Waring Pro Slow Cooker

7/27/2019 Waring Pro Slow Cooker

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WSC650

Professional

6.5 quart slow cooker

For your saety and continued enjoyment o tis product,

always read te instruction book careully beore using.



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IMPORTANT SAFEGUARDS

Wen using electrical appliances, basic saety precautions sould

always be ollowed including te ollowing:

1. READ ALL INSTRUCTIONS.2. Do not touc ot suraces; use andles or knobs.

3. To protect against risk o electrical sock, do not immersete slow cooker ousing in water or any liquid. I ousingalls into liquid, unplug te cord rom outlet immediately. DONOT reac into liquid.

4. To avoid possible accidental injury, close supervision isnecessary wen any appliance is used by or near cildren.

5. Unplug rom outlet wen not in use and beore cleaning.

Allow to cool beore putting on or taking o parts.

6. Do not operate any appliance wit a damaged cord or

plug or ater te appliance as malunctioned or as been

dropped or damaged in any way or is not operating properly.

Return te appliance to te nearest Customer Service (seeWarranty or details) or examination, repair, or mecanical

or electric adjustment.

7. Te use o attacments not recommended by Waring may

cause re, electrical sock, or risk o injury.

8. Do not use outdoors or anywere te cord or unit ousing

migt come into contact wit water wile in use.9. Do not use te slow cooker or anyting oter tan its

intended use.

10. To avoid te possibility o te slow cooker being accidentally

pulled o work area, wic could result in damage to te

slow cooker or personal injury, do not let cord ang over

edge o table or counter.

11. To avoid damage to cord and possible re or electrocution

azard, do not let cord come into contact wit ot suraces,

including stove.

12. Extreme caution must be used wen moving a slow cooker

containing ot oil or oter ot liquids.



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13. Do not place on or near a ot gas or electric burner, or in a

eated oven.

14. Do not operate slow cooker in water or under running water.

15. Avoid sudden temperature canges, suc as adding

rerigerated oods to a eated pot.

16. CAUTION: TO REDUCE THE RISK OF ELECTRIC

SHOCK, COOK ONLY IN THE CERAMIC POT PROVIDED.

DO NOT USE METAL CONTAINERS.

17. CAUTION: A eated ceramic pot may damage countertops

or tables. Wen removing te ot ceramic pot rom te

slow cooker, DO NOT place it directly on any unprotectedsurace. Always set te pot on a trivet or a rack.

18. To disconnect, turn te power selector to te o position

and ten remove te plug rom te wall outlet.

19. Caution: Do not place or cook wit ceramic pot directly on

burner.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A sort power-supply cord is provided to reduce te risksresulting rom becoming entangled in or tripping over a longercord. Longer extension cords may be used i care is exercised. Ia long extension cord is used, te marked electrical rating o teextension cord must be at least as great as te electrical ratingo te appliance and te longer cord sould be arranged so tat

it will not drape over te countertop or tabletop, were it can bepulled on by cildren or tripped over.



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NOTICE

Tis appliance as a polarized plug (one prong is wider tan teoter). As a saety eature, tis plug will t in a polarized outletonly one way. I te plug does not t ully in te outlet, reverse te

plug. I it still does not t, contact a qualied electrician. Do notattempt to deeat tis saety eature.

CONTENTS

Important Safeguards ...........................................................................................2

Special Cord Set Instructions ..............................................................................3

Parts ......................................................................................................................5

Assembly Instructions ...........................................................................................6

Operation ..............................................................................................................6

Cooking Guidelines ...............................................................................................7

Cooking WIThOUT te Timer ...............................................................................8

Cooking WITh te Timer .......................................................................................8

Cleaning and Maintenance ...................................................................................9

Tips & hints ...........................................................................................................9

Important Guidelines ...........................................................................................11

Suggested Foods ................................................................................................12

Recipes ...............................................................................................................13



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PARTS

1. Glass lid wit stainless steel rim and black matte cool-toucinsulated andle

2. 6.5-quart oval ceramic pot

3. Stainless steel ousing

4. Timer control: 2, 4, 6, 8, 10 or 12 ours

5. Power selector

6. Cook indicator will ligt or low and ig settings (red)

7. Warm indicator ligt (blue)

8. Black matte cool-touc insulated andles

1

2

3

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5

6

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ASSEMBLY INSTRUCTIONS

To use your slow cooker:

1. Careully unpack te slow cooker.

2. Rinse te ceramic pot and glass lid in warm, soapy water.Rinse well and dry torougly.

3. Wipe all interior suraces o te slow cooker base wit asot, damp clot.

4. Position ceramic pot in te base o te unit.

5. Place te lid on top o te ceramic pot.

6. Plug in power cord. Your slow cooker is now ready or use.

7. To turn te unit o manually, turn te power selector to o.

8. Lit ceramic pot careully, using potolders.

OPERATION

Your slow cooker cooks ood automatically once you set te timeand te desired cooking mode. Te 2 to 12 our timer allowsyou to set te cooking time. Te marks in between te timeson te timer control indicate odd ours. Wen time expires, teunit automatically switces to te warm setting and te warmindicator ligt illuminates. Once it switces to warm te slowcooker will run until it is manually sut o.

Setting Cooking Modes

Two cooking modes, low and ig, give you te opportunity toprepare a wide variety o dises. You can adapt many recipes toslow down te cooking time or speed it up, to coordinate mealsto your scedule. You will usually want to use te low setting orrecipes tat cook longer. I you’re starting a dis later in te day,select te ig setting to ensure tat your ood is cooked, warmand ready wen you’d like to eat.



