Crock-Pot SCVT650-PS User manual

Brand: Crock-Pot

Model: SCVT650-PS

Category: Slow cookers

Type: User manual

This manual is also suitable for

IMPORTANT NOTES:

• Please refer to your Crock-Pot

slow cooker owner’s manual for

directions on using your specific slow cooker.

• To avoid over or under cooking, always fill the stoneware 1/2 to

3/4 full and conform to recommended cook time. To prevent

spillover do not fill higher than 3/4 full.

• Cook times are based on the approximate amount of time

required to cook the recipe. Times may vary among recipes

and unit sizes. Always ensure food is cooked thoroughly

before consuming.

Visit the Crock-Pot

slow cooker website at www.crockpot.com

for additional recipes, hints, tips, and more.

Distributed by Sunbeam Products, Inc. doing business as

Jarden Consumer Solutions, Boca Raton, Florida 33431.

Table of Contents

Important Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Service Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Save these Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

eLume™ Countdown Slow Cooker Components . . . . . . . . . . . . . . . . . . . . 6

Preparing Your eLume™ Countdown Slow Cooker For Use . . . . . . . . . . . 7

How To Use Your eLume™ Countdown Slow Cooker . . . . . . . . . . . . . . 7-8

How to Clean Your eLume™ Countdown Slow Cooker . . . . . . . . . . . . . . . 9

Hints And Tips

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10 -12

Appetizers and Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 -20

Beef and Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21- 39

Chicken and Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 -56

Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57- 60

Soups, Stews and Chowders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61-70

Vegetarian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71-77

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78-80

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81-88

Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89-90

Important Notes

SERVICE INSTRUCTIONS

. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void

the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store

where you purchased it. If you are returning the unit more than 30 days after the date of purchase,

please see the enclosed Warranty.

3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary,

please call our Consumer Service Department at 1-800-323-9519 or visit our website at

www.crockpot.com.

3 YEAR EXTENDED WARRANTY

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam

Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants

that for a period of three years from the date of purchase, this product will be free from defects in material

and workmanship. JCS, at its option, will repair or replace this product or any component of the product

found to be defective during the warranty period. Replacement will be made with a new or

remanufactured product or component. If the product is no longer available, replacement may be made

with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to repair

or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.

This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not

transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance.

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.

What are the limits on JCS’s Liability?

JCS shall not be liable for any incidental or consequential damages caused by the breach of any express,

implied or statutory warranty or condition.

Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or

fitness for a particular purpose is limited in duration to the duration of the above warranty.

JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.

JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability

to use the product including incidental, special, consequential or similar damages or loss of profits, or for any

breach of contract, fundamental or otherwise, or for any claim brought against purchaser by any other party.

Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential

damages or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not

apply to you.

This warranty gives you specific legal rights, and you may also have other rights that vary from province to

province, state to state or jurisdiction to jurisdiction.

How to Obtain Warranty Service

In the U.S.A.

If you have any questions regarding this warranty or would like to obtain warranty service, please call

1-800-323-9519 and a convenient service center address will be provided to you.

In Canada

If you have any questions regarding this warranty or would like to obtain warranty service, please call

1-800-323-9519 and a convenient service center address will be provided to you.

In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business Jarden Consumer Solutions

located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada)

Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario

L6Y 0M1. If you have any other problem or claim in connection with this product, please write our

Consumer Service Department. PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE

ADDRESSES OR TO THE PLACE OF PURCHASE.

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

heating base in water or other liquid.

4. Close supervision is necessary when any appliance is used by or

near children.

5. Unplug from outlet when not in use and before cleaning. Use

oven mitts or allow to cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions or has been damaged in any

manner. Return appliance to the manufacturer (see warranty) for

examination, repair, or adjustment.

7. Do not use outdoors.

8. Do not let cord hang over edge of table or counter or touch

heated surfaces.

9. Do not place on or near a hot gas or electric burner or in a

heated oven.

10. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids. Always use oven mitts

when moving your heated slow cooker.

11. Do not use appliance for other than intended use.

12. Avoid sudden temperature changes, such as adding refrigerated

foods or cold liquids into a heated pot.

13. To disconnect, touch power OFF then remove plug from

wall outlet.

14. The use of accessory attachments not recommended by the

manufacturer may cause injuries.

15. Keep 6 inches clear from the wall and 6 inches clear on all sides.

16. CAUTION: To prevent damage or shock hazard, do not cook

directly in the heating base. Cook only in the stoneware provided.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

POLARIZED PLUG

This appliance has a polarized plug (one blade is

wider than the other). To reduce the risk of electric

shock, this plug is intended to fit into a polarized

outlet only one way. If the plug does not fit fully into

the outlet, reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to modify the plug in any

way. If the plug fits loosely into the AC outlet or if the AC outlet

feels warm do not use that outlet.

