87966 - Saucepan WestBend - Free user manual and instructions

Product Type	Versatile slow cooker (Dutch oven) with griddle function
Brand	WestBend
Model	87966
Capacity	6 Qt (5.7 L)
Cooking Vessel Material	Glazed ceramic, stovetop and oven safe
Lid Material	Glass
Base Material	Metal with nonstick coating
Power Supply	120 V AC, 60 Hz
Temperature Settings	Warm, Low, Medium, High, Griddle
Programmable Timer	Yes, up to 19 hours 55 minutes
Griddle Function	Yes, Griddle setting
Stovetop Compatibility	Yes, pot can be used on gas and electric stovetops on medium heat
Oven Compatibility	Yes, up to 350°F (177°C), without the base
Microwave Compatibility	No, do not use in microwave
Auto Shutoff	Yes, at end of timer
Cleaning of Pot and Lid	Dishwasher safe or hand wash
Cleaning of Base	Wipe with a damp cloth, do not immerse
Included Accessories	Metal roasting rack
Warranty	1 year limited, parts and labor
Intended Use	Household use only, indoors

Frequently Asked Questions - 87966 WestBend

Can I use the cooking pot directly on my stovetop?

Yes, the cooking pot (without the heating base) can be used on an electric or gas stovetop at medium to low heat. Always use oven mitts or pot holders.

How do I set the timer on the slow cooker?

Press the "Time" arrow button. The minutes flash: adjust with the up/down arrows in 5-minute increments. Press "Time" again for hours, then adjust. The time flashes three times and cooking starts.

Can I use metal utensils in the pot?

No, only use plastic, rubber, or wooden utensils. Metal utensils can scratch the nonstick surface.

What to do if the appliance does not heat up?

Check that the timer is set (it flashes after setting). Make sure the plug is connected to a 120 V outlet. If problem persists, contact customer service at [phone].

Can I put the pot and lid in the dishwasher?

Yes, the cooking pot, the basket, and the glass lid can be washed in the dishwasher. Avoid contact between pieces to prevent breakage.

How to clean the heating base after use as a griddle?

Unplug and let cool. Remove grease with a spoon, wipe with paper towels, then clean the nonstick surface with a damp soapy cloth, rinsing well.

What is the typical cooking time for a roast?

Depending on the recipe, a 1 to 3 pound beef roast cooks in 6 to 8 hours on Low or 4 to 5 hours on High. Check internal temperature with a thermometer.

Can I use the Warm function to cook raw food?

No, Warm is only for keeping already cooked food warm. To cook raw food, use Low, Medium, or High settings.

Is it normal for a little smoke to come out during first use?

Yes, it's normal. This comes from manufacturing oils that dissipate during first heating. Ventilate the room if necessary.

How can I thicken the sauce at the end of cooking?

Mix 2 to 4 tablespoons of cornstarch (or flour) with 1/4 cup cold water to form a smooth paste. Add it to the sauce and bring to a boil on High while stirring.

USER MANUAL 87966 WestBend

Exterior view of a WestBend cooktop appliance with digital display (no text or symbols on main body)

Register this and other West Bend products through our website:

http://registerproducts.online

Product registration is not required to activate warranty.

Important Safeguards....2

Before Using for the First Time .... 3

Using Your 6 Qt. Versatility™ Cooker .... 3

Helpful Hints....5

Cleaning Your 6 Qt. Versatility™ Cooker 7

Recipes 7

Warranty....12

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

IMPORTANT SAFEGUARDS

CAUTION

To prevent personal injury or property damage, read and follow all instructions and warnings.

When using electrical appliances, basic safety precautions should always be followed including:

• Read all instructions.
• Do not touch hot surfaces. Use handles or knobs and hot pads or oven mitts.
• Intended for countertop use only.
• For countertop use only.

- Always unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning.

- Close supervision is necessary when this appliance is used by or near children.

- Do not operate any appliance with a damaged cord or plug, after the appliance malfunctions, or has been damaged in any manner. For service information see warranty page.

- The use of accessory attachments not recommended by West Bend may cause fire, electric shock, or injury.

- Do not use this appliance outdoors.

- Do not let cord hang over the edge of the 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 oil or other hot liquids.

- Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any control to "OFF," then remove plug from wall outlet.

- Do not use appliance for other than intended use.

- To protect against electric shock, do not immerse cord, plugs, or other electric parts in water or other liquids.

- Do not attempt to repair this appliance yourself.

- A short power-supply cord is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord.

- WARNING: Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over the edge of the counter, never use an outlet below counter, and never use with an extension cord.

- Longer extension cords are available, but care must be exercised in their use. While use of an extension cord is not recommended, if you must use one, ensure that the marked electrical rating of the extension cord is equal to or greater than that of the appliance. If the plug is of the grounded type, the extension cord must be a grounding-type 3-wire cord. To avoid pulling, tripping or entanglement, position the extension cord so that it does not hang over the edge of the counter, table or other area where it can be pulled on by children or tripped over.

- Do not use an outlet or extension cord if the plug fits loosely or if the outlet or extension cord feels hot.

• For household use only.

SAVE THESE INSTRUCTIONS

Cover Cooking Vessel Heating Base

BEFORE USING FOR THE FIRST TIME

Please check all packaging material carefully before discarding. Accessory parts may be contained within the packaging material.

Before using, wash the cooking vessel, cover, and roasting rack as directed in the "Cleaning your 6 Qt. Versatility™ Cooker" section of this manual. Wipe the non-stick finish of the slow cooker heating base with a damp cloth and dry.

USING YOUR 6 QT. VERSATILITY™ COOKER

WARM LOW MEDIUM HIGH GRIDDLE TIME

To Use as a Slow Cooker:

1. Place heating base on dry, level, heat-resistant surface away from any edge.
2. Place foods into cooking vessel, cover and place cooking vessel onto heating base. If browning or pre-cooking is required, you can use the cooking vessel directly on range top over medium heat. NOTE: Use only plastic, rubber, wooden, or non-metal cooking tools in the cooking vessel. Use of metal cooking tools will scratch the non-stick surface. Do not strike utensils against vessel or cover rim.
3. Plug cord into a 120 volt, AC electric outlet only. The display will read "18:88".
4. Set the heat setting to "LOW," "MEDIUM," "HIGH," or "GRIDDLE" with the dial as recommended in the recipe. "WARM" should only be used to keep cooked foods warm for serving. "LOW", "MEDIUM" and "HIGH" are used for slow cooking foods.
   NOTE: DO NOT USE A HEAT SETTING BELOW "LOW" FOR ACTUAL COOKING

OF RAW FOODS, AS THE SLOW COOKER WILL NOT GET HOT ENOUGH TO COOK FOODS. DO NOT USE THE GRIDDLE SETTING FOR SLOW COOKING - OVERCOOKING WILL OCCUR.

The temperature can be adjusted during the cook cycle. As a general guideline, most meat and vegetable combinations need 7 to 10 hours of cooking at “LOW”, 4 to 6 hours of cooking at “MEDIUM” or 2 to 3 hours of cooking at “HIGH”. Meats become most tender when cooked for longer times at lower heat settings. Avoid removing the cover when slow cooking, as cooking time will be increased by the loss of heat. Remove cover only when stirring is needed or when adding ingredients.

1. Press the "TIME" down arrow button. The minutes will flash. Press the up arrow button to set the desired cooking time minutes. Minutes increase in 5-minute increments. Press the down arrow button again to select hours. Press the up arrow button to set desired hours. The base will not heat if the timer is not set. You cannot program the Versatility™ Slow Cooker to cook for longer than 19 hours, 55 minutes.

2. The timer, once set, will count down in minutes. Pressing the "TIME" buttons after the cycle has begun will not change set time. To reset cook time, the base must be unplugged from the outlet.

3. When desired time is displayed, do not press any additional buttons. The time will flash 3 times, the heating base will begin to heat, and the “:” between numbers and the on light will flash.
4. When cook time has elapsed, the slow cooker will stop heating and turn off. Unplug from the outlet. If additional cook time is needed, repeat steps 3-6 to set temperature and time desired for cooking.

To Use as a Griddle:

The heating base can be used as a light duty griddle.

