Rival Crock-Pot 3745 Bedienungsanleitung

3745, 3751, 3755,

3760, 3960

Oval Slow Cooker

The Original and America’s #1 Brand of Slow Cookers

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

-2-

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed,

including the following:

1. Read all instructions before using.

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

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

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

other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Turn control to “OFF” before unplugging from wall outlet. Unplug from outlet

when not in use and before cleaning.

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

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

(see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by Rival ®may cause fire,

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 a heated oven.

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

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

slow cooker.

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

13. Avoid sudden temperature changes, such as adding refrigerated foods into a

heated pot.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a

safety feature, this plug will fit in a polarized outlet only one way. If the

plug does not fit fully in the outlet, reverse the plug. If it still does not fit,

contact a qualified electrician. Do not attempt to defeat this safety feature.

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 is provided to reduce the hazards resulting from entanglement

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

THE MARKED ELECTRICAL RATING SHOULD BE AT 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.

SAVE THESE INSTRUCTIONS

-3-

HOW TO USE YOUR CROCK-POT®

1. There are two temperature settings. LOW is recommended for slow ”all-day”

cooking. 1 hour on HIGH equals about 2 to 21⁄2hours on LOW.

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 on LOW, or 2 hours on HIGH.

3. Always cook with the lid on.

4. Follow recommended cooking times.

5. Do not use slow 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 a finished wood table.

8. Unplug when cooking is done and before cleaning.

9. Removable stoneware and glass lids are ovenproof and microwave safe. Do not use

removable stoneware on gas or electric burners or under broiler.

PREPARE AHEAD CONVENIENCE!

Fill bowl and refrigerate. When ready to cook, set in electrical base and turn to LOW or

HIGH. Do not preheat electrical base.

HOW TO CLEAN YOUR CROCK-POT®

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 – 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.

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 Crock-Pot®slow cooker before using unless specified 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.

-4-

• 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.

• 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.

• Use whole leaf herbs and spices for 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 103⁄4ounce can of soup plus 4 ounces of water

for a 14 1⁄2ounce can of tomatoes OR 1⁄2cup beef or chicken broth for 1⁄2cup of wine,

etc.)

• 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 minutes, reduce heat, cover and allow to simmer 11⁄2hours or until

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

Discard water after soaking or boiling.

QUESTIONS AND ANSWERS

“What if the food isn’t done after 8 hours…when the recipe says

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.

“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 losses quickly

when cooking on LOW setting. 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

HINTS

-5-

cover during the first 2 hours when baking breads or cakes.

It is not necessary to stir while cooking on LOW heat. While using HIGH heat for

short periods, occasional stirring improves the distribution of flavors.

“How about thickening the juices or making gravy?”

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 juices. Prepare a smooth paste of

approximately 1⁄2cup flour or cornstarch to 1⁄2cup 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.

“Can I cook a roast without adding water?”

Yes – if cooked on LOW. 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.

GUIDE TO ADAPTING RECIPES

This guide is designed to help you adapt recipes to the Crock-Pot®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 Crock-Pot®slow cooker. A few hints:

• Allow sufficient cooking time.

• Cook with cover on.

• Do not add as much water as some recipes indicate.

• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’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 overcook 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.

EXCEPTION: milk, sour cream or cream should be added during last hour of

cooking.

TIME GUIDE

15 to 30 minutes

35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours

6 to 10 hours

8 to 18 hours

11⁄2to 2 hours

3 to 4 hours

4 to 6 hours

IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE

If recipe calls for 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 1⁄4cup extra liquid per 1⁄4cup of raw rice. Use long grain

converted rice for best results in all-day cooking.

LIQUIDS

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.

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.

MILK

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.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to

Crock-Pot®; 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.

-6-

YOUR OVAL CROCK-POT®SLOW COOKER

The oval Crock-Pot®slow cooker is perfect for so many of your favorite foods. Use the

recipes in this book as a guide, then adapt your favorite recipes or select a variety of

new cuts or dishes to try.

