Related Manuals for Waring WSC650
Summary of Contents for Waring WSC650
- Page 1 Professional 6.5 quart slow cooker WSC650 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. 3. To protect against risk of electrical shock, do not immerse the slow cooker housing in water or any liquid. -
Page 3: Special Cord Set Instructions
13. Do not place on or near a hot gas or electric burner, or in a heated oven. 14. Do not operate slow cooker in water or under running water. 15. Avoid sudden temperature changes, such as adding refrigerated foods to a heated pot. 16. -
Page 4: Table Of Contents
NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. -
Page 5: Parts
PARTS 1. Glass lid with stainless steel rim and black matte cool-touch insulated handle 2. 6.5-quart oval ceramic pot 3. Stainless steel housing 4. Timer control: 2, 4, 6, 8, 10 or 12 hours 5. Power selector 6. Cook indicator will light for low and high settings (red) 7. -
Page 6: Assembly Instructions
ASSEMBLY INSTRUCTIONS To use your slow cooker: 1. Carefully unpack the slow cooker. 2. Rinse the ceramic pot and glass lid in warm, soapy water. Rinse well and dry thoroughly. 3. Wipe all interior surfaces of the slow cooker base with a soft, damp cloth. -
Page 7: Cooking Guidelines
COOKING GUIDELINES Setting Guidelines Recipes Program Temp. Timer high This is the setting Casseroles, 212˚ F (100˚ C) You can to use when you puddings, program the don’t have time cheesecakes, high or low cook time from for a long, slow rolls cook. -
Page 8: Cooking Without The Timer
Cooking WITHOUT the Timer 1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the slow cooker until it is turned on. -
Page 9: Cleaning And Maintenance
NOTE OF ThE START TIME OF YOUR COOKING PROCESS AS ThE TIMER KNOB WILL NOT COUNT DOWN. 10. To turn the unit off manually, turn the power selector to off. 11. Lift ceramic pot carefully, using potholders. CLEANING AND MAINTENANCE Unplug your Waring Slow Cooker and allow it to cool before cleaning. - Page 10 should be added during the last 30 minutes of cooking time to prevent overcooking. • E ach time you remove the lid, you will lose heat and will need to add 15 to 20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in.
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Page 11: Important Guidelines
cooker. See list of meats that are best in slow cooker (page 12). • D airy products (milk, sour cream, some cheeses) will break down and curdle during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking. • W hen making soups, add solid ingredients to Slow Cooker and then liquid to cover. -
Page 12: Suggested Foods
SUGGESTED FOODS Meats Beef/Veal: Choose cuts that are full of flavor and benefit from braising. • Pot roast • Beef brisket or corned beef brisket • Beef short ribs • Bottom round roast • Chuck or rump roast • Chuck shoulder steak • Veal shanks Pork: L ess tender cuts work best – the lean “new generation pork” may become dry when cooked in slow cooker. • Boston butt roast • Pork shoulder pieces • Sausages • Country-style pork ribs (bone-in) • Pork shoulder or blade roast Lamb: Choose flavorful cuts that benefit from braising to tenderize. -
Page 13: Recipes
Chicken Stock Makes 6 servings pounds chicken wings and/or backs medium onion, peeled and quartered celery rib, cut into 2-inch lengths carrot, peeled, cut into 2-inch lengths leek, trimmed, halved lengthwise, cleaned parsnip, peeled, cut into 2-inch lengths bay leaf black peppercorns parsley sprigs thyme sprigs... - Page 14 Cuban Black Bean Soup Makes 8 servings pound dried black beans ham hock cups chicken stock 1½ cups chopped onion ¾ cup chopped red pepper garlic cloves, peeled and chopped 1½ tablespoons oregano ¼ teaspoon cayenne pepper bay leaf ½ teaspoon kosher salt ½...
- Page 15 Classic Split Pea Soup Makes 8 servings garlic cloves, peeled ounces onion, peeled and cut into 1-inch pieces celery rib, top off, cut into 1-inch pieces ounces all-purpose potatoes, peeled and cut into 3-inch lengths ounces carrots, peeled and cut into 3-inch pieces pound green split peas, rinsed cups Chicken Stock (page 13) 12-ounce ham hock...
