West Bend Slow Cooker 84906 User Manual

SLOW COOKER  
Instruction Manual  
Important Safeguards............................................................................................... 2  
Before using for the first time ................................................................................... 3  
Using Your cook’s essentials™ Slow Cooker........................................................... 4  
Helpful Hints............................................................................................................. 5  
Temperature Guide.................................................................................................. 6  
Cleaning Your cook’s essentials™ Slow Cooker...................................................... 7  
Recipes .................................................................................................................... 7  
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE  
1
 
Do not use glass cover if it is chipped or has deep scratches. Weakened glass  
can shatter during use. Discard immediately.  
Do not place glass cover with metal ring in the microwave oven.  
Glass is breakable. Care should be taken not to drop or impact the glass cover.  
If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs  
exposed to broken cover.  
Be extremely cautious of steam when removing cover. Lift cover slowly,  
directing steam away from you.  
Set metal cooking pot and cover on hot pad, trivet or other heat protective  
surface. Do not set directly on the counter, table or other surface.  
Do not heat covered and empty cooking pot on top of range. If preheating of  
cooking pot is necessary, preheat without cover on.  
Do not allow covered pot to boil dry on top of range unit.  
Do not set glass cover on hot burner or on oven heat vent. Sudden temperature  
change may cause the cover to crack or shatter.  
Do not set hot cover on cold or wet surface; let cover cool before placing in  
water.  
For household use only.  
SAVE THESE INSTRUCTIONS  
BEFORE USING FOR THE FIRST TIME  
1. Before using, wash slow cooker pot, and covers with warm, soapy water, rinse  
and dry.  
2. Wipe non-stick finish of slow cooker heating base with a damp cloth and dry.  
3. Wipe the non-stick finish on inside of cooking pot with a teaspoon of vegetable  
cooking oil using a paper towel. This will condition the non-stick finish to prevent  
sticking. NOTE: Do NOT use shortening or butter to condition the finish. Leave  
a light film of oil on finish. The non-stick finish will need to be reconditioned after  
each time the cooking pot is 1) cleaned in an automatic dishwasher; 2) the finish  
is treated with a special cleaner; 3) the finish is cleaned with lemon juice or  
vinegar to remove a mineral film; or 4) when sticking becomes a problem during  
use. DO NOT CONDITION NON-STICK SURFACE OF SLOW COOKER  
HEATING BASE BEFORE USING AS A SLOW COOKER.  
3
 
USING YOUR cook’s essentials™ SLOW COOKER  
1. Place heating base on dry, level, heat-resistant surface away from any edge.  
2. Place foods into cooking pot, cover and place cooking pot onto heating base. If  
you wish to brown or precook any foods before slow cooking, place slow cooker  
pot directly on range top unit over medium heat. After foods are browned or  
cooked, transfer cooking pot to heating base. NOTE: Use only plastic, rubber,  
wooden, or non-metal cooking tools in metal cooking pot. Use of metal cooking  
tools will scratch the non-stick surface.  
3. Attach cord to base, then plug cord into a 120 volt AC electric outlet only.  
4. Slow cooker base offers heat settings of Keep Warm, LO, Med and HI, or will be  
numbered 1-5. Heat setting #1 should only be used to warm dinner rolls,  
muffins, etc. Heat setting Keep Warm (#2) should only be used to keep cooked  
foods warm for serving, whereas LO (#3), Med (#4) and HI (#5) are to be used  
for actual cooking of foods. Set dial directly at setting or anywhere between for  
complete temperature control. NOTE: DO NOT USE A HEAT SETTING BELOW  
LO (#3) FOR ACTUAL COOKING OF RAW FOODS AS THE SLOW COOKER  
WILL NOT GET HOT ENOUGH TO COOK FOODS.  
Select heat setting and cook food for recommended time as given in recipe. As  
a general guideline, most meat and vegetable combinations need 7 to 10 hours  
of cooking at LO (#3), 4 to 6 hours of cooking at Med (#4) or 2 to 3 hours of  
cooking at HI (#5). Meats will become most tender when cooked for the longer  
time at the lower heat setting. Avoid removing cover when slow cooking as  
cooking time will be increased due to loss of heat. Remove cover only when  
needed to stir occasionally or when adding ingredients.  
Some smoke and/or odor may occur upon heating due to the release of  
manufacturing oils – this is normal.  
Some expansion/contraction sounds may occur during heating and cooling  
– this is normal.  
CARE AND USE FOR USING STORAGE LID  
Tips For Safe Use:  
Always use storage lid when transporting slow cooker.  
DO NOT USE STORAGE LID FOR COOKING. Storage lid is designed for  
use during storage in refrigerator or freezer ONLY.  
Storage lid does not completely seal cooking pot. Do not overfill cooking pot  
as spillage may occur.  
When removing storage lid from heated foods, use care as condensation  
may form on underside of lid.  
Do not put storage lid in any oven.  
Do not plug appliance into an electrical outlet while the slow cooker has the  
storage lid on.  
4
 
