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COOKING RECIPES BUFFET SERVER
How to Use the Buffet Server
WARNING: Do not use the buffet pans for
cooking or baking. These are only intended
to keep food warm.
1. Wash the buffet pans and pan holder
with warm, soapy water.
2. Place the ceramic pot inside the base
and fill the ceramic pot with 2 cups of
warm water. Make sure the water does
not touch the bottom of the buffet pans.
Note: NEVER add water directly in the
Base. ALWAYS use the ceramic pot
whenever cooking or warming in slow
cooker with buffet server.
3. Place the buffet pan holder on top of the
ceramic pot. Make sure the holder is
secure and level.
4. Add the EMPTY buffet pans, making
sure they are secure.
5. Place glass lid on unit and plug cord
into 120 volt outlet. Preheat on high for
30 minutes or until water is very hot.
6. Uncover and carefully add hot, cooked
food into buffet pans.
Caution: Always open the cover away
from you. Escaping steam can cause
burns.
HINT: Try using a wooden spoon to help lift
one end of the Buffet Pan for easier
removal.
CAUTION: NEVER CARRY THE
BUFFET PANS AND HOLDER
WHEN THEY ARE FILLED WITH
HOT FOOD.
WARNING: Buffet pans and holder
are hot. Handle Carefully.
Never carry the buffet pan and holder
assembly when they are filled with hot
food. You could be injured.
For Best Results Using Buffet Pans
Caution: Internal temperature of foods
should be kept at
150°F or above.
• The buffet pans must be in place
when using the buffet server.
• Use buffet pans only to keep cooked
foods warm. Do not use to cook in.
• Buffet pans and holder ARE NOT to
be used in a conventional oven, on a
stove top or in a microwave oven.
• When filling buffet pans with foods
that may stick, spray the inside of
pans with a non-stick cooking spray.
• If food is too dry, add broth or juice to
help keep food moist while warming.
Carolina Barbecued Pork
Ingredients:
2 onions quartered
2 Tbs. brown sugar
1 Tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6lb boneless pork butt or shoulder roast
2/3 cup cider vinegar
4 tsp. Worcestershire sauce
1 tsp. crushed chili peppers
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
French bread baguettes cut in half lengthwise.
Directions:
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper. Rub
seasonings over roast, and place in slow cooker. Combine vinegar,
Worcestershire sauce, crushed chili peppers, sugar, mustard, garlic salt and
cayenne. Stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and
refrigerate remaining vinegar mixture. Cover slow cooker and set on Low for 10 to
12 hours or 5 to 6 hours on High. Remove meat and onion and drain. Chop or
shred meat and chop onions. Place shredded pork in baguettes. Drizzle remaining
vinegar mixture over sandwiches.
Herb Roasted Lamb
Ingredients:
4 large potatoes, cut into cubes
1 tsp. salt
6 cloves fresh garlic, peeled and crushed
zest of 1 lemon.
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 Tbs. olive oil
1/2 cup dry white wine
Directions:
Place the potatoes in the bottom of the slow cooker. In a bowl, mix the salt, garlic,
lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a
large frying pan and brown lamb evenly on all sides to lock in juices. Place the
browned lamb in the slow cooker. Pour in the wine. Cook on Low for 10-12 hours.
How to Clean your Buffet Server
Caution: Buffet Server is very hot.
Handle carefully.
• ALWAYS allow the buffet server to
completely cool before cleaning.
• Buffet pans and holder may be cleaned
with hot,soapy water or dishwasher.
Rinse and dry thoroughly
.
7. Cover and turn control knob to warm to
keep foods warm. If necessary, adjust
temperature.
8. Stir occasionally and keep food covered
to maintain temperature.
9. Periodically check and if necessary -
carefully add more hot water by
removing one of buffet pans to add
water.
Caution: Use oven mitts to remove
buffet pan. Escaping steam will be hot
and can cause burns.
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