FOR EXAMPLE

• Larger roasts, chickens and hams are perfect. Select boneless roasts or hams

ranging from 3 to 8 pounds. Whole chickens or hens, up to about 5 pounds fit

perfectly.

• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-style

ribs, up to 2 (3 to 4 pounds each) slabs easily fit. Bone-in, 3 to 5 pound pork loin

roasts or hams may now be slow-cooked to perfection. Cook turkey legs, thighs

and breasts, up to approximately 6 pounds.

-7-

• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot

roasts, chop or ham steaks.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can

surround it with plenty of vegetables. Surround pot roast with potatoes and carrots

or cook plenty of cabbage with corned beef.

• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed

peppers, or baked apples can be arranged singled layer so they cook easily and

serve attractively.

Always remember, the size of the meat is just an estimate. The exact weight of a roast

that can be cooked in the oval Crock-Pot®slow cooker will depend on the specific cut,

meat configuration and bone structure. Do not overfill the bowl. Meat should be

positioned so that it rests in the stoneware and does not hold the lid up.

The recipes in this book may be used, as printed, in the 4 1⁄2, 5, 5 1⁄2, or 6 quart oval

Crock-Pot®slow cooker. Of course, larger roasts may be cooked in the 5 1⁄2and 6 quart

unit and tips for the 5 1⁄2and 6 quart units are noted when applicable by the recipe.

THE RECIPES

POT ROAST OF BEEF

1 (3 to 4-lb.) boneless beef rump roast 2 large carrots, thinly sliced

1⁄2cup water or beef broth 1 onion, sliced

1 teaspoon salt 1⁄2teaspoon ground black pepper

3 medium potatoes, thinly sliced

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).

HICKORY SMOKED BRISKET

1 (3 to 4-lb.) beef brisket

1⁄2cup liquid smoke

1⁄2teaspoon each celery salt, garlic salt and onion powder

Place brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4cup of

liquid smoke and 1⁄2teaspoon each of celery salt, garlic salt and onion powder. Wrap

well and put into stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6

hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

-8-

POT ROASTED PORK

1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves

1⁄2teaspoon salt 1 whole clove

1⁄4teaspoon ground black pepper 1⁄2cup water

1 clove garlic, slivered 1 tablespoon soy sauce

2 medium onions, sliced

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of

garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,

and other ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).

51⁄2QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts of

vegetables and cook as directed.

NOTE: For additional browning, broil pork loin before slow cooking. Place roast in

broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in

stoneware and continue as recipe directs.

PORK CHOPS ON RICE

1⁄2cup brown rice 1⁄2teaspoon salt

2⁄3cup converted white rice 1⁄4teaspoon ground black pepper

1⁄4cup butter or margarine 4 to 6 boneless pork chops, 3⁄4- to 1-inch thick

1⁄2cup chopped onion 1 can (10.5-oz.) beef consomme

1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce

1 teaspoon dried thyme, divided 1⁄2teaspoon paprika

1⁄2teaspoon rubbed sage 1⁄4teaspoon ground nutmeg

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

brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,

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

1⁄2teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange

chops over rice. Combine consomme and Worcestershire sauce and 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

1 turkey breast (4 to 5-lb.) fresh or thawed 1⁄2teaspoon dry basil, dried

2 tablespoons butter or margarine 1⁄2teaspoon rubbed sage

1⁄4cup garden vegetable-flavored 1⁄2teaspoon dry thyme

whipped cream cheese 1⁄4teaspoon ground black pepper

1 tablespoon soy sauce 1⁄4teaspoon garlic powder

1 tablespoon fresh minced parsley

Place turkey in stoneware. Combine remaining ingredients and brush over turkey.

Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

-9-

TURKEY POT PIE WITH CORNBREAD CRUST

2-lb. boneless turkey breast, 2 potatoes, peeled and chopped

cut into 1⁄2-inch cubes 2 medium onions, chopped

2⁄3cup all-purpose flour, divided 2 cups frozen peas and carrots,

1 teaspoon salt or frozen mixed vegetables

1⁄2teaspoon ground black pepper 2 cloves garlic, minced

1⁄4teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained

2 carrots, sliced 2 cups chicken broth

2 stalks celery, sliced 1⁄4cup sherry

CORNBREAD

1 cup all-purpose flour 2 tablespoons sugar

1 cup yellow cornmeal 1 egg, lightly beaten

1 tablespoon baking powder 1 cup milk

1 teaspoon salt 1⁄4cup vegetable oil

Combine 1⁄3cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey

cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes,

onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms.

Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to 9 hours

(HIGH: 4 to 5 hours).

Turn slow cooker to HIGH while preparing cornbread. Preheat oven to 400° F. Blend

remaining 1⁄3cup flour with 1⁄3cup cold water; stir until smooth, then blend into stew

in Crock-Pot®slow cooker. Cook, stirring occasionally, 15 minutes or until stew is

thickened.

For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing

bowl. Blend in egg, milk and oil. Pour over stew. Lift removable stoneware from slow

cooker base and place in preheated oven. Bake 15 to 20 minutes or until cornbread

is golden brown. Allow to stand 15 minutes before serving.

NOTE: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute

mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat.

Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as

recipe directs. Turkey stew is also excellent served without the cornbread crust or a

cornbread muffin mix can be substituted for cornbread crust recipe.

CHICKEN WITH TROPICAL BARBEQUE SAUCE

1⁄4cup molasses 1⁄8to 1⁄4teaspoon hot pepper sauce

2 tablespoons cider vinegar 2 tablespoons orange juice

2 tablespoons Worcestershire sauce 3 whole bone-in chicken breasts, halved

2 teaspoons prepared Dijon mustard

Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and

orange juice. Arrange chicken in stoneware. Brush sauce over chicken. Cover and

cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).

NOTE: Sauce is excellent over ribs and chops.

-10-

STEAK SOUP

2 lbs. coarsely ground chuck, 2 cans (14 1⁄2-oz. each) diced tomatoes

browned and drained 1 package (10-oz.) frozen mixed vegetables

5 cups water 5 tablespoons beef base granules

1 large onion, chopped 1⁄2teaspoon ground black pepper

4 stalks celery, chopped 1⁄2cup butter, melted

3 carrots, sliced 1⁄2cup all-purpose flour

Salt to taste, optional

Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on

LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.

Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.

Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH

until thickened.

STUFFED GREEN BELL PEPPERS

1 package (10-oz.) frozen corn 1 1⁄2cups cooked rice

1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce

drained and rinsed 1⁄4teaspoon salt

1 can (14 1⁄2-oz.) diced tomatoes 1⁄2teaspoon ground black pepper

1⁄4cup salsa 1⁄4cup chopped onion

6 green bell peppers, tops removed and seeded

2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 1⁄2cup cheese and green peppers. Stuff peppers with

this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours

(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of

cooking.

ZUCCHINI-TOMATO STRATA

4 medium zucchini, sliced 1⁄4-inch thick 3⁄4cup spicy vegetable tomato-juice cocktail

1 onion, chopped 1 teaspoon dried basil

4 cloves garlic, chopped 1 teaspoon dried oregano leaves

8-oz. fresh mushrooms, sliced or 1 can (4-oz.) 1⁄2teaspoon seasoned salt

sliced mushrooms, drained 1⁄4teaspoon ground black pepper

4 Roma tomatoes, sliced 1 cup stuffing croutons

1 cup shredded cheddar cheese

Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,

half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and

garlic. Arrange sliced tomatoes over top.

Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook

on LOW 6 to 8 hours (HIGH: 2 1⁄2to 3 1⁄2hours). Top with stuffing croutons and

cheese during last 10 to 15 minutes.

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