HELPFUL HINTS  
Adapting Recipes to Slow Cooking: Many of your favorite oven and range top  
recipes can be adapted to slow cooking with a few minor changes. Here are  
some important points to remember:  
Amount of Liquid: Because little moisture evaporates during slow cooking,  
reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough  
for most recipes). For soup recipes, add all ingredients except water or  
broth to vessel; add only enough liquid to cover ingredients.  
Amount of Seasoning: Reduce amount of seasoning in proportion to  
reduced amount of liquid. Use whole or leaf herbs and spices rather than  
crushed or ground forms.  
Slow Cooking Meat: Less tender, less expensive cuts of meat are better  
suited to slow cooking than expensive cuts of meat. Remove excess fat  
before slow cooking if desired. Meat can be browned in the cooking pot on  
top of the range before slow cooking.  
Slow Cooking Vegetables: Add partially frozen vegetables, Chinese  
vegetables and fresh mushrooms during the last hour of cooking. Strong-  
flavored vegetables such as spinach, eggplant, okra and collard greens  
should be precooked before adding to cooker. The amount of onion  
normally used in your recipe should be reduced because its flavor gets  
stronger during cooking. In most cases, fresh vegetables take longer to  
cook than meats because liquid simmers rather than boils.  
Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable  
combinations need at least 4 to 6 hours of cooking at “HI” or 7 to 10 hours  
at “LO.”  
Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall  
apart during long hours of cooking. Add these ingredients an hour before  
serving and cook at “HI.”  
Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk,  
sour or sweet cream and cheese break down during long hours of cooking,  
add these ingredients just before serving or substitute undiluted condensed  
canned soups or evaporated milk. Processed cheese tends to give better  
results than aged cheese.  
Rice and Pasta: Rice and pasta may either be cooked separately, or  
added uncooked during last hour of cooking time. If added uncooked, make  
sure there is at least 1 to 1½ cups of liquid in vessel and heat is set at “LO”  
or higher.  
Dumplings: Dumplings may be cooked in broth or gravy at “HI.” Drop by  
spoonfuls on simmering broth or gravy. Cook covered for 30 minutes.  
Thickening Juices for Gravies and Sauces: To thicken juices for gravies  
and sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or  
thicken after cooking by adding a smooth paste made of 2 to 4 tablespoons  
cornstarch or flour and ¼ cup cold water. Bring to a boil at “HI.” Solid foods  
may be removed first.  
Don’t Remove Cover During Cooking: To retain heat, moisture and food  
flavor, don’t remove cover during cooking unless necessary for adding additional  
ingredients.  
Using Cooking Tools on Non-Stick Finish: The following types of cooking  
tools may be used on the non-stick finish: plastic, rubber or wooden. Do not use  
sharp edged metal cooking tools (forks, knives, mashers) as these could scratch  
the non-stick finish.  
5
 
