Hamilton Beach 33141 Use & Care - Page 8

840174801 ENnv01.qxd:Layout 1 7/10/09 9:39 AM Page 8 Cooking Chart Visit hamiltonbeach.com for more delicious recipes, tips, and to register your product online! For best results, fill the crock at least half-full but no more than one inch from rim. Always follow package directions. RECIPE Beef Pot Roast 3-5 QT/L 2 lb. (907 g) beef pot roast 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) pepper 1/4 (60 ml) cup beef broth/water 1/2 to 1 envelope dry onion mix 1 onion, quartered 2 potatoes, quartered 2 carrots, cut in 1" (2.5 cm) pieces 6-7 QT/L 3-5 lb. (1.3-2.2 kg) beef pot roast 1-1/2 teaspoons (7.5 ml) salt 1 teaspoon (5 ml) pepper 1/2 cup (125 ml) beef broth/water 1 envelope dry onion mix 2 onions, quartered 3-4 potatoes, quartered 3-4 carrots, cut in 1" (2.5 cm) pieces 8 QT/L 4-6 lb. (1.8-2.7 kg) beef pot roast 2 teaspoons (10 ml) salt 1 teaspoon (5 ml) pepper 3/4 cup (175 ml) beef broth/water 1 envelope dry onion mix 3 onions, quartered 5-6 potatoes, quartered 5-6 carrots, cut in 1" (2.5 cm) pieces INSTRUCTIONS 1. Season roast with salt and pepper. 2. Over medium-high heat, brown roast on all sides. 3. Place vegetables in crock. 4. Place roast on top of vegetables. 5. Sprinkle with onion soup mix. 6. Drizzle beef broth over meat and vegetables. 7. Cover and cook on HIGH for 5 hours, LOW for 10 hours or until internal temperature measures at least 160ºF (71ºC) for medium. Cooking on the LOW setting will result in more tender meat. Chili 1 lb. (450 g) ground beef 2 lb. (907 g) ground beef 4 lb. (1.8 kg) ground beef 1 1.5 oz (40 g) envelope 2 1.5 oz (40 g) envelopes 4 1.5 oz (40 g) envelopes chili seasoning chili seasoning chili seasoning 1 14.5 oz. (411 g) 2 14.5 oz. (411 g) 4 14.5 oz. (411 g) can diced tomatoes can diced tomatoes can diced tomatoes 1 16 oz. (453 g) can kidney 2 16 oz. (453 g) can kidney 4 16 oz. (453 g) can kidney beans, (drained and rinsed) beans, (drained and rinsed) beans, (drained and rinsed) Whole Chicken 3 lb. (1.3 kg) whole chicken 2 garlic cloves, peeled 1/2 lemon 1 bay leaf 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) pepper 1 teaspoon (5 ml) paprika 4-6 lb (1.8-2.7 kg) whole chicken (or two 3 lb. [1.3 kg] chickens) 3 garlic cloves, peeled 1/2 lemon 2 bay leaves 2 teaspoons (10 ml) salt 1 teaspoon (5 ml) pepper 1-2 teaspoons (5-10 ml) paprika 7-8 lb (3.2-3.6 kg) whole chicken 4 garlic cloves, peeled 1 lemon, halved 3 bay leaves 1 tablespoon (10 ml) salt 1-1/2 teaspoons (7.5 ml) pepper 2 teaspoons (10 ml) paprika Visit www.foodsafety.gov for more information on safe internal cooking temperatures. 8 1. Combine beef, chili seasoning, diced tomatoes and kidney beans in crock. 2. Cover and cook on HIGH for 4 hours, LOW for 8 hours or until temperature is at least 160ºF (71ºC). 1. Remove giblets/neck from cavity of chicken(s). 2. Place garlic, lemon and bay leaf in chicken cavity. 3. Season chicken(s) with salt and pepper. 4. Place chicken(s) in crock and sprinkle with paprika. 5. Cover and cook on HIGH for 4 hours, LOW for 8 hours or until internal temperature measures at least 165ºF (74ºC).