This appliance is for HOUSEHOLD USE ONLY.

There are no user-serviceable parts inside. Do not attempt to service

this product.

A power-supply cord is provided to reduce the hazards resulting

from entanglement or tripping over a longer cord. AN EXTENSION

CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED

ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE

ELECTRICAL RATING OF THE SLOW COOKER. The extension

cord should not be allowed to drape over the counter or tabletop

where it can be pulled on by children or tripped over unintentionally.

IMPORTANT NOTE: Some countertop and table surfaces are not

designed to withstand the prolonged heat generated by certain

appliances. Do not set the heated unit on a finished wood table.

We recommend placing a hot pad or trivet under your slow cooker

to prevent possible damage to the surface.

NOTE: During initial use of this appliance, some slight smoke

and/or odor may be detected. This is normal with many heating

appliances and will not recur after a few uses.

NOTE: Please use caution when placing your stoneware on a

ceramic or smooth glass cook top stove, countertop, table, or other

surface. Due to the nature of the stoneware, the rough bottom

surface may scratch some surfaces if caution is not used. Always

place protective padding under stoneware before setting on table

or countertop.

HIGH

COOK

WARM

LOW

COOK

START

TIME

DOWN

TIME

COOKING

KEEP

WARM

Time Selection

Settings

Low Cook Setting

Warm Setting

Power

Icon

Time Setting

Display Screen

Stoneware

Heating Base

Fig. 1

Control Panel

Removable Lid

Lid Handle

High Cook Setting

Keep Warm

Indicator

Cooking

Indicator

Start

CONTROL PANEL

Metal Handles with

Silicone Cover

CROCK-POT

SLOW COOKER

WITH eLume

™

TOUCHSCREEN TECHNOLOGY

Before you use your slow cooker, remove all packaging components

and wash the lid and stoneware with warm soapy water and dry

thoroughly.

Assembly

1. Place stoneware into the heating base.

2. Lower the lid horizontally down onto the stoneware.

3. Remove the static clings from the control panel and heating base.

1. Add your ingredients to the stoneware and cover with the lid.

2. Plug in your Crock-Pot

slow cooker.

3. Touch POWER Icon. A beep will sound.

4. Select HIGH COOK or LOW COOK setting .

NOTE: WARM is ONLY for keeping already cooked food at the

perfect serving temperature. DO NOT cook on the WARM setting.

5. Touch the TIME UP setting to scroll through the timed cooking

options. If you press the setting too many times touch the TIME

DOWN setting to decrease the time. The time can be set in

increments of 30 minutes up to 20 hours. Select the time based

on the length of time indicated in the recipe.

NOTE: To quickly scroll to your desired cook time, keep your

finger pressed on the TIME UP or TIME DOWN Setting

6. Once you have programmed the desired heat setting and cook

time, touch the START button to begin cooking. A beep will sound.

If you fail to touch the START button, it will begin to blink to signify

that it must be touched in order to proceed.

NOTE: Once this unit shifts to the WARM setting it will begin

counting up for a maximum of 4 hours. Unit will then shut off

after 4 hours.

7. The time will begin to count down in one minute increments,

and the cooking light will pulse.

HOW TO USE YOUR CROCK-POT

SLOW COOKER

WITH eLume

™

TOUCHSCREEN TECHNOLOGY

PREPARING YOUR CROCK-POT

SLOW COOKER

WITH eLume

™

TOUCHSCREEN TECHNOLOGY

Part

Dishwasher Safe

Oven Safe Microwave Safe

Stovetop Safe

Lid

Yes No No No

Stoneware Yes

Yes, but not

in the broiler

Yes No

HOW TO USE YOUR CROCK-POT

SLOW COOKER

WITH eLume

™

TOUCHSCREEN TECHNOLOGY (CONT.)

NOTE: Once this unit shifts to the WARM setting it will begin

counting up for a maximum of 4 hours. Unit will then shut off

after 4 hours.

Usage Notes

• If there is a power outage, the display and lights blink when the

power is restored. All slow cooker settings have been cleared

and must be reset. As a result, the food may be unsafe to eat.

If you are unaware of how long the power was out, we suggest

you discard the food inside.

• For recipes that require a range of times, select the time in the

middle of the range. For instance, to cook a recipe calling for a

cooking time of 7 to 9 hours on LOW COOK, set your Crock-Pot

slow cooker to 8 hours.

