User manual CROCK POT CLASSIC 4-7 QUART SLOW COOKER

[. . . ] 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. JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or statutory warranty or condition. [. . . ] NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop. PREPARING YOUR CROCK-POT SLOW COOKER FOR USE Before you use your slow cooker, remove all packaging components and wash the lid and stoneware with warm soapy water and dry thoroughly. fOR CROCK-POT® SLOW COOKERS WITH HINGED LID · Be sure to align the lid hinge so that it slides down onto the mating heating base hinge. Caution: When disassembling, ALWAYS remove the lid first, and then remove the stoneware. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid . Plug in your Crock-Pot® slow cooker and select the temperature setting from the three setting options. One hour on High is equivalent to approximately 1½ to 2 hours on Low. Warm is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. NOTE: We do not recommend using the Warm setting for more than 4 hours. When cooking is done, unplug your slow cooker and allow it to cool before cleaning. If you suspect that the power has gone out during the day, 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. For recipes that require a range of times, select the time closest to the setting on your slow cooker. For instance, to cook a recipe calling for a cooking time of 7 to 9 hours on Low, set your slow cooker to 8 hours. To avoid over or under-cooking, always fill the stoneware ½ to ¾ full to conform to recommended cook times (with the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes). To prevent spillover, do not fill stoneware higher than ¾ full. ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning. The lid and stoneware can be washed in the dishwasher or with hot, soapy water. To remove water spots and other stains, use a non-abrasive cleaner or vinegar. As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. [. . . ] Serves 4-6 4-6 pound roasting chicken ½ cup onion, chopped 1-2 tablespoons butter Juice of one lemon ½ teaspoon Kosher salt 2 tablespoons fresh parsley ½ teaspoon dried thyme teaspoon paprika Serves 6-8 2 large onions, chopped 5-6 cloves garlic, minced 2 green peppers, chopped 2-3 pounds ground beef, cooked and drained 2 14-ounce cans red, black or white beans, rinsed and drained 1 14-ounce can diced tomatoes 2 jalapeños, seeded and minced 1 tablespoon cumin 1 teaspoon cayenne pepper ½ cup beef broth Place the onion in the cavity of the chicken and rub the skin with butter. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Serves 6-10 2-4 pound beef chuck pot roast ½ cup flour Kosher salt and pepper 3 carrots, sliced 3 potatoes, quartered 3 onions, sliced 2 stalks celery, sliced 1 cup mushrooms, sliced 1 cup beef broth or wine Serves 6-8 2-4 pounds beef chuck stew meat, cut into 1-inch cubes ½ cup flour Kosher salt and pepper 3 cups beef broth 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 2 bay leaves 6 small potatoes, quartered 2-3 onions, chopped 3 celery stalks, sliced Coat roast with ½ cup flour, salt, and pepper. Cover and cook on Low for 10-12 hours or on High for 6-8 hours, or until tender. [. . . ]