Using Cooking pot on Top of Range: The cooking pot (without heating base)  
can be used for range top cooking. Place vessel on large range unit. Use  
medium to low heat. The use of low to medium heat will prevent foods from  
overcooking, reduce spattering and help retain natural juices. Do not use high  
heat except for bringing liquids to a boil. If cooking on a gas range, do not let  
flame extend up side of cooking pot. ALWAYS USE OVEN MITTS WHEN  
USING COOKING POT AND COVER ON RANGE UNIT.  
Cooking Meats: When cooking meats, preheat empty cooking pot over medium  
to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking  
pot. To prevent sticking of lean meats, you may wish to add a small amount of  
cooking oil. Add meat and brown as desired. Cover cooking pot and reduce heat  
to low for cooking on range top OR transfer cooking pot to heating base and  
cook at desired setting. The shortest cooking time will be at “HI.”  
Using Cooking pot in Oven: The cooking pot (without heating base) can be  
used in a conventional or convection oven up to preheated temperatures of  
350°F/177°C. If cooking pot is to be covered, use only glass cover in oven.  
Cooking pot may be covered with aluminum foil for oven use. ALWAYS USE  
OVEN MITTS WHEN USING COOKING POT IN OVEN.  
DO NOT USE THE COOKING POT IN A MICROWAVE OVEN, OVER A  
CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE  
TO THE COOKING POT OR OVEN.  
Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to  
ensure that your pan fits completely into the cooking pot before mixing  
any ingredients. To prevent condensation from dripping onto food while  
baking, place double layer of paper toweling and single layer of aluminum foil  
across top of cooking pot. Cover and bake according to recipe.  
TEMPERATURE GUIDE  
Be sure to cook foods to recommended food-safe temperatures. Always check with a  
meat thermometer to ensure that the center is cooked completely.  
MEAT  
INTERNAL TEMPERATURES  
140°F/60°C  
Beef  
Rare  
Medium  
Well  
160°F/71°C  
170°F/76°C  
Pork  
Fresh  
170°F/76°C  
Smoked  
Canned  
160°F/71°C  
140°F/60°C  
Lamb  
Veal  
170°F to 180°F/76°C to 82°C  
170°F/76°C  
Poultry  
180°F/82°C  
6
 
CLEANING YOUR cook’s essentials™ SLOW COOKER  
1. Allow the entire unit (base, metal cooking pot, cover) to cool completely before  
cleaning. Set metal cooking pot and cover on dry, heat-protective surface for  
gradual cooling. NOTE: Do not run cold water over hot glass cover as it may  
crack or shatter if cooled suddenly.  
2. Wipe heating base and cord with a damp cloth.  
3. Metal cooking pot and glass cover may be washed using warm, soapy water by  
hand or cleaned in the dishwasher. If dishwasher cleaning, avoid contact  
between pieces to prevent damage. The non-stick surface of the cooking pot  
must be reconditioned with cooking oil after it is cleaned in a dishwasher to  
restore the non-stick properties. Wash plastic lid in warm, soapy water, rinse  
and dry. Lid can also be cleaned in dishwasher, top rack only.  
RECIPES  
Beef Vegetable Soup  
1½ lbs. Beef soup bones or 1 pound  
beef short ribs  
2 Ribs celery, chopped  
2 Potatoes, peeled and chopped  
1 Small onion, chopped  
1 Bay leaf  
1 16 oz Can whole tomatoes,  
undrained  
1½ qt. Water  
1 tsp. Salt  
¼ tsp. Pepper  
2 Carrots, chopped  
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and  
bay leaf into cooking pot. Cover and slow cook at “LO” for 6 to 7 hours.  
2. Remove soup bone and cool slightly. Remove meat from bones and return  
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or  
barley may be added, if desired.  
Herb Pork Roast  
1 tsp. Salt  
4-5 lbs. Pork roast, boneless or bone-  
in  
4 Large cloves garlic, quartered  
2 tbsp. Water, optional  
2 tbsp. Cornstarch, optional  
1 tsp. Thyme  
½ tsp. Sage  
½ tsp. Ground cloves  
1 tsp. Grated lemon peel  
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into  
pork roast. Cut 16 small pockets into roast and insert garlic pieces.  
2. Place roast in cooking pot. Cover and cook at “LO” for 7 to 9 hours or  
at ”HI” for 4 to 5 hours. Insert meat thermometer into roast to ensure  
internal temperature is 170°F/77°C or higher before serving. Allow roast to  
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be  
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2  
tablespoons water. Stir slowly into juices until thickened at “HI.”  
7
 
