Does it get to boiling point?

is this the one?

Tangy Corned Beef and Cabbage Stew
You don't have to be Irish to enjoy this lovely dinner.

• 3 pounds corned beef, rinsed and cut into 1-inch cubes
• 3 tablespoon quick cooking tapioca
• 3 medium carrots, cut into 1-inch pieces
• 2 medium onions, quartered
• 1 small head cabbage, cut into 8 wedges (do not remove the heart)
• 1- 10 1/2 ounce can beef broth
• 1 soup can water
• 2 tablespoons wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon horseradish (optional)
• 1/4 cup molasses
• 3 whole cloves
• 1 bay leaf

1. Place corned beef in pot. Sprinkle tapioca evenly over meat.
2. Spread carrots, onions, and cabbage evenly around and over meat. In a mixing bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses, cloves and bay leaf. Add to pot.
3. Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork tender. Remove cloves and bay leaf. Keep warm for serving at Setting #2.

Makes 6 to 8 servings.

Here is the link to recipes:

http://www.westbend.com/catalog.cfm?dest=dir&linkon=Category&linkid=252

Thanks

Please rate FIXYA

It looks rather like my slow cooker which has a 3 position switch with LOW, HIGH and AUTO.
AUTO uses a thermostat control to prevent the contents from boiling. Useful if being left unwatched. HIGH setting can cause burning if contents not stirred, and LOW setting is only of use to keep things warm. Hope that helped.

Yes you do.
It will not be like a pan on the stove although, because a crock pot does not lose as much moisture because it has a better seal. So For example
Stew from a can already has enough moisture in it, so no water.
A meat roast will want about an inch of water or a can of soup. A crock pot uses lower heat than a stove plus moisture (like steam) to cook.
Enjoy the slow cooking adventure !!!!!!!!!!!!!!!!!

The difference is the time and how warm it cooks. Low cooks a slow, lower heat - cooks 6-8 hours. And High is a faster cook at 4-6 hours. I tend to use low for stews and chilis.

Take it back the controller is no doubt bad.

With something that small, there is not a lot of resources for parts and repair. The item is considered a throw away. You could contact customer service at RIVAL and see what they say about the issue. Could be mis-wired or something like that. The only easily replaced part for that is the stoneware.

not a solution as such but u can use it as a slow cooker on low
put it on put veg in add water then meat leave about 1 inch gap from lid and put on low for a few hours dont let it boil dry

Slow cookers do not need water in the base unit to cook the food in the ceramic insert. The ceramic insert gets hot from the base and cooks the food. Here is a good guide to cooking with a slow cooker. enjoy

http://busycooks.about.com/library/print02/ncrockpot101.htm

You should keep the lid on as much as possible. You are correct; once you open the lid, the liquid inside can quickly lose temperature at a rate of 10-15 degrees per minute.

Additionally, taking the top off allows steam to escape, which reduces the point of cooking in a slow cooker (cooking in a relatively closed system, with the steam condensing back to water and flowing back into the broth).

It's not doing a whole lot to the flavor (aside from causing the stew to thicken with the loss of water), but it is definitely causing the cooking to take longer than it should.