Instruction/ maintenance manual of the product Slow Cooker West Bend
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1 WEST BEND 4 – QUART SLOW COOKER Regist e r thi s and o t he r We st B e nd ® products through our websit e: www. wes tb end .c om To prevent pers onal injury or property d a mage, read and foll o w the instructio ns a n d warnings in this care a nd use instructi o n m anua l.
2 • ALWAYS follow care and use instructions in this booklet to avoid chips , cracks and sc ratches due to hitting rims us ing metal ut ensils, using abrasiv e scouring pads or clean sers or f rom accidental impact. CAUTION: To prevent person al injury when removing cover from pot: • ALWAYS use oven mitts wh en removing cover from pot.
3 • Using Coo king Pot in Ov en The slow cook er pot (without heating bas e) can be used in an conv entional or convection oven to preh eated temperatures of 400 ° F. If cookin g pot is cov ered, use only glass co ver in oven; do not use plastic cover a s da mage will occur.
4 Always un plug cord from electric outl et and allow bas e to cool before clean ing. Wipe bas e with dam p cloth and dry with a soft cloth . CAUTION: To prevent person al injury or electric shock , do not imm erse slow cook er base, its cord or plugs in water or other l iquid.
5 Just before u sing base as a grill, condition the non-stick finish with a teaspoon of cooking oil. Wipe oil even ly over finish, leav ing a light film of oil.
6 RECIPES Beef Vegetable Soup 1½ pounds beef soup bones or 1 poun d beef short ribs 1 ½ quarts w ater 1 Teaspoon salt ¼ Teaspoon pepper 2 Carrots, chopped 2 Ribs, celery , chopped 2 Potatoes, peeled and chopped 1 Small o nion 1 Bay leaf 1 16-oun ce can whole tomatoes, undrained 1.
7 Fish Chowder 2 pound f resh or frozen fish f illets (haddock , perch, cod, fl ounder) 2 tablespoon s, lem on juice 4 slices bacon 1 cup chopped on ion ¼ cu p diced celery 4 medium potatoes, cu t in.
8 Beef Roast with V egetables 3 ½ to 4 pound rolled beef roas t seasoning 1 onion, quartered and s liced 6 carrots, peeled and cut in to 1-inch pieces 6 medium potatoes, s crubbed, quart ered and hal ved 1. Brow n roast on range top ov er medium h eat.
9 Porcupine M eatballs 1½ pounds lean ground beef ½ cup raw rice ½ cup fin ely chopped on ion ½ cu p finely chopped green pepper 1 egg 1 teaspoon salt ¼ teaspoon pepper 1 10 ½ - ou nce condens ed tomato soup. 1. In m ixing bowl com bine ground beef , rice, onion, g reen pepper, egg, sal t, and pepper.
10 Hot’n Spicy Stew 3 pounds beef stew meat, cut into 1-inch cubes 4 carrots, cut into ½- inch pieces 2 medium potatoes , cut into ½-inch pieces 1 large on ion, chopped 1 6-ounce can small pitted,.
11 Quick & Easy Sweet-So ur Chicken 3 pounds chicken parts, skinned if des ired 1 20-oun ce can pineapple slices, drained (reserv e juice) 1 8-ounce bottle creamy French salad dr essing 1 envel ope dried oni on soup mix 1 tablespoon grated lem on peel 1 small green pepper, cut into thin strips 1.
12 Honey Glazed Ham 4 pound bon eless, fu lly cooked ham 1 12-oun ce can lemon-lim e (7-UP) soda ¼ cup hone y ½ teaspoon prepared mus tard ¼ teaspoon g round clov es ¼ t easpoon g round cinn amon 1. Place ham and soda into slow coo king pot. * Cover and cook at setting # 3 for 6 to 8 hours or at settin g # 5 for 3 to 4 hour s.
13 Ham St roganoff 2 tablespoon s but ter or marg arine 1 cup minced onion 8 cups (2 pou nds) precooked h am, cu t into ¼ in ch strips. 1 8-oun ce can mushroom stems and pieces , drained, reserv e liquid 2 10½ - ou nce cans con densed cream of mus hroom soup 1 cup sour cream 1.
14 2. Place roast in slow cooking pot. Cover and cook at setting # 3 for 7 to 9 hours or at setting # 5 for 4 to 5 hours. Insert me a t thermometer into roast to ensure internal temperature is 170 ° F or highe r before serving . Allow roast t o stand 10 – 15 m inut es before carving.
15 base using hot pads. Add salt, o nion and salt po r k, stirri ng to blend. Cover and cook at setting # 3 for 3 to 4 hours until b ean s are tender. 2. Drain beans, rese rving 2 cups of l iquid. Retu rn beans to coo king pot. In bowl com bined reserve bean liquid w ith remaining ingred ient s.
16 90-Da y Warranty Your West Ben d Warranty covers f ailures in the ma terials and w orkmanshi p of this Slow Cooker for 90 day s from the date of ori gi nal purchase . This warranty does not cov er discoloration or dam age to the non-s tick surface cause by misuse, abus e, scratches or o verhe atin g.
An important point after buying a device West Bend Slow Cooker (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought West Bend Slow Cooker yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data West Bend Slow Cooker - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, West Bend Slow Cooker you will learn all the available features of the product, as well as information on its operation. The information that you get West Bend Slow Cooker will certainly help you make a decision on the purchase.
If you already are a holder of West Bend Slow Cooker, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime West Bend Slow Cooker.
However, one of the most important roles played by the user manual is to help in solving problems with West Bend Slow Cooker. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device West Bend Slow Cooker along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