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COOKING GUIDELINES

Setting Guidelines Recipes Program Temp. Timer

hig Tis is te setting

to use wen youdon’t ave time

for a long, slow

cook. It’s also te

setting to select

wen “baking” in

your slow cooker.

Casseroles,

puddings,ceesecakes,

rolls

212˚ F (100˚ C) You can

program teig or low

cook time from

2 to 12 ours.

Low Low is te

standard

slow cooker

temperature, and

is ideal for foods

tat you start

in te morning

before work, and

enjoy at te end

of your day.

Braises, roasts,

stews, ribs,

casseroles,

sanks, cops,

less tender

cuts of meat,

soups, stews,

stocks

212˚ F (100˚ C) You can

program te

low setting

cook time

from 2 to

12 ours.

Warm Do not use tis

setting to cook

food or as a

cooking function.

Tis setting is

intended only

to keep cookedfood warm once

cooking time as

been completed.

165˚ F (74˚ C) After cooking

time is

completed,

from 2 to 12

ours, your

cooker will

automaticallyswitc to te

warm setting.

Or if you just

want to use te

warm setting,

turn to warm

(wit timer off).

Note: Te U.S. Department o Agriculture (USDA) recommendstat wen cooking anyting containing meat in a slow cooker, temeat sould reac 140°F witin 2 ours. Tis ensures tat temeat will reac ood-sae temperatures in te proper amount otime.



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Cooking WITHOUT the Timer

1. Place te unit on a clean, dry counter.

2. Remove glass lid.

3. Fill ceramic pot wit ingredients.4. Replace lid.

5. Plug in unit. Tere will be no power to te slow cooker until itis turned on.

6. I not using te timer, place te timer control in o positionbeore selecting your desired power level.

7. To turn unit on, switc te power selector rom o to low or

ig.8. Wen te ig or low setting is selected te red cook

indicator will illuminate. Wen te warm setting is activatedte blue warm power indicator ligt will illuminate.



Cooking WITH the Timer

1. Place unit on a clean, dry counter.

2. Remove glass lid.

3. Fill ceramic pot wit ingredients.

4. Replace lid.

5. Plug in unit. Tere will be no power to te slow cooker until itis turned on.

6. I using te timer, place te timer control on desired cookingtime o 2, 4, 6, 8, 10, or 12 ours.

7. To turn unit on, switc te power selector rom o to low orig.

8. Wen te ig or low setting is selected te red cook

indicator will illuminate. Wen te warm setting is activatedte blue warm power indicator will illuminate.

9. Once cooking time as expired, te unit will automaticallyswitc to te warm setting. Te blue indicator ligt will ligtand te slow cooker will remain on warm until it is manuallyturned o. FOR YOUR CONVENIENCE PLEASE MAKE



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NOTE OF ThE START TIME OF YOUR COOKING PROCESS AS ThE TIMER KNOB WILL NOT COUNT DOWN.



CLEANING AND MAINTENANCE

Unplug your Waring Slow Cooker and allow it to cool beorecleaning. Was ceramic pot and lid in te diswaser or waswit warm, soapy water. I ood sticks to te surace, ll ceramicpot wit warm, soapy water and allow to soak beore cleaning.I scouring is necessary, use nonabrasive cleanser or liquid

detergent wit a nylon pad or brus. Any oter services souldbe perormed by an autorized service representative.

TIPS & HINTS

• Beforefoodisadded,theceramicpotmaybelightlycoatedwit cooking spray to prevent cooked oods rom sticking.

• Rootvegetablessuchascarrotsandpotatoeswilltakelonger

to cook. Eiter cut te pieces smaller or place on bottom oslow cooker. Baby carrots, or example, may take longer tanoter vegetables.

• Groundmeatsanduncookedsausagesshouldalwaysbebrowned and drained beore adding to slow cooker. Smokedsausage suc as kielbasa does not need to be browned(toug it may add favor and visual appeal). I browning te

nigt beore, make certain te meat is cooked completelytroug and properly rerigerated. Combine wit oteringredients just beore slow cooking.

• Browningmeats(roasts,chops,cubesforstews)andpoultryadds favor and color to te nised dises. It also elps cookout some o te at.

• Ingeneral,cookingfor1houronhighistheequivalentofcooking or 2 ours on low.

• Ifyouarenotreadytoservefoodimmediatelyaftercookingtime is up, te slow cooker will automatically switc to warm toold oods until ready to serve.

• Tendervegetables,orthosethatyouwishtobecrisp-tender,



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sould be added during te last 30 minutes o cooking time toprevent overcooking.

• Eachtimeyouremovethelid,youwillloseheatandwillneedto add 15 to 20 minutes to your cooking time. I you do need

to stir (or peek), lit te lid just sligtly so tat you can get tespoon or spatula in.

• Ifusingfrozenfoods,thawthemcompletelybeforeaddingtoslow cooker.

• Driedbeansshouldbesoakedovernight,thenrinsed,drainedand rinsed again beore cooking. Do not add salt or any acidto beans wen cooking, as it will prevent tem rom soteningcompletely. Dried beans can be cooked aead, drained androzen. Taw beore adding to your avorite recipes.

• Cookinggroundmeatsintheslowcookerwithoutbrowningtem rst is not recommended, as ground meat as a igincidence o bacterial contamination. Ground meats used inte slow cooker sould be browned rst. We strongly adviseagainst cooking meatloa in te slow cooker.

• Mostoftherecipesinthisbookarecookedonlowusingthe

timer unction, to allow you maximum reedom to go on todo oter tasks. Most meats are better wen cooked on low(slower) tan on ig, and te recipes are written wit tis inmind. I you preer to slow cook on ig, cut te cooking timein al.

