Montgomery Ward Chef Tested 774844 User manual

Instruction Manual
ITEM: 774844
Wards.com 1•888•557•3848
Montgomery Ward Customer Service
8:00 am to Midnight, Monday through Friday
Recipes
and tips
inside!
Wards.com 1•888•557•3848
5-Qt. Convertible Slow Cooker

Thank you for purchasing your Chef Tested 5-Qt.
Convertible Slow Cooker by Montgomery Ward.
Put through the paces by the experts,
we guarantee that it will perform to the highest
standard, time after time, with all the convenience, easy
cleanup and durability you rely on from Wards.
3
Important Safeguards ................... 3
Electrical Safety ...............................4
Specications.................................... 4
Parts & Features............................... 5
How to Use.....................................5–7
Cleaning & Care................................ 8
Helpful Hints ...................................... 8
Recipes............................................ 9–11
Return Information ........................12
Warranty..............................................13
Thank you
for your
purchase!
Table of Contents
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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.
• REMOVE all packaging materials and labels before rst use.
• Wash cooking pot, lid and heating base surface before rst use. See Cleaning &
Care.
• A short cord is provided to reduce the hazards resulting from entanglement or
tripping. This is a detachable cord; always attach it to the appliance rst, then
to the electrical outlet. DO NOT drape the cord over a counter or tabletop
where it can be pulled on or tripped over.
• We DO NOT recommend using an extension cord with this appliance. However,
if an extension cord is used, the marked electrical rating should be at least as
great as the electrical rating of this appliance.
• CLOSE SUPERVISION IS NECESSARY WHEN USING THIS APPLIANCE NEAR
CHILDREN.
• A re may occur if this appliance is used near ammable materials, including
curtains, towels, walls, etc. DO NOT place any paper, plastic or other nonfood
items in the appliance. DO NOT place the heating base 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.
• DO NOT use an accessory or attachment not recommended by the manufac-
turer, as this may cause injury or damage the appliance.
• Always use oven mitts when handling hot food or appliances.
• DO NOT use glass lid if it is chipped or has deep scratches and discard immedi-
ately. Weakened glass can shatter during use.
• DO NOT place glass lid, cooking pot or heating base in a microwave oven.
• DO NOT use outdoors.
• Turn off and unplug this appliance when not in use.
• THERE ARE 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.
• Appliances/tools contain valuable materials that can be recycled. Dispose of
old appliances/tools using appropriate collection systems in accordance with
federal and local regulations.

Parts & Features
Specications
Electrical Safety
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This appliance is equipped with a polarized plug in which one prong is wider
than the other. This is a safety feature to reduce the risk of electrical shock. The
plug should be attached to the appliance before connecting to an electrical outlet.
The plug will t into a polarized outlet only 1 way. If you are unable to insert the
plug into the outlet, try reversing the plug. If it still does not t, contact a qualied
electrician. DO NOT attempt to modify the plug in any way. Montgomery Ward can
not accept any liability for damage or injury resulting from failure to observe these
safety procedures.
POWER RATING 60Hz, 120V, 210W
CAPACITY 5-Quart
CORD LENGTH 26"
DIMENSIONS 13"W x 9"H x 8"D
MODEL SLG-036
1. Heating Base
2. Heating Base Handles (2)
3. Glass Lid
4. Cooking Pot
5. Temperature Control Knob
6. Removable Cord (not shown)
7. Insulated Carry Bag (not shown)
8. Storage Lid (not shown)
How to Use
SLOW COOKING
1. Place food into cooking pot. Place the cooking pot on the heating base.
2. Attach the cord to the base and plug cord into an electrical outlet.
3. Cover and set the cooking temperature per your recipe (1, 2=WARM, 3=LOW,
4=MED and 5=HIGH).
NOTE: DO NOT use heat settings 1 or 2 for cooking raw foods (the
temperature will not get hot enough). Use 1 and 2 for warming only.
4. When cooking/serving is complete, turn off and unplug the cord from the outlet.
5. Use oven mitts if moving the hot cooking pot from the base.
1
4
2
5
3

