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.. c cco oom mm for more delicious recipes, Cooking Chart tips, and to register your product online! For best results, fill the crock at least half- RECIPE INGREDIENTS 3-5 QT/L INGREDIENTS 6-7 QT/L INSTRUCTIONS SIZE SLOW COOKER SIZE SLOW COOKER Beef Pot 2 lb. (907 g) beef pot roast 3-5 lb. (1.3-2.2 kg) beef pot roast 1. Season roast with salt and pepper. Roast 1 teaspoon (5 ml) salt 1-1/2 teaspoons (7.5 ml) salt 2. Over medium-high heat, brown roast on all sides. 1/2 teaspoon (2.5 ml) pepper 1 teaspoon pepper (5 ml) 3. Place vegetables in crock. 1/4 (60 ml) cup beef broth 1/2 cup (125 ml) beef broth 4. Place roast on top of vegetables. 1/2 to 1 envelope dry onion mix 1 envelope dry onion mix 5. Sprinkle with onion soup mix. 1 onion, quartered 2 onions, quartered 6. Drizzle beef broth over meat and vegetables. 2 potatoes, quartered 3-4 potatoes, quartered 7. Cover and cook on HIGH for 5 hours, LOW for 10 2 carrots, cut in 1” 3-4 carrots, cut in 1” hours or until internal temperature measures at (2.5 cm) pieces (2.5 cm) pieces least 160.F (71.C) for medium. Cooking on the LOW setting will result in more tender meat. Chili 1 lb. (450 g) ground beef 2 lb. (907 g) ground beef 1. Combine beef, chili seasoning, diced tomatoes 1 1.5 oz (40 g) envelope 2 1.5 oz (40 g) envelopes and kidney beans in crock. chili seasoning chili seasoning 2. Cover and cook on HIGH for 4 hours, LOW for 8 1 14.5 oz. (411 g) 2 14.5 oz. (411 g) hours or until temperature is at least 160.F (71.C). can diced tomatoes can diced tomatoes 1 16 oz. (453 g) can kidney 2 16 oz. (453 g) can kidney beans, (drained and rinsed) beans, (drained and rinsed) Whole 3 lb. (1.3 kg) whole chicken 4-6 lb (1.8-2.7 kg) whole chicken 1. Remove giblets/neck from cavity of chicken(s). Chicken 2 garlic cloves, peeled (or two 3 lb. [1.3 kg] chickens) 2. Place garlic, lemon and bay leaf in chicken cavity. 1/2 lemon 3 garlic cloves, peeled 3. Season chicken(s) with salt and pepper. 1 bay leaf 1/2 lemon 4. Place chicken(s) in crock and sprinkle with paprika. 1 teaspoon (5 ml) salt 2 bay leaves 5. Cover and cook on HIGH for 4 hours, LOW for 8 1/2 teaspoon (2.5 ml) pepper 2 teaspoons (10 ml) salt hours or until internal temperature measures at 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) pepper least 165.F (74.C). 1-2 teaspoons (5-10 ml) paprika Visit for more information on safe internal cooking temperatures. 8 88 840175000 ENnv05.qxd 7/2/08 9:35 AM Page 9 Troubleshooting POTENTIAL PROBLEM PROBABLE CAUSE Food is undercooked. • Was food cooked on the Keep Warm setting? Do not cook on Keep Warm; always cook on Low or High heat settings. • Was power interrupted? • Did you select the Low heat setting, but use a cooking time based on the High heat setting? • Did you have the lid placed correctly on the slow cooker? The food isn’t done after cooking the amount of time recommended in my recipe. • This can be due to voltage variations (which are commonplace fluctuations in power do not have a notice...

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