Manuel d'utilisation / d'entretien du produit FSSC500 du fabricant Salton
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USE & CARE INSTRUCTIONS 5 QUART SLOW COOKER FSSC500 ONE-YEAR LIMITED W ARRANTY W arranty: This Farberware® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date.
22 DESSERTS Baked Apples Makes 4 servings 4 large baking apples, Rome or Y ork 2 tablespoons lemon juice 2 tablespoons butter , melted 3 tablespoons brown sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1. Peel, core and cut apples in halves. Place in Slow Cooker .
21 VEGET ABLES Three V egetable Cheese Bake Makes 10 to 12 servings 1 (16 oz.) package frozen broccoli florets 1 (16 oz.) package frozen cauliflower 1 (16 oz.) package frozen Brussels sprouts 2 (10 oz.) cans condensed cream of mushroom soup 1-1/2 lbs.
20 Chicken and Cheese Enchilada Casserole Makes 6 to 8 servings 1/4 cup olive oil 16 (6-in.) corn tortillas 1 lb. Monterey Jack cheese, shredded 4 (10 oz.) cans chunk chicken 2 (4 oz.) cans green chilies, chopped 1/2 cup chopped onion 2 (10 oz.) cans green chili enchilada sauce 1.
19 Garlic Chicken with T omatoes and Potatoes Makes 6 servings 6 chicken breast halves, boneless, skinless 8 small new potatoes, quartered 1 (15 oz.) can tomatoes, Italian-style 1 tablespoon fresh min.
18 Spare Ribs Makes 8 to 10 servings 4-6 lbs. pork loin country-style ribs 1 cup ketchup 1/3 cup vinegar 1/2 cup brown sugar 1/3 cup honey 1/4 cup soy sauce 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1. Bake spare ribs in oven at 500°F for 45 minutes, turning halfway through cooking.
17 Ham and Beans Makes 6-8 servings 1 lb. dried Great Northern Beans 2 cups cubed ham 1 medium onion, chopped 1 cup sliced celery 1 cup sliced carrots 1 tablespoons dried parsley 1 bay leaf 6 cups water 1/2 teaspoons salt 1/8 teaspoon pepper 1. Soak beans in 6 cups of water overnight.
16 Swiss Steak Makes 6-8 servings 2 lbs. round steak 2 medium green peppers, sliced 1 large onion, sliced 2 (15 oz.) cans tomatoes, garlic-style 1. Cut round steak into 4-inch squares. Brown in skillet. 2. Layer one-half of green pepper slices and one-half of onion slices in Slow Cooker , followed by one-half of the round steak.
15 Stuffed Green Peppers Makes 4 servings 4 large green peppers 1 lb. lean ground beef 1/4 cup chopped onion 1 teaspoon salt 1 clove garlic, minced 1 teaspoon Italian seasoning 1 (12 oz.) can whole kernel corn, drained 1 tablespoon W or cestershire®sauce 1 teaspoon dry mustard 1 (10 oz.
14 ENTREES Beef Pot Roast Makes 16 - 20 servings 1 (5 lbs.) rump or chuck roast 1-1/2 teaspoons salt 1/4 teaspoon pepper 6 medium potatoes, peeled and quartered 8 carrots, cut into 2-inch pieces 2 medium onions, halved 1 cup water or beef broth 1.Sprinkle roast with salt and pepper .
13 Spaghetti Sauce Makes 4 quarts 2 lbs. Italian sausage or lean ground beef 2 small onions, chopped 2 small green peppers, chopped 2 teaspoons chopped fresh garlic 4 (15 oz.
12 New England Clam Chowder Makes 5-7 servings 1/4 lb. bacon, cut in small pieces 1 medium onion, chopped 2 medium potatoes, peeled and diced 1/2 teaspoon salt 2 cups water 2 teaspoons dried basil 2 (12 oz.) cans minced clams with juice 2 cups evaporated milk or Half and Half 1.
