Hamilton Beach Temp Tracker 33866 Manual de usuario

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READ BEFORE USE

LIRE AVANT UTILISATION

LEA ANTES DE USAR

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Visite www.hamiltonbeach.com (

EE. UU.)

www.hamiltonbeach.com.mx (México)

para ver otros productos de Hamilton Beach

o para contactarnos.

Questions

Please call us – our friendly

associates are ready to help.

USA: 1.800.851.8900

Preguntas

Por favor llámenos – nuestros

amables representantes están

listos para ayudar.

EE. UU.: 1.800.851.8900

MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Questions

N’hésitez pas à nous appeler –

nos associés s’empresseront

de vous aider.

CAN : 1.800.267.2826

Temp Tracker®6-Qt.

Programmable Slow Cooker

Mijoteuse

programmable 6 pte

Olla de Cocción

Lenta Programable

de 6 Cuartos

IMPORTANT SAFEGUARDS

1. Read all instructions.

2. This appliance is not intended for use by persons (including

children) with reduced physical, sensory, or mental capabilities,

or lack of experience and knowledge, unless they are closely

supervised and instructed concerning use of the appliance by a

person responsible for their safety.

3. Close supervision is necessary when any appliance is used by or

near children. Children should be supervised to ensure that they

do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock, do not immerse cord, plug, or

base in water or other liquid.

6. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts.

7. Do not operate any appliance with a damaged supply cord or

plug, or after the appliance malfunctions or has been dropped

or damaged in any manner. Supply cord replacement and

repairs must be conducted by the manufacturer, its service

agent, or similarly qualified persons in order to avoid a hazard.

Call the provided customer service number for information on

examination, repair, or adjustment.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not use outdoors.

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

surfaces, including stove.

11. Do not place removable crock or base on or near hot gas or an

electric burner. Do not place slow cooker base in a heated oven.

12. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

13. To disconnect slow cooker, turn OFF ( ); then remove plug from

wall outlet.

14. CAUTION! To prevent damage or shock hazard, do not cook in

base. Cook only in removable crock.

15. Avoid sudden temperature changes, such as adding refrigerated

foods into a heated removable crock.

16. Intended for countertop use only.

17. WARNING! Spilled food can cause serious burns. Keep appliance

and cord away from children. Never drape cord over edge of

counter, never use outlet below counter, and never use with an

extension cord.

18. Do not use appliance for other than intended use.

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:

SAVE THESE INSTRUCTIONS

CROCK AND LID: PRECAUTIONS AND INFORMATION

• Please handle crock and lid carefully to ensure long life.

• Avoid sudden, extreme temperature changes. For example, do not

place a hot lid or crock into cold water, or onto a wet surface.

• Avoid hitting crock or lid against faucet or other hard surfaces.

• Do not use crock or lid if chipped, cracked, or severely scratched.

• Do not use abrasive cleansers or metal scouring pads.

• The bottom of crock is very rough and can damage countertop.

Use caution.

• The crock and lid can become very hot. Use caution. Do not place

directly on any unprotected surface or countertop.

• The crock is microwave-safe and oven-proof, but never heat crock

when empty. Never place crock on a burner or stove top.

• Do not place lid in a microwave oven, conventional oven, or on

stove top.

REMOVING LID AND CROCK

When removing lid, tilt so that opening faces away from you to

avoid being burned by steam. The sides of the slow cooker’s base get very warm because the

heating elements are located here. Use handles on base if necessary.

Use oven mitts to remove crock.

Other Consumer Safety Information

This appliance is intended for household use only.

This appliance is only intended for the preparation, cooking, and

serving of foods. This appliance is not intended for use with any

nonfood materials or products.

wWARNING Electrical Shock Hazard: This appliance is

provided with a polarized plug (one wide blade) to reduce the risk

of electric shock. The plug fits only one way into a polarized outlet.

Do not defeat the safety purpose of the plug by modifying the plug

in any way or by using an adapter. If the plug does not fit fully into

the outlet, reverse the plug. If it still does not fit, have an electrician

replace the outlet.

A short power-supply cord is used to reduce the risk resulting from

it being grabbed by children, becoming entangled in, or tripping

over a longer cord.

Handles shown with

wire clips locked in

place for transporting.

Parts and Features

Glass Lid

To order parts:

US: 1.800.851.8900

www.hamiltonbeach.com

Canada: 1.800.267.2826

Mexico:

01 800 71 16 100 Probe Storage

Crock

Start/Select Knob

Control Panel/Display

Probe Holes

Clip Hook

Lid Gasket

Base Handles

Wire Clips (for latching lid)

Clip Latch

Base

Probe Jack

Temperature Sensor Probe

Wire Clips

Storage for Probe End

Crock Capacity

For best results, fill crock no more than 1 inch (2.5 cm)

from rim.

