Black & Decker MGD600 Istruzioni per l'installazione

slow cooker

owner’s manual

SAVE THIS USE AND CARE BOOK

Please call 1-800-231-9786 with questions.

MGD600

6-quart

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

When using electrical appliances, basic safety precautions should always

be followed to reduce the risk of fire, electric shock, and/or injury to

persons, including the following:

READ ALL INSTRUCTIONS.

■ Do not touch hot surfaces: use handles or knobs. Use potholders when

removing cover or handling hot containers.

■ To protect against electrical shock, do not immerse cord, plug or base

unit in water or other liquid.

■ Close supervision is necessary when any appliance is used by or near

children.

■ Unplug from outlet when not in use. Allow to cool before cleaning.

■ Do not operate appliance with a damaged cord or plug, or after the

appliance malfunctions or has been damaged in any manner. Return

appliance to an authorized service facility for examination, repair or

adjustment.

■ The use of accessory attachments not recommended by the appliance

manufacturer may cause injury.

■ Do not use outdoors.

■ Do not let cord hang over edge of table or counter, or touch hot

surfaces.

■ Do not place on or near a hot gas or electric burner, or in a heated

oven.

■ Extreme caution must be used when moving an appliance containing

hot food, water, or other hot liquids.

■ Do not use appliance for other than intended use.

■ Lift and open cover carefully to avoid scalding, and allow water to drip

into unit.

■ To disconnect, turn control to Off, then remove plug from wall outlet.

■ Bowl containers are designed for use with this appliance only. They

must never be used on a range top. Do not set a hot container on a wet

or cold surface. Avoid sudden temperature changes, such as adding

refrigerated foods into a heated Bowl. Do not use a cracked container.

■ Plug into a standard AC electrical outlet. Do not use any other electrical

outlet.

■ This appliance is for HOUSEHOLD USE ONLY. Use for anything other

than intended will void the warranty.

SLOW COOKER PARTS

POLARIZED PLUG

This appliance has a polarized plug — one blade is wider than the other. As

a safety feature, this plug will fit into a polarized outlet only one way. If the

plug does not fit fully into the outlet, reverse it and try again. If it still does

not fit, contact an electrician. Do not attempt to defeat this safety feature.

ELECTRICAL CORD

A short power-supply cord is provided to reduce safety hazards that may

occur with a longer cord. If more cord length is needed, an extension cord

with a polarized plug may be used. It should be rated not less than 10

amperes, 120 Volts, and have Underwriters Laboratories listing. When

using a longer cord, be sure it does not drape over a working area or

dangle where it could be pulled on or tripped over. Handle cord carefully for

longer life; avoid jerking or straining it at outlet and appliance connections.

SOFT-GRIP HANDLES

NOTE: The rubberized soft-grip is free of natural rubber and latex. It is

safe for use by individuals allergic or sensitive to these materials.

Glass Lid

Handles

Signal

Light

Stoneware Bowl

(inner pot)

Base 4-Position

Control Dial

(Auto/Off/High/

Keeps Warm)

IMPORTANT: All glass and glass ceramic materials are BREAKABLE.

Always handle the Stoneware Bowl and Lid carefully. Avoid hitting them

against a faucet or other hard surface. Accidental breakage from impact is

not covered by the warranty. For maximum benefit from the Stoneware

Bowl and Lid, follow these tips:

• To avoid damage to the interior of the Stoneware Bowl, always use

utensils made of plastic, rubber, or wood. DO NOT use metal utensils, as

they may leave grey marks or may scratch the cookware.

• Do not touch the sides of the Slow Cooker Base while food is cooking.

Always use potholders or oven mitts when removing the Lid or the

Stoneware Bowl from the Base after cooking. To avoid burns from

escaping steam, tilt the Lid away from your hands and face when

removing it.

• Do not set the Stoneware Bowl directly on a countertop or table; use a

trivet or hot pad.

• Do not pour cold water into a hot Stoneware Bowl.

• NEVER heat the Stoneware Bowl when it is empty.

• Keep the Lid away from a broiler, microwave browning element, toaster

oven coils, hot stovetop burners, oven heat vents or any other direct

heat source. DO NOT PLACE A HOT LID on cold or wet surfaces, as this

may cause it to crack or shatter.

• If the Lid becomes cracked, do not use it. Discard it and get a

replacement. Damaged items may break without warning.

