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Sunbeam 08EM1 Slow Cooker User Manual

1. CROCK POT THE ORIGINAL SLOW COOKER Smart Set CROCK POT THE ORIGINAL SLOW COOKER Smart Set 2008 Sunbeam Products Inc doing business as Jarden Consumer Solutions All rights reserved Distributed by Sunbeam Products Inc doing business as Jarden Consumer Solutions Boca Raton Florida 33431 a i A i y Ye a sites ae Cookbook and Owner s Manual Printed in China 124381 08 9100050002431 Read and Keep These Instructions 6 QT Smart Set o8EM1 www crockpot com 6 QT Smart Set 08EM1 indd 1 2 4 17 08 6 21 16 PM S Table of Contents IMPORTANT SAFEGUARDS Important Safeguards 0 cece 2 Save These Instructions c ccceseee 3 When using electrical appliances basic safety precautions should always be followed including the following TM C Smart Set Slow Cooker Components 4 ADALIN TEU TION EEO CUING Before You Use Your Smart Set 2 Do not touch hot surfaces Use handles or knobs L Slow COOK elL cccceccsccssesscsseesseseeseeeeees 5 3 E Halacha against ra T not immerse cord plug or eating base in water or other liquid T Assembly eis vera ieventesabtsvavecsesnsctenesseestomenaecdetee 5 4 Closes apetiisioniioneces aiywhenanyanplianceisused oy cpnedt How to Use Your Smart Set children Slow Cooker 6 5 Unplug from outlet when not in use and before cleaning Use oven puto Cook Mode mitts or allow to cool before p
2. 2 cup water E 1 cup pecans toasted and roughly chopped 2 cup orange juice 1 2 cup dried cherries or dried cranberries 1 jalape o pepper seeded and minced 2 cups whole mushrooms chopped about 1 cup when chopped 12 inch piece fresh ginger root grated 4 stalks of celery cut into 4 inch dices 1 large lime thinly sliced 2 crisp apples such as Granny Smith Macoun Gala Braeburn peeled cored and cut into 4 inch dices 2 tablespoons olive oil 1 large lemon thinly sliced 1 tablespoon extra virgin olive oil 5 cups chicken stock Sea salt and pepper 2 shallots peeled and minced Springs of fresh cilantro and lemon wedges to garnish 2 cloves garlic minced 1 tablespoon fresh sage minced 1 Coat stoneware with non stick cooking spray Arrange the salmon Salt and pepper tightly in the bottom tucking end of fillets under themselves to even out thickness of the fish In a small saucepan combine water orange juice jalapeno pepper and ginger heat to boil over MEDIUM HIGH heat Pour evenly around fish 3 Arrange sliced lime and lemon evenly over fish Drizzle with olive oil To make your own bread stuffing using fresh or day old bread dice the gt bread into 1 inch cubes and heat in a LOW oven 225 F until dried about 15 20 Minutes 1 Add bread stuffing apple cherries pecans and sage to stoneware Toss Salt and pepper to taste to combine 4 Cover cook on HIGH until the salmon is opaque and firm to
3. Auto Cook Mode cont e To change any settings after you have already pressed START STOP you must make your new selections and press START STOP again so the slow cooker recognizes the new settings To turn the slow cooker off press the START STOP button then unplug it from the outlet Important Information About the Temperature Probe Temperature probe is ONLY for use with Auto Cook Mode Make sure it is inserted fully into the probe jack or Auto Cook Mode will not function correctly Remove probe before cooking with other modes they will not work with probe plugged in Do not remove probe from temperature probe jack while cooking or Auto Cook Mode will not function properly Leave the temperature probe in the food throughout the cooking cycle CAUTION Use oven mitts to remove the temperature probe from the food as it is HOT 4 17 08 6 21 20 PM Digital Timer Mode Dual Cycle Mode The Digital Timer Mode allows you to set a time and temperature at which The Dual Cycle Mode operates the same way as the Digital Timer Mode your meal will cook anytime from 30 minutes to 20 hours in half hour but it takes things one step further This mode allows you to set your increments The digital display counts down the remaining cook time and slow cooker to cook at one temperature for a specified time and then when cooking is complete automatically switches to the WARM setting so automatically switch over to another temperature for additional
4. 1 cup chicken broth 6 Pour the liquid over the roast cover and cook on LOW for 8 10 hours or 1 cup dry white wine 3 tablespoons tomato paste 2 tablespoons extra virgin olive oil I 4 pound pancetta thickly sliced diced 14 pound boneless beef chuck pot roast on HIGH for 5 7 hours Remove roast carrots and onions and strain and reserve liquids Using a skimmer or defatter remove and discard fat from liquid Place in saucepan and boil and reduce liquids by half about 10 minutes Stir in the brandy horseradish and mustard Salt and pepper Ea 2 tablespoons brandy 8 In a small bowl stir together the sour cream and the flour Stir in 2 4 teaspoon prepared horseradish tablespoons of the brandy sauce to the sour cream and flour mixture 4 teaspoon Dijon mustard and ee back to the pan Cook gently over medium heat for about 4 5 minutes 2 tablespoons sour cream 1 teaspoon flour 9 Slice thinly and serve with sauce and parsley to garnish 2 tablespoons Italian flat leaf parsley minced Serves 6 8 1 Place the carrots onion garlic herbs and cloves into the stoneware 2 Combine broth wine and tomato paste in a separate bowl set aside 3 Add olive oil and pancetta to a large heavy skillet set to MEDIUM HIGH heat and cook pancetta until lightly browned Remove pancetta and add to stoneware Recipe continued on next page L A 9 This recipe is ideal for This recipe is ideal for using 9 This recipe is idea
5. To reduce the risk of electric shock this plug is intended to fit into a polarized Heating Base Control Panel Temperature Probe Jack outlet only one way If the plug does not fit fully into the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet Figure 2 Control Panel Cooking Mode IMPORTANT NOTE Some countertop and table surfaces are not designed Indicator to withstand the prolonged heat generated by certain appliances Do not l set the heated unit on a finished wood table We recommend placing a hot Cooking pad under your slow cooker to prevent possible damage to the surface T Temperature NOTE During initial use of this appliance some slight smoke and or odor Cooking Indicator may be detected This is normal with many heating appliances and will not Temperature recur after a few uses Selection EA Mode NOTE Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove countertop table or other surface Due to Auto Cook Mode the nature of the stoneware the rough bottom surface may scratch some Selection Aa surfaces if caution is not used Always place protective padding under Sar Time al On Off p stoneware before setting on table or countertop 6 QT Smart Set O8EM1 indd Sec1 3 Sec1 4 4 17 08 6 21 20
6. browned 2 3 minutes per side Transfer to stoneware 5 Ina separate bowl combine remaining mushrooms 2 tablespoons reserved mushroom liquid avoiding sediment remaining cherries 3 tablespoons apricot preserves port shallot chopped thyme and bay leaves Season and whisk to combine 6 Pour port liquid over duck Cover cook on LOW for 6 hours turning once or twice Remove duck from stoneware Remove twine from legs with kitchen sheers be careful to remove all of twine g Pour port liquid over a sieve reserving cherries etc Allow remaining liquid to settle and skim off fat Add cherries etc back to skimmed liquid adjust seasoning and pour over duck legs CcO Serves 4 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 67 y lt A 68 y 6 QT Smart Set O8EM1 indd Sec1 67 Sec1 68 4 17 08 6 21 24 PM holiday and special occasion category holiday and special occasion category Home Style Corn Bread Corned Beef and Cabbage Non stick cooking spray 12 new potatoes quartered 1 4 cups all purpose flour 4 carrots sliced 34 cup yellow cornmeal 4 pounds corned beef brisket 4 cup granulated sugar 2 onions sliced 1 tablespoon plus 1 teaspoon baking powder 3 bay leaves 1 4 teaspoons salt 8 black peppercorns 4 teas
7. cored and chopped into 1 inch cubes 4 cup walnuts toasted 4 cup maple syrup or brown sugar optional 1 Grease stoneware with cooking spray or butter 2 Add oats granola milk water salt cinnamon and fruit to stoneware Gently stir ingredients 3 Cover cook on HIGH for 2 hours and then on LOW for 1 2 hours 4 Ona large baking sheet toast walnuts on the top rack of the broiler for about 4 minutes Turn frequently Mix walnuts into stoneware 6 Spoon oatmeal into individual bowls and serve hot Add additional milk maple syrup and brown sugar if desired VWI Serves 6 8 ae D 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc Hey the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 19 Sec1 20 Brunch and Beverages Fruit Medley Compote 1 cup water 1 cup sugar or to desired sweetness 14 cup brown sugar 2 pounds fresh rhubarb stalks washed and cut into 2 inch cubes 1 quart fresh strawberries rinsed hulled and halved 2 cups fresh raspberries 2 cups fresh blueberries 2 teaspoons vanilla 1 4 teaspoons ground cinnamon 4 teaspoon ground nutmeg 1 Combine water sugars and rhubarb in stoneware 2 Cover cook on HIGH for 30 minutes 3 Add strawberries raspberries and blueberries to stoneware 4 Add vanilla cinnamon and nutmeg to fruit Gently stir fruit once or twice to evenly distribute and return cover to stoneware 5 Remove ston