CARRYING BAG
1. Always use oven mitts when handling the hot cooking pot, lid and base!
2. To avoid spilling, DO NOT overll the cooking pot.
3. Unplug the cord from the electrical outlet and remove the cooking pot from the
base.
4. Remove the glass lid and carefully place the storage lid onto the cooking pot.
NOTE: DO NOT use the storage lid for cooking. It is designed for use during
transporting and storage only.
5. Using oven mitts, carefully place the base in the carrying bag, covered cooking
pot on the base and glass lid on top of storage lid.
6. Carefully lift the back strap over the covered slow cooker, being sure to go over
the knob on the glass lid. Bring the front strap up and clip together (see photo
below).
7. Zip the bag closed and secure the exterior handles.
WARNINGS:
• To avoid spoiling, DO NOT keep food in bag for more than 2 hours.
• DO NOT put carrying bag or the storage lid in any oven.
• DO NOT turn on the slow cooker while in the bag or with the storage
lid in place.
8. When you arrive at your destination, using oven mitts, carefully remove the
slow cooker from bag. Change the lids and plug the cord into an electrical
outlet. Set to WARM (2) for serving.
9. When cooking/serving is complete, turn off and unplug the cord.
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How to Use (cont.) How to Use (cont.)
NOTE: Use only plastic, rubber or wooden tools in cooking pot or on heating
base. Use of metal tools will scratch the nonstick surfaces.
STOVETOP COOKING
1. Place the cooking pot (without the base) directly on a stovetop burner if you
want to brown or precook any foods before slow cooking.
NOTE: If cooking on a gas range, DO NOT let ames extend up the side walls
of the cooking pot.
2. Use oven mitts when using the cooking pot on the stovetop.
3. Cook per your recipe. If the cooking pot is to be covered, use the glass lid.
4. When nished, move the cooking pot to the base to continue cooking or to
keep warm for serving.
5. When cooking/serving is complete, turn off and unplug the cord from the
outlet.
OVEN COOKING
1. The cooking pot (without the base) can be used in a conventional or convection
oven up to 350° F. If the cooking pot is to be covered, use the glass lid or
aluminum foil.
WARNING: DO NOT use the cooking pot or lid in a microwave oven, over a
campre or under a broiler.
2. Use oven mitts when using the cooking pot in the oven.
3. Cook per your recipe.
4. When nished, move the cooking pot to the base to continue cooking or to
keep warm for serving.
5. When cooking/serving is complete, turn off and unplug the cord from the
outlet.
BASE (GRIDDLE) COOKING
1. Attach the cord to the base and plug cord into an electrical outlet.
2. Preheat the heating base per recipe instructions (3=LOW, 4=MED and 5=HIGH).
3. Place food directly on the heating base to cook. Cover with the glass lid, if
needed.
4. When cooking is complete, turn off and unplug the cord from the outlet.
BACK STRAP
FRONT STRAP
KNOB
CLIP

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• Removing the lid during cooking will cause heat loss and additional cooking
time will need to be added.
• Always lift lid slowly, directing steam away from you.
• DO NOT allow cooking pot to boil dry on heating base or on stovetop.
• Sudden temperature changes may cause the glass lid to crack or break. DO
NOT put a hot lid into cold water or onto a wet surface.
Helpful Hints
Recipes
Cleaning & Care
Tips R
1. Turn off and unplug the appliance.
2. Always allow the appliance to cool completely before cleaning.
3. Wipe the heating base and cord with a damp cloth.
4. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food
or residue.
5. DO NOT use abrasive brushes or harsh cleaning solutions.
6. Cooking pot, glass lid and storage lid may be washed by hand using warm,
soapy water or cleaned in the dishwasher on the top rack.
7. Wash insulated carry bag with mild soap and a damp cloth. Wipe clean and
dry completely before storing.
8. Do not immerse any cord, plug or electrical appliance into water.
9. Ensure all parts are dried thoroughly before reassembling and using this
appliance.
Many of your favorite oven and stovetop recipes can be adapted to slow cooking
with a few minor changes:
• Because very little moisture evaporates when slow cooking, cut the amount of
liquid in your recipe in half.
• To prevent condensation from dripping onto breads, cakes and desserts while
baking, place a couple of paper towels across the top of the pot, under the lid.
Egg Bake with Quinoa Crust
½ cup quinoa, washed 15-oz. can Italian diced tomatoes, drained
1¼cup milk 1 handful of spinach, chopped
6 eggs, beaten 1 cup Italian blend cheese, shredded, divided
2 green onions, chopped salt & pepper
1. Always wash hands after handling raw eggs.
2. In a large bowl, mix together the rst 3 ingredients.
3. Fold in the vegetables and ½cup of cheese. Salt & pepper to taste.
4. Pour into the cooking pot and stir again. Cover and cook on HIGH 2–3 hours.
5. Top with remaining cheese before serving.
Serves 4–6
Cheddar Grits with Shrimp
1 cup instant grits 2 cups cheddar cheese, shredded
2–3 cloves of garlic, minced 12 oz. shrimp, cooked and peeled
½tsp. salt 1 Tbsp. lemon juice
¼tsp. black pepper 4–5 green onions, chopped
1 tsp. Cajun seasoning ⅓cup bacon, cooked and crumbled
3 cups chicken broth ⅓cup parsley, chopped
¼cup butter, cut into chunks hot sauce
1. Place the rst 6 ingredients in the cooking pot. Cover, stir and set the heating
base to 5. Cook for 30 minutes.
2. Stir in the butter and cheese. Cover and cook 5 minutes.
3. Stir in the shrimp, lemon juice, onions and bacon. Sprinkle the parsley on top.
4. Cover and cook another 30 minutes.
5. Serve with hot sauce.
Serves 4–6

