheat any food that has been refrigerated or frozen.

CAUTION

840126500 Ev03 7/6/04 3:27 PM Page 3

1. Before first use, wash the glass lid,

plastic lid and cooking vessel in hot,

soapy water. Rinse and dry. Do not

immerse base in water.

2. Prepare recipe according to instruc-

tions. Place food in cooking vessel

and cover with glass lid.

How to Use Your Slow Cooker

3. Plug cord into outlet. Select temper-

ature setting.

4. When finished, turn to Off (O) and

unplug base.

5. Let the cooking vessel and glass lid

cool before washing.

You are probably ready to develop new

recipes for use in your slow cooker. If

the recipe was originally cooked in a

saucepan on the stovetop, or slow

roasted in the oven, adapting the recipe

should be easy.

If You’ve Used a Slow Cooker Before

Cooking in a slow cooker is easy but

different from conventional methods.

Take a few minutes and read “How to

Use” and “Tips for Slow Cooking.”

You’ll soon be convinced that a slow

cooker is a necessity. There are also

many slow cooker recipe books avail-

able in the library or book store. If you

have any questions, call our toll-free

customer service number. We’ll be glad

to help.

Our slow cooker heats from the sides.

The base slowly raises the temperature

of the pan. Whether cooked on Low or

High, the final temperature of the food is

the same, about 200°F. The only differ-

ence is the amount of time the cooking

process takes.

If You’ve NEVER Used a Slow Cooker

840126500 Ev03 7/6/04 3:27 PM Page 4

HEAT SETTING LOW HIGH

2 5 pound/2.25 kg Whole Chickens 8 6

5-6 pounds (2.25-2.7 kg) Beef Roast 10 5

3-4 pounds (1.35-1.8 kg)

Boneless, Smoked Ham 8 5

Basic Cooking Chart/Hours Required

• The cover of the slow cooker does

not form a tight fit on the cooking

vessel but should be centered on the

cooking vessel for best results. Do

not remove the glass lid

unnecessarily—this results in major

heat loss. Do not cook without glass

lid in place.

• Stirring is not necessary when slow

cooking. However, if cooking on High,

you may want to stir occasionally.

• Slow cooking retains most of the

moisture in foods. If a recipe results

in too much liquid at the end of the

cooking time, remove the glass lid,

turn the control knob to High, and

reduce the liquid by simmering. This

will take 30 to 45 minutes.

Tips for Slow Cooking

• The slow cooker should be at least

half-filled for best results.

• If cooking soups or stews, leave a

2-inch space between the top of the

cooking vessel and the food so that

the recipe can come to a simmer.

• Many recipes call for cooking all day.

If your morning schedule doesn’t

allow time to prepare a recipe, do it

the night before. Place all ingredients

in the cooking vessel, cover with plas-

tic lid and refrigerate overnight. In the

morning, simply replace plastic lid

with glass lid and place cooking ves-

sel in the slow cooker. Select the

temperature setting.

• Meat and poultry require at least 7 to

8 hours on Low. Do not use frozen

meat in the slow cooker. Thaw any

meat or poultry before slow cooking.

840126500 Ev03 7/6/04 3:27 PM Page 5

The 9x13 (23x33x10 cm) slow cooker will be a party/entertaining essential to keep

slow cooked or conventionally baked dishes warm for hours safely.

How to Use Slow Cooker as

Warmer/Server

Slow-cooked recipes in the cooking vessel

1. Prepare slow cooker recipe accord-

ing to instructions in a 9x13x4 inch

(23x33x10 cm) dish.

2. Set temperature control to Keep

Warm.

3. Food temperature will be maintained

at an ideal serving temperature.

4. When finished, turn to Off ( O) and

unplug base.

Conventional-baked recipes in

cooking vessel

1. Prepare recipe according to instruc-

tions in a 9x13x4 inch (23x33x10 cm)

cooking vessel and bake in oven.

2. Use oven mitts to carefully place

baked dish in base.

3. Set temperature control to Keep

Warm.

4. Food temperature will be maintained

at an ideal serving temperature.

5. When finished, turn to Off ( O) and

unplug base.

Conventional baked recipes in oven-safe

glass bakeware (glass bakeware not included)

1. Prepare slow cooker recipe accord-

ing to instructions in a 9x13x2 inch

(23x33x5 cm) dish and bake in oven.

2. Use oven mitts to carefully place

baked dish in base.

3. Set temperature control to Keep

Warm.

4. Food temperature will be maintained

at an ideal serving temperature.

5. When finished, turn to Off ( O) and

unplug base.

840126500 Ev03 7/6/04 3:27 PM Page 6

Adapting Recipes

Some ingredients are not suited for

extended cooking in the slow cooker.

Pasta, seafood, milk, cream, or sour

cream should be added 2 hours before

serving. Evaporated milk or condensed

soups are perfect for the slow cooker.

Many things can affect how quickly a

recipe will cook. The water and fat

content of a food, the temperature of

the food, and the size of the food will

all affect the cooking time. Food cut

into pieces will cook faster than whole

roasts or poultry.

Most meat and vegetable combinations

require at least 7 hours on Low.

The higher the fat content of the meat,

the less liquid is needed. If cooking

meat with a high fat content, place

thick onion slices underneath, so the

meat will not sit and cook in the fat.

Some recipes call for browning the

meat before slow cooking. This is only

to remove excess fat or for color; it is

not necessary for successful cooking.

Slow cookers have very little evapora-

tion. If making your favorite soup, stew,

or sauce, reduce the liquid or water

called for in the original recipe. If too

thick, liquids can be added later.

If cooking a vegetable-type casserole,

there will need to be liquid in the

recipe to prevent scorching on the

sides of the cooking vessel.

Cleaning

1. Turn the control knob to Off (O).

Unplug cord from outlet.

