WestBend 3-4 QT. Crockery Cooker Manual

1. Place heating base on dry, level, heat-resistant surface, away from any edge.
2. Place foods into cooking vessel, cover and place into heating base. (If you wish to brown or pre-cook any foods before slow cooking, this must be done in a different cooking utensil on top of the range). Never place ceramic-cooking vessel on top of range, as it will break from direct contact with heat.
3. With heat control set at "OFF," plug cord into a 120 volt, AC electric outlet only.
4. Set heat control to "LO" or "HI" and cook for recommended time given in recipe. If your crockery cooker has a signal light, it will glow when cooker is plugged into an outlet. As a general guideline, most meat and vegetable combinations need 8 to 10 hours of cooking at "LO," or 4 to 6 hours at "HI." Do not cook foods at "Keep Warm" setting, as temperature is not hot enough to cook foods. Use "Keep Warm" setting only to keep cooked foods warm for serving. Avoid removing cover when slow cooking as cooking time will be increased due to loss of temperature. Remove cover only when needed to stir occasionally or when adding ingredients. Always lift cover slowly, directing steam away from you.
5. After food is cooked, reduce heat to "Keep Warm" for serving or turn control to "OFF." Unplug the cord from electric outlet after use. Allow cooker to cool before cleaning.

• Some smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal.
• Some expansion/contraction sounds may occur during heating and cooling – this is normal.

• Stir foods occasionally to reduce sticking to sides of cooking vessel.
• Use only plastic, rubber, wooden or non-metal cooking tools with cooking vessel. Use of metal cooking tools may scratch the ceramic vessel.
• Foods will be brought to a simmer at all cooking settings. The setting determines the time needed to reach a simmer.
• If the cooking vessel is filled less then half full, suggested cooking times should be reduced.
• Less tender, less expensive cuts of meat are better suited to slow cooking then expensive cuts of meat. Remove excess fat from meat when possible before slow cooking. Remove skin from poultry, if desired, before cooking.
• Raw vegetables take longer to cook than meats as the liquid simmers rather than boils. Cut vegetables into uniform, bite-size pieces to cook evenly.
• You may fill the cooking vessel with food the night before cooking and refrigerate. When ready, place cooking vessel into the heating base and cook. The gradual warming will not harm the cooking vessel.
• Insert a meat thermometer into roast, hams or whole chickens to ensure meats are cooked to recommended temperature. Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these ingredients an hour before serving.
• Milk, sour cream and natural cheese break down during long hours of cooking. Add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese.
• Rice and pasta may be added uncooked during the last hour of cooking time. If added uncooked, make sure there are at least two cups of liquid in the cooking vessel. Stir occasionally to prevent sticking.

1. Allow the entire unit (base, cooking vessel and cover) to cool before cleaning. Set cooking vessel and cover on a dry hot pad or trivet for gradual cooling. Do not run cold water over hot cooking vessel or cover, as they may crack if cooled suddenly.
2. Wipe heating base and cord with a damp cloth after it has been unplugged and the base is cool.
3. Cooking vessel and cover may be washed using hot soapy water by hand or cleaned in the dishwasher. Avoid contact between pieces to prevent damage.
4. Use a non-abrasive cleanser or baking soda paste to remove stains. Do not use metal scouring pads or cleansers. Wipe with distilled vinegar to remove water spots or mineral deposits. Rewash with hot soapy water, rinse and dry.

1. Combine all ingredients, except egg noodles in the cooking vessel. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.
2. Remove chicken pieces from cooking vessel and set aside to cool slightly. Set control to HI and add noodles, stirring to combine. Cover and continue to cook 30 minutes.
3. Remove chicken from bones and cut into bite-size pieces. Return meat to cooking vessel and cook until noodles are tender. Serves 4. Set at Keep Warm for serving, if desired.

1. Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour ½ cup water into the cooking vessel. Add roast. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher.
3. Remove roast and allow to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 4 to 6.

1. Combine all ingredients in cooking vessel, stir to blend.
2. Place cooking vessel into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaf before serving. Serves 4. Set at Keep Warm for serving if desired.

1. If desired, brown roast in skillet over medium heat of range unit before placing into cooking vessel. Season as desired. Place vegetables around roast. Add water.
2. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. (Meat thermometer should read 170°F for well done). Remove roast and vegetables. Thicken juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices until thickened. Serves 4.

1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into cooking vessel. Add remaining ingredients; stir to blend.
2. Place cooking vessel into heating base, cover and cook at desired heat setting for time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.

1. Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture.
2. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to cooking vessel; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.

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