User manual CROCK POT SCV703W-CN 7QT 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. [. . . ] If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker. If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Beans must be softened completely before combining with sugar and/or acidic foods. Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11/2 hours or until beans are tender. Fully cooked canned beans may be used as a substitute for dried beans. vEGETABLES · Many vegetables benefit from slow cook times and low temperatures 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. Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker. hERBS AND SPICES · Fresh herbs add flavor and color when added at the end of the cooking cycle but for dishes with shorter cook times, hearty, fresh herbs such as rosemary and thyme hold up well. If added at beginning, many fresh herbs' flavor will dissipate over long cook times. Ground and/or dried herbs and spices work well in slow cooking and may be added at beginning, but use sparingly and taste at end of cook cycle and correct seasonings including salt and pepper. The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life and so it is always recommended to taste and adjust seasonings just before serving. rEMOVABLE STONEWARE · The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds ­ a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami® Polishing Cleanser) or vinegar. The outside case may be cleaned with a soft cloth and warm soapy water. CARE OF STONEWARE As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes. If the stoneware has been preheated or is hot to the touch, do not put in cold foods. [. . . ] Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Fresh shrimp 2 cans (14 1/2 oz) diced tomatoes, undrained 1 /2 cup Cornstarch 3 tablespoons Olive oil 1-2 lbs. Polish sausage, cut into 1 /2-inch pieces 1 large onion, diced 2 red peppers, diced 2 green bell peppers, diced 2 cups celery, chopped 2 carrots, peeled and chopped 4 tsp dried oregano 4 tsp dried thyme 1 /4 tsp ground red pepper 2 cups uncooked long-grain white rice In small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. [. . . ]