Pepper Steak  
1½ lbs Round steak, cut into thin strips  
1 Clove garlic, minced  
1 cup Chopped onion  
½ tsp. Salt  
1 Large green pepper, cut into thin  
strips  
4 Tomatoes, cut into eighths, or 1 1-  
pound can whole tomatoes, undrained  
1 lb. Can bean sprouts, drained  
1 tbsp. Cornstarch  
¼ tsp. Pepper  
¼ tsp. Ginger  
1 tsp. Sugar  
½ cup Cold water  
½ cup Soy sauce  
1. Brown steak in cooking pot on range unit over medium heat. Transfer  
cooking pot to heating base using hot pads.  
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy  
sauce. Pour over steak. Cover and slow cook at “LO” for 6 to 8 hours or “HI”  
for 4 to 5 hours.  
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook  
an additional hour. Just before serving, increase heat to “HI.” Combine  
cornstarch and water. Gradually add to pepper steak, stirring until  
thickened. Reduce to Keep warm (“WM”) for serving.  
Corned Beef and Cabbage  
3 - 4 lb. Corned beef brisket  
1 Medium onion, sliced  
½ tsp. Celery seed  
1 Bay leaf  
Water  
1 Small head cabbage, cut into  
wedges  
½ tsp. Mustard seed  
1 Clove garlic, minced  
1. Place brisket with liquid and spices from package in cooking pot. Add onion,  
celery seed, mustard seed, garlic and bay leaf. Add just enough water to  
cover brisket (about 4 cups). Cover and cook at “LO” for 7 to 9 hours or until  
brisket is fork tender.  
2. During last hour of cooking, add cabbage wedges and continue cooking at  
“LO.” Discard cooking liquid and spices.  
Hearty Chicken Noodle Soup  
2 lbs. Chicken parts, skinned if desired  
5 cups Water  
1 tbsp. Instant chicken bouillon  
1 tbsp. Minced parsley  
1 tsp. Salt  
1 Medium onion, chopped  
4 Carrots, cut into ½-inch pieces  
4 Ribs celery, cut into ½-inch pieces  
1 16 oz. Can whole tomatoes, cut up  
½ tsp. Dried rosemary  
¼ tsp. Pepper  
1 cup Uncooked fine egg noodles  
1. Combine all ingredients, except egg noodles, in cooking pot. Cover and  
cook at “LO” for 6 to 8 hours or at “HI” for 3 to 4 hours or until chicken and  
vegetables are tender.  
2. Remove chicken pieces from cooking pot and set aside to cool slightly.  
Increase heat to “HI” and add noodles, stirring to blend. Cover and continue  
to cook for 30 minutes.  
3. Meanwhile, remove chicken from bones and cut into bite-size pieces.  
Return meat to cooking pot to heat as noodles finish cooking. Reduce heat  
to Keep warm (“WM”) for serving.  
8
 
Chili  
1½ lbs. Ground beef  
1 cup Onion, chopped  
1 cup Green pepper, chopped  
1 Clove garlic, minced  
1 28 oz. Can whole tomatoes,  
undrained  
1 16 oz Can kidney beans, undrained  
1½ tbsp. Chili powder  
1 tsp. Salt  
1 tsp. Ground cumin  
½ tsp. Pepper  
1. Brown ground beef with onion and green pepper in cooking pot over  
medium heat of range unit. Remove excess grease.  
2. Transfer cooking pot to heating base using hot pads. Add remaining  
ingredients, stir to blend. Cover and slow cook at “LO” for 7 to 8 hours.  
Reduce heat to Keep warm (“WM”) for serving.  
Fish Chowder  
2 lbs. Fresh or frozen fish fillets  
(haddock, perch, cod, flounder)  
2 tbsp. Lemon juice  
4 Slices bacon  
1 cup Chopped onion  
¼ cup Diced celery  
4 Medium potatoes, cut into cubes  
4 cups Hot water  
1 16 oz Can stewed tomatoes  
1 cup Diced carrots  
2 tsp. Salt  
¼ tsp. Pepper  
1 tbsp. Worcestershire sauce  
2 tbsp. Dry sherry, optional  
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover  
and refrigerate.  
2. Fry bacon in cooking pot on range top over medium heat until crispy. Drain  
on paper towel, crumble and set aside.  
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot  
to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt  
and pepper to cooking pot. Stir to combine. Cover and cook at “LO” for 4 to  
5 hours or at “HI” for 2 to 3 hours.  
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to  
cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce  
heat to Keep warm (“WM”) for serving. Garnish with crumbled bacon.  
German Beef Stew  
1½ lbs. Beef chuck, cut into 2-inch  
cubes  
¼ tsp. Pepper  
1 lb. Can whole tomatoes, undrained  
2 cups Thinly sliced carrots  
¼ cup Sherry cooking wine  
¼ cup Dark molasses  
¼ cup Raisins  
2 tbsp. Flour  
½ tsp. Celery salt  
¼ tsp. Garlic powder  
½ tsp. Ground ginger  
1. Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic  
powder, ground ginger and pepper. Sprinkle over beef.  
2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.  
3. Cover and place cooking pot on base. Simmer at “LO” for 6 to 8 hours. Add  
raisins 30 minutes before serving. Reduce heat to Keep warm (“WM”) for  
serving. Serve over hot cooked noodles.  
9
 