To adapt your own recipes to the Slow Cooker:

• Formostrecipes,reducethecookingliquidbyatleast50%

(soups are te exception). Liquids do not evaporate as teydo in traditional cooking, and you oten will end up wit moreliquid tan wen you began.

• Inmostcases,allingredientscangointheslowcookeratonce and can cook all day on low setting. Wile it is notnecessary to brown or sauté vegetables (onions, carrots,celery, peppers, etc.), it may add to te favor. Browning meats

adds to teir taste and visual appeal, and elps to remove at.• Certaincutsofmeataremoreappropriateforslowcooker

cooking: brisket, tip roast, cuck or rump roast, bee bottomround, pork soulder or Boston butt, lamb soulder, venison,cicken legs and tigs. Particularly lean cuts suc asboneless, skinless cicken breast or “new generation” porkloin or tenderloin may seem dry wen prepared in a slow



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cooker. See list o meats tat are best in slow cooker (page 12).

• Dairyproducts(milk,sourcream,somecheeses)willbreakdown and curdle during slow cooking. Substitute cannedevaporated milk or nonat dry milk, or add dairy products

during te last 30 minutes o cooking.• Whenmakingsoups,addsolidingredientstoSlowCooker

and ten liquid to cover. I a tinner soup is desired, add moreliquid to taste.

• Ifyourrecipecallsforprecookedpasta–UNDERCOOKit.

• Addcookedricetorecipesduringlasthourofcooking.

IMPORTANT GUIDELINES• Theslowcookershouldalwaysbeatleasthalf-fullforbest

cooking results; owever, te slow cooker sould never bemore tan tree-quarters ull (about 1½ inces rom te toprim).

• Becausetheslowcookerheatsandcooksatlowtemperatures, ood sould be at room temperature beore it

goes into te cooker. I te ood is rerigerator temperature,add 30 minutes to your projected cooking time.

• Anyleftoverfoodshouldberemovedfromtheceramicpotandstored in plastic containers or up to 2 days, or rozen or utureuse.

• NEVERusetheslowcookertoreheatfood,aspotentiallyarmul bacteria could develop during te slow cooking

process. Remove ood rom te ceramic pot and reeat in aeat-sae container on a stovetop, or in an oven or microwave.

• Donotputthehotceramicpotdirectlyonatableorcountertop.

• Donotaddfrozenfoodsuchasmeatorvegetablestoslowcooker dises. heat to room temperature beore adding.

• Forfoodsafetyreasons,wholechickensshouldnotbecooked

in a slow cooker. Tey may not reac sae temperature in teproper amount o time.

• Donottouchsidesofslowcookerceramicpotorslowcookerbase wile ood is cooking.

• Alwaysusepotholdersorovenmittswhenremovingthelidorceramic pot rom te base ater cooking.



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SUGGESTED FOODSMeats

Bee/Veal: Coose cuts tat are ull o favor and benetrom braising.

•Potroast

•Beefbrisketorcornedbeefbrisket

•Beefshortribs

•Bottomroundroast

•Chuckorrumproast

•Chuckshouldersteak

•Vealshanks

Pork:Lesstendercutsworkbest–thelean“newgenerationpork” may become dry wen cooked in slow cooker.

•Bostonbuttroast

•Porkshoulderpieces

•Sausages

•Country-styleporkribs(bone-in)

•Porkshoulderorbladeroast

Lamb: Coose favorul cuts tat benet rom braising totenderize.

•Lambshoulder

•Lambstewmeat

•Lambshanks

Poultry:Bestchoice:darkmeat–bone-inandskinless.Breastmeat can become dry in texture i cooked too long.

•Chickenorturkeylegsandthighs(removeskintoreducefat)

Game: Game generally tends to be less tender so it is perect orte Slow Cooker.

•Venisonroastsorstewmeat

•Pheasant,duckthighsandlegs



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Chicken StockMakes 6 servings

3 pounds chicken wings and/or backs

1 medium onion, peeled and quartered1 celery rib, cut into 2-inch lengths

1 carrot, peeled, cut into 2-inch lengths

1 leek, trimmed, halved lengthwise, cleaned

1 parsnip, peeled, cut into 2-inch lengths

1 bay lea

6 black peppercorns

3 parsley sprigs

3 thyme sprigs

6 cups water

Rinse cicken and drain. Place in ceramic pot o Waring™ Slow

Cooker along wit te onion, celery, carrot, leek, parsnip, bay lea,

peppercorns, parsley, and tyme. Add water. Turn power selector to

ig. Set timer to 3 ours; once slow cooker switces to warm set timeor 4 ours on low. Slow cooker will automatically switc to warm wen

cooking time as elapsed. Strain, discarding te cicken bones, meat,

skin, vegetables, and erbs. Pass stock troug a ne mes strainer to

remove small bits. Cover and rerigerate. Wen cilled and congealed,

remove cicken at and discard or reserve or anoter use.

Cicken stock will keep or 3 days in te rerigerator, or can be rozen

or up to 6 monts.

Hint: Freeze cicken stock in 1-cup containers to use as needed.

For Brown Chicken Stock: Brown stock requires te additional step

o roasting, wic adds dept o favor to te stock. Use te ollowing

metod (using turkey wings) to make Brown Turkey Stock aead or

oliday meals.

Preeat oven to 400°F. Place wings in a roasting pan. Roast in

preeated oven or about 30 minutes, until nicely browned. Add

vegetables, stir and roast or an additional 10 to 15 minutes, until

vegetables are browned.

