Crock Pot Slow Cooker Classic 2 35 Quart User Manual

2-3.5 QT Non Removable Stoneware 08EM1:125581 5/15/08 12:51 PM Page 1  
SERVICE INSTRUCTIONS  
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.  
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you  
purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.  
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please call our  
1 YEAR LIMITED WARRANTY  
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada)  
Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one year from  
the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option, will repair  
or replace this product or any component of the product found to be defective during the warranty period.  
Replacement will be made with a new or remanufactured product or component. If the product is no longer available,  
replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT  
attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.  
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable.  
Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service  
centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms and  
conditions of this warranty.  
This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or  
misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly,  
repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not cover:  
Acts of God, such as fire, flood, hurricanes and tornadoes.  
What are the limits on JCS’s Liability?  
Classic  
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or  
statutory warranty or condition.  
For use with 2-3.5 quart manual slow cookers  
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for  
a particular purpose is limited in duration to the duration of the above warranty.  
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.  
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use  
the product including incidental, special, consequential or similar damages or loss of profits, or for any breach of  
contract, fundamental or otherwise, or for any claim brought against purchaser by any other party.  
with non-removable stoneware  
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages  
or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.  
This warranty gives you specific legal rights, and you may also have other rights that vary from province to province,  
state to state or jurisdiction to jurisdiction.  
How to Obtain Warranty Service  
In the U.S.A.  
If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519  
and a convenient service center address will be provided to you.  
In Canada  
If you have any questions regarding this warranty or would like to obtain warranty service, please call 1-800-323-9519  
Owner’s Guide  
and a convenient service center address will be provided to you.  
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business Jarden Consumer Solutions located in  
Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited doing business  
as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you have any other  
problem or claim in connection with this product, please write our Consumer Service Department. PLEASE DO NOT  
RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.  
Read and Keep These Instructions  
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam  
Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.  
125581-08  
Printed in China  
2-3.5 QT Non Removable Stoneware 08EM1/9100050002613  
 
2-3.5 QT Non Removable Stoneware 08EM1:125581 5/15/08 12:51 PM Page 5  
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HOW TO USE YOUR SLOW COOKER (CONT.)  
CROCK-POT SLOW COOKER COMPONENTS  
USAGE NOTES:  
Fig. 1  
Lid Lifting  
Handle  
• If you suspect that the power has gone out, the food may be unsafe  
to eat. If you are unaware of how long the power was out, we suggest  
you discard the food inside.  
Removable  
Lid  
• For recipes that require a range of cook times, select the mid-range  
time. For example, for a recipe calling for a cooking time of 7 to 9  
hours on LOW, cook for 8 hours.  
Stoneware  
• To avoid over or under-cooking, always fill the stoneware ½ to ¾ full  
and conform to recommended cook times.  
Temperature  
Setting  
Heating Base  
• Do not overfill stoneware. To prevent spillover, do not fill stoneware  
higher than  
¾
full.  
• Always cook with the lid on for the recommended time. Do not  
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remove the lid during the first two hours of cooking.  
PREPARING YOUR CROCK-POT SLOW COOKER FOR USE  
• Always wear oven mitts when handling the lid or unit.  
• Unplug when cooking is done and before cleaning.  
Before you use your slow cooker, remove all packaging components and  
wash the lid and stoneware with warm soapy water and dry thoroughly.  
Dishwasher  
Safe  
Microwave  
Safe  
Stovetop  
Safe  
Part  
Oven Safe  
HOW TO USE YOUR SLOW COOKER  
Lid  
Yes  
No  
No  
No  
1. Add your ingredients to the stoneware and cover with the lid.  
(See Fig. 1)  
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HOW TO CLEAN YOUR SLOW COOKER  
2. Plug in your Crock-Pot slow cooker and select the temperature  
setting. Refer to your recipe for specific cook time.  
