West Bend CROCKERY Manual De Instrucciones página 8

Herbed Pork Roast
4 large garlic cloves – quartered
5 lbs. pork roast – boneless or bone-in
1 tsp. salt
1 tsp. ground thyme
½ tsp. rubbed sage
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour ½ cup water into the ceramic cooking pot. Add roast. Place pot into
heating base, cover and cook at desired heat setting for time given or until
meat thermometer inserted into center of roast reads 170°F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces.
Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set
control to HI. Stir slowly into juices until thickened. Serves 6 to 8.
Beef Roast with Vegetables
3–3½ lbs. beef roast
salt and pepper to taste
1 large onion – quartered or sliced
6 carrots – cut into 1-inch pieces
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. If desired, brown roast in skillet over medium heat of range unit before placing
into ceramic cooking pot. Season as desired. Place vegetables around roast.
Add water.
Place ceramic pot into heating base, cover and cook at desired heat setting for
2.
time given or until meat and vegetables are tender. (Meat thermometer should
read 170°F for well done). Thicken juices with mixture of 2 tablespoons
cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir
mixture into juices until thickened. Serves 6. Set at LO for serving, if desired
Boston Baked Beans
4 cups dried navy beans
12 cups water
1 tsp. salt
1 large onion – chopped
½ lb. salt pork – cut into 1-inch cubes
Cooking Time: LO = 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic
cooking pot. Place pot into heating base, cover and cook at LO for 13 to 15
hours or overnight until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl
combine reserved bean liquid with remaining ingredients. Pour over beans and
stir to blend. Cover and cook at LO for 2 to 3 hours to blend flavors. Makes
about 3 quarts or 12 to 16 servings.
English - 8
½ tsp. ground cloves
1 tsp. grated lemon peel
½ cup water
3 tbsp. cornstarch - optional
3 tbsp. water - optional
6 medium potatoes – quartered and
halved
½ cup water
⅓ cup molasses
¾ cup ketchup
¾ cup brown sugar
1 tbsp. dry mustard
.