8. switches to the WARM setting WARM shows in the upper display cooker beeps once and switches to the CYCLE 2 program for the and the WARM light illuminates selected time 4 To turn off the slow cooker press the START STOP button then unplug Once CYCLE 2 has run for the selected time the slow cooker beeps it from the outlet twice and switches to the WARM setting The slow cooker remains on Note Temperature Probe can not be used in Digital Timer Mode WARM until you turn it off e To change any settings after you have already pressed the START STOP button you must make your new selections and press the START STOP button so that the slow cooker recognizes the new settings 6 To turn off the slow cooker press the START STOP button then unplug it from the outlet Note Temperature Probe can not be used in Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 9 Sec1 10 4 17 08 6 21 20 PM Manual Mode Usage Notes e If there is a power outage when the power is restored the display and lights blink All slow cooker settings have been cleared and must be reset As a result the food may be unsafe to eat If you are unsure how long the power was out discard the food inside Using the Manual Mode you simply set a temperature and the slow cooker cooks at that temperature until you either switch it to another temperature or turn it off 1 Press the TEMP button until either LOW or HIGH button illuminates e While selecting your slow cooker set
9. the heating base Insert the temperature probe into the thickest piece of meat or center of dish without touching any bone or fat e The notch in the stoneware allows the lid to close when temperature probe is plugged in NOTE If the probe is removed from the temperature probe jack during programming or cooking the Auto Cook Mode must be reset The slow cooker will beep and display PROB OUT until the temperature probe cord is plugged back into the temperature probe jack Press the AUTO button to cycle through and select pre set meat options from BEEF POUL poultry PRK1 bone in pork PRK2 boneless pork CHIL chili or STEW Press the TEMP button to select LOW or HIGH e WARM is ONLY for keeping already cooked food at the perfect serving temperature DO NOT cook on the WARM setting Press the START STOP button to start cooking e The upper display shows the pre set meat selection the lower display shows the internal temperature of the food and the corresponding temperature selection illuminates e When the internal temperature of the meat reaches the safe temperature the slow cooker beeps once the upper display shows SIMR and the lower display counts down additional cooking time until the food reaches its optimal taste e When the cook time expires the slow cooker beeps twice and the temperature shifts to WARM The upper display shows WARM and the lower display is off 6 QT Smart Set 08EM1 indd Sec1 7 Sec1 8
10. to chart below No Temperature Probe Housing oN o s o N no Temperature Probe 6 QT Smart Set O8EM1 indd Sec1 11 Sec1 12 4 17 08 6 21 20 PM CARE AND CLEANING ALWAYS turn your slow cooker off unplug it from the electrical outlet and allow it to cool before cleaning The lid and stoneware can be washed in the dishwasher or with hot soapy water Do not use abrasive cleaning compounds or scouring pads A cloth sponge or rubber spatula will usually remove the residue To remove water spots and other stains use a non abrasive cleaner or vinegar As with any fine ceramic the stoneware will not withstand sudden temperature changes Do not wash the stoneware with cold water when it is hot The outside of the heating base may be cleaned with a soft cloth and WARM soapy water Wipe dry Do not use abrasive cleaners The temperature probe can be washed in WARM soapy water and wiped dry The temperature probe housing is removable for cleaning Simply slide housing up to remove The housing is dishwasher safe top rack only or can be washed in WARM soapy water and wiped dry CAUTION Never immerse the heating base in water or other liquid No other servicing should be performed 6 QT Smart Set O8EM1 indd Sec1 13 Sec1 14 TROUBLESHOOTING Make sure appliance is properly plugged into a wall outlet and the outlet is energized check fuses or circuit breaker If a power outage has occurred re enter cooki
11. 2 tablespoons chopped fresh sage Salt and freshly ground pepper 1 Heat olive oil in saut pan Season pork tenderloin with salt and pepper sear all sides in saut pan and remove from heat 2 Layer onions in bottom of stoneware place tenderloin on top and add mushrooms figs and apricots 3 Ina separate bowl combine balsamic stock and sage pour over other ingredients 4 Cover cook on LOW for 6 8 hours or on HIGH for 3 5 hours tossing ingredients several times to ensure even cooking until meat is tender and onions have softened 5 Remove tenderloin let rest for 5 minutes Adjust seasoning to taste and cut into 34 inch slices To serve top pork with the figs apricots and mushrooms and broth Serves 4 6 Z This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc Hey the Dual Cycle Mode Main Courses Pork and Sausage Smothered Autumn Pork Roast C9 2 boneless pork loins about 2 3 pounds each 4 apples peeled cored and sliced 2 large onions peeled and sliced Salt and freshly ground pepper to taste 1 Season the pork loins well with salt and freshly ground pepper 2 Place pork in bottom of stoneware and place apples and onions on top 3 Cover cook on LOW for 10 12 hours or on HIGH for 6 8 hours until meat pulls apart easily Transfer pork to cutting surface and let rest for 10 minutes before slicing into 12 34 inch pieces 4 Top pork slices wit
12. 3 pepper hours 3 Cover cook on LOW for 6 8 hours or on HIGH for 2 4 hours 3 Strain and reserve broth discard solids Pour broth into stoneware 4 Add shrimp herbs chili and lime juices Cover and cook on HIGH until shrimp are cooked about 15 minutes Garnish with lime slices Serves 6 4 Melt butter in saucepan on stovetop set to medium heat Add flour and cook for about 3 4 minutes stirring constantly Reduce heat and whisk in evaporated milk With a ladle scoop out broth from stoneware and stirring constantly whisk thickened mixture until smooth Continue adding broth until mixture is pourable Pour back into stoneware and stir until chowder is smooth Stir in heavy cream and heat through Do not simmer Serves 8 10 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc Hey the Dual Cycle Mode DS 65 y DS 66 y 6 QT Smart Set 08EM1 indd Sec1 65 Sec1 66 4 17 08 6 21 24 PM Holidays and Special Occasions holiday and special occasion category Stuffe dA Artichokes Duck with Port Mushroom Le and Tart Cherry Glaze amp 1 lemon sliced in quarters 6 8 artichokes washed tops sliced off and stems trimmed 2 cups bread crumbs patted dry 2 cups grated Pecorino Romano cheese 1 tablespoon olive oil 1 large bunch flat leaf parsley
13. Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode DS 63 y DS 64 y 5 Serve in soup bowls topping each with shredded cheese diced avocado and a squeeze of lime 6 QT Smart Set O8EM1 indd Sec1 63 Sec1 64 4 17 08 6 21 24 PM _ o Soups and Chowders New England Clam Chowder 1 pound sliced bacon 4 onions chopped 2 16 ounce containers of clams in juice 4 large cloves garlic minced 12 new potatoes cubed 6 cups chicken broth clam broth or fish fumet 1 tablespoon salt 2 teaspoons pepper 1 stick butter 8 tablespoons flour 1 13 ounce cans evaporated milk 1 2 cups heavy cream Soups and Chowders Shrimp That Soup with Lime and Chilies 34 pound uncooked large shrimp peeled and deveined shells reserved 2 4 quarts low salt chicken broth 1 cup diced carrots 3 stalks lemongrass thinly sliced 2 inches gingerroot peeled and grated 2 tablespoons garlic minced 14 tablespoons fresh Thai basil or basil 1 4 tablespoons fresh mint 1 4 tablespoons finely chopped cilantro 1 serrano chili stemmed thinly sliced 1 4 teaspoon fresh lime juice 6 thin lime slices 1 Halve shrimp lengthwise Place in refrigerator 1 Saute bacon and onion in a skillet 2 Add shrimp shells broth carrot lemongrass gingerroot and garlic into 2 Add bacon onion clams and juice garlic potatoes broth salt and stoneware Cover cook on LOW for 3 4 4 2 hours or on HIGH for 2