Nutritional information per serving (1 cup):

Calories 15 (0% from fat) • carb. 1g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 80mg • calc. 0mg • ber 0g



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Cuban Black Bean SoupMakes 8 servings

1 pound dried black beans

1 ham hock5 cups chicken stock

1½ cups chopped onion

¾ cup chopped red pepper

3 garlic cloves, peeled and chopped

1½ tablespoons oregano

¼ teaspoon cayenne pepper

1 bay lea

½ teaspoon kosher salt

½ tablespoon red wine vinegar

3 tablespoons dry sherry

Sort beans and pick out any stones or bits o dirt. Soak beans overnigt

(8 ours or more) in water to cover by 3 inces. Drain and rinse. Place

beans in ceramic pot o te Waring™ Slow Cooker wit am ock,cicken stock, copped onion, red pepper, garlic, oregano, cayenne

and bay lea. Cover and turn power selector to ig. Set time to 3

ours; once slow cooker switces to warm, set timer or 6 ours on

low. Slow cooker will automatically switc to warm wen cooking time

as elapsed. Remove and discard bay lea. Remove am ock; let cool.

Wen cool enoug to andle, remove meat, cop and reserve. Stir in

salt. Use a potato maser or and blender on low speed wit a gentle

up-and-down motion to mas/purée beans.* Stir in reserved am,vinegar and serry.

* You may partially or totally purée te soup. (You may also transer te

beans to a blender to purée.)






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Classic Split Pea SoupMakes 8 servings

2 garlic cloves, peeled

6 ounces onion, peeled and cut into 1-inch pieces1 celery rib, top o, cut into 1-inch pieces

8 ounces all-purpose potatoes, peeled and cut

into 3-inch lengths

8 ounces carrots, peeled and cut into 3-inch pieces

1 pound green split peas, rinsed

6 cups Chicken Stock (page 13)

1 12-ounce ham hock

(or roasted turkey leg)

1 teaspoon reshly ground pepper

1 tablespoon thyme

¼ cup dry sherry

Fit te metal copping blade into a Waring™ Food Processor. Wit

motor running, drop garlic troug eed tube and nely cop. Add onionand celery; pulse 7 to 8 times to cop. Transer to ceramic pot o te

Waring™ Slow Cooker.

Fit ood processor wit 4-mm slicing disc. Insert potatoes into large

eed tube and slice. Repeat wit carrots. Add to slow cooker. Add peas,

stock, am ock, pepper and tyme. Cover and turn Power Selector to

ig. Set time or 2 ours; wen slow cooker switces to warm, set time

or 6 to 7 ours and turn to low; slow cooker will automatically switc to

Warm wen cooking time as elapsed.

To serve, remove am ock and discard bone; cop meat, and return it

to soup.

Stir in serry.

Note: I you do not ave a ood processor, you may cop and slice te

vegetables by and.

Nutritional information per serving (1cup):Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g




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Bee Chili or a CrowdMakes 8 servings

cooking spray

1½ teaspoons good quality olive oil divided¾ pound onions, peeled and nely chopped

3 garlic cloves, peeled and minced

1 teaspoon kosher salt divided

½ teaspoon reshly ground pepper divided

1½ pounds lean ground bee

¼ cup chili powder

2 teaspoons oregano

2 teaspoons cumin

½ tablespoon paprika

½ red pepper, cored, seeded, chopped

½ green pepper, cored, seeded, chopped

½ yellow pepper, cored, seeded, chopped

1 can (14 ounces) diced tomatoes, juices drained, separated

1 can (3 ounces) tomato paste, salt-ree

1½ tablespoons red wine vinegar

2 cans (15–16 ounces each) beans, drained, rinsed and

drained again (i.e., black beans, pinto beans and/or red

kidney beans)

Ligtly coat te interior o te ceramic pot o te Waring™ Slow Cooker

wit cooking spray. heat a nonstick skillet over medium-ig eat and

add ½ teaspoon olive oil; sauté onions and garlic until sot. Season wit

¼ teaspoon salt and ¼ teaspoon pepper. Place in ceramic pot.

In te same skillet, eat anoter teaspoon o oil; cook ground bee until

brown, breaking up clumps wit te back o a spoon. Stir in remaining

salt and pepper, and te cili powder, oregano, cumin and paprika;

cook over low eat until spices are ragrant. Transer meat mixture to

slow cooker. Add sliced red, green, and yellow peppers. Stir in dicedtomatoes, tomato paste and red wine vinegar. Cover and turn power

selector to ig. Set time to 8 to 10 ours and turn to low; slow cooker

will automatically switc to warm wen cooking time as elapsed. One

our beore serving, turn eat to ig. Stir in beans and slow cook until

eated troug.



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Veal Stew withMushrooms & ArtichokesMakes about 8 servings

½ cup unbleached all-purpose four

¾ teaspoon kosher salt

¾ teaspoon reshly ground pepper

2 pounds veal stew meat, cut into 1-inch cubes

6 teaspoons good quality olive oil, divided

½ cup dry sherry

¾ pound button mushrooms, sliced

1 cup onion, peeled and chopped (about 1 large)

¾ cup sliced celery

½ can (14-ounce) diced tomatoes, drained½ cup chicken stock

1 shallot, peeled and minced

1 garlic clove, peeled and minced

¾ teaspoon ground coriander

5 whole sprigs o parsley with stems

1 bay lea

1 package rozen artichokes, thawed

¼ cup chopped resh parsley

Mix te four, salt and pepper in a pie plate or oter fat bowl. Ligtly

dust veal cubes wit seasoned four, saking o excess. heat

2 teaspoons o oil in a 12-inc skillet over medium-ig eat. In

2 batces, brown veal on all sides. Transer browned veal to te

ceramic pot o te Waring™ Slow Cooker. Ater eac batc, deglaze

pan by adding ¼ cup serry to te ot skillet, scraping up any brownbits; add to te ceramic pot.

