Windmere WSC200C - Manuel (Page 5)

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Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
CARING FOR YOUR SLOW COOKER
• Avoid sudden, extreme temperature changes. For example, do not place hot glass lid or
stoneware liner into cold water or onto a wet surface.
• Do not use ceramic liner to store food in refrigerator and then reheat in cooking base.
• Avoid hitting stoneware liner and glass lid against faucet or other hard surfaces.
• Do not use stoneware liner or glass lid if chipped, cracked or severely scratched.
CLEANING YOUR SLOW COOKER
Caution: Never immerse cooking base or cord in water or other liquid.
1. Always unplug and allow to cool completely before cleaning.
2. Wash stoneware liner and glass lid in warm, soapy water. If food sticks to stoneware
liner, fill with warm soapy water and allow to soak, before cleaning with nylon
scouring pad.
3. Rinse and dry thoroughly.
4. Wipe interior and exterior of cooking base with soft, slightly damp cloth or sponge.
Never use abrasive cleansers or scouring pads to clean cooking base, as they may
damage surfaces.
5. Allow to dry thoroughly before storing. Never wrap cord tightly around appliance; keep
it loosely coiled.
Recipes
BEEF AND BEAN CHILI
1 lb. (454 g) ground beef
½ cup (118 ml) diced onion
4 large cloves garlic, minced
1 can (14.5 oz. / 411 g) petite diced tomatoes
1 can (16 oz. / 454 g) red kidney beans
1 tbsp. (15 ml) chili powder
1 tsp. (5 ml) ground cumin
Hot cooked rice
Crumbled yellow corn tortilla chips
In large nonstick skillet, brown beef, stirring to break into bits. Add onion and garlic
and cook several minutes until onion is softened, stirring often.
Stir in tomatoes, beans, chili powder and cumin. Spoon into stoneware liner of
Windmere ® 2-Quart Slow Cooker. Place liner in slow cooker. Cover and set on
HIGH (2) for 2½ hours or on LOW (1) for 3½ hours. Turn dial to OFF (0) and
unplug.
Serve over hot cooked rice and garnish with crumbled tortilla chips.
Makes about 4 cups (946 ml).
TOMATO ARTICHOKE DIP
1 pkg. (10 oz. / 227 g) frozen chopped spinach, defrosted and well drained
1 can (14 oz. / 397 g) artichoke quarters, drained
1 cup (237 ml) bottled bruschetta mixture
1 pkg. (8 oz. / 227 g) cream cheese, cut into pieces
¼ cup (59 ml) shredded Parmesan cheese
2 tbsp. (30 ml) dry vegetable soup and dip mix
In stoneware liner of Windmere
® 2-Quart Slow Cooker, combine all ingredients.
Place liner in slow cooker. Cover and set on HIGH (2) for 1½ hours or on LOW (1)
for 2 hours. Turn dial to OFF (0) and unplug.
Serve with your favorite chips.
Makes about 4 cups (946 ml) of dip.