VillaWare 8-280 User's Manual
Contents
1. Put it right over the campfire on your camping stove or barbecue grill Bring it along when you go out on your RV or boat 4 Steps to Easy INDOOR SMOKER COOKING HAND CAST SMOKER PAN 1 Add Wood Chips to Smoker Pan bottom Just 1 2 teaspoons is typically enough Unique and even stovetop heating is the key to authentic smoking The burning wood chips at the bottom of the pan stay dry because all the fat is caught in the drip pan above NON STICK MEAT RACK 3 Insert Meat Rack into drip pan and place meat on rack Add pork fish chicken and so much more Tall profile provides maximum smoke circulation all around the food DRIP PAN NON STICK 2 Insert Drip Pan This will catch the fat drippings It is non stick inside Fat drips down from the meat into the drip pan below DOMED CAST LID 4 Cover with lid Smoker cooks on the stovetop Food will color wonderfully Provides a tight seal for indoor smoking Let the food smoke by keeping the lid closed tight The lids heavy hand cast construction keeps the heat in 3 How Do I Use THE SMOKER COOKER Youll find that smoking 1S a very casy and healthful way to cook 1 Add wood chips to the bottom of the pan 1 2 teaspoons 1s typically enough just vary according to taste 2 Insert drip pan which will catch the fat drippings The drip pan is non stick inside You can spray on a little oil coating or add aluminum foil to make clean up even e2. food for as little as 15 minutes or overnight if you prefer then just smoker cook with wood chips as desired BEYOND ExpLore THE WorLD OF CoMBINING CLASSIC COOKING Wiru SMOKER COOKING Foods that are prepared by more typical ways of cooking like roasting and grilling take on a new dimension when combined with smoker cooking The ideas are limitless Experiment with some of the following recipes Explore the many variations of good smoker cooking SMOKED VEGETABLES 1 eggplant sliced into 1 2 inch rounds 2 red bell peppers halved and seeded 2 yellow bell peppers halved and seeded 2 zucchini slice 2 large onions peeled and sliced into 1 2 inch thick round alder or apple wood chips Brush vegetables with oil to coat Prepare smoker using either alder or apple chips Place veggies on smoker rack Smoke for about 30 minutes TEA SMOKED CHICKEN Not all smoker cooking is done with wood Ancient oriental cooking has smoked wonderful foods with flavorful teas rice spices and more GARNISH AFTER COOKING 2 tablespoons sesame oil scallion brushes SMOKING MIXTURE 1 2 cup black tea leaves MARINATED CHICKEN 3 pounds whole chicken 1 teaspoon ground white pepper 1 tablespoon salt 1 teaspoon minced garlic 1 2 cup brown sugar 1 2 cup raw rice 2 to 3 chunks fresh ginger 2 to 3 large strips of orange Zest Wash the chicken and pat dry inside and out with paper towels Combine pepper salt and minced garlic in a sm
3. has smoked wonderful foods using various blends of flavorful teas raw rice brown sugar ginger orange peel spices and more You can find recipes for Tea Smoked Chicken and Fish in the recipes section at the end of this booklet Fresu Hers amp Spice SMOKING MIXTURES Various Mediterranean cultures have long enjoyed the smoky flavoring of fr esh herbs and spices Garlic cloves whole nutmeg bay leaves basil rosemary thyme dill all lend unique aromatic combinations SMOKER RECIPES Woop THE ESSENCE OF SMOKER COOKING Ini its simplest form smoker cookin is food flavored by aromatic wood alone Often you will find that just the subtle smoke flavoring i 1S chuch with foods such aS pork chicken or salmon You ll see that the unique smoking process alone will add tremendous flavor aS well aS a rich delectable coloring to the foods To take i ita step further add salt and pepper Reall many times ig 1S all that i 1S needed for or eat smoker cooking Yes sometimes the ples cooking can really be the besel MARINADES THE Next LEVEL IN SMOKER COOKING The marinating of meats fish and other foods gives an additional enhancement of taste in smoker cooking Basically the marinade can be prepared to any personal taste t is great to experiment with marinades Add red or white wine soy sauce olive oil garlic onions BBQ sauce herbs and spices or salt and pepper Any flavor that you like will work You can typically e the
