Hamilton Beach 840161800 Bedienungsanleitung

Slow Cooker

840161800

Mijoteuse

Olla de Cocción Lenta

English.......................................................................................... 2

USA: 1-800-851-8900

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Canada : 1-800-267-2826

Consulter hamiltonbeach.ca pour des recettes délicieuses et pour

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READ BEFORE USE

LIRE AVANT L’UTILISATION

LEA ANTES DE USAR

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

840161800 Ev01 2/8/07 1:33 PM Page 1

This product is intended for household

use only.

This product is only intended for the

preparation, cooking, and serving of foods.

This product is not intended for use with

any non-food materials or products.

To avoid an electrical circuit overload do not

use a high wattage appliance on the same

circuit with the slow cooker.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

When using electrical appliances, basic

safety precautions should always be

observed, 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 children.

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 injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of

table or counter, or touch hot surfaces,

including 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

moving an appliance containing hot oil

or other hot liquids.

12. To disconnect slow cooker, turn control

knob to Off then remove plug from outlet.

13. Caution: To prevent damage or shock

hazard do not cook in base. Cook only

in removable crock.

14. Avoid sudden temperature changes,

such as adding refrigerated foods into

a heated Crock.

15. Do not use appliance for other than

intended use.

Other Consumer Safety Information

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 acciden-

tally tripped over.

wWARNING

Shock Hazard

• Do not immerse this appliance in water or other liquid.

• This appliance has a polarized plug (one wide blade) that reduces the risk of electrical

shock. The plug fits only one way into a polarized outlet. Do not defeat the safety

purpose of the plug by modifying the plug in any way or using an adaptor. If the plug

does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.

840161800 Ev01 2/8/07 1:25 PM Page 2

• Please handle the Crock and Cover

carefully to ensure long life.

• Avoid sudden, extreme temperature

changes. For example, do not place a

hot Cover or Crock into cold water, or

onto a wet surface.

• Avoid hitting the Crock and Cover

against the faucet or other hard

surfaces.

• Do not use Crock or Cover if chipped,

cracked, or severely scratched.

• Do not use abrasive cleansers or

metal scouring pads.

Crock and Glass Cover:

Precautions and Information

• The bottom of the Crock is very rough

and can damage the countertop. Use

caution.

• The Crock and the Cover can become

very hot. Use caution. Do not place

directly on any unprotected surface or

countertop.

• The Crock is microwave safe and

oven proof, but never heat the Crock

when empty. Never place the Crock

on a burner or stove top. Do not place

the Cover in a microwave oven,

conventional oven, or on the stove top.

When removing the Cover, tilt so that

the opening faces away from you to

avoid being burned by steam.

The sides of the Base of the slow

cooker get very warm because

the heating elements are located

here. Use the handles on the Base

if necessary. Use hot mitts to remove

the Crock.

Removing Cover and Crock

Crock Capacity

How much does your slow cooker

hold?

The capacity of your slow cooker refers

to the amount the Crock can hold if it is

filled to the rim. However, 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 Crock. 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.

840161800 Ev01 2/8/07 1:25 PM Page 3

Parts and Features

1. Before first use, wash Cover and

Crock in hot, soapy water. Rinse and

dry. Do not immerse Base in water.

2. Prepare recipe according to instruc-

tions. Place food in Crock and cover.

3. Plug cord into outlet. Select temper-

ature setting.

How to Use Your Slow Cooker

4. When finished, turn Off and unplug

Base. Remove food from Crock.

5. Let Crock and Cover cool slightly

before washing.

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.

wCAUTION

• The Keep Warm setting should only be used after a recipe has been thoroughly

cooked.

• Do not reheat food on the Keep Warm setting.

• If food has been cooked and then refrigerated, reheat it on Low or High, then

switched to Keep Warm.

• Food must be hot enough to prevent bacterial growth before using the Keep

Warm setting. Visit foodsafety.gov for more information.

Cover

Crock

Base Handles

Base

Control Knob

840161800 Ev01 2/8/07 1:25 PM Page 4

Tips for Slow Cooking

• Foods will continue to increase in

temperature after desired temperature

has been reached.

• The Crock should be at least half-

filled for best results. If only half-filled,

check for doneness 1 to 2 hours

earlier than recipe.

• Stirring is not necessary when slow

cooking and removing the glass lid

results in major heat loss and the

cooking time may need to be extend-

ed. However, if cooking on High, you

may want to stir occasionally.

• If cooking soups or stews, leave a

2-inch space between the top of the

Crock 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

Crock, cover and refrigerate overnight.

In the morning, simply place the Crock

in the slow cooker.

• Do not use frozen, uncooked meat in

the slow cooker. Thaw any meat or

poultry before slow cooking.

• Some foods are not suited for extend-

ed cooking in the slow cooker. Pasta,

seafood, milk, cream, or sour cream

should be added 2 hours before serv-

ing. Evaporated milk or condensed

soups are perfect for the slow cooker.