• To avoid over or undercooking, always fill the stoneware ½ to ¾

full and conform to the recommended cook times (unless guided

otherwise in our slow cooker recipes).

• Do not overfill stoneware. To prevent spillover, do not fill

stoneware higher than ¾ full.

• Always cook with the lid on for the recommended time. Do not

remove the lid during the first two hours of cooking to allow the

heat to build up efficiently.

• Always wear oven mitts when handling the lid or stoneware.

• Unplug when cooking is done and before cleaning.

• Removable stoneware is ovenproof and microwave safe.

Do not use removable stoneware on gas or electric burner

or under broiler. Refer to chart below.

• If you desire to change your settings during the cooking cycle,

you must press power off and then power back on to set a

different cooking setting.

• ALWAYS turn your slow cooker off, unplug it from the electrical

outlet, and allow it to cool before cleaning.

• The lid and stoneware can be washed in the dishwasher or with

hot, soapy water. Do not use abrasive cleaning compounds or

scouring pads. A cloth, sponge, or rubber spatula will usually

remove residue. To remove water spots and other stains, use a

non-abrasive cleaner or vinegar.

• As with any fine ceramic, the stoneware and lid will not

withstand sudden temperature changes. Do not wash the

stoneware or lid with cold water when they are hot.

• The outside of the heating base may be cleaned with a soft cloth

and warm, soapy water. Wipe dry. Do not use abrasive cleaners.

CAUTION: Never immerse the heating base in water or

other liquid.

• No other servicing should be performed.

PASTA AND RICE

• For best rice results, use long grain converted rice or a specialty rice as the

recipe suggests. If the rice is not cooked completely after the suggested

time, add an extra 1 to 1

⁄

cups (237 to 355ml) of liquid per cup of

cooked rice and continue cooking for 20 to 30 minutes.

• For best pasta results, first partially cook the pasta in a pot of boiling

water until just tender. Add the pasta to the Crock-Pot

slow cooker

during the last 30 minutes of cook time.

BEANS

• Beans must be softened completely before combining with sugar and/or

acidic foods. Sugar and acid have a hardening effect on beans and will

prevent softening.

• Dried beans, especially red kidney beans, should be boiled before adding

to a recipe.

• Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables benefit from slow cooking 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. Vegetables usually cook slower than meat in

the slow cooker.

• Place vegetables near the sides or bottom of the stoneware to

facilitate cooking.

HERBS AND SPICES

• Fresh herbs add flavor and color, but should be added at the end of the

cooking cycle as the flavor will dissipate over long cook times.

• Ground and/or dried herbs and spices work well in slow cooking and may

be added at the beginning.

• The flavor power of all herbs and spices can vary greatly depending on their

particular strength and shelf life. Use herbs sparingly, taste at end of cook

cycle and adjust seasonings just before serving.

Hints And Tips

HOW TO CLEAN YOUR CROCK-POT

SLOW COOKER

WITH eLume

™

TOUCHSCREEN TECHNOLOGY

11 12

FISH

• Fish cooks quickly and should be added at the end of the cooking cycle

during last fifteen minutes to hour of cooking.

LIQUID

• For best results and to prevent food from drying or burning, always

ensure an adequate amount of liquid is used in the recipe.

• Ensure the stoneware is always filled a minimum of

⁄

full and a

maximum of

⁄

full, and conform to recommended cook times.

Visit the Crock-Pot

slow cooker website at www.crockpot.com

for additional hints, tips and recipes or call 1-800-323-9519.

Hints And Tips

MILK

• Milk, cream, and sour cream break down during extended cooking.

When possible, add during the last 15 to 30 minutes of cooking.

• Condensed soups may be substituted for milk and can cook for

extended times.

SOUPS

• Some soup recipes call for large amounts of water. Add other soup

ingredients to the slow cooker first then add water only to cover.

If thinner soup is desired, add more liquid at serving time.

MEATS

• Trim fat, rinse well, and pat meat dry with paper towels.

• Browning meat in a separate skillet or broiler allows fat to be drained off

before slow cooking and also adds greater depth of flavor.

• Meat should be positioned so that it rests in the stoneware without

touching the lid.

• For smaller or larger cuts of meat, alter the amount of vegetables or

potatoes so that the stoneware is always

⁄

full.

• The size of the meat and the recommended cook times are just estimates

and can vary depending upon the specific cut, type, and bone structure.

Lean meats such as chicken or pork tenderloin tend to cook faster than

meats with more connective tissue and fat such as beef chuck or pork

shoulder. Cooking meat on the bone versus boneless will increase

required cook times.