USING STONEWARE BOWL & LID

BEFORE FIRST USE

1. Carefully unpack the Slow Cooker.

2. Wash the interior of the Stoneware Bowl and the Glass Lid in warm,

soapy water. Rinse well and dry thoroughly. You may notice small

“pits” or “dings” in the stoneware surface. These are not defects but a

natural part of the stoneware process and are normal.

3. Wipe the interior and exterior surfaces of the Base with a soft, moist

cloth to remove dust particles that may have collected during packing

and handling. NEVER IMMERSE THE BASE, STONEWARE BOWL,

CORD, OR PLUG IN WATER OR ANY OTHER LIQUID.

CLEANING & STORAGE

HOW TO USE

1. Unplug the unit and allow it to cool before cleaning.

2. Wash the Stoneware Bowl and Lid in warm, soapy water. Rinse and

dry. If food sticks to the surface, fill the Bowl with warm, soapy water

and let it soak for a while before cleaning. Do not submerge the

Stoneware Bowl or let it sit in standing water as it may absorb water

through the unglazed bottom. Absorbed water can lead to uneven

temperatures when heated and potential cracking.

3. If scouring is necessary, use a nylon pad or brush with liquid detergent

or non-abrasive cleanser on the Bowl. Both the Bowl and Lid are also

dishwasher-safe.

4. Wipe the Base with a soft, damp cloth or sponge. NEVER IMMERSE

THE BASE IN WATER.

5. Be sure all parts are clean, cool, and dry before storing. Store the unit

in a clean, dry place. Use the cord wrap at the bottom of the Base to

store the cord.

Using a Slow Cooker is easy but different from conventional cooking.

Follow the recommended guidelines in this book. Times listed in each

recipe are approximate and should serve only as guidelines.

1. Follow the recipe by filling the Bowl with food and ingredients. Place

the Bowl into the Base, cover it with the Lid, and plug the unit in.

2. Turn the Control Dial to Auto or High and note the time the Cooker

started.

3. Be sure to turn the Control Dial to Off after cooking.

HELPFUL HINTS

1. Be sure to follow proper food safety practices when using this slow

cooker.

2. The slow cooker should always be at least 1⁄2full for best cooking

results. It should never be more than about 3⁄4full (18 cups total), or

about 11⁄4-inches from the top rim.

3. Never store foods to be cooked the next day in the Stoneware Bowl in

the refrigerator overnight. It will take too long to heat the Bowl up,

prior to the food starting to cook.

RECIPES

Recipe Tips

1. The recipes included here have been designed to work in this 6-quart

slow cooker. Use them as a reference to adapt your own favorite soup,

stew and chili recipes.

2. When adapting your own recipes, be sure to add enough liquid to keep

foods moist. Foods cook best when submerged below liquid.

3. Roasts and hams up to 5 pounds can be cooked in the Slow Cooker.

Do not cook whole poultry. Remember that foods cut into smaller

pieces will cook faster than whole roasts.

4. Less tender cuts of meat are best suited for slow cooker preparation;

they need longer cooking times and supply more moisture.

5. Skim off fat prior to serving sauces. Sauces can be thickened prior to

serving if desired. Just transfer sauce to a saucepan and heat on range

surface unit. Mix 1-2 tablespoons all-purpose flour with a little water

and then add to sauce. Stir constantly until sauce thickens.

14. When cooking on Hi setting, periodically remove the lid and stir

ingredients for more even heating and cooking. Use Hi setting for

shorter cooking times, and when you plan on being at home.

15. Use Auto setting for longer cooking times (7-8 hours), and when you

will not be at home. On Auto, the Slow Cooker starts out on a high

temperature, and then automatically reduces to a lower temperature

after about 2 hours.

16. Longer cooking times tend to evaporate some of the liquid in recipes

and if foods are allowed to cook too long, foods may tend to taste dry

(like a pot roast allowed to cook more than 8 hours), and stick/burn

onto the bottom of the Bowl.

17. Soups are a natural in a slow cooker. They can simmer away, blending

flavors and tenderizing dried beans and meats. It may be necessary at

times to add additional liquid (broth, milk, water) to thin soup or stew

prior to serving.

18. To keep foods warm after cooking, turn control to Keep Warm setting.

To avoid drying out foods, do not keep foods on this setting for more

than 2 hours.

19. It is not recommended to reheat food in the slow cooker.

10. The Lid on the Stoneware Bowl does not have a tight fit. Spattering

and condensation may be noted at times.

