Ginnys 786284 User manual
6-QUART SLOW COOKER
WITH LOCKING LID
User Guide
Item: 786284
Ginnys.com • 800-544-1590
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BRAND
TABLE OF CONTENTS
Important Safeguards 3
Get to Know Your Appliance 5
How to Operate 6
Helpful Hints 7–8
Cleaning & Care 9
Recipes 10–15
Warranty 16
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Thank you for purchasing a Ginny’s Brand 6-Quart
Slow Cooker with Locking Lid. Large enough to serve
your whole family, and the handy locks make traveling
easy and risk free. Enjoy!
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IMPORTANT SAFEGUARDS
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• For household use only. DO NOT use this appliance for other than its
intended use.
the packaging materials via the appropriate recycling system.
• Wash all removable parts before rst use. See Cleaning & Care.
entanglement. DO NOT drape the cord over a counter or tabletop where
the appliance, as this could cause the cord to fray or break.
• We DO NOT recommend using an extension cord with this appliance.
• Close supervision is necessary when using this appliance near children.
other non-food items in the appliance. DO NOT place the appliance or its
cord on or near a heated surface or in a heated oven.
• This appliance should always be used on a stable, dry, heat-resistant
surface. DO NOT use near water.
as this may cause injury or damage the appliance.
• DO NOT use outdoors.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR
AFTER THE APPLIANCE MALFUNCTIONS OR HAS BEEN DAMAGED IN ANY
MANNER.
• Old appliances contain valuable materials that can be recycled. Dispose
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ELECTRICAL SAFETY
SPECIFICATIONS
This appliance is equipped with a polarized plug in which 1 prong is wider
than the other. This is a safety feature to reduce the risk of electrical shock.
failure to observe these safety procedures.
POWER RATING 240W, 120V, 60Hz
CAPACITY 6-Quart
CORD LENGTH 24"
DIMENSIONS 19.25" L x 11.5" W x 10" H
MODEL SLR-134-CLR
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GET TO KNOW YOUR APPLIANCE
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1. Glass Lid
2. Lid Handle
3. Locking Tab (2)
4. Pot Handle (2)
5. Stoneware Pot
6. Housing
7. Temperature Dial
8. Housing Handle (2)
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5
4
3
2
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HOW TO OPERATE
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1. Place the pot into the base and assemble ingredients in the pot per your
recipe. Cover with the lid.
If you wish to brown food prior to slow cooking, this must be
done in a pan on the stovetop.
2. Plug the power cord into an outlet. Turn the temperature control to HIGH
OFF, also unplug from the outlet.)
hours, the food may start to become dry or overcooked.
LOCKING THE LID FOR TRAVEL
1. To secure the lid, slide the tabs on the pot handles in over the edges of the
pressure down on the lid may be required.)
2. To release the lid, slide the tabs back out.
WARNING: ALWAYS USE OVEN MITTS WHEN HANDLING
A HOT SLOW COOKER OR HOT FOOD!
HELPFUL HINTS
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• Cut root vegetables (potatoes, carrots, turnips, etc.) into even pieces. As
they take longer to cook than meat, root vegetables can be gently sautéed
in a pan on the stovetop for 2–3 minutes before slow cooking. Ensure that
cut down on the amount of liquid used; liquid will not evaporate from the
• Never leave uncooked food at room temperature in the slow cooker.
• DO NOT use the slow cooker to reheat food.
surface blemishes and the glass lid may rock slightly due to these
• Due to normal wear and tear, the outer surface of the stoneware may start
appearing “crazed”. This is normal.
• DO NOT use the stoneware pot or glass lid in an oven, freezer, microwave
oven or on a stovetop burner.
• DO NOT subject the stoneware pot to sudden changes in temperature.
Adding cold water to a very hot pot could cause it to crack.
in the pot to soak before cleaning, but DO NOT
allow the pot to stand
unglazed (porous) and can soak up water when immersed.
• DO NOT use the slow cooker without the stoneware pot or empty.
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HELPFUL HINTS
• Slow cooking retains moisture. If you wish to reduce moisture, remove
• DO NOT remove the lid unnecessarily while cooking. The built-up heat will
• If cooking soup, leave a 2" space between the top of the cooking pot and
the food surface.
• Most meat and vegetable recipes require 8–10 hours on LOW or 4–6 hours
on HIGH.
• Some ingredients are not suitable for slow cooking. Pasta, seafood, milk
• Before slow cooking, browning meat in a pan on the stovetop will add
2. Always allow the slow cooker to cool completely before cleaning.
residue.
5. Hand wash the stoneware pot and glass lid in warm, soapy water. The
stoneware pot is also dishwasher safe.
6. Wipe the exterior of the base with a damp cloth.
7. DO NOT immerse any electrical appliance, cord or plug into water.
8. Ensure all parts are dried thoroughly before reassembling and using
this appliance.
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CLEANING & CARE
RECIPES
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1 medium size loaf of French bread 1 Tbsp. vanilla extract
8 eggs ½ tsp. nutmeg
1¾ cups milk ¼ cup maple syrup
½ cup brown sugar, divided ½ cup walnuts, chopped
meats, poultry, seafood or eggs.
2. Cut the bread into slices ¾–1" thick.
3. In a large bowl, whip the eggs, and add the milk, cinnamon, ¼ cup brown
sugar, vanilla and nutmeg. Mix well.