• Cut meat into smaller pieces when cooking with precooked foods

such as beans or fruit, or light vegetables such as mushrooms, diced

onion, eggplant, or finely minced vegetables. This enables all food to

cook at the same rate.

• When cooking frozen meats, at least 1 cup (237ml) of warm liquid must

first be added. The liquid will act as a “cushion” to prevent sudden

temperature changes. An additional 4 hours on LOW COOK or 2 hours

on HIGH COOK is typically required. For larger cuts of frozen meat,

it may take much longer to defrost and tenderize.

Hints And Tips

13 14

Chicken Wings in BBQ Sauce

3 lbs. chicken wings (about 16 wings) salt and pepper to taste

1 1/2 cups barbecue sauce

1/4 cups honey

2 tsp. prepared mustard

2 tsp. Worcestershire sauce

Tabasco

sauce, to taste

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each

wing at the joint to make two sections. Sprinkle the wings with salt

and pepper and place on a broiler pan. Broil 4 to 5 inches away from

the heat for 20 minutes, turning once during the middle of broiling.

Transfer the chicken to the Crock-Pot

Slow Cooker. For sauce, combine

barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco

sauce in a mixing bowl. Pour over chicken wings and cover and cook

on Low for 4 - 5 hours or on High for 2-2 1/2 hours.

Recommended Unit Size: 3 - 6.5 Quarts

Appetizers & Side Dishes

Classic Cheese Fondue

5 cups white wine

6 cloves garlic, finely minced

32 oz. Gruyere cheese, grated

32 oz. Swiss cheese, grated

6 tbs. flour

6 tbs. Kirsch (or cherry brandy)

1/2 tsp. ground nutmeg

In a large saucepan, heat the wine and garlic to simmer. Combine

the Gruyere and Swiss cheese and flour in a large bowl and slowly

add the mixture to the wine. Stir constantly until the cheeses are

completely integrated and melted. Add the Kirsch (or cherry brandy)

and stir. Pour the saucepan contents into the Crock-Pot

Slow Cooker

and sprinkle with the nutmeg. Cover; cook on High for 1 hour.

Thoroughly mix the fondue, cover and cook on Low for 2 hours.

Recommended Unit Size: 3 - 6.5 Quarts

Appetizers & Side Dishes

1615

Zesty Italian Barbecue Meatballs

Meatballs:

3 lbs. ground beef

2 cups pecorino romano cheese

1 1/2 cups breadcrumbs

1 bunch fresh Italian parsley, minced

Kosher salt and pepper

Sauce:

2 28-ounce cans plum tomatoes

1 bulb garlic, peeled and coarsely chopped

2 tbs. sugar

1 large bunch basil, stemmed and torn

Kosher salt and pepper

In a mixing bowl, combine the meatball ingredients. Form into

walnut-sized balls. Bake the meatballs in a shallow baking dish at

350º F for 20 minutes or until browned. Drain off any fat. Transfer

meatballs to Crock-Pot

Slow Cooker. In a separate mixing bowl,

combine all sauce ingredients and mix thoroughly. Pour sauce over

the meatballs in the stoneware. Cover; cook on Low for 4 - 6 hours

or on High for 2 - 4 hours. Stir once in the middle of cooking to

baste the meatballs with the sauce. Remove the meatballs from

the sauce to serve.

Recommended Unit Size: 3 - 6.5 Quarts

Appetizers & Side DishesAppetizers & Side Dishes

Sausage and Meatballs

3-5 pounds sausage and meatballs, uncooked

6 cloves garlic, peeled and chopped

1 28-ounce can crushed tomatoes

1-2 28-ounce cans plum tomatoes in juice, chopped coarsely

1 bunch fresh basil

Cooked pasta

Grated cheese

Brown sausage and meatballs in a skillet on stovetop (optional). Add all

ingredients to Crock-Pot

slow cooker except pasta and grated cheese.

Cover and cook on Low for 7-8 hours or on High for 4 -5 hours.

Serve with cooked pasta and grated cheese.

Recommended Unit Size: 4 - 7 Quarts

Appetizers & Side Dishes

1817

Appetizers & Side Dishes

Boston Baked Beans

1 pound bacon, fried and crumbled

3 32-ounce cans baked beans, drained

2 green peppers, chopped

2 medium onions, chopped

2 tbs. prepared mustard

2 cups ketchup

2 cups barbecue sauce

2 cups brown sugar (packed)

Mix all ingredients in the Crock-Pot

Slow Cooker. Cover and cook

on Low for 8 -12 hours or on High for 3-4 hours.