Split Pea Soup

11⁄2pounds dried split peas 1 teaspoon chervil or rosemary

2 cups chopped ham 1 teaspoon summer savory

2 medium onions, chopped 12 cups chicken broth

2 stalks celery, chopped

1⁄3cup chopped parsley 2 cups milk

1. Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in

Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.

2. Cover and turn to Hi or Auto Setting.

3. Cook for 5 hours on Hi, or 8 to 9 hours on Auto.

4. Prior to serving, stir in milk and blend thoroughly to heat.

Makes: 10 (11⁄2-cup) servings.

Tasty Bean Soup

11⁄2pounds boneless pork chops, 1 teaspoon salt

trimmed of fat, cut into 12 whole cloves

1⁄2-inch cubes 2 bay leaves

11⁄2pounds dried 16 bean soup mix* 7 cans (141⁄2-ounce each) beef broth

2 carrots, sliced

2 stalks celery, sliced

1 medium onion, chopped 2 cups water

1. Combine pork chop cubes, dried beans, carrots, celery, onion, salt, cloves, bay leaves,

and beef broth in Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in

Slow Cooker Base.

2. Cover and turn to Hi or Auto setting.

3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. About one-half hour before serving,

stir in 2 cups water. Stir to mix and heat.

Makes: About 12 (11⁄2cups) servings.

*No need to soak or precook beans.

Mexican Corn Soup

Soup:

1 pound dried small red beans* 2 teaspoons ground cumin

2 large onions, coarsely chopped 1 teaspoon red pepper flakes

3 heaping tablespoons minced garlic 1⁄4teaspoon cayenne pepper (optional)

3 medium carrots, thinly sliced

3 stalks celery, sliced

3 red or green peppers, diced To Serve:

6 cans (141⁄2-ounce each) vegetable Hot cooked white rice

stock or broth Nonfat yogurt

5 cups frozen corn, thawed 3 tablespoons minced cilantro leaves

1. Combine all soup ingredients in Stoneware Bowl. Stir to thoroughly mix. Position

Stoneware Bowl in Slow Cooker Base.

2. Cover and turn to Hi or Auto setting.

3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in additional

vegetable broth, if desired.

4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.

Makes: About 11 (11⁄2cup) servings.

*No need to soak or precook beans.

Spicy Pot Roast in Sauce

1 large onion, quartered and sliced 3⁄4cup chili sauce

1 pot roast, rump or bottom round 3⁄4cup Balsamic vinegar

(about 5 pounds) 3 teaspoons minced garlic

1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.

2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.

3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.

5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.

Makes: About 12 (4-ounce) servings.

Note: See Recipe Tips, #5, for making sauce thicker.

Easy Tomato Beef Stew

3 pounds beef stew meat, cut into 2 jars (41⁄2-ounce each) whole mushrooms,

2-inch pieces drained

1 can (28-ounce) diced tomatoes, 1 envelope (1-ounce) dried onion

undrained soup mix

1 can (11-ounce) tomato soup

1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3. Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.

4. Serve over rice or noodles, if desired.

Makes: About 10 (1-cup) servings.

Chunky Spaghetti Sauce

11⁄2pounds lean ground beef, 1 can (141⁄2-ounce) diced tomatoes

cooked and drained 2 cans (141⁄2-ounce each) beef broth

3 onions, coarsely chopped 2 tablespoons sugar

2 green peppers, coarsely chopped 2 teaspoons basil

4 cloves garlic, minced 2 teaspoons oregano

2 cans (28-ounce each) diced 2 teaspoons salt

tomatoes 2 cans (6-ounce each) tomato paste

1. Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.

2. Position Stoneware Bowl in Slow Cooker. Cover and turn to Hi or Auto setting.

3. Cook for 4 hours on Hi, or for 7 to 8 hours on Auto.

4. Stir in tomato paste about 30 minutes before serving to thicken sauce.

Makes: About 10 (11⁄2-cup) servings.

Polish Sausage Stew

2 pounds kielbasa, cut diagonally 1 large onion, coarsely chopped

in 2-inch lengths 2 cans (141⁄2-ounce each) chicken broth

2 pounds refrigerator-type sauerkraut, 2 cups apple juice or cider

drained and rinsed under hot water 2 bay leaves

4 medium potatoes, unpeeled and each 1 teaspoon caraway seeds

cut into 6-8 pieces 1 teaspoon black pepper

2 red apples, unpeeled, cored and cut 1 teaspoon thyme

into 12 pieces

1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.

2. Place Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3. Cook for 4 hours on Hi, or 7 to 8 hours on Auto.

Makes: About 10 (11⁄2-cup) servings.