Cheese Curried Entrée  
2 10 oz. Packages frozen chopped  
broccoli, partially thawed  
3 cups (¾ pound) diced cooked ham,  
turkey or chicken  
1 11 oz Can condensed cheddar  
cheese soup  
1 cup Water  
½ cup Salad dressing or mayonnaise  
¼ cup Finely chopped onion  
1 tbsp. Lemon juice  
½ tsp. Curry powder  
1. Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken.  
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in  
small mixing bowl; stir to blend. Pour soup mixture into cooking pot.  
3. Place cooking pot on base, cover and simmer at “HI” for 2 hours or “LO” for  
3 to 4 hours; or until broccoli is fork tender. Reduce heat to Keep warm  
(“WM”) for serving. Serve over toast or hot biscuits.  
Country Ribs with Apples ‘N Kraut  
3 lbs. Lean country-style pork ribs,  
trimmed of any excess fat  
Salt and pepper  
1 8 oz Can mushrooms stems and  
pieces, drained  
1 Large or 2 small apples, cored and  
cut into wedges  
¼ cup Brown sugar  
½ tsp. Celery seed  
1 16 oz Can sauerkraut, undrained  
1 Medium onion, thinly sliced and  
separated into rings  
1. Preheat cooking pot on electric or gas range top heating unit over medium  
heat. Add ribs in batches to brown. Season with salt and pepper.  
2. Return all ribs to cooking pot. Layer sauerkraut, onion, mushrooms, apple  
wedges and brown sugar over ribs. Sprinkle with celery seed.  
3. Place cooking pot on base, cover and cook at “LO” for 7 to 9 hours or at  
“HI” for 3 to 4 hours until meat is tender. Reduce heat to Keep warm (“WM”)  
for serving.  
Carrot Cake  
2 cups Flour  
2 cups Sugar  
1 tsp. Baking soda  
1 tsp. Salt  
1 cup Vegetable oil  
4 Eggs  
3 cups Grated carrots  
1 tsp. Cinnamon  
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid  
hydrogenated shortening. Dust with flour and shake out excess. Set  
covered cooking pot on base and preheat at “HI” while mixing ingredients.  
2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and  
stir until ingredients are moistened. Add eggs one at a time, beating well  
after each egg is added. Stir in grated carrots and cinnamon until evenly  
mixed. Pour batter into pan. Place pan in cooking pot.  
3. Cover and bake at “HI” for 2 hours. Do not remove cover during this time.  
To test for doneness at end of recommended baking time, insert a metal  
cake tester in several places including center of cake. If cake tester comes  
out clean, cake is done. If batter clings to cake tester, continue baking in  
15-minute intervals. Remove cake from pan and cool on rack. Frost with  
softened cream cheese, if desired. Makes a 1½-pound cake.  
10  
 
Cranberry Nut Bread  
2 cups (8-ounces) fresh or frozen  
cranberries  
½ tsp. Baking soda  
½ tsp. Salt  
6 tbsp. Butter or margarine  
1 Egg  
1 tbsp. Grated orange peel  
½ cup Orange juice  
½ cup Walnuts  
2 cups Flour  
1 cup Sugar  
1½ tsp. Baking powder  
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening.  
Dust with flour and shake out excess. Set covered cooking pot on base and  
preheat at “HI” while mixing ingredients.  
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large  
mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  
Cut in butter or margarine to form a coarse mixture. Make an indentation in  
mixture and add egg, orange peel and orange juice. Beat only until lumps  
disappear. Add chopped cranberries and walnuts. Stir until evenly mixed.  
Pour batter into pan. Place pan in cooking pot.  
3. Cover and bake at “HI” for 3 hours. Do not remove cover during this time.  
To test for doneness at end of recommended baking time, insert a metal  
cake tester in several places including center of bread. If cake tester comes  
out clean, bread is done. If batter clings to cake tester, continue baking for  
15-minute intervals. Remove bread from pan and cool on rack. Makes a  
1½-pound loaf.  
11  
 
NOTES  
L5803A  
01/10  
Printed in China  
 

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