Beko SCM3622X User Manual page 13

3 Operation
Chili
2 lbs. (900 g) ground beef
2 cans kidney beans, washed and drained
1 large can tomatoes, drained
2 onions, large dice
1 green pepper, large dice
2 garlic cloves, peeled and minced
2 tbsp. (30 ml) chili powder
1 tsp. (5 ml) cumin
1 tsp. (5 ml) pepper
1/2 tsp. (3 ml) salt
In a large skillet, brown the ground beef and drain
the fat.
Add all ingredients into the ceramic casserole and
stir. Cover and cook on low for 9-10 hours.
BAKED CUSTARD
Serves 6: 3 eggs, 2 tablespoons of sugar, 2 cups
of milk, 1/2 teaspoon of vanilla essence, nutmeg.
Beat eggs with sugar and then add remaining in-
gredients. Place in a heat-proof bowl or dish that
will fit into the Slow Cooker. Cover the custard with
foil or a small heat-proof plate. Pour 1 cup of water
into the Slow Cooker and add the custard in bowl.
Cover and cook on Low for 6 – 8 hours. Serve warm
or cold.
Slow Cooker / User Manual
Chicken and vegetable casserole
6 half chicken breasts, bone in (3 - 4 lbs, 1.4 - 1.8g)
1/4 tsp. (1.5 ml) paprika
1 tsp. (5 ml) salt
1/4 (1.5 ml) white pepper
2 tsp. (10 ml) chicken stock powder
2 cups (500 ml) mushrooms, sliced
1 small onion, small dice
1 cup (250 ml) small baby carrots
3/4 cup (180 ml) white grape juice
1/2 cup (125 ml) evaporated milk
2 tbsp. (30 ml) cornstarch
Remove skin from chicken. Mix the paprika, salt
and pepper together. Sprinkle on chicken. Place
chicken in ceramic casserole. Add chicken stock
powder, mushrooms and onion. Pour white grape
juice over top. Do not stir. Cover and cook on high
for 2-1/2 to 3 hours. Remove chicken and vegeta-
bles and keep warm. In a small pot combine evapo-
rated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid.
Stir over high heat until mixture comes to a boil
and thickens. Serve with chicken and vegetables.
13 / EN