4. pan Put hens on meat rack Cover smoker pan with the heavy hand cast lid Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor Hot smoke unul done about 30 45 minutes Do not overcook as the meat will become dry IO SMOKED SWEET POTATOES 4 sweet potatoes washed alder or apple wood chips P repare smoker using either alder or apple chips p lace sweet potatoes on smoker rack at medium high stove top heat Smoke for about 45 60 minutes Hint try this with regular white potatoes You won t believe the extra added flavor that smoking gives Smokep Baken BANANAS 4 bananas 4 three inch sprigs fresh rosemary 4 teaspoons maple syrup 4 tablespoons ground pecans wood chips Place about 2 teaspoons of wood chips try hickory and the rosemary sprigs into smoker pan Cut unpeeled bananas lengthwise in half Put unpeeled halves on smoker meat rack Smoke cook on stove top at medium for about 25 minutes Heat conventional oven to 400 F Remove bananas from skin and place on lightly greased pan Spread 1 2 teaspoon of maple syrup and 1 2 tablespoon of nuts on each banana half Bake for 20 minutes or until golden Serve warm SMOKED EGGPLANT WITH SUNDRIED LOMATO PEstTO SMOKED EGGPLANT SUNDRIED LOMATO Pesto 2 large eggplants 1 cup oil packed sundried tomatoes drained salt 2 large minced garlic cloves 3 tablespoons olive oil 1 2 cup fresh basil 1 2 cup fresh parsley 3 tablespoon
5. washing is easiest on this cookware and is always recommended Use Onty Nyton or Wooven UTENSILS The Quan Tanium non stick coating is extremely durable In technical tests it has an extremely long life even under use with metal utensils However as with most fine cookware our official recommendation as the manufacturer is to use only nylon or wooden utensils when cooking This way you will be sure of a maximum long cooking life for your fine cookware PRoresstoNAL HANDLES The heavy commercial style handles are made with all metal construction making them completely oven and flame proof Your metal VillaClassic handles will get hot during cooking grilling and oven roasting Always use appropriate pot holders or mitts with care when cooking How Jo CLEAN INTERIOR CLEANING The Quan Tanium non stick coating makes it easy to clean with j Just mild soap and warm water For burned on food or grease just let soak in soapy water overnight then wash as usual again with soap and warm water For food that is heavily burned on add about 3 tablespoons of bleach to the hot soapy water and let soak overnight In this case you should also then re season the pan like you did for the pan s first use EXTERIOR CLEANING Wash 1 1n hot soapy water using a soft sponge and mild dish SOap Hand wash only Do not use harsh detergents OF cleansers Do not use abrasive cleaning powders Never use metal or other eae scouring pads The use of harsh a
6. HICKEN AND ROASTED GARLIC SALSA 1 prepared pizza crust 12 inch or trim to fit smoker rack 1 cup prepared roasted garlic salsa 8 ounces smoked chicken shredded 1 2 cup shredded Monterey Jack cheese 1 2 cup shredded cheddar cheese 1 2 teaspoon red pepper flakes hickory wood chips Spread salsa evenly over pizza crust Sprinkle chicken over salsa Top with Monterey Jack and cheddar cheese Sprinkle with red pepper flakes Place on smoker rack Smoke cook with hickory chips at medium high for 20 30 minutes Hor SMOKED SALMON I pound salmon fillets bones removed I teaspoon sea salt I teaspoon ground black pepper 3 tablespoons dark brown sugar wood chips Place desired wood chips in the bottom of smoker pan Season the fish with the salt pepper and sugar Put drip pan into bottom of smoker pan then put meat rack onto drip pan Put the fish skin side down on meat rack Cover smoker pan with the heavy hand cast lid Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor Hot smoke until done about 20 30 minutes SMOKED CornisH HEN 2 Cornish hens cut in half lengthwise PO O powder onion powder paprika pepper seasoned salt fresh herbs rosemary sage dill wood chips Place desired wood chips try mesquite or apple and some fresh herbs in the bottom of smoker pan Season the hens with the seasonings Put drip pan into bottom of smoker pan then put meat rack onto drip