14. Combine remaining ingredients in a bowl whisk to combine and pour over chicken 6 Cook on LOW for 5 7 hours or on HIGH for 3 5 hours 2 teaspoons ground cinnamon 7 Remove chicken to serving dish Using a slotted spoon spoon the 2 teaspoon ground cloves peaches raisins or currants and some of the juice onto the chicken and 2 cans beer serve Garnish with the reserved peaches 6 pounds pork butt or pork shoulder Serves 4 5 10 cloves garlic Salt and freshly ground pepper 8 Rolls 1 Combine all ingredients for the sauce in a large saucepan and bring to a simmer Continue to cook for 45 minutes at a LOW simmer stirring occasionally to keep the sugars from scorching on the bottom of the pan 2 Preheat oven to 425 F 3 Using a small paring knife cut deep slits into the pork and insert the garlic cloves all around Rub the pork with oil and season liberally with salt and freshly ground pepper Place the pork on a rack and put in the oven for 25 minutes The HIGH heat will sear the pork all around and give a nice crust 4 Place the pork in the stoneware and cover with the sauce Cover cook on LOW for 10 12 hours or on HIGH for 7 to 9 hours 5 Stuff rolls with pulled pork Serves 8 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 39
15. Mode make sure probe cord is fully inserted overcooked into probe jack and probe TIP is fully inserted into the center of the meat or dish e This is normal with many heating appliances rte goal erena hy Always use oven mitts or hot pads when handling and place a hot pad under your slow cooker Slow cooker runs e Timer will automatically switch to WARM or SIMR after set time indefinitely elapses and until you manually shut it off e If more than 10 seconds elapse between button presses display clears goes blank and you must start again 4 17 08 6 21 20 PM lt r COOKING HINTS AND TIPS SOUPS e Some soup recipes call for large amounts of water Add other soup PASTA AND RICE ingredients to the slow cooker first then add water only to cover If e For best rice results use long grain converted rice or a specialty rice thinner soup is desired add more liquid at serving time as the recipe suggests If the rice is not cooked completely after the MEATS suggested time add an extra 1 to 1 2 cups of liquid per cup of cooked e Trim fat rinse well and pat meat dry with paper towels rice and continue cooking for 20 to 30 minutes e Browning meat in a separate skillet or broiler allows fat to be drained e For best pasta results first partially cook the pasta in a pot of boiling off before slow cooking and also adds greater depth of flavor water until just tender Add the pasta to the Smart Set slow cooker e Meat should be positioned so
16. Sec1 26 4 17 08 6 21 21 PM _ _ Appetizers and Side Dishes Appetizers and Side Dishes Asparagus in Parchment Paper Package Garlic Mashed Potatoes Parchment paper 4 pounds potatoes cut 1 bunch asparagus bottom ends trimmed 4 6 cloves garlic peeled Salt and pepper 3 cups chicken broth vegetable broth or water 1 stick butter cut in small pieces 2 cup heavy cream Salt and pepper to taste Pinch sugar Lemon zest Drizzle of extra virgin olive oil 1 Place potatoes and garlic in stoneware Pour enough broth in stoneware 1 Cut parchment paper into large heart shape Place asparagus in center to cover potatoes Cover cook on HIGH for 4 5 hours or until potatoes of one side Season with salt and pepper Sprinkle with sugar and are tender lemon zest and drizzle with olive oil 2 Drain broth and add butter and cream and mash with a potato masher 2 Turn heart half over asparagus folding along center Turn crimp and until desired consistency fold edges to seal 3 Season with salt and pepper and serve WARM 3 Place in stoneware Cover cook on HIGH for 1 hour checking doneness Serves 8 10 after 2 hour until asparagus spears are bright green and just tender Open pouch and serve immediately Creamy Parmesan Polenta Serves 4 g cups chicken broth or water 4 tablespoons butter 1 bay leaf 3 cups instant polenta 3 cups grated parmesan 1 Ina pot on the stovetop bring the chicken broth or water to a boil with the butter a
17. a bowl Place in refrigerator to marinate for 12 hours Remove meat from marinade pat meat dry and 3 Cover and cook on LOW for 6 8 hours or on HIGH for 5 7 hours discard marinade stirring occasionally 4 Mix well before serving Serves 6 8 Recipe continued on next page f Ga L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode sey the Dual Cycle Mode using the Auto Cook Mode fey the Dual Cycle Mode F Cyc y F 8 Cyc y 00 06 6 QT Smart Set O8EM1 indd Sec1 55 Sec1 56 4 17 08 6 21 23 PM Main Courses Main Courses Beef Vegetarian y Chunky Vegetarian Chili Beef Bacon and Mushroom Stew cont oy S RERE T TE E E E TE E E EE EE 1 tablespoon olive oil 2 In a large heavy skillet pour 1 tablespoon of oil and set to medium 14 cups Vidalia onion chopped or other large sweet yellow onion heat Add bacon and cook until it just starts to brown Remove bacon 3 cloves garlic minced reserving bacon fat and place bacon in the stoneware 34 cup red bell pepper chopped 3 Salt and pepper the beef and brown the meat in batches if necessary 4 cup green bell pepper chopped until browned on all sides Place meat in the stoneware 1 cups celery chopped 1 28 ounce can whole tomatoes undrained and chopped 4 Briefly saut onions carrots and mushrooms in reserved bacon fat until 116 ounce
18. cup olive oil 2 cup bourbon 4 Cup brown sugar packed 2 tablespoons butter 4 celery stalks cut into 14 inch dices 1 Place ham in stoneware Combine ginger bourbon and brown sugar and 4 carrots peeled and cut into 4 inch dices pour over ham 6 8 Yukon gold potatoes cut into 4 inch dices about 2 cups 2 Cover cook on LOW for 7 8 hours or on HIGH for 4 5 hours basting often 6 cloves garlic peeled and chopped or until internal temperature is over 160 F 4 cup fresh thyme EMN E 1 2 cups stock 34 cup sherry Sweet Potato Casserole with Salt and pepper Gingersnap Topping 2 tablespoons minced fresh parsley 1 Place seasoned flour in a bowl Dredge lamb in flour and shake off 8 large sweet potatoes excess hee e i econo 2 Heat olive oil and butter in a large saut pan Add lamb and saut until aie Meh a onde just browned about 4 minutes Transfer to stoneware and top with 1 4 cups gingersnaps finely ground in food processor celery carrots potatoes garlic and thyme 4 cup brown sugar packed 3 Place saut pan back on heat and pour in the stock and 4 cup of sherry 4 cup butter melted to deglaze the pan using a wooden spoon to remove any caramelized Dash nutmeg bits from the pan Pour into the stoneware 4 Cover cook on HIGH for 3 5 hours or on LOW 7 9 hours until lamb is 1 Bake or boil the sweet potatoes until tender and mash well with 2 teaspoons of salt 2 Grease the bottom and sides
19. in a saucepan to blend Beat in the orange scented sugar Stir over medium heat until sauce thickens then whisk as sauce comes to a boil Continue whisking for 30 seconds and then remove from the heat Let cool fora moment before beating in the egg yolks one at a time 4 Add butter orange liqueur and vanilla extract to the mixture and let stand at room temperature for 20 minutes to cool 5 In a clean bowl beat egg whites until foamy Add salt and beat to soft peaks Sprinkle in 4 tablespoons sugar and beat to stiff peaks 6 Add in 4 of whipped egg whites to base and fold in Fold in remaining whites and then scrape the mixture into the sugar coated stoneware Cover cook on HIGH for 1 hour 7 If desired sprinkle the top of the souffl with sugar and br l e with a torch gradually melting and browning the sugar in quick small circles 8 Spoon out and serve with chocolate sauce or sweetened whipped cream Serves 10 f Ga L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode 7 the Dual Cycle Mode using the Auto Cook Mode fey the Dual Cycle Mode g Cyc y g Cyc e Dual Cycle Mode 19 80 6 QT Smart Set O8EM1 indd Sec1 79 Sec1 80 4 17 08 6 21 26 PM SERVICE INSTRUCTIONS 1 Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit Doing so will void the Warranty 2 If you need to exchange the uni
20. tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons brown sugar 4 teaspoons ground coriander 2 teaspoon ground cinnamon 2 teaspoon salt 1 teaspoon ground black pepper 4 6 pounds baby back pork ribs 24 cup bourbon 2 cup brown sugar packed 14 cup Chili sauce 1 Inasmall bowl combine the cumin chili powder 2 tablespoon of sugar coriander cinnamon salt and pepper Stir to thoroughly combine and rub all over the ribs 2 Place the ribs into the stoneware In a small bowl stir together the bourbon 2 cup sugar and chili sauce and pour all over the ribs 3 Cover cook on LOW for 8 10 hours or on HIGH for 4 6 hours Occasionally brush sauce onto the ribs Serves 8 a D 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode DS 47 y 6 QT Smart Set 08EM1 indd Sec1 47 Sec1 48 Main Courses Pork and Sausage Sausage and Pepper Submarine Sandwiches 6 red bell peppers sliced thin 4 yellow onions sliced thin 4 1 2 cup extra virgin olive oil divided 1 tablespoon dried oregano 2 teaspoons dried parsley flakes 2 teaspoon salt 1 teaspoon ground black pepper 2 teaspoon red pepper flakes optional 4 pounds hot or sweet Italian sausage Submarine rolls 1 Place the sliced peppers and onions in the stoneware Drizzle with 2 tablespoon of oil and add the seasonings Stir to thoroughly combine 2 In a skillet over MEDIUM HIG