1. Turn the temperature dial to "GRIDDLE." Press "TIME" down arrow button. The minutes will flash. Press the up arrow button to set desired cooking time minutes. Minutes increase in 5-minute increments. For best results, preheat base for about 8 - 10 minutes before cooking. Please refer to the "Temperature Guide" below. The heating base will perform only as a light duty griddle. "GRIDDLE" setting should NEVER be used as a slow cooker setting.
2. When cook time has elapsed, the slow cooker will stop heating and turn off. Unplug from the outlet, and allow to cool completely. Follow cleaning instructions in the "Cleaning Your 6 Qt. Versatility™ Cooker" section of this manual.

- A small amount of smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal.

- Some minor expansion/contraction sounds may occur during heating and cooling – this is normal.

TEMPERATURE GUIDE

Be sure to cook foods to recommended food-safe temperatures. Always check with a meat thermometer to ensure that the center is cooked completely.

MEAT		INTERNAL TEMPERATURES
Beef	Rare	140°F/60°C
	Medium	160°F/71°C
	Well	170°F/76°C
Pork	Fresh	170°F/76°C
	Smoked	160°F/71°C
	Canned	140°F/60°C
Lamb		170°F to 180°F/76°C to 82°C
Veal		170°F/76°C
Poultry		180°F/82°C

HELPFUL HINTS

- Adapting Recipes to Slow Cooking: Many of your favorite oven and range top recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember:

Amount of Liquid: Because little moisture evaporates during slow cooking, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to vessel; add only enough liquid to cover ingredients.

Amount of Seasoning: Reduce amount of seasoning in proportion to reduced amount of liquid. Use whole or leaf herbs and spices rather than crushed or ground.

Slow Cooking Meat: Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Meat can be browned in the cooking vessel on top of the range before slow cooking.

Slow Cooking Vegetables: Add partially frozen vegetables, Chinese vegetables and fresh mushrooms during the last hour of cooking. Strong-flavored vegetables such as spinach, eggplant, okra and collard greens should be precooked before adding to cooker. The amount of onion normally used in your recipe should be reduced because its flavor gets stronger during cooking. In most cases, fresh vegetables take longer to cook than meats because liquid simmers rather than boils.

Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable combinations need at least 4 to 6 hours of cooking at "HI" or 7 to 10 hours at "LO."

Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall apart during long hours of cooking. Add these ingredients an hour before serving and cook at "HI."

Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk, sour or sweet cream and cheese break down during long hours of cooking, add these ingredients just before serving or substitute undiluted condensed canned soups or evaporated milk. Processed cheese tends to give better results than aged cheese.

Rice and Pasta: Rice and pasta may either be cooked separately, or added uncooked during last hour of cooking time. If added uncooked, make sure there is at least 1 to 1 12 cups of liquid in vessel and heat is set at "LO" or higher.

Dumplings: Dumplings may be cooked in broth or gravy at "HI." Drop by spoonfuls on simmering broth or gravy. Cook covered for 30 minutes.

Thickening Juices for Gravies and Sauces: To thicken juices for gravies and sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or thicken after cooking by adding a smooth paste made of 2 to 4 tablespoons cornstarch or flour and 14 cup cold water. Bring to a boil at "HI." Solid foods may be removed first.