7. VillaClassic 75 YEAR WARRANTY VillaClassic Cookware is warranted to be free from defects in material and workmanship for the lifetime of the original purchaser Warranty applies only to normal non commercial household use and only if cared for according to the manufacturer s instructions Any piece found to be defective will be repaired or replaced at no charge with the same item or one of equal or better quality Minor imperfections surface markings as a result of shipping and slight color variations are normal and are not defects This warranty does not cover lost or stolen items or defects caused by accidents fire or abuse or misuse of the products including but not limited to overheating dishwasher cleaning improper cleaning with harsh cleansers or detergents neglect alteration or use in commercial establishments If you believe you have a defective product send the product freight prepaid for warranty consideration with a letter of explanation to VillaWare VillaWare Manufacturing Co No I 18901 Euclid Avenue Cleveland OH 44117 For additional information on the VillaWare product line see your dealer or visit our website at www villaware com Copyright VillaWare Manufacturing Company Cleveland Ohio All rights reserved No part of this booklet may be reproduced without the written consent of VillaWare Mfg Co VillaWare is a trademark of VillaWare Mfg Co Printed in China ee en eC eae Or ee
8. all bowl Cut off the chicken wings and legs Divide the body of the chicken in half lengthwise by cutting through the breast and backbone Rub this seasoning into all of the chicken pieces Place the chicken in a large bowl cover and refrigerate 8 hours or overnight Fill the lower part of the Smoker Cooker with about 3 inches of water Bring the water to a rolling boil place the chicken on the meat rack and cover pan with lid Steam the chicken for 45 minutes keeping the water at a boil and replenishing it as it boils away After cooking remove steamed chicken and wash out smoker pan Place the smoking mixture ingredients into the bottom of the smoker pan Put drip pan into bottom of smoker pan then put meat rack onto drip pan Put the steamed chicken pieces on meat rack Cover smoker pan with the heavy hand cast lid Place smoker pan directly on stove top and heat at medium After you detect smoke smoke the chicken for 20 to 25 minutes Turn off the heat and let the smoke subside about 5 minutes The chicken should be a rich golden brown on the outside Lift out the smoked chicken and transfer to a cutting board Immediately brush the sesame oil lightly over the outside Allow chicken to cool about 10 minutes Use a cleaver to chop chicken pieces into small 1 2 inch pieces Chop wings and legs into pieces as well Arrange the chicken pieces on a large platter and garnish with the scallion brushes Serve with white rice Pizza WITH SMOKED C
9. asier T Insert meat rack Here again you can spray a little oil coating to ease clean up 4 Cover with lid The heavy all hand cast lid seals everything in The lid heats up just like the pan itself to create a convection oven effect inside 5 Roast on stovetop at medium to high about 30 45 minutes Cook to taste Food will color wonderfully If you overcook your food will not burn but it can become overly dry 6 Continue to cook but do not open lid Don t keep peeking at the food Let it cook Let it smoke Keep the lid on until you need to check food towards end of the cooking cycle Excess oils drip into pan Meats naturally have less fat and are delectably flavored and colored Enjoy your indoor smoked foods Natural healthful and flavorful Use amp Care oF VILLACLASSIC COOKWARE ViLtLACLAssic Hanp Cast ALUMINUM ALLOY COOKWARE The three primary ways to care for VillaClassic Cookware are Season before first use Hand wash only Use only nylon or wooden utensils SEASON INsIDE OF PAN Berore First Use Hand wash i in warm soapy water and dry thoroughly Light y rub a small amount of cooking oil onto the non stick surface Heat the pan in 250 degree oven for 3 minutes and let cool Hand wash i in warm soapy water and rinse Pan i 1S ready for first use Note Do not season the hand polished exterior The exterior does not require seasoning Hanp Wasu ONLY Dishwashing is not recommended Hand