Wen all meat is browned, add 1 teaspoon oil; brown musrooms

in 2 batces and add to pot. Place onion, celery, tomatoes, cicken

stock, sallot, garlic, and coriander in te slow cooker wit veal and

musrooms; stir. Place te parsley sprigs on top o te veal mixture.



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Tuck te bay lea into te center. Cover and turn power selector to ig.

Set time to 8 ours and press low; te slow cooker will automatically

switc to warm wen cooking time as elapsed. At tis point, te stew

can wait on warm until you are ready to nis cooking.

One our beore serving, remove parsley sprigs and bay lea; discard.Stir in articokes, cover and slow cook on low or 1 our. Garnis wit

copped res parsley to serve.




Chicken CacciatoreMakes 4 to 6 servings

6 ounces yellow onion, peeled and cut vertically into ½-inch

thick slices

½ red bell pepper, cored, seeded, cut lengthwise into ½-inch

thick slices

½ yellow bell pepper, cored, seeded, cut lengthwise into½-inch-thick slices

2 garlic cloves, peeled

1 can (15 ounces) diced tomatoes, drained, juices discarded

2 tablespoons tomato paste

2 tablespoons white vermouth or other dry white wine

1½ teaspoons oregano

¾ teaspoon basil


¼ teaspoon reshly ground black pepper

2 pounds bone-in, skinless chicken thighs


2 tablespoons extra virgin olive oil

4 ounces portobello mushrooms, cut into ½-inch-thick slices

1 bay lea

Place te onions, peppers, garlic, drained tomatoes, tomato paste,

vermout, oregano, basil, salt, and pepper in a large bowl. Toss gently

to combine. Trim cicken tigs o visible at. Toss in four to coat



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lightly–discardexcessour.Heatonetablespoonoliveoilina12-inch

nonstick skillet over medium-ig eat. Add al te cicken and cook

over medium-ig eat or 3 minutes on eac side until brown. Transer

to a plate and repeat wit te remaining cicken. Add te remaining

tablespoon olive oil and cook te portobello musrooms in a single

layer until golden brown on eac side, about 3 minutes per side. Addte browned portobello musrooms to te vegetable mixture.

Arrange al te cicken tigs in te ceramic pot o te Waring™ Slow

Cooker. Top wit al te vegetable mixture. Repeat layers. Tuck bay

lea into te center o te mixture. Cover and turn power selector to

ig. Set time to 8 ours and turn to low; slow cooker will automatically

switc to warm wen cooking time as elapsed. Remove and discard

bay lea beore serving.

Nutritional information per serving (based on 6 servings):

Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g • sat. fat 6g


Barbecue Bee Brisket

This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.

Makes 6 to 8 servings

1 bee brisket, approximately 2½ pounds

2 tablespoons light or dark brown sugar, packed

2 teaspoons Worcestershire sauce

2 teaspoons reshly ground black pepper

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon dry mustard

1 teaspoon liquid smoke

1 medium onion, peeled, cut into ½-inch slices

½ cup lager or ale

2 cups (more to taste) purchased barbecue sauce

Trim at cap on top o brisket to ¹∕ 8-inchthickness.Donotremoveitall–

it elps to keep te brisket tender and moist. Combine te brown sugar,

Worcestersire, pepper, garlic powder, salt, dry mustard, and liquid

smoke. Rub all over te brisket. I time allows, cover and rerigerate

overnigt to marinate. Make a single layer o te sliced onions in te

bottom o te ceramic pot o te Waring™ Slow Cooker. Add te lager.



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Place te coated brisket on top. Cover and turn power selector to ig.

Set time to 10 to 12 ours and turn to low; slow cooker will automatically

switc to warm setting. Remove te brisket, onions and cooking juices

rom te slow cooker and place in a sallow pan. Cover and rerigerate.

One our beore serving, remove brisket rom rerigerator. Preeat

oven to 375°F. Remove ardened at and discard. Remove brisket romcooking liquid. Strain liquid rom onions and reserve or anoter use

(youwillhaveabout2cups.Thismaybefrozen–itisverygoodtouse

in soups); discard onions. Slice meat tin (¹∕ 8-inc tick slices) wile

cold.* Reassemble and place in roasting pan/baking dis. Spread 2

cups barbecue sauce evenly over te reassembled roast. Cover pan

wit lid or oil and place in preeated oven or 30 to 40 minutes, until

eated troug. Serve ot.

Alternatively , te meat can be sliced tick, ten sredded using two

orks or ngers. Stir in sauce and reeat until it just bubbles. Ater

reeating, te Bee Barbecue may be placed in te slow cooker on low

or 1 our, ten turned to warm wen cooking time as elapsed.

*Tin slices will be easy to acieve using an electric knie.