2. Remove cooking vessel and glass lid

from base and let cool.

3. Wash the cooking vessel, glass lid

and plastic lid in hot, soapy water.

Rinse and dry. Cooking vessel, glass

lid, and plastic lid may also be

washed in the dishwasher.

4. Wipe the base with a damp cloth.

Do not use abrasive cleansers.

Electrical Shock Hazard

Do not immerse base in water.

This can result in death or electrical shock.

WARNING

840126500 Ev03 7/6/04 3:27 PM Page 7

Dips and Sauces

Salsa con Queso

2 (2-pound/900 g) blocks pasteurized processed cheese product, cut in 2-inch

pieces

11⁄2quarts (1.5 L) salsa

4 (6-ounce/170 g) cans chopped green chilies, do not drain

2-3 tablespoons (30-45 ml) chili powder

2 teaspoons (10 ml) garlic powder

2 (8-ounce/450 g) bags shredded Monterey Jack cheese

Combine all ingredients in the cooking vessel. Stir well. Stir halfway through cook-

ing time. Serve with chips. Cover and cook:

Low – 4 hours OR High – 3 hours.

Makes: 5 quarts (4.7 L).

Basic Spaghetti Sauce

2 (28-ounce/795 g) cans crushed tomatoes

3 (10-ounce/285 g) cans tomato puree

2 (6-ounce/175 g) cans tomato paste

4 cups (1 L) water

2 cups (500 ml) chopped green pepper

2 cups (500 ml) chopped onion

3 teaspoons (30 ml) Italian seasonings

3 teaspoons (30 ml) dried basil

3 teaspoons (30 ml) chopped garlic

2 teaspoons (20 ml) salt

2 teaspoons (20 ml) sugar

16 ounces (450 g) sliced pepperoni, optional

Combine all ingredients in the cooking vessel. Stir well. Cover and cook:

Low – 8

hours OR High – 4 hours. Makes: 5 quarts (4.7 L).

840126500 Ev03 7/6/04 3:27 PM Page 8

Soups and Stews

Jambalaya

11⁄2pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes

1 pound (450 g) sausage, cooked

2 (28-ounce/795 g) cans tomatoes, crushed

1 cup (250 ml) onion, chopped

1 cup (250 ml) green pepper, chopped

1 cup (250 ml) chicken broth

1⁄2cup (125 ml) white wine

2 teaspoons (10 ml) oregano

2 teaspoons (10 ml) parsley

1 teaspoon (5 ml) salt

2 teaspoons (10 ml) seasoning

11⁄2pounds (675 g) shrimp, cooked

2 cups (500 ml) quick cooking rice

Combine all ingredients in the cooking vessel except shrimp and rice. Stir well.

Cover and cook:

Low – 8 hours OR High – 5 hours. Stir in rice and shrimp. Cover

and cook for an additional 15 minutes. Makes: 5 quarts (4.7 L).

Easy Meatball Stew

2 pounds (900 g) frozen cooked Italian meatballs, thawed

2 pounds (900 g) cheese tortellini, cooked according to package directions

3 (101⁄4-ounce/285 g) cans cream of mushroom soup

2 pounds (900 g) frozen mixed vegetables

1 teaspoon (5 ml) garlic, crushed

2 cups (500 ml) water

Combine all ingredients in the cooking vessel. Stir well. Cover and cook:

Low – 5

hours OR High – 3 hours.

840126500 Ev03 7/6/04 3:27 PM Page 9

Main Dish

Arroz con Pollo

2 (3-pound/1.35 kg) chickens, cut in pieces

1 14.5-ounce (415 g) can Italian-style stewed tomatoes

1 16-ounce (450 g) bag frozen peas

2 (14-ounce/400 g) cans chicken broth

1 12-ounce (350 g) jar roasted red peppers, drained and cut in strips

2 (8-ounce/225 g) boxes Spanish-style yellow rice mix

2 teaspoons (10 ml) garlic salt

Combine all ingredients in the cooking vessel. Stir well. Cover and cook:

Low – 8

hours OR High – 5 hours. Makes: 8 servings.

Chicken in a Pot

2 (16-ounce/450 g) packages frozen mixed vegetables

2 (1.5-ounce/40 g) envelopes beef stroganoff sauce mix

2 (3-pound/1.35 kg) whole chickens

Paprika, onion powder, and garlic powder

Combine vegetables and sauce mix in the cooking vessel. Sprinkle seasonings on

the chicken. Place the chicken in the cooking vessel over the vegetables. Cover

and cook:

Low – 8 hours OR High – 5 hours. Makes: 8 servings.

German-Style Pot Roast

3⁄4cup (175 ml) cider vinegar

1⁄4cup (60 ml) ketchup

1⁄2cup (125 ml) chopped onion

1 teaspoon (5 ml) chopped garlic

2 (14-ounce/470 ml) cans beef broth

12 ginger snap cookies

2 (0.8 ounce/20 g) envelopes brown gravy mix

5-6 pound (2.25-2.7 kg) boneless chuck or bottom round roast

Combine all ingredients, except the meat, in the cooking vessel. Stir well. Add the

meat and stir well to coat. Cover and cook:

Low – 10 hours OR High – 5 hours.

Makes: 8 to 10 servings.

Onion-Coated Beef Roast

1⁄2cup (125 ml) steak sauce

6 pounds (2.7 kg) bottom round or rump beef roast

2 tablespoons (90 ml) dried minced onion

Pour steak sauce into the cooking vessel. Place meat in the cooking vessel and

coat both sides with the sauce. Sprinkle each side with 1 tablespoon of the dried

onion. Cover and cook:

Low – 10 hours OR High – 5 hours. Makes: 14 servings.

840126500 Ev03 7/6/04 3:27 PM Page 10

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