Hamilton Beach 33162C User manual

Stay or Go™Slow Cooker
840133300
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 14
Canada : 1-800-267-2826
Español .............................................. 26
México: 01-800-71-16-100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Mijoteuse Stay or Go™
Olla de cocción lenta Stay or Go™
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
Please don’t return your product to the store.
Call us first – our friendly associates
are ready to help you.
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
En México: 01-800-71-16-100
840133300 Ev01 5/11/05 1:48 PM Page 1

This product is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
To avoid an electrical circuit overload do
not use a high wattage appliance on the
same circuit with the slow cooker.
The length of the cord used on this appli-
ance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the slow cooker. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do
not immerse cord, plug, or base in
water or other liquid.
4. Close supervision is necessary when
any appliance is used by or near chil-
dren.
5. Unplug from outlet when not in use and
before cleaning. 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 is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
7. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot surfaces,
including the stove.
10. Do not place on or near hot gas or an
electric burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil or
other hot liquids.
12. To disconnect slow cooker, turn
control knob to Off ( O) then remove
plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook in base. Cook only
in removable container.
14. Do not operate appliance in any way
other than intended use.
Other Consumer Safety Information
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Parts and Features
Traditional Slow Cooker Features
1. Glass Lid
2. Crock
3. Recipe Nametag
(also see inset)
4. Control Knob
5. Power Indicator Light
6. Base
Lid Rest
Recipe Nametag
Spill-Resistant Travel Features
1. Clip Hook
2. Stainless Steel Wire Clip
3. Clip Finger Latch
4. Lid Gasket
5. Carry Case
(available on select models)
NOTE: When traveling with the slow cooker, make sure that the clips are
securely snapped in the locking position.
CARRY CASE ON SELECT
MODELS ONLY
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Parts and Features (cont.)
How much does your slow cooker hold?
The capacity of your slow cooker refers to the amount the cooking vessel can hold
if it is filled to the rim. However, in order to avoid food boiling over and spilling, we
DO NOT recommend filling to the rim. As a rule, you should select recipes that yield
1 quart less than the listed capacity of your cooking vessel. For example, if your
slow cooker is labeled as a 6-quart slow cooker, your best results will be achieved
using recipes that yield 5 quarts or less.
The Control Knob on the slow cooker
offers Low and High temperature
settings for cooking. The Keep Warm
setting is for holding the prepared
recipe at a perfect serving temperature.
The Keep Warm setting should only
be used after a recipe has been thor-
oughly cooked. Food should not be
reheated on the Keep Warm setting. If
food has been cooked and then refrig-
erated it must be reheated on Low or
High, then switched to Keep Warm.
Control Knob and Temperature Settings
Health Hazard
The Keep Warm setting should only be used after completely cooking the recipe
according to the instructions. The food must be hot enough to prevent bacterial
growth before using the Keep Warm setting. Do not use the Keep Warm setting
to reheat any food that has been refrigerated or frozen.
CAUTION
Crock Capacity
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1. Before first use, wash the glass lid
and cooking vessel in hot, soapy
water. Rinse and dry. Do not
immerse base in water.
2. Prepare recipe according to instruc-
tions. Place food in cooking vessel
and cover with glass lid.
NOTE: When planning to travel with
the slow cooker, make sure that the
clips are securely snapped in the
locked position prior to cooking.
How to Use Your Slow Cooker
3. Plug cord into outlet. Select a
temperature setting of Low or High
(not Keep Warm).
4. When finished, turn to Off (O) and
unplug base.
5. Let the cooking vessel and glass lid
cool before washing.
You are probably ready to develop new
recipes for use in your slow cooker. If
the recipe was originally cooked in a
saucepan on the stovetop, or slow
roasted in the oven, adapting the recipe
should be easy.
If You’ve Used a Slow Cooker Before
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.”
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books avail-
able in the library or book store. If you
have any questions, call our toll-free
customer service number. We’ll be glad
to help.
Our slow cooker heats from the sides.
The base slowly raises the temperature
of the pan. Whether cooked on Low or
High, the final temperature of the food is
the same, about 200°F. The only differ-
ence is the amount of time the cooking
process takes.
If You’ve NEVER Used a Slow Cooker
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HEAT SETTING LOW HIGH
2 5 pound/2.25 kg Whole Chickens 8 6
5-6 pounds (2.25-2.7 kg) Beef Roast 10 5
3-4 pounds (1.35-1.8 kg)
Boneless, Smoked Ham 8 5
Stew (crock 2/3 full) 8 4
Soup (crock 2/3 full) 8 4
Chili (crock 2/3 full) 8 4
Basic Cooking Chart/Hours Required
• The cover of the slow cooker does
not form a tight fit on the cooking
vessel but should be centered on the
cooking vessel for best results. Do
not remove the glass lid
unnecessarily—this results in major
heat loss. Do not cook without glass
lid in place.
• Stirring is not necessary when slow
cooking. However, if cooking on High,
you may want to stir occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove the glass lid,
turn the control knob to High, and
reduce the liquid by simmering. This
will take 30 to 45 minutes.
• The slow cooker should be at least
half-filled for best results.
Tips for Slow Cooking
• If cooking soups or stews, leave a
2-inch space between the top of the
cooking vessel and the food so that
the recipe can come to a simmer.
• Many recipes call for cooking all day.
If your morning schedule doesn’t
allow time to prepare a recipe, do it
the night before. Place all ingredients
in the cooking vessel, cover with
glass lid and refrigerate overnight. In
the morning, simply place cooking
vessel in the slow cooker. Select the
temperature setting.
• Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
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Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly a
recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place
thick onion slices underneath, so the
meat will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Slow cookers have very little evapora-
tion. If making your favorite soup, stew,
or sauce, reduce the liquid or water
called for in the original recipe. If too
thick, liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the
recipe to prevent scorching on the
sides of the cooking vessel.
Cleaning
1. Turn the control knob to Off (O).
Unplug cord from outlet.
2. Remove cooking vessel and glass lid
from base and let cool.
3. Wash the cooking vessel, glass lid
and plastic lid in hot, soapy water.
Rinse and dry. Cooking vessel and
glass lid may also be washed in the
dishwasher.
4. Wipe the base with a damp cloth.
Do not use abrasive cleansers.
Electrical Shock Hazard
Do not immerse base in water.
This can result in death or electrical shock.
WARNING
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Recipes
Jambalaya
11⁄2pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1 pound (450 g) sausage, cooked
2 (28-ounce/795 g) cans tomatoes, crushed
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 cup (250 ml) chicken broth
1⁄2cup (125 ml) white wine
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) parsley
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) seasoning
11⁄2pounds (675 g) shrimp, cooked
2 cups (500 ml) quick cooking rice
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well.
Cover and cook:
Low – 8 hours OR High – 5 hours. Stir in rice and shrimp. Cover
and cook for an additional 15 minutes. Makes: 5 quarts (4.7 L).
Arroz con Pollo
2 (3-pound/1.35 kg) chickens, cut in pieces
1 14.5-ounce (415 g) can Italian-style stewed tomatoes
1 16-ounce (450 g) bag frozen peas
2 (14-ounce/400 g) cans chicken broth
1 12-ounce (350 g) jar roasted red peppers, drained and cut in strips
2 (8-ounce/225 g) boxes Spanish-style yellow rice mix
2 teaspoons (10 ml) garlic salt
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 8 hours OR High – 5 hours. Makes: 8 servings.
Chicken in a Pot
2 (16-ounce/450 g) packages frozen mixed vegetables
2 (1.5-ounce/40 g) envelopes beef stroganoff sauce mix
2 (3-pound/1.35 kg) whole chickens
Paprika, onion powder, and garlic powder
Combine vegetables and sauce mix in the cooking vessel. Sprinkle seasonings on
the chicken. Place the chicken in the cooking vessel over the vegetables.
Cover and cook: Low – 8 hours OR High – 5 hours. Makes: 8 servings.
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Sweet & Pungent Meat Balls
5 pounds (2,250 g) frozen cooked meatballs
2 (12-ounce/375 ml) jars grape jelly
2 (12-ounce/375 ml) jars currant jelly
2 (12-ounce/375 ml) bottles chili sauce
2 (12-ounce/375 ml) bottles cocktail sauce
Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low – 6
hours OR High – 4 hours. Makes: 5 quarts (4.7 L).
German-Style Pot Roast
3⁄4cup (175 ml) cider vinegar
1⁄4cup (60 ml) ketchup
1⁄2cup (125 ml) chopped onion
1 teaspoon (5 ml) chopped garlic
2 (14-ounce/470 ml) cans beef broth
12 ginger snap cookies
2 (0.8 ounce/20 g) envelopes brown gravy mix
5-6 pound (2.25-2.7 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the cooking vessel. Stir well. Add the
meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Makes: 8 to 10 servings.
Tex-Mex Beef Barbecue
6 pound (2.7 kg) brisket of beef
2 18-ounce (1.18 kg) bottles hickory-smoked barbecue sauce
2 (1.25-ounce/33 g) envelopes chili seasoning
2 teaspoons (10 ml) chopped garlic
2 teaspoons (10 ml) lemon juice
2 tablespoons (60 ml) Worcestershire sauce
1 cup (250 ml) chopped onion
Combine all ingredients, except meat, in the cooking vessel. Stir well. Add meat
and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to the cooking vessel. Stir well.
Serve on soft rolls. Makes: 16 servings.
Sunday Chicken
7 pounds (3.15 kg) chicken, cut up
Paprika, salt, and pepper
2 (10-ounce/285 g) cans condensed cream of celery soup
3⁄4cup (175 ml) white wine or chicken broth
Rinse chicken in cold water. pat dry. Sprinkle chicken with paprika, salt, and
pepper. Combine soup and wine. Place half of chicken in cooking vessel and pour
half of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 5 hours. Makes: 12 servings.
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Mixed Italian Bean Casserole
3 16-ounce/500 ml cans red kidney beans, drained
3 16-ounce/500 ml cans chick peas (garbanzo beans), drained
3 16-ounce/500 ml cans cannellini beans, drained
3 16-ounce/500 ml cans great northern beans, drained
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) Italian seasonings
2 1-ounce/25 g envelopes dry onion soup mix
Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low –
6-8 hours OR High – 4-5 hours. Makes 5 quarts (4.7 L).
Zesty New Potatoes
6 pounds (2.7 kg) (small) new red potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 1-ounce/25 g envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the
salad dressing mix and shake well until all the potatoes are coated. Place pota-
toes into the cooking vessel. Cover and cook: Low – 7-8 hours OR High – 5
hours.
Belgian Beef Stew
6 pounds boneless beef stewing cubes
1 (12 oz) bottle beer
2 (16 oz) packages frozen vegetables for stew
1 (14 oz) can beef broth
1⁄4cup vinegar
1⁄4cup brown sugar, packed
2 (0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock. Cover and cook: Low – 10 hours OR
High – 5 hours. Makes about 5 quarts.
Pot au Feu
6 pounds boneless beef stewing cubes
2 Polish kielbasa or other smoked sausage
1 (1.5 oz) envelope brown gravy mix
2 (16 oz) bags frozen vegetables for soup or stew
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 5 quarts.
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