• ALWAYS unplug your slow cooker and allow it to cool before cleaning.  
NOTE: Some models feature a WARM setting. WARM is ONLY for  
keeping already cooked food warm. DO NOT cook on the WARM  
setting. We do not recommend using the WARM setting for more  
than 4 hours.  
• After emptying, fill with warm soapy water to loosen food remains.  
Do not use abrasive cleaners. A cloth, sponge or rubber spatula will  
usually remove any residue. To remove water spots or other stains,  
use a non-abrasive cleaner or vinegar.  
3. When cooking is done, unplug your slow cooker and allow it to  
As with any fine ceramic, the stoneware and lid will not withstand  
sudden temperature changes. Do not wash the stoneware or lid with  
cold water when they are hot.  
cool before cleaning.  
The outside of the heating base may be cleaned with a soft cloth and  
warm, soapy water. Wipe dry. Do not use abrasive cleaners.  
CAUTION: Never immerse the heating base in water or other liquid.  
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HINTS AND TIPS  
HINTS AND TIPS (CONT.)  
PASTA AND RICE  
• Ground and/or dried herbs and spices work well in slow cooking  
and may be added at the beginning.  
• The flavor power of all herbs and spices can vary greatly depending  
on their particular strength and shelf life. Use herbs sparingly, taste  
at end of cook cycle and adjust seasonings just before serving.  
• For best rice results, use long grain converted rice or a specialty  
rice as the recipe suggests. If the rice is not cooked completely  
after the suggested time, add an extra 1 to 1½ cups of liquid per  
cup of cooked rice and continue cooking for 20 to 30 minutes.  
• For best pasta results, first partially cook the pasta in a pot of  
MILK  
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boiling water until just tender. Add the pasta to the Crock-Pot  
• Milk, cream, and sour cream break down during extended cooking.  
When possible, add during the last 15 to 30 minutes of cooking.  
• Condensed soups may be substituted for milk and can cook for  
extended times.  
slow cooker during the last 30 minutes of cook time.  
BEANS  
• Beans must be softened completely before combining with sugar  
and/or acidic foods. Sugar and acid have a hardening effect on  
beans and will prevent softening.  
• Dried beans, especially red kidney beans, should be boiled before  
adding to a recipe.  
SOUPS  
• Some soup recipes call for large amounts of water. Add other soup  
ingredients to the slow cooker first then add water only to cover.  
If thinner soup is desired, add more liquid at serving time.  
• Fully cooked canned beans may be used as a substitute for dried  
beans.  
MEATS  
• Trim fat, rinse well, and pat meat dry with paper towels.  
• Browning meat in a separate skillet or broiler allows fat to be drained  
off before slow cooking and also adds greater depth of flavor.  
• Meat should be positioned so that it rests in the stoneware  
without touching the lid.  
• For smaller or larger cuts of meat, alter the amount of vegetables  
or potatoes so that the stoneware is always ½ to ¾ full.  
VEGETABLES  
• Many vegetables benefit from slow cooking and are able to  
develop their full flavor. They tend not to overcook in your slow  
cooker as they might in your oven or on your stovetop.  
• When cooking recipes with vegetables and meat, place vegetables  
in slow cooker before meat. Vegetables usually cook slower than  
meat in the slow cooker.  
• The size of the meat and the recommended cook times are just  
estimates and can vary depending upon the specific cut, type, and  
bone structure. Lean meats such as chicken or pork tenderloin  
tend to cook faster than meats with more connective tissue and  
fat such as beef chuck or pork shoulder. Cooking meat on the  
bone versus boneless will increase required cook times.  
• Place vegetables near the sides or bottom of the stoneware to  
facilitate cooking.  
HERBS AND SPICES  
• Fresh herbs add flavor and color, but should be added at the end of  
the cooking cycle as the flavor will dissipate over long cook times.  
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HINTS AND TIPS (CONT.)  
