West Bend Crockery Manual De Instrucciones página 8

3
2½-3 Lb
¾ tsp
¾ tsp
¼ tsp
¼ tsp
½ tsp
½ cup
2 tbsp
2 tbsp
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
1
2. Pour / cup water into the cooking pot. Add roast. Place cooking pot into
2
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.
Remove roast and allow to stand 10 to 15 minutes before carving. Remove
3.
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 4 to 6.
1½ lbs
1 Cup
1 cup
1
1
1
1
1 / tbsp
2
1 tsp
1 tsp
1
/ tsp
2
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over
medium heat of range unit. Remove excess grease. Transfer mixture into
cooking pot. Add remaining ingredients; stir to blend.
Place cooking pot into heating base, cover and cook at desired heat setting for
2.
time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.
Herbed Pork Roast
large garlic cloves – quartered
pork roast – boneless or bone-in
salt
ground thyme
rubbed sage
ground cloves
grated lemon peel
water
cornstarch - optional
water - optional
lean ground beef or turkey
chopped onion
chopped green pepper
garlic clove - minced
28 ounce cans whole tomatoes – undrained – cut up
15 ounce can kidney beans - undrained
chili powder
ground cumin
salt
pepper
Chili
8