• Don't Remove Cover During Cooking: To retain heat, moisture and food flavor, don't remove cover during cooking unless necessary for adding additional ingredients.
• Using Cooking Tools on Non-Stick Finish: The following types of cooking tools may be used on the non-stick finish: plastic, rubber or wooden. Do not use sharp edged metal cooking tools (forks, knives, mashers) as these could scratch the non-stick finish.
• Using Cooking vessel on Top of Range: The cooking vessel (without heating base) can be used for range top cooking. Place vessel on large range unit. Use medium to low heat. The use of low to medium heat will prevent foods from overcooking, reduce spattering and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of cooking vessel. ALWAYS USE OVEN MITTS WHEN USING COOKING VESSEL AND COVER ON RANGE UNIT.
• Cooking Meats: When cooking meats, preheat empty cooking vessel over medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking vessel. To prevent sticking of lean meats, you may wish to add a small amount of cooking oil. Add meat and brown as desired. Cover cooking vessel and reduce heat to low for cooking on range top OR transfer cooking vessel to heating base and cook at desired setting. The shortest cooking time will be at “HI.”
• Using Cooking vessel in Oven: The cooking vessel (without heating base) can be used in a conventional or convection oven up to preheated temperatures of 350^ F/177°C. Cooking vessel may be covered with aluminum foil for oven use. ALWAYS USE OVEN MITTS WHEN USING COOKING VESSEL IN OVEN.
• DO NOT USE THE COOKING VESSEL IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE TO THE COOKING VESSEL OR OVEN.
• Using a Roasting Rack: Your slow cooker includes a small wire rack for roasting meats and poultry. To use the rack, simply place into bottom of cooking pot and place roast, chicken, or ham onto rack. Add a small amount of liquid to cooking pot before cooking. If you wish, the meat can be browned in cooking pot on top of range before roasting. The rack can also be used for steaming fresh vegetables such as broccoli and corn-on-the-cob. Add 1 cup of water to cooking pot to steam vegetables. Cook on top of range over medium to medium-low heat or on heating base at "HI" to desired doneness.
• Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Place the roasting rack in the pan before placing the loaf pan. Check to ensure that your pan fits completely into the cooking pot before mixing any ingredients. To prevent condensation from dripping onto food while baking, place double layer of paper toweling and single layer of aluminum foil across top of cooking pot. Cover and bake according to recipe.

CLEANING YOUR 6 QT. VERSATILITY™ COOKER

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.

This appliance has no user serviceable parts.

RECIPES

Beef Vegetable Soup - 5 Qt.

112 lbs. Beef soup bones or 1 lb. beef short ribs 112 qt. Water1 tsp. Salt 14 tsp. Pepper2 Carrots, chopped

2 Ribs celery, chopped2 Potatoes, peeled and chopped1 Small onion, chopped1 Bay leaf1 16 oz. Can whole tomatoes, undrained

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	4-5 lbs. Pork roast, boneless or bone-in
1 tsp. Thyme	4 Large cloves garlic, quartered
12 tsp. Sage	2 tbsp. Water, optional
12 tsp. Ground cloves	2 tbsp. Cornstarch, optional

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.
2. Place roast in cooking vessel. Cover and cook at "LOW" for 7 to 9 hours or "HIGH" for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170^ / 77^ 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

Pepper Steak - 5 Qt.

1½ lbs Round steak, cut into thin strips

1 Clove garlic, minced

1 cup Chopped onion

12 tsp. Salt

^1/_4 tsp. Pepper

^1/_4 tsp. Ginger

1 tsp. Sugar

12 cup Soy sauce

1 Large green pepper, cut into thin strips

4 Tomatoes, cut into eighths, or 1 1-pound can whole tomatoes, undrained

1 lb. Can bean sprouts, drained

1 tbsp. Cornstarch

12 cup Cold water

1. Brown steak in cooking vessel on range unit over medium heat. Transfer cooking vessel to heating base using hot pads.

2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at "LOW" for 6 to 8 hours or "HIGH" for 4 to 5 hours.

3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to "HIGH". Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to "WARM" for serving.

Corned Beef and Cabbage - 5 Qt.

3 - 4 lb. Corned beef brisket

1 Medium onion, sliced

12 tsp. Celery seed

12 tsp. Mustard seed

1 Clove garlic, minced

1 Bay leaf

Water

1 Small head cabbage, cut into wedges

1. Place brisket with liquid and spices from package in cooking vessel. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at "LOW" for 7 to 9 hours or until brisket is fork tender.

2. During last hour of cooking, add cabbage wedges and continue cooking at "LOW". Discard cooking liquid and spices.

Hearty Chicken Noodle Soup - 5 Qt.

2 lbs. Chicken parts, skinned if desired

5 cups Water

1 Medium onion, chopped

4 Carrots, cut into 1/2-inch pieces

4 Ribs celery, cut into 1/2-inch pieces

1 16 oz. Can whole tomatoes, cut up

1 tbsp. Instant chicken bouillon

1 tbsp. Minced parsley

1 tsp. Salt

12 tsp. Dried rosemary

1 / 4 tsp. Pepper

1 cup Uncooked fine egg noodles

1. Combine all ingredients, except egg noodles, in cooking vessel. Cover and cook at "LOW" for 6 to 8 hours or at "HIGH" for 3 to 4 hours or until chicken and vegetables are tender.