21. time before that your meal stays WARM until it is served switching to the WARM setting 1 Press the TEMP button until either LOW or HIGH illuminates 1 Press the TEMP button until either LOW or HIGH illuminates e WARM is ONLY for keeping already cooked food at the perfect serving e WARM is ONLY for keeping already cooked food at the perfect serving temperature DO NOT cook on the WARM setting temperature DO NOT cook on the WARM setting 2 Turn the SET TIME dial to select the amount of time you want to cook 2 Rotate the SET TIME dial to select the amount of time you want to cook at the selected temperature at the 1st selected temperature e Each rotation increases time in increments of 30 minutes You may e Each rotation increases time in increments of 30 minutes You may also hold the dial to the right or left to rapidly increase or decrease also hold the dial to the right or left to rapidly increase or decrease the time setting the time setting 3 Press the START STOP button to start cooking 3 Press the CYCLE button e The amount of time that you dialed shows in the upper display and 4 Rotate the SET TIME dial to select the amount of time you want to cook starts counting down and the corresponding temperature light at the 2 temperature remains illuminated 5 Press the START STOP button to start cooking e When the selected time expires the slow cooker beeps twice and e When slow cooker has run for the selected time on CYCLE 1 the slow
22. y DP 40 y 6 QT Smart Set O8EM1 indd Sec1 39 Sec1 40 4 17 08 6 21 22 PM Main Courses Main Courses Pork and Sausage Pork and Sausage Easy Pork Burritos C9 Sweet and Spicy Pork Picadillo 1 6 pound pork butt or pork shoulder trimmed of fat 2 pound boneless pork country style ribs trimmed of excess fat and cut into 1 2 bottles of your favorite BBQ sauce 1 inch cubes 1 package 8 burrito wrappers 2 tablespoons olive oil 2 ripe avocados peeled and sliced 2 yellow onions cut into 4 inch dices 1 bunch cilantro stemmed optional 4 cloves of garlic minced 1 2 cups shredded Monterey Jack or Cheddar cheese 2 15 ounce can diced tomatoes undrained Sour cream and salsa to garnish 6 tablespoons cider vinegar 4 chipotle peppers canned in Adobo sauce chopped 1 Place pork in stoneware Cover cook on LOW for 10 12 hours or on HIGH 1 cup raisins chopped for 8 10 hours can be done overnight 1 teaspoon cumin 2 Set oven to 400 F Separate meat from fat and drippings and place in 1 teaspoon cinnamon a separate bowl Stir in enough BBQ sauce to thoroughly moisten and Salt and freshly ground pepper flavor meat Prepared white rice 3 Roll burritos with BBQ pork avocado and cilantro and place in a 9x13 inch glass baking dish Other cuts of boneless pork can also be used such as trimmed pork shoulder 4 Top with cheese and place in oven Cook for 5 10 minutes or until heat Tf using dried chipotles soak in warm water to
23. Chicken Tortilla Soup Beggar s Chowder 8 boneless skinless chicken thighs rinsed dried and seasoned with salt 4 cup unsalted butter at room temperature and pepper 4 cup all purpose flour 2 4 ounce can chopped green chilies drained hot or mild depending on 1 tablespoon garlic salt preference 1 tablespoon thyme 1 tablespoon sweet Hungarian paprika 2 teaspoon coarsely ground black pepper 4 skinless bone in turkey thighs trimmed of visible fat Non stick cooking spray 4 cloves garlic minced 2 yellow onions diced 2 28 ounce cans of diced tomatoes undrained 4 5 cups chicken broth 2 14 75 ounce cans cream style sweet corn 2 teaspoons cumin 710 5 ounce can condensed chicken broth undiluted Salt and pepper 1 cup diced red bell pepper 1 cup diced green bell pepper Toppings 14 cups diced yellow onion 1 pound cleaned stemmed white mushrooms halved or quartered if large 8 corn tortillas sliced into 4 inch strips 114 5 ounce can petite diced tomatoes drained 4 cup chopped cilantro 1 4 cups heavy whipping cream 2 cup Cilantro or parsley 1 cup shredded Monterey Jack cheese Salt and pepper 2 avocados diced and tossed with lime juice to prevent browning 2 limes 1 Combine butter flour garlic salt pepper thyme and paprika in small 1 quart mixing bowl Using the back of a wooden spoon work the 1 Place chicken in stoneware mixture to form a smooth paste Rub the paste into all sides of the 2 Ina separate bowl combin
24. H heat add 2 the remaining oil and brown the sausage in two batches adding more olive oil if necessary 3 Place sausage over the vegetables in the stoneware cover and cook on LOW for 4 6 hours or on HIGH for 2 4 hours Remove sausage to a submarine roll and cover with the peppers and onions Repeat with remaining sausages and vegetables Serves 10 12 hee 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode 48 y 4 17 08 6 21 23 PM Main Courses Beef y Maple Whiskey Glazed Beef Brisket NN 2 beef briskets about 2 2 4 pounds each scored with a knife on both sides 4 cup Olive oil 1 cup real maple syrup 14 Cup whiskey 4 Cup brown sugar 2 tablespoons tomato paste 2 oranges zested and then juiced 4 Cloves of garlic smashed 8 thin slices fresh ginger 46 inch thick 2 teaspoons cayenne pepper 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 1 Combine cayenne pepper salt and ground black pepper Rub all over brisket and place in a plastic zipper bag bowl or other container 2 Combine remaining ingredients in a separate bowl and blend to mix Pour over brisket and marinate for 2 hours or overnight 3 Transfer brisket and marinade to stoneware cover and cook on LOW for 9 12 hours or on HIGH for 4 6 hours turning once or twice Adjust seasoning to taste Thinly slice across the grain and serve with liquid sp
25. PM BEFORE YOU USE YOUR SMART SET HOW TO USE YOUR SMART SET SLOW COOKER SLOW COOKER Before you use your slow cooker wash the lid stoneware temperature 1 Prepare your ingredients according to the recipe and place them into probe and temperature probe housing in WARM soapy water and dry the stoneware thoroughly 2 Plug the heating base into a standard outlet NEVER immerse the heating base in water or any other liquid Note Display will blink until you program your cooking mode If more than 10 seconds pass between button presses the display will clear and ASSEMBLY you must start again e Placestonewarennto he hearing ba 3 Select the cooking mode you wish to use from the 4 options below I Note Plug the temperature probe into the temperature probe jack 2 Lower the lid horizontally down onto the stoneware Be sure to align i iici aa hai ONLY if using Auto Cook Mode the lid hinge so that it slides down onto the base hinge i See Figure 3a and 3b 4 Cooking Modes 3 When raising and lowering the lid use the lid lifting handle Caution When disassembling always remove the lid first and then remove Cooking Mode Ideal For HowitWorks the stoneware AUTO COOK Ultimate Automatically times and cooks your meal Note When removing the lid use both hands to gently lift up and remove MODE taste and using a temperature probe See Figure 3c convenience After reaching ideal internal temperature automatically switches to si
26. Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil 2 Heat 2 tablespoons olive oil in a large saut pan Sear short ribs until just browned in batches if necessary about 2 3 minutes per side Transfer to stoneware 3 Top meat with celery carrots onions garlic and bay leaves 4 In a separate bowl combine wine crushed tomato vinegar salt and pepper Stir to blend Pour into stoneware 5 Cover cook on LOW for 8 10 hours or on HIGH for 5 7 hours turning once or twice until meat is tender and easily falling from bone or fork tender if using boneless 6 Remove ribs from stoneware Using an immersion blender or traditional blender puree the sauce leaving some chunkiness 7 Pour sauce over ribs and serve Serves 6 8 Z This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 51 Sec1 52 Main Courses Beef Beef Ale Stew with Caramelized Onions and Fennel 2 tablespoons unsalted butter 2 teaspoons dried Italian seasoning 1 teaspoon dried tarragon 1 pound thin sliced yellow onion 2 cups fresh chopped fennel 2 pounds beef top round steak sliced thin 1 pound white button mushrooms halved 114 ounce can beef broth 114 5 ounce can diced roasted garlic tomatoes undrained 1 teaspoon paprika 112 ounce bottle amber ale beer 1 tablespoon dark brown sugar 2 tea