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Recipes (cont.)Recipes (cont.)
Cashew Chicken
4 skinless chicken breasts, cut into 1"pieces 1 cup soy sauce
3 Tbsp. cornstarch ½cup rice vinegar
½tsp. black pepper ½cup ketchup
1 Tbsp. canola oil 2 Tbsp. Sriracha sauce
4 cloves garlic, minced 6 Tbsp. brown sugar
6 green onions, chopped ½tsp. ground ginger
10 oz. cashews ½ tsp. red pepper akes
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry.
2. In a large bowl, toss the chicken with the cornstarch and black pepper.
3. Heat the oil in the cooking pot on the stovetop over medium–high heat.
4. Add the chicken to the pot and cook 5–7 minutes, stirring often.
5. Turn off the stovetop and carefully move the pot to the heating base using oven
mitts. Set the heating base to 5. Add the garlic, onions and cashews to the pot.
6. In another large bowl, whisk together the remaining ingredients.
7. Pour over the chicken, stir and cover. Cook for 2–3 hours on 5 or 3–4 hours on 3
until the internal temperature of the chicken is 165oF.
8. Serve over cooked rice.
Serves 4–6
Greek Pork Chop Dinner
2 Tbsp. lemon juice, divided 1 tsp. dried dill weed
2 tsp. olive oil, divided ½tsp. kosher salt, divided
1 tsp. dried oregano 1 med. cucumber, seeded and diced
1 tsp. garlic, minced 2 medium tomatoes, chopped
4 boneless, center-cut pork chops 1 medium onion, thinly sliced
1 cup plain fat-free Greek style yogurt
1. To avoid cross contamination, wash hands, utensils, cutting boards, etc. after
touching raw meat.
2. Combine 1 Tbsp. lemon juice, 1 tsp. oil, oregano and garlic to form a paste. Use
a pastry brush to apply to both sides of the pork chops and set aside for 15–20
minutes at room temperature.
3. In a small bowl, whisk together 1 Tbsp. lemon juice, 1 tsp. oil, yogurt, dill and ¼
tsp. salt. Stir in the cucumber and chill in the refrigerator.
4. Heat the griddle to 5. When hot, place the pork chops on the griddle, cover and
cook for 10 minutes. Flip the pork chops, cover and cook another 10 minutes.
Pork is done when the internal temperature reaches 145oF.
5. Move the pork chops to the cooking pot on the countertop and cover to keep
them warm.
6. Add the tomatoes and onions to the griddle. Sprinkle with remaining salt. Stir
and remove from heat when they begin to soften.
7. Serve the pork chops, tomato and onions on the side, all topped with the yogurt
sauce.
Serves 4
Italian Cabbage Stew
3 Tbsp. olive oil 1 cup green olives, sliced
20 oz. turkey Italian sausage 28 oz. crushed tomatoes
2 med. onions, chopped ½ 5 oz. stewed tomatoes
4 cloves garlic, minced 1 Tbsp. dried basil
1 head cabbage, chopped ½ tsp. red pepper akes
1. Wash hands with soap and water. To avoid cross contamination, wash hands,
utensils, cutting boards, etc. after touching raw meat.
2. Heat the oil in the cooking pot on the stovetop over medium–high heat.
3. Chop the sausage into bite-size pieces. Add the sausage to the pot and cook
until browned on all sides.
(continued on next page)
4. Add the onions to the pot and stir. Cook for 5 minutes, then add in the garlic.
5. Turn off the stovetop and carefully move the pot to the heating base using oven
mitts. Set the heating base to 5.
6. In a large bowl, stir together the cabbage, olives, tomatoes, basil and red
pepper akes.
7. Pour the cabbage over the sausage, stir and cover. Cook for 5–6 hours on 5
or until the cabbage reaches desired consistency and the internal
temperature of the sausage is 165oF.
8. Salt & pepper to taste.
Serves 4–6

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If any item, for any reason, does not meet your expectations, just
return it to us. We’ll gladly either:
• Refund your merchandise amount
• Credit your account
• Send a replacement
You can return any unused item in its original packaging within 60
days of its receipt for a full refund of the purchase price (excluding
shipping and handling charges).
Please send returns to:
Montgomery Ward, Inc.
Attn: Customer Returns
2000 Harrison Suite 100
Clinton, IA 52732-6676
When returning an item:
• Use the original packaging and pack it securely.
• Please adequately insure your item in case you need to
make a claim with the carrier you choose for returning your
item.
• Include your order number and reason for return.
• We recommend keeping the receipt for 4 weeks.
Montgomery Ward, Inc. warrants this Chef Tested product
to be free from defects in material and workmanship
for one year from provable date of purchase.
Within this warranty period, Montgomery Ward
will repair or replace, at its option,
defective parts of this Chef Tested
product at no charge provided the product is returned
freight prepaid with proof of purchase to
Montgomery Ward.
Allow 2–4 weeks for return shipping.
This warranty does not cover improper installation, misuse,
abuse or neglect on part of the owner. Warranty is also
invalid in any case that the product is taken apart or
serviced by an unauthorized service station.
This warranty gives you specic legal rights and they may
vary from 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.
1 Year Limited Warranty
Montgomery Ward Customer Service
8:00 am to Midnight CST, Monday through Friday
Wards.com 1•888•557•3848
Returns

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Table of contents
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