Dilled Pot RoastMakes 4 to 6 servings

¹∕ ³ cup unbleached all-purpose four

½ teaspoon kosher salt¼ teaspoon reshly ground pepper

2½ pounds bee roast, rump, chuck or arm cut

2 teaspoons vegetable oil

2 tablespoons Dijon-style mustard

2 onions, peeled and cut into eighths

2 carrots, peeled and sliced into 1-inch pieces

1 celery rib, with top, cut into 1-inch pieces2 garlic cloves, peeled

1 teaspoon dill seed

½ teaspoon peppercorns

¼ cup nonat, low-sodium bee stock

1 tablespoon red wine vinegar



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Sauce

cooking juices rom bee

3 tablespoons instant four

1 teaspoon Dijon-style mustard

1 teaspoon dill weed½ cup lowat sour cream

Combine four wit salt and pepper. Coat bee wit four mixture,

saking o excess. heat oil in a 12-inc skillet over medium-ig eat;

brown bee on all sides. Transer to platter or cutting board; cool or a

ew moments. Rub mustard evenly over all sides o te bee.

Place onions, carrots, celery, garlic, dill seed and peppercorns in

te ceramic pot o te Waring™ Slow Cooker. Top wit te mustard-coated bee. Pour in stock and vinegar. Cover and turn power selector

to ig. Set time to 10 to 12 ours and turn to low; slow cooker will

automatically switc to warm wen cooking time as elapsed.

Remove bee, transer to storage container, strain and discard

vegetables. Pour cooking juices over bee; cover and rerigerate

overnigt. One our beore serving, remove bee (reserve juices), and

cut o visible at. Place bee in a small roasting pan and reeat at 325°F

or 30 to 45 minutes. Strain cooking juices into a 2¾-quart saucepan;discard at. Add four, mustard and dill weed; stir over medium eat until

sauce comes to a boil and tickens. Remove rom eat, cool briefy

and stir in sour cream. Taste or seasoning and add ¼ teaspoon salt i

desired. Cut meat into tin slices; pour some sauce over te top and

pass te rest in a sauceboat.




New England Short RibsMakes 4 servings



¼ teaspoon reshly ground pepper

2–2½ pounds short ribs

1 tablespoon vegetable oil

½ pound onions, peeled and cut into ½-inch dice



22

½ pound carrots, peeled and halved lengthwise

½ pound new red potatoes, skin on, cut into

1 to 1½-inch cubes

¼ pound turnips, peeled and cut into ½-inch dice

¼ cup prepared horseradish½ cup bee stock

Combine four, salt and pepper. Coat sort ribs wit tis mixture. heat

oil in a 12-inc skillet over medium ig eat. Brown ribs and transer

tem to a plate to cool a bit. Pour o at, add onions and cook 1 minute;

stir and scrape up all brown bits. Combine wit carrots, potatoes and

turnips. Coat sort ribs wit orseradis. Place in te ceramic pot o

te Waring™ Slow Cooker. Cover wit onions, carrots, potatoes and

turnips. Pour in stock. Cover and turn power selector to ig. Set time

to 10 ours and turn to low; slow cooker will automatically switc to

warm wen cooking time as elapsed. Strain pan juices or use a at

mop to remove at.

Nutritional information per serving:



Pulled Pork BarbecueMakes 10 servings

2½ pounds bone-in country-style spare ribs

¾ teaspoon kosher salt

½ teaspoon reshly ground black pepper½ teaspoon paprika

½ pound onions, peeled and thickly sliced

1–1½ cups barbecue sauce

Trim ribs o excess at. Season wit salt, pepper and paprika. Layer

seasoned pork and onions in ceramic pot o Waring™ Slow Cooker,

ending wit a layer o onions. Add water. Cover and turn power selector

to ig. Set time to 10 to 12 ours and turn to low; slow cooker willautomatically switc to warm wen cooking time as elapsed.

Transer pork to a sallow ood storage container. Strain liquid and

discard onions. Pour liquid over pork. Cover and rerigerate. As it cills,

te at will solidiy and rise to te top. Lit it o and discard. Remove

pork rom liquid (wic will ave gelled); reserve liquid or anoter use



23

(it is particularly good to use in te Cuban Black Bean (page 14) and

ClassicSplitPea(page15)Soups–itmaybestrainedandfrozen,or

discarded. Pull pork rom bones; discard bones. Trim o and discard

at. Sred pork and place in ceramic pot o Waring™ Slow Cooker. Add

2 to 3 cups barbecue sauce; stir. Cook on low or 3 ours or on ig or

2 ours. Set on warm to serve.

Nutritional information per serving (½ cup):



Penne LasagnaMakes 12 servings

½ cup reshly grated Parmesan

8 ounces part-skim ricotta

½ pound part-skim mozzarella, shredded, ½ cup reserved

or topping

3 teaspoons extra virgin olive oil, divided

4 ounces white mushrooms, sliced

1 teaspoon kosher salt, divided

½ teaspoon reshly ground pepper, divided

½ pound rozen chopped spinach, thawed and drained until

very dry*

½ large onion, peeled and nely chopped

2 garlic cloves, peeled and minced¼ pound ground turkey

2 cans (8 ounces each) diced tomatoes, juices

drained, divided

8 ounces tomato sauce

1 teaspoon dried basil

½ teaspoon oregano

6 ounces mini penne (or other small tubular pasta) cooked5 minutes (until barely cooked), drained and cooled

cooking spray

Combine Parmesan, ricotta and all but ½ cup o te mozzarella.

Reserve. heat a 12-inc nonstick skillet over medium ig-eat; add



24

1 teaspoon oil and sauté musrooms until golden brown. Season wit

½ teaspoon salt and ¼ teaspoon pepper. Mix wit drained spinac.

Reserve.

heat 1 teaspoon oil; sauté onions and garlic until sot, about ve

minutes. Set aside. In te same skillet, eat 1 teaspoon oil and brownte ground turkey; transer to bowl wit onions. Stir in 1 cup o te

diced tomatoes and te remaining salt and pepper. Reserve. Combine

tomato sauce, remaining diced tomatoes, basil and oregano; stir into

pasta.


wit cooking spray. Using ¹/ 3 o te pasta mixture, make a layer on te

bottom o te ceramic pot. Spread meat mixture evenly over pasta.