27. W for 3 2 4 hours or on HIGH for 2 4 hours Serve each portion topped with a spoonful of tomatoes and olives Serves 6 ae 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode DS 35 y 6 QT Smart Set O8EM1 indd Sec1 35 Sec1 36 Main Courses Poultry y chicken and Artichokes amp 3 pounds boneless skinless chicken thighs 16 ounces fresh mushrooms sliced 2 12 ounce jars marinated artichoke hearts drained 8 cloves garlic peeled and coarsely chopped 4 cup white wine or chicken broth Black pepper 1 2 pounds spaghetti cooked 1 Place chicken mushrooms artichokes garlic wine and black pepper into stoneware 2 Cover cook on LOW for 6 8 hours or on HIGH for 5 4 6 4 hours 3 Serve over pasta Serves 6 8 hee 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode d 36 y 4 17 08 6 21 22 PM Main Courses Poultry Chicken with Shallots and White Wine 8 10 boneless skinless chicken thighs rinsed dried and seasoned with salt and pepper 4 large Yukon Gold potatoes cut into 34 1 inch cubes 10 ounces Spanish green olives pit in drained and rinsed 12 shallots skinned and sliced in 2 across the shallot 8 sprigs of fresh tarragon or 2 tablespoons dried tarragon 8 cloves of garlic crushed 3 4 cup white wine 3 4 cup chicken stock 1 4 tablespoon
28. and blueberries Thaw all but 1 tablespoon of renderings Add mushrooms and spinach and toss l i bo l to coat Cook for 1 2 minutes until spinach wilts berries before using or extend the cooking time slightly if using berries o directly from the freezer 4 In a separate bowl beat eggs and milk Add remaining ingredients and blend Pour into stoneware 1 Butter the inside of the stoneware 5 Cover cook on LOW for 3 4 4 hours or on HIGH for 2 4 hours until eggs 2 Place the bread and berries into the stoneware and toss to combine are firm in center but still moist 3 Combine the remainder of the ingredients in a separate bowl and whisk 6 Season with salt and pepper and serve to blend Serves 6 8 4 Pour over bread and berries and toss to blend 5 Cover cook on LOW for 5 6 hours or on HIGH for 3 hours until the bread has set in the middle 6 Remove from heat Allow to cool and set prior to serving this will allow the bread to reabsorb to liquid from the berries etc Serves 10 12 6 QT Smart Set O8EM1 indd Sec1 17 Sec1 18 4 17 08 6 21 21 PM Brunch and Beverages Fruity Granola Oatmeal Nonstick cooking spray or butter for coating stoneware 1 4 cup old fashioned oats not quick cooking 1 cup plain cinnamon or apple granola 2 cups milk plus more if desired for serving 1 cup water 4 teaspoon salt 1 teaspoon cinnamon 4 cup apples peeled cored and chopped into 1 inch cubes Cup pears peeled
29. arsley 3 Stir in basil toss with pasta or spread on pizza round as desired and pass the cheese 1 Add all ingredients starting with 8 cups of stock and including reserved Serves 8 10 liquid from dried mushrooms be careful to discard any sediment to stoneware Stir to blend 2 Cover cook on LOW for 5 6 hours or on HIGH for 3 5 hours until barley and vegetables have softened If more liquid is needed add more stock this will require more cooking time after adding 3 Adjust seasoning and serve with a sprinkling of parsley Serves 8 10 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc Hey the Dual Cycle Mode DS 59 y DS 60 y 6 QT Smart Set 08EM1 indd Sec1 59 Sec1 60 4 17 08 6 21 24 PM Soups and Chowders Black Bean Chipotle Soup 1 pound dry black beans rinsed drained and checked for foreign objects 2 stalks celery cut into 4 inch dices 2 carrots peeled and cut into 4 inch dices 1 yellow onion peeled and cut into 4 inch dices Soups and Chowders Black Bean Chipotle Soup cont 2 Ina separate bowl combine chipotles crushed tomatoes green chilies stock cumin and salt and pepper to taste Mix to blend and pour into stoneware 3 Cover cook on HIGH for 1 hour and then on LOW for 6 hours until beans are tender to bite Adju
30. asoning and then pour over the 1 bunch Italian flat leaf parsley washed stemmed and coarsely chopped chicken Salt and pepper 11 Cover the slow cooker and cook on HIGH for 30 minutes Creamy Parmesan Polenta see recipe 12 Reduce the temperature setting to LOW and cook for 2 more hours 13 Serve the chicken over Creamy Parmesan Polenta see recipe spoonin 1 The day before cooking the dish Quarter the chicken leaving the breasts 3 sauce over 1 l pens 8 on the bone Separate each leg into thigh and drumstick portions and l l cut each breast in half 14 Garnish with the crisp bacon and parsley 2 Add the chicken to a shallow container large enough to accommodate Serves 4 6 all of the pieces in a single layer Pour the wine over the chicken and add the thyme and sliced garlic 3 Cover and marinate in refrigerator overnight 4 Cook the bacon in a saut pan until crispy Remove bacon with a slotted spoon to a plate lined with paper towels leaving all of the rendered fat in the pan 5 Add the mushrooms to the pan and saut until lightly golden brown Toss the onions into the mushrooms and continue to saut until they are well caramelized 6 Reduce the heat to LOW and melt in the butter and then incorporate the flour Continue to cook for 5 minutes then season with salt and pepper and remove from the heat Recipe continued on next page Vi fle This recipe is ideal for ED This recipe is ideal for using This recipe is
31. can stewed tomatoes undrained lightly browned 115 ounce can diced tomatoes drained 115 ounce cans black beans rinsed and drained 115 0unce can pinto beans rinsed and drained 5 Add flour and saut for 5 minutes on medium heat Add vegetables to r4 tablespoons chili powder the stoneware 1 teaspoon ground cumin 6 Stir in red wine beef broth and tomato paste Cover cook on LOW for 1 teaspoon dried oregano 5 7 hours or on HIGH for 4 6 hours 1 bay leaf 2 teaspoon salt 7 Cool and place in refrigerator overnight 4 teaspoon black pepper 8 Set oven to 300 F Skim fat off top of dish and add fresh garlic and salt 1 cup zucchini chopped chunky and pepper to taste 1 cup mushrooms chopped chunky 1 package frozen corn kernels 4 Cup sour cream for garnish optional 4 cup shredded Cheddar cheese for garnish optional g Place stoneware in the oven and cook until dish begins to simmer Stir and simmer for 5 minutes 10 Garnish with parsley Prepared rice aciera 1 Heat the oil in a Dutch oven or large saut pan over medium heat 2 Add onion garlic bell peppers and celery 3 Saut 5 minutes or until tender and transfer to stoneware 4 Add remaining ingredients cover and cook on LOW for 6 8 hours or on HIGH for 5 7 hours 5 Serve over white or brown rice and garnish with a dollop of sour cream and or sprinkled with shredded cheese Serves 6 8 f Ga L This recipe is ideal for This recipe is ideal fo
32. ccessory attachments not recommended by the Soups and Chowders E prrteeeeereeeeeereeeeeesreeeeeereeeeeeeeeeeee 61 manufacturer may cause injuries ie T n OCCASIONS rrscssssssssssseesseeesensnnnnnnnnn 67 15 Keep 6 inches clear from the wall and 6 inches clear on all sides L A p AGE PETA ECAS CALE ONY aapea a 16 CAUTION To prevent damage or shock hazard do not cook directly in cosci S assscrsssssssrsssess sikarkjaeiomdeeseinadjaidaeadeiidaedfeiamnnnioniinias the heating base Cook only in the stoneware provided C Service Instructions 000 0000000000000000000 81 Warranty uu ecccsccesteesesetseeseeens 81 1 2 a an 6 QT Smart Set O8EM1 indd Sec1 1 Sec1 2 4 17 08 6 21 20 PM SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY a There are no user serviceable parts inside Do not attempt to service this Lid Lifting lt lt lt ean gt product Handle A short power supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord AN EXTENSION CORD MAY BE Notches for USED WITH CARE HOWEVER THE MARKED ELECTRICAL RATING SHOULD BE Temperature AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER The Probe Cord extension cord should not be allowed to drape over the counter or tabletop Stoneware where it can be pulled on by children or tripped over unintentionally POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other
33. ce or twice to ensure even cooking Adjust seasoning to taste 4 Spoon leeks and apples onto a serving dish and top with pork 1 Place pork loins on your work surface and heavily season with salt and freshly ground pepper 2 Ina separate bowl combine 2 tablespoons of olive oil the garlic and the rosemary Rub this all over the pork 3 Roll and tie the pork snugly using butcher s twine Tuck the slices of the lemon under the twine and into the ends of the roast 4 Heat the remaining 1 tablespoon of olive oil in a saut pan over medium heat Sear the pork loins on all sides until just brown Transfer to the stoneware Serves 4 6 5 Return the saut pan to the heat and deglaze the pan with the white wine and the stock using a wooden spoon to remove any caramelized bits Pour over the pork 6 Cover cook on LOW for 8 10 hours or on HIGH for 5 7 hours Remove from stoneware allow roast to rest for 10 minutes before removing twine and slicing 7 Adjust the seasoning to taste and pour juices over the sliced pork Serves 8 10 f Ge L This recipe is ideal for 2 This recipe is ideal for using This recipe is ideal for This recipe is ideal for using ing the Auto Cook Mode fey the Dual Cycle Mode using the Auto Cook Mode 7 the Dual Cycle Mode y using the Auto Cook Mode Cyc y g Cyc y 45 46 6 QT Smart Set O8EM1 indd Sec1 45 Sec1 46 4 17 08 6 21 23 PM Main Courses Pork and Sausage Baby Back Ribs 2
