Related Manuals for Crock-Pot 3140
Summary of Contents for Crock-Pot 3140
- Page 1 3140, 3145, 3164, 3351, 3355, 3656, 3670, 3950 Slow Cooker The Original and America’s #1 Brand of Slow Cookers Owner’s Guide READ AND SAVE THESE INSTRUCTIONS...
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Page 2: Important Safeguards
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. - Page 3 4. Follow recommended cooking times. 5. Do not use the slow cooker stoneware for storage of foods. 6. Do not reheat foods in your Crock-Pot 7. Do not set heated unit filled with food on a finished wood table. 8. Unplug when cooking is done and before cleaning.
- Page 4 • 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.
- Page 5 The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. 4-5 QUART MODELS (3140, 3145, 3164, 3351, 3950, 3355) • All recipes in this book may be prepared as shown for the 4 and 5 quart models. If desired, recipes may be increased by one-half for 5-quart models.
- Page 6 If much larger meat cuts are served, it may be necessary to increase cooking time by 2 to 3 hours on LOW or 1 to 2 hours on HIGH. This guide is designed to help you adapt recipes to the Crock-Pot own favorites and prized recipes collected from friends, food companies, newspapers and magazines.
- Page 7 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.
- Page 8 POT ROAST OF BEEF 1 (3 to 4-lb.) boneless beef roast ⁄ cup water or beef broth 3 medium potatoes, thinly sliced 2 large carrots, thinly sliced Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables.
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Page 9: Swiss Steak
STEAK SOUP 1-lb. coarsely ground chuck, browned and drained 3 cups water 1 medium onion, chopped 3 stalks celery, chopped 2 carrots, sliced 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). -
Page 10: Corned Beef And Cabbage
ITALIAN PORK CHOPS 4 to 6 (1-inch thick) lean pork chops 1 tablespoon cooking oil ⁄ -lb. fresh mushrooms, sliced 1 medium onion, chopped 1 clove garlic, minced 2 cans (8-oz.) tomato sauce ⁄ cup dry sherry Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on both sides. -
Page 11: Minestrone Soup
1 tablespoon sugar Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown. Drain and put in slow cooker. Add remaining ingredients, except cornstarch and water; stir to combine. Cover and cook on LOW 6 to 8 hours. -
Page 12: Baked Apples
Completely soften beans as directed on page 4. Drain; put in stoneware and add ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). - Page 13 MOCK LASAGNA 1 package (10-oz.) broad lasagna noodles, broken into bite-size pieces 1-lb. ground beef ⁄ -lb. Italian sausage 1 onion, chopped 1 clove garlic, minced 12-oz. Mozzarella cheese, shredded Cook noodles according to package directions until tender; drain. Brown ground beef and sausage;...
- Page 14 In large skillet, heat oil over medium-high heat. Add chicken and brown on both sides. Season chicken with salt and pepper. Put in slow cooker. In a small bowl, combine remaining ingredients, except cornstarch and water. Pour over chicken.
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Page 15: "White" Chili
JAMBALAYA 12-oz. skinless, boneless chicken breasts 2 green bell peppers, seeded and chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 can (14 ⁄ -oz.) whole tomatoes ⁄ cup tomato paste 1 can beef broth Cut chicken in to 1-inch pieces. - Page 16 2 quarts cider 1 teaspoon whole allspice Put all ingredients in slow cooker. If desired, tie whole spices in cheesecloth or put in a tea strainer. (If spices are added loose, strain before serving.) Cover and cook on LOW 2 to 8 hours. Serve from stoneware using a ladle.
- Page 17 By the makers of America’s #1 Brand of Slow Cookers From Main Dishes To Soups. From Appetizers To Desserts. We have over 200 slow cooker recipes in our Crock-Pot Cooker Cuisine Cookbook. These delicious recipes have been created and tested specifically for the Rival Slow Cooker, and includes nutritional information and time saving tips.
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Page 18: Limited One-Year Warranty
Rival Imprimé aux États-Unis Impresso en la China LIMITED ONE-YEAR WARRANTY GARANTIE LIMITÉE DE UN AN ©2000, Rival A Division of The Holmes Group Une division de The Holmes Group Una sección de “The Holmes Group” ® ® 3140/3145/3164/3351/3950/3355/3656/3670/428-709...