User manual CROCK POT SMART-POT 4-7 QUART PROGRAMMABLE SMART-POT SLOW COOKERS

[. . . ] 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. JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or statutory warranty or condition. [. . . ] Always place protective padding under stoneware before setting on table or countertop. PREPARING YOUR CROCK-POT® SLOW COOKER FOR USE Before you use your slow cooker, remove all packaging components and wash the lid and stoneware with warm soapy water and dry thoroughly. Be sure to align the lid hinge so that it slides down onto the mating heating base hinge. Caution: When disassembling, ALWAYS remove the lid first, and then remove the stoneware. Turns power off HOW TO USE YOUR SMART-POT® SLOW COOKER Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid. The POWER light flashes indicating that the unit is plugged in, but not turned on. press the COOK TIME button to select a programmed time and temperature. Cook time options include 4 or 6 hours on HIGH, or 8 or 10 hours on LOW. The corresponding light illuminates, the slow cooker heats, and the internal timer starts counting down the time. NOTE: WARM is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. When the cooking time has completed, the Smart-Pot® slow cooker automatically shifts to the WARM setting and the WARM light illuminates. NOTE: We do not recommend using the WARM setting for more than 4 hours. To turn the Smart-Pot® slow cooker off, press the OFF button and unplug the unit from the outlet. Do not remove the lid during the first two hours of cooking, to allow the heat to build up efficiently. 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. 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. The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. If there is a power outage, when the power is restored the display and lights blink. If you are unaware of how long the power was out, we suggest you discard the food. For recipes that require a range of times, select the time closest to the setting on your Smart-Pot® slow cooker. [. . . ] Serves 4-6 4-6 pound roasting chicken ½ cup onion, chopped 1-2 tablespoons butter Juice of one lemon ½ teaspoon Kosher salt 2 tablespoons fresh parsley ½ teaspoon dried thyme teaspoon paprika Serves 6-10 2 large onions, chopped 5-6 cloves garlic, minced 2 green peppers, chopped 2-3 pounds ground beef, cooked and drained 2 14-ounce cans red, black or white beans, rinsed and drained 1 14-ounce can diced tomatoes 2 jalapeños, seeded and minced 1 tablespoon cumin 1 teaspoon cayenne pepper ½ cup beef broth Place the onion in the cavity of the chicken and rub the skin with butter. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Serves 6-10 2-4 pound beef chuck pot roast ½ cup flour Kosher salt and pepper 3 carrots, sliced 3 potatoes, quartered 3 onions, sliced 2 celery stalks, sliced 1 cup mushrooms, sliced 1 cup beef broth or wine Serves 6-8 2-4 pounds beef chuck stew meat, cut into 1-inch cubes ½ cup flour Kosher salt and pepper 3 cups beef broth 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 2 bay leaves 6 small potatoes, quartered 2-3 onions, chopped 3 stalks celery, sliced Coat roast with ½ cup flour, salt, and pepper. Cover and cook on LOW for 10 hours or on HIGH for 6 hours, or until tender. [. . . ]