Hamilton Beach 33360 Mode D'emploi page 9

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Cooking Chart
RECIPE 3–5 QT/L
Beef Pot 2 lb. (907 g) beef pot roast
Roast 1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (60 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1-inch
(2.5-cm) pieces
Chili 1 lb. (450 g) ground beef
1 1.5-oz (40-g) envelope
chili seasoning
1 14.5-oz. (411-g) can
diced tomatoes
1 16-oz. (453-g) can kidney
beans, drained and rinsed
3/8/11 11:20 AM Page 9
6–7 QT/L
3–5 lb. (1.3–2.2 kg) beef pot roast
1.5 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-inch
(2.5-cm) pieces
2 lb. (907 g) ground beef
2 1.5-oz (40-g) envelopes
chili seasoning
2 14.5-oz. (411-g) can
diced tomatoes
2 16-oz. (453-g) can kidney
beans, drained and rinsed
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For best results, fill the crock at least half-full but no more than one inch from rim.
Always follow package directions.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
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-inch
(2.5-cm) pieces
4 lb. (1.8 kg) ground beef
4 1.5-oz (40-g) envelopes
chili seasoning
4 14.5-oz. (411-g) can
diced tomatoes
4 16-oz. (453-g) can kidney
beans, drained and rinsed
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 160°F (71°C) for medium. Cooking on
the LOW setting will result in more tender meat.
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 160°F
(71°C).
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