Cover wit ½ te ceese mixture.

Make a second layer o pasta; top wit spinac and musroom mixture.

Cover wit remaining ricotta ceese mixture. Make a nal layer o pasta

and top wit reserved mozzarella. Cover and turn power selector to

ig. Set time to 6 ours and turn to low; slow cooker will automatically

switc to warm wen cooking time as elapsed.

*To drain spinac torougly, rst squeeze out as muc water as

possible wit your ands. Lay te spinac on a clean towel, roll up, andwring out te rest. You will end up wit about ½ cup dry spinac tat

can ten be mixed wit te musrooms.

Nutritional information per serving (½ cup):



Butternut Squash& Mushroom ScallopMakes 8 servings

1 ounce Parmesan, cut in hal

2½ ounces bread, about 3 slices, crusts on, torn into quarters

1 teaspoon thyme2 tablespoons butter, divided

1 garlic clove, peeled and cut in hal

1 shallot, peeled and cut in hal

1 tablespoon olive oil



25

8 ounces white mushrooms, sliced


¼ teaspoon reshly ground pepper cooking spray

3 pounds butternut squash, trimmed, cut into ¹∕ 8-inch slices

To grate te ceese, drop pieces troug te small eed tube o a ood

processor wile te macine is running. Process until almost grated and

drop te bread pieces troug te tube; pulse until tey become ne

crumbs. Add te tyme and 1 tablespoon butter. Pulse until combined.

Reserved seasoned crumbs.

In te same work bowl, wit te motor running, drop garlic and sallot

troug te small eed tube and process until tey are nely copped.

In a 13-inc skillet, warm olive oil over medium-ig eat. Sauté tegarlic, sallot and musrooms togeter until tey are ligtly browned

(i musrooms crowd te pan, brown in two batces). Season wit salt

and pepper. Ligtly coat te interior o te ceramic pot o te Waring™

Slow Cooker wit cooking spray. Using ½ o te squas, make a layer

on te bottom. Continue layering wit ½ te musroom mixture and

ten ½ te crumbs. Repeat. Cut remaining tablespoon o butter into

small pieces and dot te top. Cover and turn power selector to ig. Set

time to 5 ours and turn to low. Slow cooker will automatically switc to

warm until ready to serve.


Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g


New Potatoes with Rosemary Makes 6 servings

2 pounds new potatoes, washed but let whole

1 tablespoon extra virgin olive oil

1½ tablespoons nely chopped resh rosemary

2 garlic cloves, peeled and minced

½–¾ teaspoon kosher salt

¼ teaspoon reshly ground pepper

Combine all ingredients in ceramic pot o Waring™ Slow Cooker. Cover

and turn power selector to ig. Set time to 4 ours and turn to low;

slow cooker will automatically switc to warm wen cooking time as

elapsed.



26




Vegetable TianMakes 8 servings

8 ounces resh breadcrumbs

½ cup parsley leaves, chopped

2 garlic cloves, peeled and chopped

½ ounce Parmesan cheese, grated2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter, melted

1 teaspoon dried thyme

1 teaspoon dried oregano


½ teaspoon reshly ground pepper

¾ pound all-purpose potatoes in their skins, washed, cut into

¹∕ 8-inch slices

1 large zucchini (1 pound total), cut into ¹∕ 8-inch slices

¾ pound Italian plum tomatoes, cut into ¹∕ 8-inch slices

cooking spray

To make seasoned breadcrumbs, combine crumbs, parsley, garlic,

Parmesan, olive oil and butter in a medium bowl. Stir to coat crumbs

wit oil and butter; reserve. Combine tyme, oregano, salt and pepper

in a small bowl; reserve. Pat dry excess liquid rom tomatoes wit paper

towel.

Ligtly coat te interior o ceramic pot o te Waring™ Slow Cooker

wit cooking spray. Distribute al te crumb mixture on bottom.

Arrange potatoes in a circular layer. Season wit al te erb mixture.

Repeat layering wit zuccini, erbs, tomatoes and top wit remaining

breadcrumb mixture.

Cover and turn power selector to ig. Set time to 6 ours and turn to

low. Slow cooker will automatically switc to warm until ready to serve.






27

Wild Mushroom RagoutMakes 8 servings

cooking spray

2 ounces dried mushrooms (shiitake, porcini)

8 ounces mixed wild mushrooms (shiitake, cremini, oyster,chanterelle)

3 tablespoons unsalted butter, divided

3 tablespoons extra virgin olive oil, divided

1½ cups minced shallots

½ cup dry sherry

¾ pound white button mushrooms, quartered

¾ pound (approximately) portobello mushrooms, cut into½-inch slices

1 red bell pepper, cored, seeded, thinly sliced

3 green onions, cut into ¹∕ 8-inches slices

½ cup lightly packed chopped parsley, divided

1 teaspoon thyme


½ teaspoon reshly ground pepper

3 tablespoons salt-ree tomato paste

1 cup chicken or vegetable stock

Ligtly coat interior o ceramic pot o te Waring™ Slow Cooker wit

cooking spray.

Place dried musrooms in small bowl; cover wit 2 cups boiling water.