Recommended Unit Size: 4 - 7 Quarts

Classic Marinara Sauce

1 lb. ground beef

1/2 lb. Italian sausage

1 cup onion, chopped

2 garlic cloves, minced

2 16 oz. can chopped tomatoes

2 16 oz. cans tomato sauce

20 button mushrooms, chopped

1 cup green pepper, chopped

2 bay leaves

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. pepper

salt to taste

In a skillet, cook the ground beef, sausage, onion and garlic until the

meat is brown and onion is tender; drain off the fat. In the

Crock- Pot

Slow Cooker, combine the tomatoes, tomato sauce,

mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt.

Stir in the meat mixture. Cover; cook on Low for 10 -12 hours or

on High for 5 - 6 hours. Remove bay leaves and serve over hot

spaghetti.

Recommended Unit Size: 3 - 6 Quarts

Appetizers & Side Dishes

2019

Appetizers & Side Dishes

Spiked and Spiced Almonds

4 tablespoons melted butter

2 pounds almonds (shelled)

1/4 cup cinnamon and sugar blend

ADDITIONAL SEASONINGS OPTIONS

1/4 cup seasoned salt with 1 tablespoon curry powder

1/4 cup sugar with 2 tablespoons vanilla

1/4 cup seasoned salt with 2 tablespoons hot sauce

1/4 cup spiced rum then roll in 1/4 cup brown sugar

1/4 cup taco seasonings

In a skillet placed on stove top set to medium heat, melt butter and

sauté almonds for 15 - 20 minutes. Remove from stove top. In a

separate bowl, mix and coat nuts with your favorite combination of

seasoning and place in small ramekin baking dishes. Save remaining

spice mixture for later use. Stack baking cups into stoneware, cover,

and cook on Low for 4 hours. Before serving, sprinkle remaining

mixture onto each cup and cook on High for 1-2 hours.

Recommended Unit Size: 4 - 7 Quarts

Appetizers & Side Dishes

Scalloped Potatoes

1 cup margarine or butter, melted

1 cup onion, chopped

2 16 oz. packages frozen hash brown potatoes

2 10 3/4 oz. cans cream of mushroom soup

3 cups milk

2 cups cheddar cheese, shredded

2 small green peppers, chopped

2 cups cheese cracker crumbs, divided

Lightly grease the Crock-Pot

Slow Cooker. Stir together the

margarine, onions, hash brown potatoes, cream of mushroom soup,

milk, cheese, green pepper, black pepper and 1/2 cup cracker

crumbs. Transfer to the stoneware and top with remaining cracker

crumbs. Cover and cook on High for 3-4 hours.

Recommended Unit Size: 4 - 7 Quarts

2221

Beef and Pork

Favorite Chili

1/2 lb. dried pinto beans

3 14 1/4 oz. cans tomatoes

3 lbs. ground chuck, browned and drained

2 green peppers, chopped

2 onions, chopped

4 cloves garlic, minced

4-5 tbs. chili powder

1 tsp. pepper

2 tsp. cumin

2 tsp. salt

sour cream (optional)

shredded cheddar cheese (optional)

Completely soften beans by cooking in boiling water on the stove.

Drain the water off of the beans. Put all ingredients in Crock-Pot

Slow Cooker in the order listed and stir. Cover and cook on Low for

10 -12 hours or on High for 5 - 6 hours. Top with sour cream and

cheese if desired.

Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

French Beef Burgundy

1/2 cup flour

1 tsp. salt

4 lbs. boneless beef chuck, cut into 1-inch cubes

1 tsp. pepper

4 tbs. olive oil

2 onion, sliced

16 button mushrooms, sliced

1 cup fresh parsley, minced

6 cloves garlic, minced

4 bay leaves

2 cups burgundy wine

1 cup beef broth

Combine the flour, salt and black pepper. Dredge the beef cubes

in the flour mixture and brown in the olive oil in a medium skillet.

Place the beef and remaining ingredients into the Crock-Pot

Slow

Cooker and mix thoroughly to combine. Cover; cook on Low for

4-6 hours or on High for 2 - 3 hours.

Recommended Unit Size: 5 - 7 Quarts

2423

Beef and Pork

Swiss Steak

2 tbs. oil

2 lbs. beef round steak, cut into serving pieces

1/2 cup flour

3 to 4 potatoes, peeled and quartered

4 carrots, sliced

2 onions, sliced

1/2 tsp. salt

1/2 tsp. pepper

1 14 1/2 oz. can diced tomatoes

1 8 oz. can tomato sauce

Heat the oil in a skillet, then coat the steak with flour and brown

in the oil. Remove the steak from the skillet and drain. Place the

potatoes, carrots and onion in the bottom of the Crock-Pot

Slow

Cooker. Place the steak on top of the vegetables and sprinkle with

salt and pepper. Pour the tomatoes and tomato sauce over the

meat. Cover; cook on Low for 10 hours or on High for 6 hours.