34. chopped 4 cup dried Porcini mushrooms soaked in warm water to cover until softened 2 teaspoons salt softened and roughly chopped reserving liquid or 4 cup sliced fresh Shitakes 1 teaspoon freshly ground pepper 2 cup dried cherries 2 tablespoons extra virgin olive oil 4 cloves of garlic 3 tablespoons apricot preserves 1 Fill stoneware with lemon slices and about r inches of water 4 cup port wine 2 Combine bread crumbs cheese parsley salt and pepper in a bowl 1 shallot thinly sliced Spread artichoke leaves and fill pockets generously with bread crumb 16 sprigs fresh thyme 8 whole 8 chopped about 14 tablespoons mixture until you reach the soft leaves near the center 2 bay leaves Coarse salt and freshly ground pepper 3 Place artichokes in stoneware standing up Drizzle olive oil on top of Sc Wine each artichoke Cover and cook on LOW for 3 5 hours or on HIGH for 1 4 2 12 hours Check for doneness after 3 hours on LOW or 1 hour on HIGH Cook until leaves are tender and pull away from heart easily Serves 4 1 Season duck legs with coarse salt and freshly ground pepper 2 Lay a duck leg on your work surface skin side down and open 3 Place 1 teaspoon of mushrooms 3 4 dried cherries 2 sprigs of thyme and 1 clove of garlic on leg Fold skin over filling and using butcher s twine firmly tie the duck leg closed Repeat with each leg 4 Heat olive oil in a saut pan over medium heat Sear duck legs until
35. e JCS dealers service centers or retail stores selling JCS products do not have the right to alter modify or any way change the terms and conditions of this warranty This warranty does not cover normal wear of parts or damage resulting from any of the following negligent use or misuse of the product use on improper voltage or current use contrary to the operating instructions disas sembly repair or alteration by anyone other than JCS or an authorized JCS service center Further the warranty does not cover Acts of God such as fire flood hurricanes and tornadoes What are the limits on JCS s Liability JCS shall not be liable for any incidental or consequential damages caused by the breach of any express implied or statutory warranty or condition Except to the extent prohibited by applicable law any implied warranty or condition of merchantability or fitness for a particular purpose is limited in duration to the duration of the above warranty JCS disclaims all other warranties conditions or representations express implied statutory or otherwise JCS shall not be liable for any damages of any kind resulting from the purchase use or misuse of or inability to use the product including incidental special consequential or similar damages or loss of profits or for any breach of contract fundamental or otherwise or for any claim brought against purchaser by any other party Some provinces states or jurisdictions do not allow th
36. e chilies garlic onion tomatoes 3 cups turkey thighs chicken broth and cumin Blend and pour over chicken 2 Spray the stoneware with non stick cooking spray Place the turkey 3 Cook on LOW for 7 9 hours or on HIGH for 3 5 hours When chicken thighs in the bottom of the stoneware and cover with red and green is very tender use the tines of two forks to shred the chicken Adjust peppers onion corn and chicken broth seasoning and add additional chicken broth if soup is too thick noting 3 Cover cook on HIGH for 3 hours or until turkey is fork tender Remove that the soup will also be thickened with the addition of the sliced turkey thighs from stoneware and set aside until cool enough to handle tortillas 4 While turkey cools add mushrooms and tomatoes to liquid in 4 Just before serving add sliced tortillas and chopped cilantro to stoneware Cover and continue to cook on HIGH for hour more stoneware Stir to incorporate and to soften tortillas Adjust seasoning 5 While mushrooms are cooking remove the turkey meat from the bones to taste in bite size pieces When mushrooms are tender return the turkey to the chowder Add the heavy cream and cilantro or parsley and cook covered until heated through about 15 minutes more Taste for seasoning adding salt and pepper to taste Serves 8 10 Serves 8 f Cm f This recipe is ideal for 2 This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the
37. e exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts so the above limitations or exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights that vary from province to prov ince state to state or jurisdiction to jurisdiction How to Obtain Warranty Service In the U S A If you have any questions regarding this warranty or would like to obtain warranty service please call 1 800 323 9519 and a convenient service center address will be provided to you In Canada If you have any questions regarding this warranty or would like to obtain warranty service please call 1 800 323 9519 and a convenient service center address will be provided to you In the U S A this warranty is offered by Sunbeam Products Inc doing business Jarden Consumer Solutions locat ed in Boca Raton Florida 33431 In Canada this warranty is offered by Sunbeam Corporation Canada Limited doing business as Jarden Consumer Solutions located at 20 B Hereford Street Brampton Ontario L6Y OM1 If you have any other problem or claim in connection with this product please write our Consumer Service Depart ment PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE To register your product please visit us online at www crockpot com 2008 Sunbeam Products Inc doing business as Jarden Consumer Solutions All rights reserv
38. ed Distributed by Sunbeam Products Inc doing business as Jarden Consumer Solutions Boca Raton Florida 33431 Website www crockpot com 81 6 QT Smart Set 08EM1 indd Sec1 81 4 17 08 6 21 26 PM
39. eware from heating base and allow mixture to cool without stirring Compote can be served WARM at room temperature or refrigerated If not using immediately place in storage bowl cover and refrigerate Compote can remain in refrigerator for up to four days Serving suggestions serve on top of French toast waffles yogurt ice cream pound cake or Fruity Granola Oatmeal see recipe Serves 8 10 hee 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode 20 y 4 17 08 6 21 21 PM Brunch and Beverages Appetizers and Side Dishes e Vi Spiced Chat Tea Astan Si tyle Ribs C9 I NES 2 quarts water 8 bags black tea 2 full racks baby back pork ribs if 3 4 CUp sugar 6 ounces Hoisin sauce 16 whole cloves 1 ounce fresh ginger 16 whole cardamom seeds pods removed 4 ounces of maraschino cherries 5 whole cinnamon sticks 4 ounces of rice wine vinegar 8 slices fresh ginger Water to cover 1 cup milk Chopped scallions 1 Combine water tea sugar cloves cardamom cinnamon and ginger in 1 Split each rack of ribs into three sections the stoneware Cover cook on LOW for 3 5 hours or on HIGH for 2 2 4 2 Combine all ingredients in stoneware hours 3 Cover cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours 2 pi n discard solids May be covered and refrigerated for up to 4 Garnish with scallions 3 days 3 Stir in milk just before serving Se
40. h apples and onions Serves 10 12 hee 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode d 44 y 6 QT Smart Set O8EM1 indd Sec1 43 Sec1 44 4 17 08 6 21 22 PM Main Courses Main Courses Pork and Sausage Pork and Sausage r A Boneless Pork Roast with Garlic y Country Style Pork Ribs C9 and Rosemary 9 3 pounds boneless country style pork ribs rinsed and patted dry S 6 firm crisp apples such as Granny Smith Macouns Galas Braeburns peeled cored and cut into 4 inch slices 6 leeks trimmed of roots and green tops sliced across into 4 inch slices and rinsed to remove any grit about 6 cups 4 cup white wine 4 cup Chicken stock 4 cloves of garlic smashed 2 tablespoons chopped fresh sage Salt and pepper 2 boneless pork loins about 2 pounds each rinsed and patted dry 6 tablespoons olive oil 8 cloves of garlic minced 1 bunch chopped fresh rosemary 1 lemon cut into 14 14 inch slices 4 cup white wine 14 cup Chicken stock Kosher salt and pepper Butcher s twine 1 Trim pork of any excess fat Season well with salt and pepper and transfer to the stoneware 2 Put leeks and apples on top of pork In a separate bowl add wine stock garlic sage salt and pepper Blend and pour into stoneware 3 Cover cook on LOW for 7 9 hours or on HIGH for 5 7 hours until pork is tender and apples and leeks have softened turning on
