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Westinghouse WST3012ZE Owner's Manual

6 quart oval slow cooker
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6 QUART OVAL
SLOW COOKER
MODEL WST3012ZE
OWNER'S MANUAL

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Summary of Contents for Westinghouse WST3012ZE

  • Page 1 6 QUART OVAL SLOW COOKER MODEL WST3012ZE OWNER’S MANUAL...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed 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, plugs, or appliance in water or other liquid. 4.

  • Page 3: Additional Important Safeguards

    ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance.

  • Page 4: Polarized Plug

    POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug.
  • Page 5 GETTING TO KNOW YOUR WESTINGHOUSE WST3012ZE 6 QUART OVAL SLOW COOKER PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION 1. Knob (P/N 21400) 2. Tempered Glass Lid (P/N 22020) 3. Stoneware Liner (P/N 21672) 4. Handles 5. Cooking Base Unit 6. OFF/LOW/HIGH/AUTO Control Knob 7.

  • Page 6: Before Using For The First Time

    BEFORE USING FOR THE FIRST TIME 1. Carefully unpack your slow cooker and clean, see CARE AND CLEANING. 2. It is necessary to operate the slow cooker one time before placing food in the stoneware liner. Pour 4 cups of water into the stoneware liner and place it inside the cooking base unit.

  • Page 7: Hints For Slow Cooking

    OPERATING INSTRUCTIONS 1. Prepare recipe according to instructions. Place food in stoneware liner and cover with the glass lid. Do not fill the stoneware liner to the brim with food. Always cook with the lid on and the liner in posi- tion.

  • Page 8: Converting Standard Recipes To Slow Cooking

    HINTS FOR SLOW COOKING 3. When cooking in a slow cooker, remember that liquids do not boil away like they do in conventional cooking. Reduce the amount of liquid in any recipe that is not designed for a slow cooker. The exceptions to this rule are rice and soups.

  • Page 9: User Maintenance Instructions

    USER MAINTENANCE INSTRUCTIONS This appliance requires little maintenance. It contains no user service- able parts. Do not try to repair it yourself. Any servicing requiring disas- sembly other than cleaning must be performed by a qualified appliance repair technician. CARE AND CLEANING CAUTION: NEVER IMMERSE COOKING BASE UNIT OR CORD IN WATER OR OTHER LIQUID.
  • Page 10 RECIPES The recipes followed by an asterisk were especially developed for this 6 quart oval slow cooker by leading housewares expert and best selling cookbook author, Tom Lacalamita, ‘The Kitchen Resource’. DRINKS AND APPETIZERS HOLIDAY PUNCH 2 16-ounce bottles cranberry juice cocktail 2 cups water ⁄...
  • Page 11 RECIPES BUFFALO WINGS 4 pounds chicken wings 3 tablespoons olive oil 3 tablespoons fresh minced garlic 1 large onion, chopped 2 jalapeno peppers, chopped 2 cups vinegar-based barbecue sauce ⁄ teaspoon crushed red pepper Rinse chicken wings in cold water and pat dry. Place all ingredients in slow cooker.