2. Remove chicken pieces from cooking vessel and set aside to cool slightly. Increase heat to "HIGH" and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.

3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to cooking vessel to heat as noodles finish cooking. Reduce heat to "WARM" for serving.

Chili - 5 Qt.

112 lbs. Ground beef	1 16 oz Can kidney beans, undrained
1 cup Onion, chopped	112 tbsp. Chili powder
1 cup Green pepper, chopped	1 tsp. Salt
1 Clove garlic, minced	1 tsp. Ground cumin
1 28 oz. Can whole tomatoes, undrained	12 tsp. Pepper

1. Brown ground beef with onion and green pepper in cooking vessel over medium heat of range unit. Remove excess grease.

2. Transfer cooking vessel to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at "LOW" for 7 to 8 hours. Reduce heat to "WARM" for serving.

Slow Cooker Roast - 5 Qt.

1 - 3lb Boneless beef chuck roast	1 (.75 oz.) packet Dry brown gray mix
1 cup Water	1 (1 oz.) packet Ranch dressing mix
1 (.7 oz.) packet Italian-style dressing mix

1. Place the beef roast into the cooking vessel.

2. Whisk the water, ranch dressing mix, gravy mix, and Italian dressing mix together until smooth. Pour over beef roast.

3. Cover and slow cook at "LOW" for 6 to 8 hours or "HIGH" for 4 to 5 hours.

Fish Chowder - 5 Qt.

2 lbs. Fresh or frozen fish fillets(haddock, perch, cod, flounder)	4 cups Hot water1 16 oz Can stewed tomatoes
2 tbsp. Lemon juice	1 cup Diced carrots
4 Slices bacon	2 tsp. Salt
1 cup Chopped onion	14 tsp. Pepper
14 cup Diced celery	1 tbsp. Worcestershire sauce
4 Medium potatoes, cut into cubes	2 tbsp. Dry sherry, optional

1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.

2. Fry bacon in cooking vessel on range top over medium heat until crispy. Drain on paper towel, crumble and set aside.

3. Sauté onion and celery in bacon drippings until brown. Transfer cooking vessel to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking vessel. Stir to combine. Cover and cook at "LOW" for 4 to 5 hours or at "HIGH" for 2 to 3 hours.

4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking vessel. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to "WARM" for serving. Garnish with crumbled bacon.

Beef Stew - 5 Qt.

1½ lbs. Beef Stew Meat, cubed
1 tbsp. Worcestershire Sauce
1 med. Onion, Chopped
2 tbsp. Dried Parsley Flakes
4 med. Carrots, Sliced 12
1 Bay Leaf
2 Ribs Celery, Sliced 12 "
1 tsp. Salt
4 med. Potatoes, Sliced 12 "
1 / 4 tsp. Pepper
1 - 28oz. can Diced Tomatoes
2 tbsp. Quick Cooking Tapioca

1 - 10.5 oz. Beef Broth

1. Brown stew meat in cooking vessel on range unit over medium heat. Transfer cooking vessel to heating base using hot pads.

2. Add remaining ingredients to cooking vessel. Stir to combine.

3. Cover and cook at "LOW" for 8 hours or "HIGH" for 5 hours. Reduce heat to "WARM" for serving.

Country Ribs with Apples 'N Kraut - 6 Qt.

3 lbs. Lean country-style pork ribs, trimmed of any excess fat Salt and pepper

1 8 oz Can mushrooms stems and pieces, drained
1 Large or 2 small apples, cored and cut into wedges
14 cup Brown sugar
12 tsp. Celery seed

1 16 oz Can sauerkraut, undrained

1 Medium onion, thinly sliced and separated into rings

1. Preheat cooking vessel on electric or gas range top heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking vessel. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking vessel on base, cover and cook at "LOW" for 7 to 9 hours or at "HIGH" for 3 to 4 hours until meat is tender. Reduce heat to "WARM" for serving.

Carrot Cake - 6 Qt.

