11. Do not use appliance for other than intended use. 12. Avoid sudden temperature changes, such as adding refrigerated foods or cold liquids into a heated pot. 13. To disconnect, remove plug from wall outlet. 14. The use of accessory attachments not recommended by the manufacturer may cause injuries. 15. Keep 6 inches clear from the wall and 6 inches clear on all sides. 16. CAUTION: To prevent damage or shock hazard, do not cook directly in the heating base. Cook only in the stoneware provided.

Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid (See Fig. 1). 2. Simply plug the unit in. 3. When cooking is done, unplug your slow cooker and allow it to cool before cleaning. 4 HOWTOUSEYOURSLOWCOOKER USAGE NOTES: • There is one temperature setting. When plugged in, the temperature of this unit is equivalent to the LOW setting on Crock-Pot® slow cookers that have HIGH and LOW settings. • If you suspect that the power has gone out during t

READ ALL INSTRUCTIONS BEFORE USING. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, or heating base in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Use oven mitts or allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunct

cup Parmesan cheese, grated 1 10 oz bag frozen cut spinach, thawed and well drained 1 13 oz can quartered artichoke hearts, rinsed, drained and chopped2.3 cup Monterey Jack cheese, shredded 1 baguette, slice thinly 1. Combine the cream cheese and half and half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into cooker & server stoneware. 2. Cover and cook on Low for 2 hours or until thoroughly melted. Serve with baguette rounds. MARINER’S FONDUE (Serv

Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours). BARBEQUED RIBS 2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced 1.2 teaspoon salt 1 jar (16-oz.) barbeque sauce 1.2 teaspoon ground black pepper -7 Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced

POLARIZED PLUG contact a qualified electrician. Do not attempt to defeat this safety feature. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, -2 HOW TO USE YOUR CROCK-POT® 1. There are two temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 2 1.2 hours on LOW

shrimp, shelled and deveined 1 can beef broth 3 cups cooked rice Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve. TUNA NOODLE CASSEROLE 1 cup milk 1.2 cup toasted sliced almonds 2 tablespoons dried parsley 1 package (10-oz.) noodles, cooked and drained* 1 package (10-oz) frozen mixed vegetables 2 cans (6 1.2-oz. e

Create delicious meals and dishes that are healthy and low in fat. All 45 recipes in The Easy Low Fat Cuisine Cookbook have 15 grams of fat or less per serving. Clip coupon below and mail to: Accessory Sales, 217 E. 16th St., Sedalia, MO 65301 Or to charge by phone call RIVAL CUSTOMER SERVICE, 1-800-557-4825. Be sure to have the following information ready: Residents of MO and NC add 6% sales tax Shipping & Handling o Visa o Mastercard Card # Exp. Date Signature $4.95 TOTAL CHARGE LIMITED ONE-YE

Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. QUESTIONS AND ANSWERS Q “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” A This is due to voltage variations which are commonplace everywhere; altitude; -4 stoneware at one time and cook 8 to 12 hours (add any liquid last). • Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one

Cover and cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. -10 SPICY CHICKEN CHOW MEIN 1 tablespoon cooking oil 1.3 cup reduced-sodium soy sauce 1 1.2-lbs. skinless, boneless chicken breasts, 1.4 teaspoon crushed red pepper flakes cut into 1-inch cubes 1.4 teaspoon ground ginger 4 large carrots, thinly sliced 1 clove garlic, minced 4 green onions, sliced (including green tops) 1 can (8-oz.) b