10. e VILLACLASSIC Hanp Cast COOKWARE An Old World Cooley Tradition for diane Racha INDOOR SMOKER COOKING GUIDE STOVE 98 P2Sart O1GE RO 8 280 RECIPE amp INSTRUCTION BOOKLET WHAT 1s SMOKER COOKING Smoker Cooking is a method of dry roasting meats with a slight infusion of natural hardwood smoke Smoking adds tremendous aromatic flavor to foods yet the smoking process has the unique characteristic of releasing fats from foods Foods are heartily flavorful while naturally released of excess fats Is SMOKER CooKING PRACTICAL FOR INDOOR USE VillaWare s Hand Cast Indoor Smoker Cooker 1S a fast clean and healthy way to prepare some of the most delicious meats and foods that you ve ever tasted Fast Just place food in the Smoker Cooker turn on the stovetop heat and you ll soon have a completed meal No need to attend the foods or turn foods No burning of foods Leave the lid on and let it cook on its own CLEAN Just a couple of teaspoons of fine ground smoking chips is all you need for this wonderful flavor No billows of smoke You can t even see the smoke If fact did you know there is less smoke created from smoker cooking than in grilling a steak in an open pan Don t think smokehouse for VillaWare s indoor smoker cooking It is really just a hint of a flavor and fragrance that no spice or any other cooking method can produce HEALTHY First smoker cooking is from all natural hardwood It
11. he fish and pat dry inside and out with paper towels Mix together marinade ingredients and marinate fish for a few hours or overnight in the refrigerator Fill che lower part of the Smoker Cooker with about 3 inches of water Bring the water to a rolling boil place the fish on the meat rack and cover pan with lid Steam the fish for 45 minutes keeping the water at a boil and replenishing it as it boils away After cooking remove steamed fish and wash out smoker pan Place the smoking mixture ingredients into the bottom of the smoker pan Put drip pan into bottom of smoker pan then put meat rack onto drip pan Put the steamed fish pieces on meat rack Cover smoker pan with the heavy hand cast lid Place smoker pan directly on stove top and heat at medium After you detect smoke smoke the fish for 20 to 25 minutes Turn off the heat and let the smoke subside about 5 minutes The fish should be a rich golden brown on the outside Serve with white rice 1
12. is not liquid smoke which is an artificial additive to many processed smoked foods Second there is a unique characteristic that most people do not understand the smoke cooking process has the tendency to cause excess fats and oils to be naturally released from the meat As smoke infuses the meat excess fat naturally drips out People like grilling because it burns off fat however grilling can produce unhealthy burning of the meat surface With smoking there is no burning just incredibly delicious pork chicken salmon vegetables etc Waar Kyns of Foops ARE Goop to SMOKE You will get unbelievable flavor from smoking almost every type of food imaginable Salmon Shell fish Beef brisket Tomatoes Sausage Pork tenderloin Pizza Cornish hen Chicken legs breasts and Lobster Leg of lamb Pheasant thighs Chops ribs Potatoes Sausage Fish Kebabs Duck All kinds of veggies How Erse Can I Use My SMoxer Cooker The hand cast pan and lid is uniquely suited over other types of materials for smoking foods The 8 quart Smoker Cooker gives high performance for all kinds of regular cooking too It s a Stock Pot soups sauces chili Deep Fryer fried chicken deep fried potatoes an Oven Roaster beef tenderloin pork roasts Steamer poached fish steamed veggies remove drip pan put water in pan bottom and place food on meat rack A Stovetop Oven potatoes or squash It s even an Outdoor Camping Cooker