Recommended Unit Size: 3 - 6 Quarts

Beef and Pork

America’s Favorite Pot Roast

3 1/2 to 4 lbs. boneless pot roast

1/4 cup flour

2 tsp. salt

1/8 tsp. pepper

3 carrots, chopped

3 potatoes, peeled and quartered

2 small onions, sliced

1 stalk celery, chopped

10 button mushrooms, sliced

Trim all excess fat from the roast, brown and drain. Combine 1/4

cup flour, salt and pepper and coat meat with the flour mixture.

Place all vegetables except mushrooms in the Crock-Pot

Slow

Cooker and top with the roast. Spread mushrooms evenly over

the top of the roast. Cover and cook on Low for 10-12 hours or

on High for 4 - 6 hours.

Recommended Unit Size: 4 - 7 Quarts

2625

Beef and Pork

All American Meat Loaf

3 lbs. lean ground beef

4 cups bread crumbs

2 cups ketchup

1 cup onion, chopped

4 eggs, beaten

2 tsp. salt

2 tsp. black pepper

4 tbs. tomato paste

16 slices cheddar or American cheese, cut into strips

In a large mixing bowl, combine all the ingredients, except for the

cheese and tomato paste. Shape half of the meat mixture into a loaf.

Arrange 8 cheese strips on the meat, and top with the remaining

meat, pressing edges together to seal. Place in the Crock- Pot

Slow

Cooker. Top with the tomato paste and remaining cheese slices.

Cover; cook on Low for 6- 8 hours or on High for 3- 4 hours.

Recommended Unit Size: 4 - 6 Quarts

Beef and Pork

Spicy Beef Roast

3 lb. round tip roast

1 tbs. cracked black peppercorns

3 cloves garlic, minced

3 tbs. Balsamic vinegar

1/4 cup soy sauce

2 tbs. Worcestershire sauce

2 tsp. dry mustard

Rub the cracked pepper and garlic into the roast. Place the roast in

the Crock-Pot

Slow Cooker and make several shallow slits in the

top of the roast. In a small bowl, combine the remaining ingredients

and pour over the meat. Cover; cook on Low for 8 -10 hours or on

High for 4 - 5 hours.

Recommended Unit Size: 3 - 6 Quarts

Beef and Pork

Rosemary Pork and Mushrooms

with Shallots

1 tbs. oil

1 cup shallots, chopped

2 lbs. boneless pork shoulder, sliced into 1/2 inch slices

2 cups mushrooms, sliced

1 tbs. fresh rosemary

1 tsp. salt

1 tsp. black pepper

1 14 oz. can diced tomatoes

Heat the oil in a skillet and brown the pork. Remove and drain

excess oil and place the pork in the Crock-Pot

Slow Cooker. Add the

remaining ingredients and stir. Cover and cook on Low for 8 hours

or on High for 4 hours.

Recommended Unit Size: 3 - 6 Quarts

Beef and Pork

Beef Bourguignon

3 tablespoons flour

Kosher salt and pepper

3 pounds beef chuck, cut into 1-inch cubes

3 large carrots, peeled and sliced

1 medium onion, sliced

6 strips cooked bacon, cut into 1-2 inch pieces

1 10-ounce can beef broth

2 cups red or Burgundy wine

1 tablespoon tomato paste

2 cloves garlic, minced

3 sprigs fresh thyme, stemmed

1 bay leaf

1 pound fresh mushrooms, sliced

2 large potatoes, cut into 1-inch pieces

Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet

on stovetop (optional). Place meat in Crock-Pot

slow cooker

and add

remaining ingredients. Cover and cook on Low for 8 -10 hours

or on

High for 5-7 hours, or until meat is tender.

Recommended Unit Size: 4 - 7 Quarts

3029

Beef and Pork

BBQ Pulled Pork

2 1/2-5 pound pork loin, trimmed of fat

2-4 cups barbecue sauce

2-3 onions, chopped

6-8 hamburger buns or hard rolls

Place pork loin in Crock-Pot

slow cooker. Top with onion and

barbecue sauce. Cover and cook on Low Cook for 7-9 hours or

on High for 4 - 5 hours, or until meat is tender. Remove pork from

Crock-Pot

slow cooker and shred with a fork. Add pork back into

Crock-Pot

slow cooker and coat with sauce. Serve BBQ pulled

pork on hamburger buns or hard rolls.

Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

Carolina Barbecued Pork

2 onions, quartered

2 tbs. brown sugar

1 tbs. paprika

2 tsp. salt

1/2 tsp. pepper

1 4-6 lb. boneless pork butt or shoulder roast

3/4 cup cider vinegar

4 tsp. Worcestershire sauce

1 1/2 tsp. crushed red pepper flakes

1 1/2 tsp. sugar

1/2 tsp. dry mustard

1/2 tsp. garlic salt

1/4 tsp. cayenne pepper

Hamburger buns

Place the onions in the Crock-Pot

Slow Cooker. Combine the

brown sugar, paprika, salt and pepper and rub the mixture over

the roast. In a bowl, combine the vinegar, Worcestershire sauce,

red pepper flakes, sugar, mustard, garlic salt and cayenne pepper.

Mix well. Drizzle 1⁄2 of vinegar mixture over the roast. Cover and

refrigerate the remaining vinegar mixture. Cover; cook on Low for

10 hours or on High for 6 hours. Remove the meat and onions

and drain. Chop or shred the meat and chop the onions. Serve

the meat and onions on buns. Use the remaining vinegar mixture

to drizzle over the sandwiches.

Recommended Unit Size: 6 - 7 Quarts

3231

Beef and Pork

Baby Back Ribs

2-4 racks of baby back ribs, cut into 3-4 pieces each

2-4 cups barbecue sauce

2-3 onions, chopped

Place ribs in Crock-Pot

slow cooker. Top with onion and barbecue

sauce. Cover and cook on Low for 7-9 hours or on High for 4 -5

hours, or until meat is tender. To serve, cut ribs between bones and

coat with extra sauce as desired.

Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

Caribbean Pork Chops

2 tsp. ground allspice

2 tsp. black pepper

2 tsp. ground cinnamon

2 tsp. ground nutmeg

4 tsp. dried thyme

1 cup scallions, finely chopped

6 tbs. soy sauce

4 tbs. fresh ginger, grated

2 Habanero chili peppers, seeded and minced

4 tbs. garlic, minced

4 tsp. sugar

2 tsp. salt

8 lean pork chops, 1-inch thick

In a food processor, combine all of the herbs and spices with the

scallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,

and process to a coarse paste. Coat the pork chops with this paste

and place in the Crock-Pot

Slow Cooker. Cover; cook on Low for

7-9 hours or on High for 4 - 5 hours.

Recommended Unit Size: 4 - 7 Quarts

3433

Beef and Pork

Lamb Chops L’Orange

8 lamb chops

2 tbs. vegetable oil

1/2 cup orange juice

3 tbs. honey

2 tsp. salt

2 tbs. cornstarch

1 tsp. grated orange peel

In a skillet, brown lamb chops in oil and drain well. Combine the

orange juice, honey, salt, cornstarch and orange peel. Brush the lamb

chops with the orange mixture and place them in the Crock-Pot

Slow

Cooker. Cover and cook on Low for 10-12 hours or on High for

5- 6 hours. If thicker sauce is desired, add the cornstarch.

Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

Herb Roasted Lamb

4 large potatoes cut into cubes

1 tsp. salt

6 cloves garlic, peeled and crushed

Zest of 1 lemon

4 sprigs fresh rosemary

1 boneless leg of lamb (about 4 Ibs.), trimmed and tied

2 tbs. olive oil

1/2 cup dry white wine

Place the potatoes in the bottom of the Crock-Pot

Slow Cooker.

In a small bowl, mix the salt, garlic, lemon zest and rosemary

together and rub the mixture all over the lamb. Heat the oil in

a large frying pan and brown the lamb evenly on all sides.

Place the browned lamb in the stoneware and pour in the wine.

Cook on Low for 10-12 hours or on High for 5 - 6 hours.

Recommended Unit Size: 4 - 7 Quarts

3635

Beef and Pork

Smoked Sausage Gumbo

3 cups chicken broth

3 14 1/2 oz. cans diced tomatoes

3/4 cup flour

2 Polish sausages, cut into 1/2 inch pieces

2 onions, diced

2 green peppers, diced

4 stalks celery, chopped

1 tsp. dried oregano

1 tsp. dried whole thyme leaves

1/2 tsp. ground red pepper

2 cups uncooked long-grain white rice

Combine the chicken broth and tomatoes in the Crock-Pot

Slow

Cooker. Add the flour, sausage, onion, pepper, celery, carrot, oregano,

thyme and ground red pepper to the stoneware and stir well. Cover

and cook on Low for 8-10 hours.

Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

Stuffed Lamb Roast

3 lb. lamb roast, de-boned

1 onion, finely chopped

1/8 cup unsalted butter

1/2 cup unseasoned bread crumbs

1 egg, beaten

1 tsp. salt

1 tsp. black pepper

1 tbs. fresh rosemary, minced

1 tbs. fresh mint, minced

1 tbs. lemon zest, grated

1 tbs. extra virgin olive oil

3 cloves garlic, minced

2 stalks celery, sliced

1 medium carrot, finely chopped

salt and pepper to taste

Remove excess fat from the lamb roast. In a medium mixing bowl,

combine the remaining ingredients for a stuffing. Stuff the lamb with

this mixture. Roll the lamb and fasten with skewers or string and

season with salt and pepper. Place the roast in the Crock-Pot

Slow

Cooker and cook on High for 1 hour, then turn to Low for 10-12 hours.

Let the lamb rest for 15 minutes before slicing. Pour the natural juices

over the roast and serve.

Recommended Unit Size: 4 - 7 Quarts

3837

Mushroom Veal Roast

2 oz. dried porcini mushrooms

1 cup hot water

2 14 1/2 oz. cans chicken broth

6 tbs. dry sherry

4 1 1/2 oz. packages cream of mushroom soup mix

1 lb. button mushrooms, sliced

2 red peppers, diced

2 small leeks, trimmed and thinly sliced

3-4 lb. veal shoulder or round bone roast

Soak the dried mushrooms in a bowl filled with water for 20 minutes,

or until soft. Stir in the broth, sherry and soup mix and stir well.

Place the roast in the Crock-Pot

Slow Cooker and add the mixture,

mushrooms and leeks. Cook on Low for 8 to 9 hours or on High

for 4-5 hours.

Recommended Unit Size: 4 - 7 Quarts

Beef and PorkBeef and Pork

Smoked Sausage with

Cabbage and Apples

1 1/2 lbs. smoked sausage, cut into 2 inch lengths

3 cooking apples, thickly sliced

1/2 head of red cabbage, shredded

1 onion, sliced

1/2 cup brown sugar

1 tsp. salt

1/2 tsp. black pepper

1/2 cup apple juice

Layer the sausage, apples, cabbage and onion in the Crock-Pot

Slow Cooker in the order listed above. Sprinkle the brown sugar,

salt and black pepper on top. Pour the apple juice over all the other

ingredients, do not stir. Cover; cook on Low for 6 - 8 hours or on

High for 3 - 4 hours.

Recommended Unit Size: 4 - 7 Quarts

4039

Chicken Paprikash

1 3 1/2 to 4 lb. chicken

1 1/2 tsp. salt

1 1/2 tsp. red pepper flakes

2 tsp. paprika

2 chicken bouillon cubes

4 eggs

1/2 tsp. salt

1 1/3 cups flour

Place the chicken, salt, red pepper flakes and paprika in the Crock-Pot

Slow Cooker. Fill the stoneware 3/4 of the way full with water. Cover;

cook on Low for 9 hours or on High for 3 to 4 hours. Remove the

chicken from the slow cooker and turn the temperature to High. Add

water until 2/3 to 3/4 full. Add the bouillon cubes and cover. Remove

the chicken meat from the bone and cut into bite-sized pieces. Add

the chicken to the slow cooker, stir well and cover. In a small bowl, beat

the eggs and salt. Stir in the flour until stiff and sticky. Drop rounded

teaspoons of mixture into the broth in the stoneware. Cover, cook

on High for 1 hour.

Recommended Unit Size: 4 - 7 Quarts

Chicken and Turkey

Coq Au Vin

5 slices bacon, diced

2/3 cup green onion, sliced

6 chicken breast halves

1 onion, chopped

1/4 lb. whole mushrooms

8 small new potatoes

1 clove garlic, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

1/2 cup chicken broth

1/2 cup Burgundy wine

In a large skillet, sauté the diced bacon and green onions until the

bacon is crisp. Remove and drain well, then add the chicken breast

to the skillet and brown them well on both sides. Remove the

chicken and set it aside. Put the onion, mushrooms, potatoes and

garlic in the Crock-Pot

Slow Cooker. Add the browned chicken

pieces, bacon and green onions, salt, pepper, thyme and chicken

broth. Cover and cook on Low for 8 hours or on High for 4 hours.

Add the Burgundy wine during the last hour of cooking.

Recommended Unit Size: 5 - 7 Quarts

Beef and Pork

Page is loading ...

Crock-Pot SCVT650-PS User manual

Brand: Crock-Pot

Model: SCVT650-PS

Category: Slow cookers

Type: User manual

This manual is also suitable for

Download PDF

report

Crock-Pot SCVT650-PS User manual

This manual is also suitable for

Crock-Pot SCVT650-PS User manual

Related papers

Other documents