  • Page 12: Cheese Fondue

    RECIPES CHEESE FONDUE 1 10-ounce can condensed cheddar cheese soup ® 1 pound Velveeta 1 pound Swiss cheese, grated 1 12-ounce can of beer or 1 ⁄ teaspoon hot pepper sauce 2 drops liquid smoke flavoring Combine ingredients in slow cooker. Cover and heat on low for 2 hours, stirring every 30 minutes after the first hour.
  • Page 13 RECIPES SOUPS, STEWS, AND SAUCES TURKEY VEGETABLE SOUP* 2 turkey drumsticks, skin and excess fat removed 2 large leeks, white and light green parts only, sliced thinly 3 carrots, peeled and cut into 3 ribs celery, cut into 1 10-ounce package frozen corn kernels 1 10-ounce package frozen cut green beans ⁄...
  • Page 14 RECIPES OLD-FASHIONED BEEF STEW* 3 carrots, peeled and sliced into 3 large potatoes, peeled and cut into 1-inch cubes 1 large onion, cut in half and sliced thinly 3 pounds of beef, cut into 1 1 bay leaf ⁄ teaspoon whole black peppercorns 3 cups beef stock or broth 1 8-ounce can tomato sauce 1 teaspoon dried thyme...
  • Page 15 RECIPES NEW ENGLAND CLAM CHOWDER ⁄ pound bacon, cut in small pieces 2 medium onions, chopped 4 medium potatoes, peeled and diced 1 teaspoon salt 4 cups water 4 teaspoons dried basil 4 7-ounce cans minced clams with juice 4 cups evaporated milk or Half and Half Sauté...
  • Page 16 RECIPES SLOW-SIMMERED BOLOGNESE MEAT SAUCE* 2 tablespoons olive oil ⁄ pounds lean ground beef 1 medium-sized onion, minced 2 carrots, peeled and minced 2 ribs celery, minced 1 12-ounce can evaporated milk 1 teaspoon grated or ground nutmeg 2 teaspoons sugar 3 teaspoons salt ⁄...
  • Page 17 RECIPES CHILI 1 pound lean ground beef 1 medium onion, chopped 1 15-ounce can Hunt’s Ready Tomato Sauce 1 15-ounce can tomatoes, garlic style 1 15-ounce can chili beans 1 teaspoon chili powder 2 tablespoons dill pickle juice Sauté ground beef and onion, drain. Combine with other ingredients in slow cooker.
  • Page 18 RECIPES BEEF POT ROAST 1 5-pound rump, shoulder or chuck roast ⁄ teaspoons salt ⁄ teaspoon pepper 6 medium potatoes, peeled and quartered 8 carrots, cut into 2-inch pieces 2 medium onions, halved 1 cup water or beef broth Sprinkle roast with salt and pepper. Place half of vegetables in bottom of slow cooker, top with roast, then add remaining vegetables and liq- uid.

  • Page 19: Stuffed Peppers

    RECIPES STUFFED PEPPERS* 6 large bell peppers, tops cut off, cored and seeded 1 pound lean ground beef ⁄ cups cooked rice 2 large eggs, lightly beaten ⁄ cup grated Pecorino Romano cheese 2 tablespoons fresh minced parsley ⁄ teaspoon salt ⁄...
  • Page 20 RECIPES TAMALE PIE 2 pounds lean ground beef 1 cup chopped onion ⁄ cups yellow corn meal 3 cups milk 2 eggs, beaten 1 cup water 2 packages chili seasoning mix 1 teaspoon salt 2 15-ounce cans diced tomatoes 2 15-ounce cans whole kernel corn, drained 2 2-ounce cans sliced ripe olives, drained 2 cups grated cheddar cheese Sauté...
  • Page 21 RECIPES CORNED BEEF 1 3-pound corned beef brisket 1 cup chopped onions 2 cloves garlic, minced Trim excess fat from brisket and cut to fit into slow cooker. Add onions, garlic and enough water to barely cover meat. Cover and cook on low for 11-12 hours or until tender.
  • Page 22 RECIPES HAM AND BEANS 1 pound dried Great Northern Beans 1 meaty ham bone 1 medium onion, chopped 1 cup sliced celery 1 cup sliced carrots 1 tablespoon dried parsley 1 bay leaf 6 cups water ⁄ teaspoon salt ⁄ teaspoon pepper Soak beans in 6 cups of water overnight, drain.
  • Page 23 RECIPES SAUSAGE AND CABBAGE 1 pound smoked sausage, sliced ⁄ head cabbage, shredded 1 medium onion, chopped 1 medium pepper, chopped ⁄ teaspoon salt ⁄ teaspoon pepper 2-3 cups chicken broth Combine ingredients in slow cooker and add enough chicken broth to barely cover food.
  • Page 24 RECIPES SPARE RIBS 4-6 pounds pork loin country-style ribs 1 cup ketchup ⁄ cup vinegar ⁄ cup brown sugar ⁄ cup honey ⁄ cup soy sauce 1 teaspoon ground mustard 1 teaspoon salt ⁄ teaspoon garlic powder ⁄ teaspoon pepper Bake spare ribs in 500°...
  • Page 25 RECIPES SAUSAGE SAUCE WITH MEATBALLS Meatballs 1 pound Italian sausage ⁄ medium onion, chopped 1 clove garlic, minced 1 egg ⁄ teaspoon salt ⁄ teaspoon pepper ⁄ cup bread crumbs 2 ounces grated Parmesan cheese Sauce ⁄ pound mushrooms, sliced 1 medium onion, chopped 2 cloves garlic, minced 1 15-ounce can tomatoes, Italian-style...