13. ker rack Smoke cook at medium high for 45 60 minutes or until very tender over hickory wood rosemary branches and garlic skins and peels Serve on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette SMOKED STUFFED CAJUN Pork TENDERLOIN 2 pork tenderloins 1 4 cup onion diced 1 4 cup bell pepper diced 1 4 cup celery diced 1 tablespoon Cajun spice 1 1 2 cup bread crumbs 1 2 cup chicken stock 1 2 pound shrimp hickory or apple wood chips Remove silverskin and fat from tenderloins and slice in half lengthwise Saut vegetables in oil Heat chicken stock and add to breadcrumbs Stir in spice saut ed vegetables and shrimp Stuff the tenderloins with the mixture Oil tenderloin and sprinkle with Cajun spice Smoke cook with hickory or apple wood chips at high for 1 hour Slice each into thirds or fourths on the diagonal Serve on bed of ri rice Or spinach 5 SMOKED SAUSAGE 3 pounds lean pork sausage of choice Italian German Polish ete wood chips Place desired wood chips in the bottom of smoker pan Put drip pan into bottom of smoker pan then put meat rack onto drip pan Put the sausage on meat rack Cover smoker pan with the heavy hand cast lid Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor Hot smoke until done about 45 60 minutes SMOKED VIDALIA ONIONS 3 Vidalia onions cut in 1 2 slices 12 teaspoons butter seaso
14. nd abrasive materials will not attect the performance of your cookware but they will mar the finish Only hand washing 1 1S recommended for your hand cast cookwar e Dishwashing 1s not oad ImporTANT HINTS When nesting or stacking your cookware use extra care because exterior and interior surfaces can be scratched and damaged While this will not really affect the cooking performance it will help keep your cookware in good looking condition Never immerse a hot pan in cold water Always let the roasting pan cool before washing Sudden temperature changes will damage your cookware S N ever overheat an empty pan This will potentially damage the cookware es Metal handles are durable and are used on all professional cookware but they will get hot Just as the commercial chefs do you must use a glove or pot holder The handles are oven safe as is all of the cookware itself ABOUT THE Woop CHIPS Remember the wood chips get burned and add smoke flavor to the food The are not to be added directly to the food The aed chips are not edible Only add the wood chips to the bottom of the pan underneath the drip pan After use douse the wood chips with water Hot chips disposed i In dry trash container could start a fire Asout SMOKER COOKING TIMES As recommended smoke foods on stovetop at medium to high heat Food types food sizes and weights stove types personal cooking preferences all vary greatly The recommended cooking
15. ned salt dried basil flakes 12 strips crisp fried bacon smoked 16 ounzes cheese sauce 1 tablespoon dried mustard 1 tablespoon celery seed Peel and slice Vidalia onions Dot with butter Sprinkle to taste with seasoned salt and basil Hot smoke with hickory for one hour or until onions are tender Fry the bacon and crumble Warm the cheese sauce and the spices until seasonings blend Serve the sauce over onions topped with crumbled bacon S Moxep Hor Sauce CHICKEN LEGs 3 pounds fresh chicken legs salt cayenne pepper 1 4 cup butter 1 2 cup your favorite prepared hot sauce hickory and cherry wood chips Sprinkle the chicken liberally with salt and cayenne Put into the smoker at medium high for 45 60 minutes smoking with a combination of hickory and cherry wood chips Remove legs from smoker Combine butter and hot sauce in a sauce pan and heat Pour sauce over the chicken legs and serve 14 TEa SMoxKED Fisu SLICES A delicious way to smoke fish Do not use too high a heat or rice and tea will char too fast giving a burnt smell rather than a smoked one SMOKING MIXTURE 2 tablespoons jasmine tea leaves Marmarten Fish 1 pound sliced white fish of choice 3 tablespoons Chinese wine or sherry 5 tablespoons raw rice or barley grains 2 tablespoons dark soy sauce 2 tablespoons green onion chopped 2 tablespoons ginger root chopped 1 teaspoon sugar 1 teaspoon Szechuan peppercorns pinch of 5 spice powders Wash t