• 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 on (and cook in) the fat.

• Slow cookers allow for very little evap-

oration. If making your favorite soup,

stew, or sauce, reduce the liquid called

for in the original recipe. If too thick,

liquid 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 Crock.

Care and Cleaning

1. Turn the Control Knob to Off. Unplug

cord from outlet.

2. Remove Crock and Cover from Base

and let cool.

3. Wash the Crock and the Cover in hot,

soapy water. Rinse and dry. The

Crock and the Cover may also be

washed in the dishwasher. If you

have a plastic Cover, please place on

top rack of dishwasher.

4. Wipe the Base with a damp cloth.

Do not use abrasive cleansers.

wWARNING

Electrical Shock Hazard

• Disconnect power before cleaning.

• Do not immerse cord, plug or base

in any liquid.

Failure to follow these instructions

can result in death or electrical shock.

840161800 Ev01 2/8/07 1:25 PM Page 5

The Lid Latch secures the cover while moving, trans-

porting, or storing the slow cooker. To use Lid Latch,

place the white band into the groove located under

one of the handles. Stretch the band to the other side

of the slow cooker and secure it in the groove under

the other handle.

Once the band is attached, it can also be crossed

over the knob to further secure the lid.

Optional Feature (on selected models)

Lid Latch

Recipes

Arroz con Pollo

1 (3 pound/1.35 kg) chicken, cut in pieces

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

10 oz (285 g) box frozen peas

1 (14 oz/400 g) can chicken broth

3⁄4 cup (175 ml) roasted red peppers, drained and cut in strips

1 (8 oz/225 g) box Spanish-style yellow rice mix

1 teaspoon (5 ml) garlic salt

Combine all ingredients in crock. Stir well. Cover and cook: Low – 8 hours OR

High – 4 hours. Makes 4 servings.

New England Boiled Dinner

1 2-pound (900 g) boneless, smoked ham

1 (16 oz/450 g) can whole potatoes, drained

1 (16 oz/450 g) bag frozen baby carrots

1 pound (450 g) cabbage, cut in 6 wedges

1⁄4cup (60 ml) water

Place the meat in the crock and fit the vegetables around it. Add water. Cover and

cook: Low – 6 hours OR High – 3 hours. Makes 4 servings.

840161800 Ev01 2/8/07 1:25 PM Page 6

Chunky Chicken Barley Soup

1 (14 oz/400 g) can chicken broth

1 (16 oz/450 g) package frozen vegetables for soup or stew

2⁄3cup (150 ml) pearl barley

1 cup (250 ml) fresh mushroom slices

2 cups (500 ml) water

1 (1.8 oz/50 g) envelope dry vegetable soup mix

1 pound (450 g) boneless chicken breasts, cut in cubes

1⁄2teaspoon (2.5 ml) salt

1⁄8teaspoon (.63 ml) pepper

Combine all ingredients in crock. Cover and cook: Low – 6 hours OR

High – 3 hours. Makes about 3 quarts (3 L).

Italian-Style Beef Stew

2 pounds (900 g) boneless beef stewing cubes

1 (10 oz/285 g) box frozen mixed vegetables

1 (15 oz/425 g) can tomato sauce

1 tablespoon (15 ml) Worcestershire sauce

2 tablespoons (30 ml) cup chopped onion

1 (1.5 oz/45 g) envelope beef stew seasoning mix

Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours

OR High – 5 hours. Makes about 3 quarts (3 L).

Chili

1 pound (450 g) hot Italian sausage, removed from casings

1 pound (450 g) lean ground beef

1 medium onion, chopped

1 (3/4oz/20 g) envelope chili seasoning mix

1 (16 oz/450 g) can kidney beans, drained

1 (14 oz/400 g) can diced tomatoes

1 (6 oz/170 g) can tomato paste

1 (15 oz/425 g) can chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high

heat, partially cook sausage, ground beef and onion. Place cooked meat mixture

in crock. Add remaining ingredients. Cover and cook: Low – 8 hours OR

High – 4 hours. Makes about 3 quarts (3 L).

Slow Cooked Beef Stew

1-pound (450 g) bag baby carrots

11⁄2pounds (675 g) boneless beef chuck roast, cubed

11⁄2large potatoes, cubed

1 (103/4oz/305 g) can condensed cream of tomato soup

1 cup (250 ml) water

1 (1.5 oz/45 g) envelope beef stew seasoning mix

Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a

bowl, whisk together the soup, water, and seasoning packet. Pour over beef and

vegetables. Cover and cook: Low – 8 hours OR High – 4 hours. Makes

about 3 quarts (3 L).

