Recipes - Westbend Versatility Manual De Instrucciones

C
LEANING
1. Unplug the cord from the outlet and allow the entire appliance (base, cooking
vessel, rack, cover)) to cool completely before cleaning. Set the cooking vessel
and cover on a dry, heat-protective surface for gradual cooling. NOTE: Do not
run cold water over hot glass cover as it may crack or shatter if cooled
suddenly.
2. Wipe heating base and cord with a damp cloth. Do not immerse the heating base
in water or any other liquid.
3. The cooking vessel, rack, and glass cover cover may be washed using warm,
soapy water by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid
contact between pieces to prevent damage. Do not use metal scouring pads or
cleansers as damage can occur. Wipe with distilled vinegar to remove water
spots or mineral deposits. Rewash with warm, soapy water, rinse and dry.
Cleaning Heating Base After Griddle Use: Always unplug cord from electrical
outlet and allow base to cool completely before cleaning. With a spoon or baster,
remove any fat or grease that has collected on the griddle surface. Wipe oil residue
from base with paper towel. Wipe non-stick finish with a damp, soapy dishcloth or
nylon-scouring pad recommended for non-stick finishes. Clean finish thoroughly,
wiping base several times with a clean, damp cloth to remove soap residue.
If a tacky oil film forms on the non-stick finish of base, wipe with a dry cloth to
remove. If this residue is not removed, it will adhere to the finish when reheated and
become impossible to remove.
Beef Vegetable Soup - 5 Qt.
1½ lbs. Beef soup bones or 1 lb. beef
short ribs
1½ qt. Water
1 tsp. Salt
¼ tsp. Pepper
2 Carrots, chopped
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and
bay leaf into cooking vessel. Cover and slow cook at "LOW" for 6 to 7
hours.
2. Remove soup bone and cool slightly. Remove meat from bones and return
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or
barley may be added, if desired.
Herb Pork Roast - 5 Qt.
1 tsp. Salt
1 tsp. Thyme
½ tsp. Sage
½ tsp. Ground cloves
1 tsp. Grated lemon peel
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast. Cut 16 small pockets into roast and insert garlic pieces.
Place roast in cooking vessel. Cover and cook at "LOW" for 7 to 9 hours
2.
or "HIGH" for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2
tablespoons water. Stir slowly into juices until thickened at "HIGH".
English - 7
Y 6 Q
OUR
This appliance has no user serviceable parts.
. V
T ERSATILITY
R
ECIPES
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz. Can whole tomatoes,
undrained
4-5 lbs. Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 tbsp. Water, optional
2 tbsp. Cornstarch, optional
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OOKER