12 New England Clam Chowder Makes 5-7 servings 1/4 lb. bacon, cut in small pieces 1 medium onion, chopped 2 medium potatoes, peeled and diced 1/2 teaspoon salt 2 cups water 2 teaspoons dried basil 2 (12 oz.) cans minced clams with juice 2 cups evaporated milk or Half and Half 1.
13 Spaghetti Sauce Makes 4 quarts 2 lbs. Italian sausage or lean ground beef 2 small onions, chopped 2 small green peppers, chopped 2 teaspoons chopped fresh garlic 4 (15 oz.
14 ENTREES Beef Pot Roast Makes 16 - 20 servings 1 (5 lbs.) rump or chuck roast 1-1/2 teaspoons salt 1/4 teaspoon pepper 6 medium potatoes, peeled and quartered 8 carrots, cut into 2-inch pieces 2 medium onions, halved 1 cup water or beef broth 1.Sprinkle roast with salt and pepper .
15 Stuffed Green Peppers Makes 4 servings 4 large green peppers 1 lb. lean ground beef 1/4 cup chopped onion 1 teaspoon salt 1 clove garlic, minced 1 teaspoon Italian seasoning 1 (12 oz.) can whole kernel corn, drained 1 tablespoon W or cestershire®sauce 1 teaspoon dry mustard 1 (10 oz.
16 Swiss Steak Makes 6-8 servings 2 lbs. round steak 2 medium green peppers, sliced 1 large onion, sliced 2 (15 oz.) cans tomatoes, garlic-style 1. Cut round steak into 4-inch squares. Brown in skillet. 2. Layer one-half of green pepper slices and one-half of onion slices in Slow Cooker , followed by one-half of the round steak.
17 Ham and Beans Makes 6-8 servings 1 lb. dried Great Northern Beans 2 cups cubed ham 1 medium onion, chopped 1 cup sliced celery 1 cup sliced carrots 1 tablespoons dried parsley 1 bay leaf 6 cups water 1/2 teaspoons salt 1/8 teaspoon pepper 1. Soak beans in 6 cups of water overnight.
18 Spare Ribs Makes 8 to 10 servings 4-6 lbs. pork loin country-style ribs 1 cup ketchup 1/3 cup vinegar 1/2 cup brown sugar 1/3 cup honey 1/4 cup soy sauce 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1. Bake spare ribs in oven at 500°F for 45 minutes, turning halfway through cooking.
19 Garlic Chicken with T omatoes and Potatoes Makes 6 servings 6 chicken breast halves, boneless, skinless 8 small new potatoes, quartered 1 (15 oz.) can tomatoes, Italian-style 1 tablespoon fresh min.
20 Chicken and Cheese Enchilada Casserole Makes 6 to 8 servings 1/4 cup olive oil 16 (6-in.) corn tortillas 1 lb. Monterey Jack cheese, shredded 4 (10 oz.) cans chunk chicken 2 (4 oz.) cans green chilies, chopped 1/2 cup chopped onion 2 (10 oz.) cans green chili enchilada sauce 1.
21 VEGET ABLES Three V egetable Cheese Bake Makes 10 to 12 servings 1 (16 oz.) package frozen broccoli florets 1 (16 oz.) package frozen cauliflower 1 (16 oz.) package frozen Brussels sprouts 2 (10 oz.) cans condensed cream of mushroom soup 1-1/2 lbs.
22 DESSERTS Baked Apples Makes 4 servings 4 large baking apples, Rome or Y ork 2 tablespoons lemon juice 2 tablespoons butter , melted 3 tablespoons brown sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1. Peel, core and cut apples in halves. Place in Slow Cooker .
USE & CARE INSTRUCTIONS 5 QUART SLOW COOKER FSSC500 ONE-YEAR LIMITED W ARRANTY W arranty: This Farberware® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Salton FSSC500 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Salton FSSC500 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Salton FSSC500, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Salton FSSC500 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Salton FSSC500, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Salton FSSC500.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Salton FSSC500. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Salton FSSC500 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