2 cups Flour

1 cup Vegetable oil

2 cups Sugar

4 Eggs

1 tsp. Baking soda

3 cups Grated carrots

1 tsp. Salt

1 tsp. Cinnamon

1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking vessel on base and preheat at "HIGH" while mixing ingredients.

2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in cooking vessel.

3. Cover and bake at "HIGH" for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1 12 -pound cake.

Cranberry Nut Bread - 6 Qt.

2 cups (8oz) fresh or frozen cranberries

12 tsp. Salt

12 cup Walnuts

6 tbsp. Butter or margarine

2 cups Flour

1 Egg

1 cup Sugar

1 tbsp. Grated orange peel

1½ tsp. Baking powder

12 cup Orange juice

12 tsp. Baking soda

1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking vessel on base and preheat at "HIGH" while mixing ingredients.

2. Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in cooking vessel.

3. Cover and bake at "HIGH" for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1 12 -pound loaf.

Western Omelet Casserole

1 bag (32 oz.) Frozen shredded hash brown potatoes

1 12 cup Shredded cheddar or Jack cheese

1 lb. Bacon sliced, cooked, and drained

1 cup Milk

1 med. Sweet onion, diced

1 tsp. Salt

1 Green bell pepper, diced

Pepper (to taste)

1 dozen Eggs

1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Add another 2 to 3 layers, ending with a layer of cheese. Note: precooked sausage or cubed ham may be used in place of bacon.

2. Beat the eggs, milk and salt & pepper together. Pour over the layers in the slow cooker and cover. Cook for 10-12 hours on "LOW" or 3-5 hours on "HIGH".

Suggested Alternate Ingredients: Mushrooms, green onions, cubed ham, precooked sausage, tomatoes. The sky's the limit!

PRODUCT WARRANTY

Appliance 1 Year Limited Warranty

West Bend ^® (“the Company”) warrants this appliance from failures in the material and workmanship for one (1) year from the date of original purchase with proof of purchase, provided that the appliance is operated and maintained in conformity with the Instruction Manual. Any failed part of the appliance will be repaired or replaced without charge at the Company’s discretion. This warranty applies to indoor household use only.

This warranty does not cover any damage, including discoloration, to any non-stick surface of the appliance. This warranty is null and void, as determined solely by the Company, if the appliance is damaged through accident, misuse, abuse, negligence, scratching, or if the appliance is altered in any way.

THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL THE COMPANY BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT, INCIDENTAL, FORSEEABLE, CONSEQUENTIAL, OR SPECIAL ARISING OUT OF OR IN CONNECTION WITH THIS APPLIANCE.

If you think the appliance has failed or requires service within its warranty period, please contact the Customer Care Department at [phone], or e-mail us at [e-mail]. A receipt proving the original purchase date will be required for all warranty claims, hand written receipts are not accepted. You may also be required to return the appliance for inspection and evaluation. Return shipping costs are not refundable. The Company is not responsible for returns lost in transit.

Valid only in USA and Canada

REPLACEMENT PARTS

Replacement parts, if available, may be ordered directly from the Company several ways. Order online at www.westbend.com, e-mail [e-mail], over the phone by calling [phone], or by writing to:

West Bend

Attn: Customer Care Dept.

P. O. Box 53

West Bend, WI 53095

To order with a check or money order, please first contact Customer Care for an order total. Mail your payment along with a letter stating the model or catalog number of your appliance, which can be found on the bottom or back of the appliance, a description of the part or parts you are ordering, and the quantity you would like.

Your state/province's sales tax and a shipping fee will be added to your total charge. Please allow two weeks for processing and delivery.

This manual contains important and helpful information regarding the safe use and care of your product. For future reference, attach dated sales receipt for warranty proof of purchase and record the following information:

Date purchased or received as gift: ____

Where purchased and price, if known: ____

Item number and Date Code (shown bottom/back of product):

NOTES

WestBend®

MIJOTEUSE VERSATILITY™ 6 QT. (5.7 L)

Mode d'Emploi

Exterior view of a WestBend cooktop appliance with digital display (no text or symbols on main body)

Attn: Customer Care Dept.

P. O. Box 53

West Bend, WI 53095

Exterior view of a WestBend cooking pot with digital display (no text or symbols on the pot itself)