- Page 16 Beef Chili for a Crowd Makes 8 servings cooking spray 1½ teaspoons good quality olive oil divided ¾ pound onions, peeled and finely chopped garlic cloves, peeled and minced teaspoon kosher salt divided ½ teaspoon freshly ground pepper divided 1½ pounds lean ground beef ¼...
- Page 17 Nutritional information per serving (1 cup): Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g • chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g Veal Stew with Mushrooms & Artichokes Makes about 8 servings ½...
- Page 18 Tuck the bay leaf into the center. Cover and turn power selector to high. Set time to 8 hours and press low; the slow cooker will automatically switch to warm when cooking time has elapsed. At this point, the stew can wait on warm until you are ready to finish cooking.
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Page 19: Barbecue Beef Brisket
lightly – discard excess flour. Heat one tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. -
Page 20: Dilled Pot Roast
Place the coated brisket on top. Cover and turn power selector to high. Set time to 10 to 12 hours and turn to low; slow cooker will automatically switch to warm setting. Remove the brisket, onions and cooking juices from the slow cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. - Page 21 Sauce cooking juices from beef tablespoons instant flour teaspoon Dijon-style mustard teaspoon dill weed ½ cup lowfat sour cream Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. heat oil in a 12-inch skillet over medium-high heat; brown beef on all sides.
- Page 22 ½ pound carrots, peeled and halved lengthwise ½ pound new red potatoes, skin on, cut into 1 to 1½-inch cubes ¼ pound turnips, peeled and cut into ½-inch dice ¼ cup prepared horseradish ½ cup beef stock Combine flour, salt and pepper. Coat short ribs with this mixture. heat oil in a 12-inch skillet over medium high heat.
- Page 23 (it is particularly good to use in the Cuban Black Bean (page 14) and Classic Split Pea (page 15) Soups – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of Waring™ Slow Cooker. Add 2 to 3 cups barbecue sauce; stir. Cook on low for 3 hours or on high for 2 hours.
- Page 24 1 teaspoon oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon pepper. Mix with drained spinach. Reserve. heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes. Set aside. In the same skillet, heat 1 teaspoon oil and brown the ground turkey;...
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Page 25: New Potatoes With Rosemary
ounces white mushrooms, sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper cooking spray pounds butternut squash, trimmed, cut into ¹∕ -inch slices To grate the cheese, drop pieces through the small feed tube of a food processor while the machine is running. Process until almost grated and drop the bread pieces through the tube;... - Page 26 Nutritional information per serving: Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 118mg • calc. 15mg • fiber 3g Vegetable Tian Makes 8 servings ounces fresh breadcrumbs ½...
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Page 27: Wild Mushroom Ragout
Wild Mushroom Ragout Makes 8 servings cooking spray ounces dried mushrooms (shiitake, porcini) ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle) tablespoons unsalted butter, divided tablespoons extra virgin olive oil, divided 1½ cups minced shallots ½ cup dry sherry ¾ pound white button mushrooms, quartered ¾... - Page 28 and turn to low. Slow cooker will automatically switch to warm until ready to serve. Serve as a side dish or as a topping for bruschetta. Nutritional information per serving (1 cup): Calories 204 (42% from fat) • carb. 24g • pro. 5g • fat 10g • sat. fat 3g •...
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Page 29: Baked Apples
Baked Apples Makes 4 servings ¾ cup brown sugar packed ¾ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg ¼ cup dried cherries or cranberries ¼ cup raisins ¼ cup slivered almonds, lightly toasted medium-large baking apples (Rome, Granny Smith, Braeburn, or Gala) tablespoon unsalted butter, cut into ¼-inch pieces ¹∕... -
Page 30: Winter Fruit Crisp
Winter Fruit Crisp Makes 8 to 12 servings (6 cups) Fruit cooking spray ounces mixed dried fruits (apples, pears, apricots, dried plums) large Golden Delicious apples, peeled, cored and cut into ⁄ -inch dice Bosc pears, peeled, cored and cut into ⁄... - Page 31 Serve warm with ice cream or frozen yogurt. Nutritional information per serving (based on 12 servings): Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g • chol. 31mg • sod. 14mg • calc. 38mg • fiber 5g...
- Page 32 Any trademarks or service marks of third parties herein are the trademarks or service marks of their respective owners. ©2010 Waring Consumer Products 314 Ella T. Grasso Ave Torrington, CT 06790 www.waringpro.com Printed in China WSC650 IB 10WR115703 IB-10181...