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Re: Crock pot dish in the oven
Being ceramic, if you can take out the purely ceramic dish, it should be fine.
Ceramic dishes have been fired to over 100 degrees Celcius, so can go there again. What you must be very careful about is temperature changes. You can cook from cold or warm in a conventional oven, then sit inside the heater base to keep warm.
I would personally keep the two separate. A good stainless steel pan - with stainless loop handles, and a heat spreader base will do everything you need. You can use on the top burners to seal, then straight in the oven as a casserole, and you can scrub it clean with no worries. If you want to transfer food into the slow cooker - then warm it first to avoid any possibility of it cracking.
You may like to consider an ancient method called a straw box. Basically cook your standard casserole, then place in a well insulated hot-box (lined with straw traditionally) - will keep warm for 5+ hours.
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I found this PDF copy of Rival Crock Pot manual/recipe book that is the best, before Rival pared it down to maybe 10 recipes. It helped me out, because I lost mine and needed recipe for corned beef and cabagge. http://www.megaheart.com/pdf/crockpot-cookbook.pdf
I use my crock pot at least 3 times per week and you just do not understand what you are missing! cheap meat, tough meats, or meat that you just do not know what to do with...the crock pot! Take a cheap whole chicken and cut it up, rump roast or any cheap cut of beef, add 2 large cans of tomatos, large onion thickly sliced, 1tsp of thyme, 1 tsp salt, pepper to taste, 1 cup chopped celery. Put it on high as soon as you wake up, go to work. Let cook on high alone no stirring for at leat 10 hours. Get rid of any fat pieces and serve with any side dishes. The next day, chop the meat that is left, put back in the crockpot with leftover sauce and cook for 4 hours. It will be thicker. Serve over rice! Two great meals, no work and so CHEAP!
Yes, you can use the stoneware in your gas oven. I am using mine right now in my Convection Oven baking at 400 degrees. I use mine quite often in the oven for baked beaks, then transfer to my Crockpot.
To better diagnose your problem I need more information. Does your crockpot have a light that indicates when your heating element is ON? If so, increase the temp of the crock pot knob to find out if the LED light comes on at all. (you may also wish to make sure the unit is plugged in and the outlet is working properly.)
Since all crockpots work using a temp sensor, it could be that the temp of the food is still warm enough that the crockpot thermostat is not calling for additional heat to maintain the temperature. If you can, remove the crockpot liner and let the unit cool somewhat to allow the thermostat to return to room temp and reset.
If this doesnt solve your problem, chances are that the sensor/thermostat may be faulty or one of the circuits to the heating element may have overheated causing a wire to become disconnected or burn out. Appliances can wear out with use or age and even power surges can 'fry' delicate circuitry.
YES AND NO the crock cooks around 275 degrees but thats only in the center of the crock the top rim is more like 150 degrees and even at that temp a lot of them crack . so if you plan to keep something warm in it ,in the oven keep it to 200 degrees ........please rate this answer if it helped, 3 or 4 stars .and keep me in the paid department . a 1 or 2 will knock me off the air . thanks
I cannot recommend cooking a turkey in a crockpot for many reasons. I have always cooked turkeys at 200/225 degrees in the oven overnight. The secret is to seal the roaster with heavy duty foil with maybe a cup of water in the roaster, bake the bird upside down. Turn it over, increase the temperature, and uncover it for an hour before serving. Worked for me for 40 years, and the guests never complained.
Hi yes all stone ware is oven proof so you should have no problems using them just remember they stay hotter to the touch for longer than other oven products they stay hotter for longer once their out of the oven let me know if you need further assistance ok
HI BETTE...I USED THIS ITEM FOR THE 1ST TIME TODAY...I DECIDED TO TRY IT AT A TIME WHEN I WOULD BE HOME TO OBSERVE THE PROCESS...I USED THE FROZEN BANQUET CROCKPOT CHICKEN WITH POTATOES, VEGGIES & SAUCE FOR MY 1ST EXPERIMENT...INSTRUCTIONS : SET ON LOW FOR 8-10 HOURS...AFTER LESS THAN 4 HRS, THE SAUCE WAS BURNING/STICKING TO THE SIDES OF THE CROCK POT AND THE VEGGIES WERE MUSH...IT WAS BUBBLING UP LIKE IT WAS ON THE HIGHEST SETTING ON THE STOVE TOP...I CALLED RIVAL ( 800.323.9519 ) AND SPOKE TO MARIO IN CUSTOMER SERVICE...HE DID SOME EXPLAINING ABOUT THE HEATING ELEMENTS BEING ON THE BOTTOM AND THE SIDES OF THE HEATING BASE AND SUGGESTED TO CUT ALL SLOW COOKER RECIPE TIMES IN HALF, INCLUDING THE RECIPE BOOK THAT CAME WITH THE CROCKPOT...I'M GOING TO TRY THIS AGAIN WITH ANOTHER FROZEN BANQUET CROCK POT PRODUCT ($6.00) , I'LL REDUCE THE COOKING TIME AND INCREASE THE ADDED WATER...I'M NOT GOING TO USE AN EXPENSIVE CUT OF MEAT UNTIL I GET THE HANG OF THIS "SMART" POT...I'VE ALWAYS USED THE OLD FASHIONED TYPE SLOW COOKER WHERE IT WAS SLOW EVEN ON THE HI SETTING !!!
GOOD LUCK, VALERIE M. 1/11/07