  • Page 26: Pork Chops And Potatoes

    RECIPES HAM BALLS WITH SWEET AND SOUR SAUCE 1 pound ham, ground 1 pound lean ground beef 1 clove garlic, minced 4 ounces Parmesan cheese, grated ⁄ cups bread crumbs ⁄ cup chopped parsley ⁄ cup soy sauce 1 teaspoon ground mustard ⁄...
  • Page 27 RECIPES CHICKEN CACCIATORI* 2 tablespoons olive oil 1 4-pound chicken, skin and excess fat removed, cut up into serving pieces 1 large onion, chopped 2 cloves garlic, sliced very thinly 1 small pickled cherry or jalapeno pepper, seeded and coarsely chopped, optional 8 ounces white mushrooms, sliced thinly ⁄...
  • Page 28 RECIPES GARLIC CHICKEN WITH TOMATOES AND POTATOES 1 3-pound chicken, cut up 8 small new potatoes, quartered 1 15-ounce can tomatoes, Italian-style 1 tablespoon fresh minced garlic 1 teaspoon salt ⁄ teaspoon pepper 1 teaspoon ground mustard ⁄ cup white wine 2 tablespoons cornstarch dissolved in 2 tablespoons cold water Place potatoes and chicken in slow cooker.
  • Page 29 RECIPES STUFFED CHICKEN BREAST WITH CURRY ⁄ pound sausage ⁄ teaspoon ginger 1 egg 2 tablespoons soy sauce ⁄ cup chopped onion ⁄ cup chopped parsley 2 teaspoons curry powder 6 chicken breast halves, boneless, skinless ⁄ teaspoon salt ⁄ teaspoon pepper 1 10-ounce can condensed cream of chicken soup Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry...
  • Page 30 RECIPES CHICKEN TETRAZZINI 6 chicken breast halves 3 10-ounce cans condensed cream of chicken soup 1 large onion, chopped 1 teaspoon salt 1 teaspoon dried Italian seasoning ⁄ teaspoon pepper 1 tablespoon dried parsley ⁄ cup dry white wine 1 pound fresh mushrooms, sliced Combine all ingredients except mushrooms in slow cooker.
  • Page 31 RECIPES MAPLE BAKED BEANS 5 14-ounce cans pork ‘n beans ⁄ cup chopped onion ⁄ cup maple syrup 2 teaspoons ground mustard 6 slices of bacon, cooked and crumbled Combine ingredients in slow cooker. Cover and cook on low for 7-8 hours or until thick and hot.
  • Page 32 RECIPES GREEN BEANS AND HAM 2 pounds fresh green beans, cut into 1" pieces 2 cups cubed ham 2 cups cubed potatoes 1 cup chopped onion 2 teaspoons salt ⁄ teaspoon pepper Combine ingredients and add enough water to barely cover beans. Cover and cook on low for 11-12 hours or until vegetables are tender.

  • Page 33: Chocolate Bread Pudding

    RECIPES CHOCOLATE BREAD PUDDING* 2 12-ounce cans evaporated milk 1 cup semi-sweet chocolate chips 4 large eggs ⁄ cup sugar 1 teaspoon vanilla extract 1 pound loaf day-old white or egg bread, crust removed, cut into small cubes. In a large microwave bowl or 4-cup glass measuring cup, combine the evaporated milk and chocolate chips.
  • Page 34 Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state/province. WESTINGHOUSE™, are trademarks of WESTINGHOUSE ELECTRIC CORPORATION and used under license by Salton, Inc. In no event shall Salton be liable for any incidental or consequential damages, losses or expenses.

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