Probe End

Probe Insert

Cooking Modes

BEFORE FIRST USE: Wash glass lid and crock in hot, soapy water. Rinse

and dry.

The Temp Tracker®slow cooker has four cooking modes to make cooking

easy.

Use LOW, MED or HIGH to set desired heat setting and time. After

cooking is complete, the slow cooker will automatically shift to Warm for

a total cooking and KEEP WARM time of 24 hours.

Use TEMP to minimize overcooking, to ensure food safety or to select

desired doneness. You must use the temperature sensor probe with

this function. Select a heat setting and desired food temperature. Then,

you will be given an option to hold the desired food temperature for the

amount of time you select, or choose to have the slow cooker continue to

keep food warm for up to 24 hours.

KEEP WARM: Select this option to have the slow cooker keep food warm

after the desired temperature is reached.

HOLD TEMP: Select this option to have the slow cooker maintain food at

the desired temperature for the period of time you select.

NOTES:

• The temperature sensor probe may be used in any mode to track the

current temperature of food.

• Keep temperature sensor probe inside the crock when in use.

• The temperature sensor probe may be placed inside the vessel directly

or through one of 3 locations on the lid.

• To change from °F to °C: Press and hold both KEEP WARM and HOLD

TEMP buttons until display flashes. Temperature can be set from 100°F

to 200°F (38°C to 93°C). Turn START/SELECT knob to F or C. Press

knob to select.

• Food temperature may rise in KEEP WARM mode depending on the

amount of food and liquid.

• For best results, use the temperature sensor probe and HOLD TEMP

mode to maintain desired food temperatures for long periods of time.

• Visit foodsafety.gov for more information about cooking times.

LOW, MED or HIGH Mode

1. Turn START/SELECT knob to LOW, MED, or HIGH heat. Press

knob to select.

2. Turn knob to increase or decrease cook time for up to 24 hours.

Press knob to start cooking.

NOTES:

• After cooking time is complete, slow cooker will automatically

switch to KEEP WARM for up to a total cooking and KEEP WARM

time of 24 hours.

• Temperature sensor probe can be used during this mode to

display current food temperature.

Temp Mode

1. Insert end of temperature sensor probe into probe jack.

2. Turn START/SELECT knob to TEMP. Press knob to select.

3. Turn START/SELECT knob to LOW, MED, or HIGH heating cycle.

Press knob to select. TARGET temperature will flash in display.

4. Turn START/SELECT knob to desired food temperature and press

knob. KEEP WARM and HOLD TEMP buttons will flash. You may

select either flashing button.

5. Press HOLD TEMP button and hold time will flash in display. Turn

knob to desired hold time. Press START/SELECT knob to begin

cooking. Current temperature and TARGET temperature will show

in display

Press KEEP WARM button to begin cooking.

CANCEL BUTTON: Cooking can be stopped at any time by pressing

CANCEL. To restart, follow the directions above.

Using Temperature Sensor Probe

CATEGORY FOOD TEMPERATURE (°F/°C) REST TIME

Fresh Beef, Veal, Lamb Steaks, roasts, chops 145°F (63°C) 3 minutes

Poultry Chicken and turkey, whole 165°F (74°C) None

Poultry breasts, roasts 165°F (74°C) None

Poultry thighs, legs, wings 165°F (74°C) None

Pork and Ham Fresh pork 145°F (63°C) 3 minutes

Fresh ham (raw) 145°F (63°C) 3 minutes

Precooked ham (to reheat) 140°F (60°C) None

Use the temperature sensor probe to minimize overcooking and ensure that meats, poultry, and other cooked foods reach a safe

minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats—including pork—can be

pink, even when the meat has reached a safe internal temperature.

NOTE: If cooking dense vegetables (such as potatoes or other root vegetables) with meats, check for doneness when desired meat

temperature is reached. These types of vegetables may take longer to cook when cooked with meats such as those listed below.

Why the Rest Time Is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time,

its temperature remains constant or continues to rise, which destroys harmful germs.

Sous Vide Chart

FOOD AND DONENESS TEMPERATURE TIME

Steak (1 to 1 1/4-inch thick, 1-2 lbs)

Medium-rare

130°–135°F (54°–57°C) 1 to 4 hours

Medium

140°F (60°C) 1 to 4 hours

Medium-well

150°F (66°C) 1 to 4 hours

Well-done

155°F (68°C) 1 to 4 hours

Pork

Tenderloin, medium, 1.5–2 lbs.

145°F (63°C) 2 to 4 hours

Loin, medium, 2–3 lbs.