RECIPES  
SPINACH AND ARTICHOKE DIP  
• Cut meat into smaller pieces when cooking with precooked foods  
such as beans or fruit, or light vegetables such as mushrooms,  
diced onion, eggplant, or finely minced vegetables. This enables  
all food to cook at the same rate.  
Serves 8-10  
16 ounces mozzarella cheese, shredded  
8 ounces Parmesan cheese, grated  
8 ounces mayonnaise  
1 red pepper, seeded and finely  
chopped  
• When cooking frozen meats, at least 1 cup of warm liquid must  
first be added. The liquid will act as a "cushion" to prevent sudden  
temperature changes. An additional 4 hours on LOW or 2 hours  
on HIGH is typically required. For larger cuts of frozen meat, it  
may take much longer to defrost and tenderize.  
3 small cloves garlic, minced  
Pita bread, sliced into triangles for  
serving  
8 ounces artichoke hearts, drained and chopped  
8 ounces chopped spinach  
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1. Place all ingredients except pita bread in Crock-Pot slow  
cooker and mix thoroughly. Cover and cook on High for 1  
hour, or until cheese is melted.  
FISH  
• Fish cooks quickly and should be added at the end of the cooking  
cycle during last fifteen minutes to hour of cooking.  
2. Mix again, turn to Warm and serve with pita bread.  
LIQUID  
• For best results and to prevent food from drying or burning,  
always ensure an adequate amount of liquid is used in the recipe.  
• Ensure the stoneware is always filled a minimum of ½ full and a  
maximum of ¾ full, and conform to recommended cook times.  
BABY BACK RIBS  
Serves 2  
1 rack baby back ribs, cut into 3-4 pieces  
1 cup barbecue sauce  
1 medium onion, chopped  
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1. Place ribs in Crock-Pot slow cooker. Top with onion  
and barbecue sauce.  
2. Cover and cook on Low for 7-8 hours or on High for  
4-5 hours, or until meat is tender.  
®
Visit the Crock-Pot slow cooker website at  
or call 1-800-323-9519.  
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RECIPES  
RECIPES  
CHICKEN CACCIATORE  
BEEF STEW  
Serves 3-4  
Serves 3-4  
1 onion, thinly sliced  
½ cup dry white wine or broth  
1½ tablespoon capers  
2 pounds beef chuck stew meat,  
cut into 1-inch cubes  
¼ cup flour  
1 clove garlic, minced  
1 bay leaf  
1-2½ pounds chicken (breasts or thighs),  
skinned  
10 pitted Kalamata olives, coarsely chopped  
½ bunch flat-leaf parsley or basil,  
stemmed and coarsely chopped  
Cooked pasta  
2 potatoes, cut into 1-inch pieces  
1 onion, chopped  
1-2 cups chopped fresh or  
canned plum tomatoes  
Kosher salt and pepper  
2 cloves garlic, minced  
Kosher salt and pepper  
1½ cups beef broth  
1 stalk celery, sliced  
1 teaspoon Worcestershire sauce  
1. Mix flour, salt and pepper together and coat meat.  
2. Place meat in Crock-Pot slow cooker and add remaining ingredients.  
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1. Place sliced onion in Crock-Pot slow cooker and cover with chicken.  
2. In a bowl stir together tomatoes, salt, pepper, garlic and white  
wine. Pour over chicken.  
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3. Cover and cook on Low for 10 to 12 hours or on High for 5 to  
6 hours. Stir thoroughly before serving.  
3. Cover and cook on Low for 5-6 hours or on High for 3-4 hours,  
or until chicken is tender.  
4. Stir in capers, olives and fresh herbs just before serving.  
5. Serve over cooked pasta.  
POT ROAST  
Serves 2-3  
Note: Cooking chicken on the bone versus boneless will increase cook  
time about 30 minutes to 1 hour.  
