Cooking Chart - Hamilton Beach 33249 Use & Care Manual

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Cooking Chart

RECIPE 3–5 QT/L
Beef Pot 2 lb. (907 g) beef pot roast
Roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (60 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1-inch (2.5-cm) pieces
Chili 1 lb. (450 g) ground beef
1 1.5-oz (40-g) envelope chili seasoning
1 14.5-oz. (411-g) can diced tomatoes
1 16-oz. (453-g) can kidney beans, drained and rinsed
Whole 3 lb. (1.3 kg) whole chicken
Chicken 2 garlic cloves, peeled
1/2 lemon
1 bay leaf
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 teaspoon (5 ml) paprika
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For best results, fill the crock at least half full but no more than one inch from rim.
Always follow package directions.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
INSTRUCTIONS
1. Season roast with salt and pepper.
2. Over medium-high heat, brown roast on all sides.
3. Place vegetables in crock.
4. Place roast on top of vegetables.
5. Sprinkle with onion soup mix.
6. Drizzle beef broth over meat and vegetables.
7. Cover and cook on HIGH for 5 hours, LOW for 10 hours, or until internal temperature
measures at least 160°F (71°C) for medium. Cooking on the LOW setting will result in
more tender meat.
1. Combine beef, chili seasoning, diced tomatoes, and kidney beans in crock.
2. Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until temperature is at least
160°F (71°C).
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon, and bay leaf in chicken cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with paprika.
5. Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until internal temperature
measures at least 165°F (74°C).