150°F (66°C) 3 to 4 hours

Boneless chops, medium, 3/4-inch thick

140°F (60°C) 1 to 2 hours

Bone-in chops, medium, 1-inch thick

145°F (63°C) 1 to 2 hours

Chicken, boneless white meat

(5 to 6 ounces)

Very soft and juicy

140°F (60°C) 1 to 3 hours

Tender and juicy

150°F (66°C) 1 to 3 hours

Firm and juicy

160°F (71°C) 1 to 3 hours

Chicken, boneless dark meat

(5 to 6 ounces)

Tender and juicy

167°–170°F (75°–77°C) 1 1/2 to 3 hours

NOTES:

• Add pre-heated water to the slow cooker. The unit should only be

used to maintain water to the desired temperature.

• For thicker meat, chicken, and fish, cooking time will be longer.

• Visit www.foodsafety.gov or fsis.usda.gov for more information on

safe internal cooking temperatures.

Using the HOLD TEMP feature to Sous Vide is a no-fail method of cooking

sealed food in a precisely temperature-controlled water bath, ensuring

that food is evenly cooked throughout and reducing the chance of over-

or undercooking. See page 5 to set temperature and HOLD TEMP time.

The HOLD TEMP feature in TEMP mode allows your slow cooker to be

used a variety of new ways. Use your slow cooker to braise, simmer,

make yogurt, reheat foods, even keep fondue warm and so much more.

Recommended Temperatures Probe Placement

Chocolate Fondue

–100

F (32

–38

In chocolate

mixture

Cheese Fondue Varying temperatures based

on type of cheese

Mozzarella 130°F (54°C) In cheese mixture

Cheddar 150°F (66°C) In cheese mixture

Parmesan 180°F (82°C) In cheese mixture

Poaching 180°–190°F (82°–88°C) In liquid

Yogurt Making

180°F (82°C) for 30 minutes.

Cool. Reduce to 110°F (43°C)

6 to 10 hours

In milk

Simmering 180°–190°F (82°–88°C) In mixture

Braising Check chart on page 6 In thickest part

of meat

Reheating Leftovers

and Casseroles

160°F (71°C) In leftovers or

casserole

HOLD TEMP Chart

Care and Cleaning

1. Unplug and cool completely.

2. Crock and lid are dishwasher-safe. DO NOT use the “SANI”

setting when washing in the dishwasher. “SANI” cycle

temperatures could damage your product.

3. Wipe the base with a soft damp cloth and dry. Do not use

abrasive cleansers which will damage the finish.

4. Clean the temperature sensor probe in hot, soapy water. Rinse

and dry. NOTE: Do not clip lid during storage. Store with lid ajar.

5. Insert food end of

temperature sensor probe

through holes in handle.

6. Wrap cord around base of

handle.

7. Insert probe end into

storage hole in handle.

Tips for Slow Cooking

• The crock should be at least half-filled for best results. If only half-

filled, check for doneness 1 to 2 hours earlier than recipe time.

• Stirring is not necessary when slow cooking. Removing glass lid

results in major heat loss and the cooking time may need to be

extended. However, if cooking on HIGH, you may want to stir

occasionally.

• If cooking soups or stews, leave a 2-inch (5.1-cm) space between

the top of the crock and the food so that the recipe can come to a

simmer.

• Many recipes call for cooking all day. If your morning schedule

doesn’t allow time to prepare a recipe, do it the night before. Place

all ingredients in crock, cover with lid, and refrigerate overnight. In

the morning, simply place crock in slow cooker.

• Some foods are not suited for extended cooking in a slow cooker.

Pasta, seafood, milk, cream, or sour cream should be added

2 hours before serving. Evaporated milk or condensed soups

are perfect for slow cooking.

• The higher the fat content of meat, the less liquid is needed. If

cooking meat with a high fat content, place thick onion slices

underneath so meat will not sit on (and cook in) fat.

• Slow cookers allow for very little evaporation. If making your

favorite soup, stew, or sauce, reduce liquid called for in original

recipe. If too thick, liquid can be added later.

• If cooking a vegetable-type casserole, there will need to be liquid

in the recipe to prevent scorching on the sides of crock.

• If cooking a recipe with root vegetables, place root vegetables in

the bottom of the crock.

wWARNING Electrical Shock Hazard. Disconnect

power before cleaning. Do not immerse cord, plug,

or base in any liquid.

Food Safety Tips

• Do not use frozen, uncooked meat in the slow cooker. Thaw any

meat or poultry before slow cooking.

• Visit www.foodsafety.gov or fsis.usda.gov for more information on

safe internal cooking temperatures.

• To store leftovers after cooking, do NOT place the entire crock in the

refrigerator since contents will take too long to cool. Instead, divide

leftovers into smaller containers and place into refrigerator.

• Never allow undercooked or raw meat to sit at room temperature

in the slow cooker. Once meat is placed into the crock, it should be

cooked immediately (unless prepping slow cooker the night before,

where crock should be placed into the refrigerator).

Troubleshooting

There is no display visible on the control panel.