Slow Cooker Chili

11⁄2pounds lean ground beef, 2 cans (141⁄2-ounce each) beef broth

cooked and drained 2 cans (41⁄2-ounce each) chopped chilies

2 large onions, coarsely chopped 3 tablespoons chili powder

2 cloves garlic, minced 3 teaspoons cumin

1⁄2pound dried kidney beans* 1 can (6-ounce) tomato paste (optional)

3 cans (141⁄2-ounce each) diced tomatoes

1. Combine all ingredients, except tomato paste, in Stoneware Bowl. Stir to thoroughly mix.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3. Cook for 5 to 6 hours on Hi, or 7 to 8 hours on Auto.

4. For a thicker chili, stir in tomato paste one-half to 1 hour prior to serving.

5. Serve over hot, fluffy rice, if desired.

Makes: About 12 (1-cup) servings.

*No need to soak or precook beans.

Favorite Vegetarian Chili

1⁄2pound dried kidney beans* 2 cans (41⁄2-ounce each) chopped chilies

2 medium onions, coarsely chopped 4 cups frozen corn, thawed

2 cloves garlic, minced 3 tablespoons chili powder

3 cans (141⁄2-ounce each) vegetable broth 3 teaspoons ground cumin

2 cans (28-ounce each) diced tomatoes,

undrained

1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3. Cook for 5 hours on Hi, or 7 hours on Auto.

Makes: 10 (11⁄2-cup) servings.

*No need to soak or precook beans.

New England Boiled Dinner

4-41⁄2pounds fully-cooked ham, boneless 2 bay leaves

4 medium red potatoes, quartered 15-20 whole peppercorns

6 medium carrots, cut in 1 teaspoon mustard seeds

2-inch lengths

2 onions, quartered 1 medium cabbage, cut into wedges

3 cans (141⁄2-ounce each) chicken (about 11⁄2-pounds)

or beef broth

1. Combine all ingredients except cabbage in Stoneware Bowl. Stir slightly.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3. Cook on Hi for 5 hours, or Auto for 7 hours.

4. One-half hour before cooking is complete, add cabbage wedges to Stoneware Bowl.

Makes: About 8-10 servings (about 5 to 6 ounces ham and 1-cup vegetables/serving).

Jerk Chicken

8 green onions, cut in 1-inch lengths 1 teaspoon ground pepper

6 jalapeno peppers, seeded and 3 tablespoons Balsamic vinegar

each cut into 4 pieces 3 tablespoons soy sauce

2 large onions, quartered 1 chicken (about 4 pounds),

11⁄2tablespoons allspice cut up, skin removed

11⁄2tablespoons dry mustard

1 tablespoon cinnamon 1 can (141⁄2-ounce) chicken broth

1 tablespoon nutmeg

1. Using a food processor or blender, combine green onions, jalapeno peppers, onions,

allspice, dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and soy sauce.

Process to chop and blend well. Coat chicken pieces with mixture (it will be thick).

2. Cover, and marinate overnight in refrigerator.

3. Transfer chicken to Stoneware Bowl, including all marinade. Add chicken broth. Position

Stoneware Bowl in Slow Cooker Base.

4. Cover and turn to Hi or Auto setting.

5. Cook for 3 hours on Hi or 4 hours on Auto.

6. Serve with rice, if desired, and pass the cooking sauce.

Makes: About 5-6 servings (1-2 pieces/serving).

Hot Fudge Sauce

3⁄4cup (11⁄2sticks) butter, cut into 1 package (12-ounces) semi-sweet

9 pieces chocolate morsels

4 cans (14-ounce each) sweetened 3 packages (11-ounce each)

condensed milk butterscotch morsels

1 package (24-ounces) semi-sweet

chocolate morsels 3 teaspoons vanilla

1. Combine butter, sweetened condensed milk, and chocolate and butterscotch morsels

into Stoneware Bowl.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi setting.

3. Cook for no more than 11⁄2hours.

4. Add vanilla and stir well to mix melted ingredients. Serve over ice cream.

Makes: About 12 cups sauce (or 48 (2-ounce) servings).

Mulled Orange Cider

12 cups apple cider 1⁄2cup packed brown sugar

6 cups orange juice 2 navel oranges, cut in half

4 sticks cinnamon and then sliced

1 teaspoon allspice

1. Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.

2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi.

3. Cook for 3 hours, or until desired temperature is reached.

Makes: About 32 (5-ounce) servings.

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