41. he Auto Cook Mode Cyc ey the Dual Cycle Mode 29 y lt A 30 y 6 QT Smart Set O8EM1 indd Sec1 29 Sec1 30 4 17 08 6 21 21 PM Main Courses Main Courses Poultry Poultry Chicken Pot Au Feu y Creamy Roasted Chicken and Prosciutto O O oaeen 2 2 pounds whole chicken seasoned with salt and pepper 116 ounce bag baby carrots 1 large onion cut in quarters 1 small onion finely chopped 4 medium celery stalks cut into 1 inch pieces 5 ounces prosciutto or bacon diced 4 new potatoes quartered 2 cup dry white wine 2 3 pound whole chickens or one 1 6 pound chicken 110 ounce package frozen peas 110 ounce box of mushrooms cleaned 2 cup heavy cream 1 4 teaspoons salt 1 4 tablespoons cornstarch 1 teaspoon freshly ground black pepper 2 tablespoons water 14 cup water white wine or chicken broth 4 cups bowtie pasta cooked al dente 3 sprigs fresh thyme 1 Combine the chicken onion prosciutto and wine in the stoneware 1 Place the carrots onion celery and potatoes in the bottom of the Cover cook on LOW for 7 9 hours or on HIGH for 4 4 6 2 hours stoneware 2 In the last 30 minutes of cooking add the frozen peas and the heavy 2 Add the whole chicken s and top with the remaining ingredients cream to the liquid in the stoneware 3 Cover cook on LOW for 8 10 hours or on HIGH for 4 4 6 4 hours 3 After cooking remove the chicken from the stoneware and carve the 4 Remove the chicken and vegetables and arrange attracti
42. hopped into 4 inch pieces 4 tablespoons butter melted 34 Cup Sugar 1 teaspoon ground cinnamon 4 teaspoon ground cloves 4 quarts peeled thin sliced McIntosh apples 2 eggs 4 teaspoon salt 1 3 cup milk 1 teaspoon vanilla 1 Stir all ingredients in stoneware Cover cook on HIGH for 1 hour and 3 4 cup cornmeal 4 cup flour then on LOW for 7 hours or until the apple butter is thick and brown Stir occasionally throughout the day 1 teaspoon baking powder 2 Apple butter will thicken as it cools Spoon into sterilized pint jars and 2 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoon orange peel finely minced 4 cup hazelnuts finely chopped Dash of salt 1 7 8 Butter and flour bottom and 3 lowest side inches of stoneware shaking out any excess flour In a small sauce pan melt together 4 ounces of chocolate and butter Transfer to mixing bowl Combine sugar eggs and vanilla beat until fluffy Add to chocolate and blend Ina separate bowl combine cornmeal flour baking powder baking soda cinnamon orange peel hazelnuts and salt Mix to blend Add milk and cornmeal mixture alternately to chocolate until fully incorporated Fold in chocolate chunks Pour into stoneware cover and cook on HIGH for 2 2 hours until cake sets but is still moist in the center Let cool and serve with ice cream or whipped cream Serves 6 8 Z Z This recipe is ideal for This
43. ideal for D This recipe is ideal for using Y using the Auto Cook Mode 3 Cycles the Dual Cycle Mode using the Auto Cook Mode j Cycles the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 33 Sec1 34 4 17 08 6 21 22 PM Main Courses Poultry Spinach and Feta s tuffed Chicken Breasts 6 boneless skinless chicken breasts 8 ounces Feta cheese drained and dried if necessary 3 cups chopped fresh spinach heavy stems removed 4 cup sun dried tomatoes drained from oil and chopped if using dry sun dried tomatoes soak in warm water for 10 15 minutes dry and chop cup oil cured olives pit in 1 teaspoon minced lemon zest 1 teaspoon dried basil oregano or mint 2 teaspoon garlic powder 115 ounce can of diced tomatoes undrained Freshly ground black pepper If using pitted olives add to stoneware in the final hour of cooking 1 Place 1 chicken breast between plastic wrap and using the back of a skillet or meat tenderizer pound until about 4 inch thin Repeat with each 2 In a separate bowl combine Feta spinach sun dried tomatoes lemon zest basil or oregano or mint garlic powder and pepper to taste Mix to combine 3 Lay skin side down on work surface and place approximately 2 tablespoons of feta mixture onto the wide end of the breast Roll snugly and repeat with each 4 Place rolled chicken in stoneware seam down and top with diced tomatoes and olives 5 Cover cook on LO
44. iquid must first be slow cooker before meat Vegetables usually cook slower than meat in added The liquid will act as a cushion to prevent sudden temperature the slow cooker changes An additional 4 hours on LOW or 2 hours on HIGH is typically e Place vegetables near the sides or bottom of the stoneware to facilitate required For larger cuts of frozen meat it may take much longer to cooking defrost and tenderize HERBS AND SPICES FISH Fresh herbs add flavor and color but should be added at the end of the e Fish cooks quickly and should be added at the end of the cooking cycle cooking cycle as the flavor will dissipate over long cook times during last fifteen minutes to hour of cooking e Ground and or dried herbs and spices work well in slow cooking and LIQUID may be added at the beginning e For best results and to prevent food from drying or burning always e The flavor power of all herbs and spices can vary greatly depending on ensure an adequate amount of liquid is used in the recipe their particular strength and shelf life Use herbs sparingly taste at e Ensure the stoneware is always filled a minimum of 2 full and a end of cook cycle and adjust seasonings just before serving maximum of 3 4 full and conform to recommended cook times MILK e Milk cream and sour cream break down during extended cooking Visit the Crock Pot slow cooker website at www crockpot com When possible add during the last 15 to 30 minutes of co
45. l for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc fey the Dual Cycle Mode 53 y 54 y 6 QT Smart Set 08EM1 indd Sec1 53 Sec1 54 4 17 08 6 21 23 PM Main Courses Main Courses Beet a Beet se Six Pepper Chili C Beef Bacon and Mushroom Stew C9 E P 3 pounds hamburger 3 4 pounds beef chuck cut into 1 inch pieces 112 ounce can beef broth 1 onion chopped 1 teaspoon oregano 2 carrots chopped coarsely 3 teaspoons chili powder 6 cloves garlic chopped coarsely 1 teaspoon cumin 4 bay leaves 5 cloves garlic 4 sprigs fresh thyme 2 12 ounce cans pinto beans drained and rinsed 10 black peppercorns 2 12 ounce cans of red kidney beans drained and rinsed 2 tablespoons olive or vegetable oil 5 dashes hot sauce 2 pounds bacon or pancetta diced 2 28 ounce cans crushed Italian tomatoes 2 onions chopped 112 ounce can of tomato paste 2 carrots diced 1 teaspoon salt 4 cup flour 1 teaspoon black pepper 2 cups red wine 1 teaspoon cayenne pepper 2 cups beef broth 1 red pepper seeded and diced 1 tablespoon tomato paste 1 green pepper seeded and diced 1 pound mushrooms 2 Serrano chili peppers minced 2 cloves fresh garlic coarsely chopped 1 long red pepper diced Salt and pepper Freshly chopped Italian flat leaf parsley 1 In a large skillet brown meat 2 Add meat and other ingredients to stoneware 1 Combine first seven ingredients in
46. mmer SIMR then WARM when cooking is complete DIGITAL TIMER One cooking eSelect LOW or HIGH and set a time for cooking MODE time and your meal from 30 minutes to 20 hours temperature Digital display counts down remaining time Automatically switches to WARM when cooking is complete Figure 3 DUAL CYCLE Two cooking Same as Digital Timer Mode but allows you MODE time and to set two cooking times and temperatures temperatures Cooks for a specified time and temperature LOW or HIGH then cycles to a second time and temperature before automatically switching to WARM MANUAL MODE _ Supervised Cooks at the temperature you set LOW cooking or HIGH until you manually switch it to another temperature LOW HIGH or WARM or turn it off 6 QT Smart Set O8EM1 indd Sec1 5 Sec1 6 4 17 08 6 21 20 PM Auto Cook Mode The Auto Cook Mode automatically times and cooks your meal using a temperature probe The pre set meat options and digital thermometer ensure perfect results regardless of variables that can effect cook time such as unit starting temperature fresh or frozen food food size or ingredients Smart Set slow cooker automatically switches to the WARM setting when cooking is done so that your meal stays WARM until it is served Use this mode when taste is your top concern as it was designed to produce optimal results every time 1 2 Plug the temperature probe cord into the temperature probe jack on