Let stand or 10 minutes; drain, reserving soaking liquid. Remove anddiscard toug stems; cop. Place in ceramic pot o Waring™ Slow

Cooker wit mixed wild musrooms.

heat 1 tablespoon eac butter and olive oil in a 13-inc nonstick skillet

over medium eat. Add sallots; cook until sot, about 5 minutes. Add

serry; bring to boil. Cook until reduced by al. Add to dried and wild

musrooms in slow cooker.

heat ½ tablespoon eac butter and oil in same skillet; cook witemusrooms in two batces until golden. Transer to slow cooker. Brown

portobellos in remaining butter/oil in 2 batces. Transer to slow cooker.

Add red pepper, green onions, parsley, tyme, salt and pepper to slow

cooker. Combine tomato paste, reserved musroom liquid and cicken

stock; stir in. Cover and turn power selector to ig. Set time to 4 ours



28

and turn to low. Slow cooker will automatically switc to warm until

ready to serve.

Serve as a side dis or as a topping or bruscetta.


Calories 204 (42% from fat) • carb. 24g • pro. 5g • fat 10g • sat. fat 3g • chol. 12mg • sod. 246mg • calc. 31mg • ber 4g

Ginger Poached PearsNo time to fuss with dessert – here is one to x and forget.

Served chilled it is an easy, do-ahead dessert that is healthy too.

Makes 4 servings

juice o 1 lemon

1 can ginger ale

2 strips lemon peel, 2 x ½-inch, bitter white pith removed

6 slices (size o a quarter) resh ginger

4 medium pears (Bartlett, Anjou, or Bosc), slightly underripe,

but ragrant – with stems

2 tablespoons chopped crystallized ginger

Combine lemon juice and 4 cups water in a medium bowl. Place te

ginger ale, lemon peel, and res ginger in te ceramic pot o te

Waring™ Slow Cooker; stir. Peel te pears, leaving te stem intact; cut

a tin slice rom te bottom o eac pear so tat it stands uprigt. As

eac pear is peeled, dip into te lemon water to prevent darkening and

stand it in te ginger liquid in te Slow Cooker.


simmer. Wen pears are tender, turn slow cooker o. Allow pears to

cool in poacing liquid. Cill in liquid. (I desired, beore serving, liquid

may be tickened to a syrup-like consistency by simmering until it is

reduced by al.)

To serve, arrange eac pear on a deep plate (rimmed soup bowl

works well). Spoon poacing liquid over pears. Sprinkle wit coppedcrystallized ginger.






29

Baked ApplesMakes 4 servings

¾ cup brown sugar packed

¾ teaspoon cinnamon¼ teaspoon reshly grated nutmeg

¼ cup dried cherries or cranberries

¼ cup raisins

¼ cup slivered almonds, lightly toasted

4 medium-large baking apples

(Rome, Granny Smith, Braeburn, or Gala)

1 tablespoon unsalted butter, cut into ¼-inch pieces

¹∕ ³ cup apple juice or cider

Mix brown sugar wit cinnamon and nutmeg in a medium bowl. Set

aside ¼ cup sugar mix or topping. Add cerries, raisins and almonds

and combine to make lling.

Core apples ¾ o te way down. Wit a melon baller, scrape out a small

cavity (about ¼ cup). Peel top ¹∕ 3

o te apples. Stu some lling in eaccavity. Reserve any excess lling.

Place prepared apples in ceramic pot o te Waring™ Slow Cooker.

Sprinkle remaining sugar and spice mix over tops. Dot eac wit ½

teaspoon butter. Pour apple juice around edges. Cover and turn power

selector to ig. Set time to 4 ours and turn to low. Slow cooker will

automatically switc to warm until ready to serve.

To serve, place apples on dessert plates. Top wit any loose nuts and

ruit. Drizzle wit pan juices.*

*Note: You can ticken te cooking juices to make a sauce. Careully

strain liquid into a 1¾-quart saucepan; set over medium ig eat and

boil until reduced and tickened. Pour over apples or serve on te side.






30

Winter Fruit CrispMakes 8 to 12 servings (6 cups)

Fruit

cooking spray 6 ounces mixed dried ruits (apples, pears, apricots,

dried plums)

2 large Golden Delicious apples, peeled, cored and cut into1 ⁄ 8-inch dice

2 Bosc pears, peeled, cored and cut into 1 ⁄ 8-inch dice

¾ cup dried cranberries

1 whole cinnamon stick

grated zest o one orange

½ cup sugar

1 tablespoon chopped crystallized ginger or 1 teaspoon

ground ginger

½ teaspoon reshly grated nutmeg

¾ tablespoon dark rum or brandy

1 teaspoon pure vanilla extract

Crumb Topping

1 cup unbleached, all-purpose four

1 cup uncooked oats, quick or regular

¾ cup packed brown sugar

½ teaspoon reshly grated nutmeg

12 tablespoons unsalted butter, sotened (1½ sticks)


wit cooking spray. Cut any large pieces o dried ruit into 1- to 2-inc

pieces; place in prepared slow cooker. Add dried ruits, apples, pears

and cranberries; stir gently. Add cinnamon, orange zest, sugar, ginger,

nutmeg, rum and vanilla; stir gently to combine.

Put te four, oats, brown sugar and nutmeg in a medium bowl; stir. Add

te butter and knead, using ngers, until te mixture resembles large

crumbs. Sprinkle tis crumb topping over ruit, patting it down ligtly.


low. Slow cooker will automatically switc to warm until ready to serve.

Wen done, ruits will be tender and bubbling and topping will be ligtly

browned.



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Serve warm wit ice cream or rozen yogurt.






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©2010 Waring Consumer Products

314 Ella T. Grasso Ave

Torrington, CT 06790

www.waringpro.com

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Waring Pro Slow Cooker