1-2 pound beef chuck pot roast  
¼ cup flour  
1 onion, sliced  
2 celery stalks, sliced  
½ cup mushrooms, sliced  
½ cup water, beef broth or wine  
LEMON HERB ROASTED CHICKEN  
Serves 2  
Kosher salt and pepper  
1-2 carrots, sliced  
1 potato, quartered  
1 2-3 pound roasting chicken  
½ cup onion, chopped  
1 tablespoon butter  
½ teaspoon Kosher salt  
1 tablespoon fresh parsley  
¼ teaspoon dried thyme  
¼ teaspoon paprika  
1. Coat roast with ¼ cup flour, salt, and pepper. Sear roast in a  
skillet on stovetop (optional).  
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Juice of one lemon  
2. Place all vegetables in Crock-Pot slow cooker, except mushrooms.  
Add roast and spread mushrooms on top. Pour in liquid.  
1. Place the onion in the cavity of the chicken and rub the skin  
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3. Cover and cook on Low for 10-12 hours or on High for 6-8  
with butter. Place chicken in Crock-Pot slow cooker.  
hours, or until tender.  
2. Squeeze lemon juice over chicken and sprinkle with remaining  
seasonings. Cover and cook on Low 8-10 hours or on High 4-5 hours.  
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RECIPES  
RECIPES  
SAUSAGE AND MEATBALLS  
BBQ PULLED PORK  
Serves 2-4  
Serves 2-4  
1-2 pound pork loin, trimmed of fat  
1 cup barbecue sauce  
1 medium onion, chopped  
2-4 sausages, hot and/or sweet, sliced  
2-4 meatballs, uncooked  
2 cloves garlic, peeled and chopped  
2 sprigs fresh basil, torn  
Grated cheese  
2-4 hamburger buns or hard rolls  
1 14-ounce can crushed tomatoes  
1 14-ounce can plum tomatoes  
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1. Place pork loin in Crock-Pot slow cooker. Top with onion and  
barbecue sauce.  
Cooked pasta  
1. Brown sausage and meatballs in a skillet on stovetop (optional).  
2. Cover and cook on Low for 7-8 hours or on High for 4-5 hours,  
®
or until meat is tender.  
2. Add all ingredients to Crock-Pot slow cooker except pasta and  
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grated cheese.  
3. Remove pork from Crock-Pot slow cooker and shred with a  
®
fork. Add back into Crock-Pot slow cooker and coat with  
3. Cover and cook on Low for 7-8 hours or on High for 4 hours.  
4. Serve with cooked pasta and grated cheese.  
sauce.  
4. Serve pulled pork on hamburger buns or hard rolls.  
EASY, HEALTHY FISH FILLET  
CHILI  
Serves 2-4  
Serves 2-4  
Kosher salt and pepper  
1-2 lemons, thinly sliced  
1 onion, chopped  
1 cup diced tomatoes, fresh or canned  
1 jalapeño, chopped  
1-2 pounds white fish  
Prepared salsa or olive tapenade to garnish  
2 teaspoons garlic, minced  
1 green pepper, chopped  
1-1½ pounds ground beef,  
cooked and drained  
(cod, sea bass, tilapia or catfish), skinned  
Fresh herbs (flat-leaf parsley, basil, tarragon,  
savory or a combination of all)  
1 teaspoon cumin  
½ teaspoon cayenne pepper  
½ cup beef broth  
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1. Salt and pepper both sides of the fish and place in Crock-Pot  
slow cooker. Cover top of fish with herbs and lemon slices, and  
tuck some under fish.  
2. Cover and cook on High for approximately 30-40 minutes, or  
until no longer translucent. Cook times vary depending on  
thickness of fish.  
1 14-ounce can red, black or white beans,  
rinsed and drained  
®
1. Add all ingredients to Crock-Pot slow cooker.  
2. Cover and cook on Low for 8 hours or on High for 4 hours.  
3. Remove lemon slices and top with salsa or tapenade.  
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