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Rival 5055 Owner's Manual

Manual is about: Crock-Pot Series Stoneware Slow Cooker

Summary of 5055

  • Page 1

    Stoneware slow cooker the original and america’s #1 brand of slow cookers owner’s guide read and save these instructions visit our website at www.Crock-pot.Com.

  • Page 3: Important Safeguards

    -3- important safeguards when using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, or coo...

  • Page 4: How to Use Your Crock-Pot

    -4- how to use your crock-pot ® slow cooker 1. There are three temperature settings. Low is recommended for slow ”all-day” cooking. 1 hour on high equals about 2 to 2 1 ⁄ 2 hours on low. Serve is for keeping food warm only. Do not cook on serve setting. 2. Frozen foods such as vegetables and shrimp ...

  • Page 5: Hints

    -5- hints traveling with your crock-pot ® slow cooker • trim fats and wipe meats well to remove residue. (if meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) season with salt and pepper. Place meat in cooker on top of vegetables. • for roasts and st...

  • Page 6: Guide to Adapting Recipes

    -6- guide to adapting recipes this guide is designed to help you adapt recipes to the crock-pot ® slow cooker — your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking ...

  • Page 7: Time Guide

    -7- exception: milk, sour cream or cream should be added during last hour of cooking. Time guide most uncooked meat and vegetable combinations will require at least 8 hours on low. Pasta and rice if recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Don’...

  • Page 8: The Recipes

    -8- the recipes pot roast of beef 3 medium potatoes, thinly sliced 1 teaspoon salt 2 large carrots, thinly sliced 1 ⁄ 2 teaspoon ground black pepper 1 onion, sliced 1 ⁄ 2 cup water or beef broth 1 (2 to 3-lb.) boneless beef rump roast put vegetables in bottom of stoneware. Salt and pepper meat, then...

  • Page 9: Roasted Pepper & Bean Chili

    -9- rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on low 8 to 10 hours (high: 4 to...

  • Page 10: Classic Meat Loaf

    -10- classic meat loaf 2 pounds ground chuck 1 egg 1 ⁄ 2 cup chopped green pepper 1 packet ( 7 ⁄ 8 -ounce) brown gravy mix 1 ⁄ 2 cup chopped onion 1 cup milk 1 ⁄ 2 teaspoon salt 4 to 6 small potatoes, cubed 1 cup cracker crumbs mix all ingredients, except potatoes, in large bowl. Shape into a loaf. ...

  • Page 11: Chicken In A Pot

    -11- place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and re...

  • Page 12: Sweet and Sour Shrimp

    -12- sweet and sour shrimp 1 package (6 ounces) frozen 1 cup boiling water chinese pea pods, partially thawed 1 ⁄ 2 cup reserved pineapple juice 1 can (13 ounces) juice-pack pineapple 2 teaspoons soy sauce chunks or tidbits (drain and reserve juice) 1 ⁄ 2 teaspoon ground ginger 2 tablespoons cornsta...

  • Page 13: Jambalaya

    -13- country scalloped potatoes and ham 8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix 1 onion, chopped 1 can (10 1 ⁄ 2 -oz.) cream of mushroom soup 1 pound, fully-cooked ham, 2 cups water cut into 1-inch cubes 2 cups cheddar cheese, shredded combine potatoes, onion a...

  • Page 14: Stuffed Green Bell Peppers

    -14- place all ingredients, except butter, flour and salt in stoneware. Cover and cook on low 8 to 12 hours (high: 4 to 6 hours). One hour before serving, turn to high. Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware. Stir until well blended. Season soup, if desir...

  • Page 15

    ©2000, rival a division of the holmes group crock-pot ® is a registered trademark of rival ® 428-0082 limited one-year warranty rival ® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty p...