West Bend 84966 - Versatility Cooker Manuel D’Utilisation

8 

1.  Press “POWER” to turn the appliance off. Unplug the cord from the outlet and 

allow the entire appliance (base, cooking pot, rack, cover) to cool completely 
before cleaning. Set the cooking pot and cover on a dry, heat-protective surface 
for gradual cooling. NOTE: Do not run cold water over hot glass cover as it 
may crack or shatter if cooled suddenly. 

2.  Wipe heating base and cord with a damp cloth. 
3.  The cooking pot, rack, and glass cover may be washed using warm, soapy 

water by hand or cleaned in the dishwasher. If dishwasher cleaning, avoid 
contact between pieces to prevent damage. The non-stick surface of the 
cooking pot must be reconditioned with cooking oil after it is cleaned in a 
dishwasher to restore the non-stick properties. Do not use metal scouring pads 
or cleansers as damage can occur. Wipe with distilled vinegar to remove water 
spots or mineral deposits. Rewash with warm, soapy water, rinse and dry. 

Cleaning Heating Base: Always unplug cord from electrical outlet and allow base to 
cool completely before cleaning. With a spoon or baster, remove any fat or grease 
that has collected on the griddle surface. Wipe oil residue from base with paper 
towel. Wipe non-stick finish with a damp, soapy dishcloth or nylon-scouring pad 
recommended for non-stick finishes. Clean finish thoroughly, wiping base several 
times with a clean, damp cloth to remove soap residue. 
If a tacky oil film forms on the non-stick finish of base, wipe with a dry cloth to 
remove. If this residue is not removed, it will adhere to the finish when reheated and 
become impossible to remove. 
 

1½ lbs. Beef soup bones or 1 pound beef 
short ribs 
1½ qt. Water 
1 tsp. Salt 
¼ tsp. Pepper 
2 Carrots, chopped 

2 Ribs celery, chopped 
2 Potatoes, peeled and chopped 
1 Small onion, chopped 
1 Bay leaf 
1 16 oz Can whole tomatoes, undrained 

1.  Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and 

bay leaf into cooking pot. Cover and slow cook at “LO” for 6 to 7 hours. 

2. 

Remove soup bone and cool slightly. Remove meat from bones and return 
to soup with tomatoes. Cover and slow cook an additional hour. Noodles or 
barley may be added, if desired.