• Is unit plugged in?

• Is unit turned on?

• Test that the electrical outlet is working with a lamp in known

working order.

• Was power interrupted (due to brownout, electrical storm, etc.) for

5 seconds or longer?

Food is undercooked.

• Was food cooked on KEEP WARM setting? Do not cook on KEEP

WARM setting; always cook on LOW, MED, or HIGH heat settings.

• Was power interrupted (due to brownout, electrical storm, etc.) for

5 seconds or longer? NOTE: For a power interruption of 5 seconds

or less, the slow cooker will remember the programmed heat and

time settings.

• Did you select LOW heat setting, but used a cooking time based on

HIGH heat setting?

• Did you have the glass lid placed correctly on slow cooker?

Food isn’t done after cooking amount of time recommended in my

recipe.

• This can be due to voltage variations (which are commonplace

everywhere) or altitude. The slight fluctuations in power do not

have a noticeable effect on most appliances. However, they can

alter cooking times in the slow cooker by extending the cooking

times. Allow sufficient time and select the appropriate heat setting.

You will learn through experience if the shorter or longer time is

needed.

Food is overcooked.

• Was the crock at least half full? The slow cooker has been designed

to thoroughly cook food in a filled crock. If the crock is only half-

filled, check for doneness 1 to 2 hours earlier than recipe time.

• Did you select hours based on a LOW heat recipe?

• Foods will continue to increase in temperature after desired

temperature has been reached.

Gasket is/has flattened or food seeps from under gasket.

• Clips are for transportation purposes only. Do NOT use clips during

storage.

Recipes

Slow Cooker Braised Pork Carnitas

Ingredients:

• 2 tablespoons (13.6 g) smoked paprika

• 2 tablespoons (10.8 g) dried oregano

• 2 teaspoons (0.7 g) ground coriander

• 2 teaspoons (4.0 g) ground cumin

• 1 teaspoon (1.8 g) dried crushed red pepper flakes

• 1 1/2 teaspoons (9.1 g) salt

• 1/2 teaspoon (1.2 g) coarse black pepper

• 2 tablespoons (30 ml) vegetable oil

• 5 to 7 pounds (2.3–3.2 kg) Boston butt or pork shoulder preferably

boneless, cut into 4 pieces

• 1 large onion chopped

Directions:

1. In a small bowl, combine paprika, oregano, coriander, cumin, red

pepper, salt and black pepper. Rub mixture over all sides of pork

pieces.

2. In a large Dutch oven on medium-high, heat oil. Add pork and

brown on all sides.

3. Spread onion in an even layer in bottom of a slow cooker crock.

Place browned pork on top of onions.

4. Cover slow cooker. Insert Temperature Sensor Probe into thickest

part of meat. Set temperature between 190°F and 195°F (88°–91°C).

5. Remove pork to a cutting board and shred using 2 forks.

6. To keep pork warm for serving, return shredded pork to slow

cooker. Insert probe into pork. Set slow cooker on LOW,

temperature to 160°F (71°C) and hold temperature for 2 hours.

Serves: 10–12

Test Kitchen Tips:

• USDA recommends 165°F (74°C) as the safe eating temperature

for pork. Cooking on HIGH will take 5–6 hours, MEDIUM 6–8 hours,

and LOW 8–10 hours. For more information on food safety, visit

foodsafety.gov.

• Use shredded pork for tacos, nachos, burrito bowls, or salads. Add

toppings such as salsa, shredded cheddar cheese, sour cream and

chopped cilantro.

Slow Cooker Roasted Chicken

Ingredients:

• 1 teaspoon (2.3 g) paprika

• 1 teaspoon (2.3 g) onion powder

• 1 teaspoon (0.9 g) dried thyme leaves

• 1 teaspoon (6.1 g) salt

• 1 teaspoon (2.3 g) cracked black pepper

• 1 large onion, cut in eighths

• 1 lemon, cut in quarters

• 1 (5 1/2- to 6-pound [2.5–2.7 kg]) whole chicken

Directions:

1. Mix paprika, onion powder, thyme, salt and pepper in a small

bowl; set aside.

2. Place 3/4 of the onion on bottom of slow cooker crock.

3. Rinse chicken and pat dry. Add remaining onion and lemon to

chicken cavity.

4. Sprinkle all sides with seasoning mixture. Place chicken on top of

onions in crock.

5. Cover slow cooker. Insert Temperature Sensor Probe into the

thickest part of the thigh. Set slow cooker to LOW, MEDIUM, or

HIGH and temperature to 165°F (74°C).

Serves: 4–6

Test Kitchen Tip: USDA recommends 165°F as the safe eating

temperature for chicken. Cooking on HIGH will take 3–4 hours,

MEDIUM 5–6 hours and LOW 7–8 hours. For more information on

food safety, visit foodsafety.gov.

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