16. s freshly grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon garlic powder 4 tablespoons roasted pine nuts 1 2 teaspoon freshly ground pepper 3 to 4 Buflalo mozzarella balls thinly sliced 1 3 cup olive oil Place all ingredients in blender and mix to rough puree Salt and freshly ground pepper to taste Cut eggplant into 1 inch thick slices Sprinkle both sides lightly with salt place in colander and let sit for 30 minutes Pat dry Mix olive oil basil garlic powder and pepper Lightly brush ee on both sides with mixture Smoke cook at medium high for 45 60 minutes apple wood is nice for this recipe Remove eggplant from aes Top with sundried tomato pesto and several slices of mozzarella Place under broiler for 1 2 minutes until cheese melts slightly and bubbling I1 Hickory Smokep Basry Back Russ 1 quart of a favorite prepared barbecue sauce 4 ounces brown sugar 6 ounces pineapple j juice 1 4 cup red onion finely minced 1 4 teaspoon cayenne pepper parsley flakes hickory wood chips Pour barbecue sauce into a low baking pan In a container mix brown sugar together with the pineapple juice then add to the baking pan Now add one large minced onion 1 tablespoon cayenne pepper Mix with wooden spoon Place baby back ribs onto smoker meat rack smoke cook at medium for 3 to 4 hours over hickory wood After smoking is completed fully dip each slab of ribs into the baking pan of prepared barbecue sauce Place sauced rib
17. slabs on full sheet pans Place pans in a 300 F oven for 45 minutes Remove from oven and sprinkle each full slab with parsley for color SMOKED CORNISH GAME HENs AND SwEET POTATOES 4 Cornish game hens 2 tablespoons butter 1 stalk celery chopped 1 medium onion chopped 1 can chicken broth 4 medium sweet potatoes apple or pecan wood chips Wash game hens and reserve giblets dry hens and place in the smoker prepared with apple or pecan wood Smoke for 15 minutes along with sweet potatoes in the skin Meanwhile dry giblets and saut briefly in butter along with celery and onions Add chicken broth to cover and simmer for 15 minutes Remove hens to baking dish and baste liberally with seasoned broth Place sweet potatoes in the oven with hens and bake until soft to the touch Bake hens until internal temperature reaches 170 degrees and skins are crisp remove hens from pan and keep warm Remove any flesh from giblets and return to broth Deglaze pan with water wine or apple cider pour pan juices into giblet mixture and return to boil reduce to form a light sauce 12 GARLIC AND Hers SMOKED TOMATOES 6 vine ripened tomatoes 1 2 cup olive oil 1 4 cup fresh oregano 1 8 cup saut ed garlic 1 8 cup saut ed shallots 1 4 cup brown sugar salt and pepper hickory wood chips Core tomatoes and split an X down the center about 1 3 Way Combine the ingredients then equally divide the mixture and stuff each tomato Place tomatoes on smo
18. window is 30 45 minutes Sometimes it will be less Sometimes more Like all good cooking smoking is an art Check your food and use your judgment 6 SMOKER CookKING wiru Woop AND OTHER Non Woop MIXTURES Woop Cure SMOKING Finely ground wood chips with the consistency of a coarse sawdust are ideal for indoor smoking Fine wood chips burn very efficiently so that there is a perfect time release of the smoke flavoring effect in the foods without excess smoke in the kitchen These are the 6 most commonly used smoking woods Hickory is really the basic wood flavor for smoker cooking It isa hearty flavor for all types of meats and foods CHERRY gives a flavor that is still rich but a little more on the mild side It tends to go good with all types of poultry and vegetables MESQUITE gives a strong South of the Border flavor Remember it is a strong flavoring so use sparingly OAK is one of the most basic smoking woods It works with all meats and more Experiment and learn to appreciate its unique flavor APPLE as with most fruit woods is generally a milder flavor great for poultry fish and veggies Try it with beef too ALDER is the common flavor associated with good smoked salmon Being fairly subtle this wood is great with fish and vegetables SpeciAL Non Woop SMOKING MIXTURES Some smoker cooking is done using various unique smoking blends for example Ortentar Tea Basep SMOKING Mixtures Ancient oriental cooking
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