840161800 Ev01 2/8/07 1:25 PM Page 7

German-Style Pot Roast

1⁄3cup (80 ml) cider vinegar

2 tablespoons (30 ml) ketchup

1⁄4cup (60 ml) chopped onion

1⁄2teaspoon (2.5 ml) chopped garlic

1 (14 oz/400 g) can beef broth

8 ginger snap cookies

1 (0.8 oz/20 g) envelope brown gravy mix

2-3 pounds (900 g-1.35 kg) boneless chuck or bottom round roast

Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir

well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes

about 4 to 5 servings.

Sweet & Spicy Meat Balls

21⁄2pounds (1.125 kg) frozen cooked meatballs

1 (12 oz/350 g) jar grape jelly

1 (12 oz/350 g) jar currant jelly

1 (12 oz/350 g) bottle chili sauce

1 (12 oz/350 g) bottle cocktail sauce

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR

High – 3 hours. Makes about 3 quarts (3 L).

Tex-Mex Beef Barbecue

3 pounds (1.35 kg) brisket of beef

1 (18 oz/500 g) bottle hickory-smoked barbecue sauce

1 (1.25 oz/30 g) envelope chili seasoning

1 teaspoon (5 ml) chopped garlic

1 teaspoon (5 ml) lemon juice

1 tablespoon (15 ml) Worcestershire sauce

1⁄2cup (125 ml) chopped onion

Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to

coat. Cover and cook: Low – 10 hours OR High – 5 hours. Remove the meat

and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 8 servings.

Asian Spareribs

2 tablespoons (30 ml) cornstarch

2 tablespoons (30 ml) teriyaki sauce

1 (10 oz/285 g) jar duck sauce or sweet and sour sauce

3 pounds (1.35 kg) country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.

Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR

High – 4 hours. Makes 4 servings.

840161800 Ev01 2/8/07 1:25 PM Page 8

Savory Roast Beef Sandwiches

3 pounds (1.35 kg) boneless beef chuck roast

1⁄4cup (60 ml) soy sauce

1 tablespoon (15 ml) brown sugar

1 teaspoon (15 ml) salt

1 teaspoon (15 ml) ground ginger

Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and

ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.

Serve on sandwich rolls. Makes 6 servings.

Zesty New Potatoes

3 pounds/1.35 kg (small) new red potatoes, unpeeled

1 tablespoon (15 ml) olive oil

1 envelope zesty Italian dressing mix

Potatoes should be the size of golf balls. If not, cut in half or quarter.

Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add

the salad dressing mix and shake well until all the potatoes are coated. Place

potatoes into crock. Cover and cook: Low – 7-8 hours OR High – 4 hours.

Makes 8 servings.

Baked Potatoes

Scrub baking potatoes and pierce skin in several places with a fork. Stack pota-

toes in a pyramid in crock so as not to touch the side. Cover and cook: Low –

8-9 hours OR High – 5 hours.

Maple-Baked Beans

4 (15 oz/425 g) cans pork’n beans

1⁄4cup (60 ml) chopped onion

1⁄3cup (80 ml) maple syrup

2 teaspoons (10 ml) dry mustard

6 slices bacon, cooked and crumbled

Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR

High – 3-4 hours. Makes 10 servings.

Basic Spaghetti Sauce

1 (28 oz/700 g) can crushed tomatoes

2 (10 oz/285 g) cans tomato puree

1 (6 oz/170 g) can tomato paste

2 cups (250 ml) water

1⁄2cup (125 ml) chopped onion

11⁄2teaspoons (7.5 ml) Italian seasonings

11⁄2teaspoons (7.5 ml) dried basil

11⁄2teaspoons (7.5 ml) chopped garlic

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) sugar

Combine all ingredients in crock. Stir well. Cover and cook: Low – 8 hours OR

High – 4 hours. Makes about 21⁄2quarts (2.5 L).

840161800 Ev01 2/8/07 1:25 PM Page 9

Chocolate Fondue

1 (8 oz/225 g) box semi-sweet baking chocolate

1 (8 oz/225 g) box unsweetened baking chocolate

1 (6 oz/170 g) box white baking chocolate

1 (14 oz/400 g) can sweetened condensed milk, not evaporated

1 cup (250 ml) milk

1⁄4cup (60 ml) blackberry-flavored brandy, or other fruit-flavored brandy

Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks,

cake cubes, marshmallows, and cookies.

Combine all fondue ingredients in crock. Stir well. Cover and cook on High for

45 minutes* to 1 hour 15 minutes or until melted.

Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep

warm as desired. Refrigerate leftovers and use as chocolate sauce.

Makes about 1 quart (1 L).

*Only the High setting is recommended for this recipe.

Baked Apples

6 large baking apples (Rome or York)

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) butter, melted

3 tablespoons (45 ml) brown sugar

1⁄2teaspoon (2.5 ml) nutmeg

1 teaspoon (5 ml) cinnamon

Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and but-

ter. Sprinkle with sugar and spices. Cover and cook: Low – 4 hours OR

High – 2 hours. To serve, top with vanilla ice cream. Makes 10 servings.

840161800 Ev01 2/8/07 1:25 PM Page 10

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