4. Soak the slices of bread in the egg mixture overnight in a covered container
in the refrigerator. All of the mixture should be absorbed into the bread by
morning.
5. In the morning, spray the slow cooker pot with cooking spray.
6. Stand the soaked bread slices on end in the pot, keeping them in a single
of the pot.
nicely and the egg is cooking. Turn the slow cooker to LOW.
9. Pour the walnut mixture over the toast and cook on LOW for another hour
Serves 5–6
RECIPES
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1 onion, sliced ¼ cup Worcestershire sauce
10 carrots, peeled ¼ cup apple cider vinegar
2½ lbs. beef chuck roast ½ cup brown sugar
6 potatoes, peeled and halved 2 tsp. salt
1 can (15 oz.) tomato sauce 2 Tbsp. cornstarch
meats, poultry, seafood or eggs.
Place the roast on top in the center, with potato pieces around the edge.
3. In a separate bowl, mix together the 3 sauces, vinegar, sugar and salt.
Pour this over the roast.
4. Cover and set the slow cooker on LOW for 7–8 hours (roast should be
very tender).
up to HIGH and cover.
into the sauce in the slow cooker. Cover and heat about 15 minutes,
7. Cut the roast and vegetables into bite-size pieces, and return to the slow
8. Cook another 15 minutes on HIGH, then serve directly from the slow
cooker. Enjoy!
Serves 4–6
RECIPES
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This recipe is highly recommended for a cold, rainy day. Feel free to
4 strips bacon 8 cups water
1 large onion, chopped 1 Tbsp. salt
1 meaty, smoked pork hock ½ tsp. pepper
1 bag (16 oz.) green split peas, rinsed 2 sprigs rosemary
3 carrots, peeled & chopped 1 bay leaf
raw meats, poultry, seafood or eggs.
crispy. Remove the bacon and add the onion to the bacon fat. Brown the
onions for about 2 minutes.
3. Add the bacon, onions and any remaining fat to the slow cooker pot.
LOW for 6–7 hours.
meat from the bone and fat. Chop the meat and add back to the pot.
Serves 6
RECIPES
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2 cups cheddar cheese, grated ¼ cup hot sauce
1 can (4 oz.) green chilies
1. Mix all together in a bowl.
occasionally.
Makes about 4 cups of dip
8 green onions, chopped ¼ tsp. garlic powder
½ tsp. salt 2 Tbsp. balsamic vinegar
1 Tbsp. dry mustard 2 Tbsp. soy sauce
2 tsp. cinnamon 1 cut-up chicken, skinned
2 tsp. nutmeg 1 can (14 oz.) chicken broth
½ tsp. pepper
raw meats, poultry, seafood or eggs. DO NOT rinse raw poultry.
2. Using a food processor or blender, combine the green onions, onion,
allspice, salt, mustard, cinnamon, nutmeg, pepper, garlic powder, thyme,
3. Pour the sauce mixture into a large bowl and add the chicken. Coat well.
4. Marinate for at least 4 hours or overnight.
5. Add all to the slow cooker pot. Add the broth.
6. Cover and cook on LOW 6–7 hours or HIGH for 3–4 hours.
7. Serve over rice.
Serves 4
RECIPES
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1 lb. Italian sausage 10 oz. frozen spinach, thawed & drained
1 large onion, chopped 5 cups mozzarella cheese, shredded, divided
1 tsp. salt ½ cup Parmesan cheese, grated
½ tsp. pepper 1 egg, beaten
1 jar (24 oz.) pasta sauce 1 tsp. dried oregano
1 cup water 1 box (8 oz.) lasagna noodles, uncooked
meats, poultry, seafood or eggs.
2. In a large skillet or pot, brown the sausage with the onion over medium
heat. Drain.
3. Add the garlic, salt and pepper, and cook for another minute over medium
4. Squeeze the remaining moisture from the chopped spinach with a paper
the sauce from heat.
cheese mixture. Depending on the size of your pot, you should have 3 or 4
cup of mozzarella.
7. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
8. Set the lid ajar for the last 30 minutes (or longer, if needed) to allow
remaining moisture to escape.
Serves 6–8
RECIPES
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the stove. However, you’ll get the same great taste with none of the hard
work!
1 acorn squash 1 tsp. salt
1¼ cups Arborio rice ¼ tsp. pepper
2 Tbsp. olive oil 4 Tbsp. Gorgonzola cheese
4 cups chicken broth 4 Tbsp. Parmesan cheese
3–4 cloves garlic, minced 2 green onions, chopped
1 tsp. dried sage
1. Poke holes in the squash with a fork and cook in a 350° F oven for 1 hour.
When the squash has cooled enough to handle, cut it in half, scoop out the
right into the slow cooker pot.
c ove r.
6. Garnish with the green onions.
Serves 4–6
WARRANTY
Ginny’s warrants this product free from defects in material and
workmanship for one year from provable date of purchase.
prepaid with proof of purchase to Ginny’s. Allow 2–4 weeks for return
shipping.
on part of the owner. Warranty is also invalid in any case that the product is
state to state.
THE FOREGOING WARRANTIES ARE IN LIEU OF ALL OTHER WARRANTIES AND
CONDITIONS, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THOSE
OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.
Ginny’s, Inc.
1112 7th Avenue
Monroe, WI 53566
Customer Service: 800-544-1590
8:00 a.m. to Midnight CST, Monday through Friday
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