47. nd bay leaf 2 Whisk in the polenta in a steady stream to prevent lumps Whisk in the grated cheese to fully combine 3 Turn the polenta out into the stoneware cover and cook on LOW for 25 30 minutes Serves 6 8 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode A 37 y DS 28 y 6 QT Smart Set 08EM1 indd Sec1 27 Sec1 28 4 17 08 6 21 21 PM Main Courses Main Courses Poultry Poultry Mediterranean Memories Three Bean Turkey Chili amp Non stick cooking spray Olive oil DS 1 bulb fennel about 1 14 pounds trimmed quartered and sliced 1 pound ground turkey reserve 1 small onion chopped some fennel fronds for garnish if desired 1 28 ounce can diced tomatoes undrained 1 large onion chopped 115 ounce can garbanzo beans rinsed and drained 2 carrots finely chopped 115 ounce can kidney beans rinsed and drained 2 garlic cloves minced 115 ounce can black beans rinsed and drained 1 teaspoon salt divided usage 1 8 ounce can tomato sauce 1 teaspoon coarsely ground black pepper divided usage 1 4 ounce can chopped mild green chilies 8 boneless skinless chicken thighs all visible fat removed about 14 pounds 1 2 tablespoons chili powder 2 14 ounce cans chicken broth 1 CUP Orzo 1 Cook turkey and onion in medium skillet coated wi
48. ng settings Slow cooker not operating Probe cord is not fully inserted into nga es If you remove the probe cord from the probe jack while the slow cooker is on PROB OUT will display until you plug it back into the temperature probe jack After making sure probe cord is fully inserted into the probe jack press Start Stop and reset the Auto Cook Mode Display reads PROB OUT Note the temperature probe is only for use with Auto Cook Mode When selecting temperature LOW or HIGH CYCLE light illuminates Press TEMP button again to select either LOW or HIGH To change any settings or cooking modes after you have already Changing settings or pressed START STOP make your new selections and press START cooking modes during STOP again to activate the new settings programming e If using Auto Cook Mode you must remove the probe cord from the probe jack before selecting another cooking mode Display clears when trying to program the slow cooker In Auto Cook Mode display immediately Make sure temperature probe cord is fully inserted into reads a HIGH temperature probe jack temperature and e Ifyou remove probe cord from probe jack during programming or suddenly switches to cooking you must reset the Auto Cook Mode SIMR Slight smoke or odor This is normal with many new heating appliances and will during initial use subside after the first few uses e See COOKING TIPS Food under or e If using Auto Cook
49. of the stoneware with butter and add the mashed potatoes 3 Combine the remaining ingredients in a bowl and spread over the top Serves 8 Cover cook on LOW for 4 5 hours or on HIGH for 2 2 hours tender 5 12 hour before completion add remaining sherry Adjust seasonings and serve with a sprinkling of parsley Serves 8 10 f Cm L This recipe is ideal for 2 This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode aa the Dual Cycle Mode using the Auto Cook Mode a 2 the Dual Cycle Mode Cy 74 Cy 73 6 QT Smart Set O8EM1 indd Sec1 73 Sect1 74 4 17 08 6 21 25 PM holiday and special occasion category Desserts Si calloped Potatoes and Ham Non stick cooking spray 6 large russet potatoes scrubbed clean and sliced in 4 inch rounds 1 can cream of mushroom condensed soup 1 soup can water 1 ham steak about 1 4 pounds cubed 4 ounces shredded Cheddar cheese Cr me Bril e 5 egg yolks 2 cups heavy cream 1 vanilla bean split down the center 2 Cup Sugar 4 cup raw sugar 1 Place 524 cup ramekins or custard cups 23 4 inches wide by 134 inches Grill seasoning to taste HIGH inside stoneware Pour water around ramekins so that water comes halfway up the sides of the ramekins Remove ramekins and 1 Layer potatoes and ham in a slow cooker sprayed with nonstick spray prepare custard 2 Mix the soup water cheese and seasoning
50. oking for additional hints tips and recipes e Condensed soups may be substituted for milk and can cook for extended times 6 QT Smart Set O8EM1 indd Sec1 15 Sec1 16 4 17 08 6 21 21 PM SMART SET SLOW COOKER RECIPES Brunch and Beverages Bacon and Eggs Primavera Brunch and Beverages oA kf oad Pu Adin J Non stick cooking spray Br ast Berry Br P 3 4 cups diced crusty bread 34 1 inch dices 2 pound bacon cut into 4 inch dices 2 cups sliced fresh mushrooms about 6 ounces of whole mushrooms such as Crimini or Baby Bellas 2 cups sliced fresh spinach stems removed 8 eggs 2 cup milk 34 cup roasted red peppers drained and chopped 1 cup shredded cheese such as Cheddar or Monterey Jack Salt and pepper 1 tablespoon butter 8 cups 1 inch cubed bread preferably dense loaf of Italian sourdough or peasant loaf 3 cups sliced fresh strawberries 2 cups fresh blueberries 7 large eggs beaten 5 7 cups milk 1 or greater use 5 cups if cooking on LOW 2 tablespoons vanilla extract 1 cups brown sugar increase to 2 cups if making bread pudding for dessert 2 4 tablespoons cinnamon 1 Spray the stoneware with non stick spray If you are making this dish during a season when fresh berries are not 2 ROUSE eae I OM ObrOner Stoneware available a combination of mixed unsweetened frozen berries can be 3 Heat a saut pan on medium heat and cook bacon until crispy Remove substituted strawberries raspberries blackberries
51. ooned over brisket Serves 8 10 ae D 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 49 Sec1 50 Main Courses Beef Carne Rellen O 2 pieces of flank steak about 2 pounds each scored on one side 2 4 ounce can whole green chilies jalapenos 8 ounces cream cheese 2 12 ounce jars prepared salsa verde String to tie roll 1 Divide cream cheese among the chilies stuffing each chili 2 Lay the chilies into the steak unscored side Roll the steak and tie with string 3 Place into stoneware pour the salsa verde over meat 4 Cover cook on LOW for 6 9 hours or 3 5 hours on HIGH 5 Remove from stoneware cut string and cut into 6 pieces To serve spoon sauce over meat Serves 10 12 hee 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode d 50 y 4 17 08 6 21 23 PM Main Courses Beef Y Hearty Beef Short Ribs 9 8 bone in beef short ribs about 6 pounds or 8 12 boneless beef short ribs about 4 pounds 2 tablespoons coarse salt 2 tablespoons freshly ground black pepper 2 tablespoons olive oil 4 carrots cut into 14 inch dices 4 celery stalks cut into 14 inch dices 2 large yellow onion cut into 4 inch dices 6 cloves of garlic minced 24 cup red wine 24 cup crushed tomatoes 24 cup balsamic vinegar 3 bay leaves 1
52. poon ground black pepper 1 head cabbage wedged 4 h teaspoon cayenne pepper 1egg 1 Place potatoes and carrots in bottom of stoneware Add brisket onion 1 cup evaporated milk bay leaves and peppercorns 6 tablespoons melted butter 2 Add enough water to cover 3 Cover cook on LOW for 8 10 hours or on HIGH for 4 5 hours 1 Ina medium mixing bowl combine the flour cornmeal sugar baking Bidebarri okine powder and seasonings 2 In a small bowl mix the egg milk and butter Pour the wet into the dry Serves 6 8 ingredients and stir until just incorporated Do not over stir 3 Place the batter into well greased stoneware cover and cook on LOW for 4 4 4 hours or HIGH for 1 2 hours until a toothpick inserted in center comes out clean Serves 6 8 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 69 y DP 70 y 6 QT Smart Set O8EM1 indd Sec1 69 Sec1 70 4 17 08 6 21 25 PM holiday and special occasion category holiday and special occasion category Stuffing with Apples Canadian Bacon and Citrus Spark Salmon Steaks Toasted Pecans Non stick cooking spray 8 cups bread stuffing or unseasoned croutons about 1 inch cubes 4 6 ounce salmon steaks or fillets rinsed and blotted dry 2 pound Canadian bacon cut into 4 inch dices
53. r using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Sey the Dual Cycle Mode using the Auto Cook Mode fey the Dual Cycle Mode F Cyc y Z 8 Cyc y a7 08 6 QT Smart Set O8EM1 indd Sec1 57 Sec1 58 4 17 08 6 21 24 PM Main Courses Main Courses Vegetarian Vegetarian Mushroom Barley Stew amp 2 pound of pearl barley rinsed and checked over Easy Pizza Pasta Sauce 2 whole bulbs garlic peeled and coarsely chopped 110 ounce package of fresh mushrooms such as Crimini rinsed 3 tablespoons olive oil and thinly sliced 3 28 ounce cans peeled plum Roma tomatoes 1 cup dried mushrooms Porcini if possible soaked to cover in warm water to 2 3 tablespoons sugar soften liquid reserved Salt and pepper 2 carrots peeled and cut into 4 inch dices 2 bunches fresh basil cut into ribbons or torn 2 celery stalks cut into 4 inch dices 1 yellow onion cut into 4 inch dices 1 Ina frying pan set to medium heat heat olive oil Add garlic to the 8 10 cups chicken or mushroom stock pan and cook until fragrant and softened stirring constantly and being careful not to burn about 2 minutes Remove from heat and add garlic and oil to stoneware 2 Add tomatoes sugar and salt and pepper to taste Cover cook on LOW for 6 7 hours or on HIGH for 3 4 hours 1 tablespoon fresh thyme 2 bay leaves 1 tablespoon tomato paste Salt and pepper T l l l l 2 tablespoons Italian flat leaf p
54. recipe is ideal for using This recipe is ideal for using the Auto Cook Mode aa the Dual Cycle Mode using the Auto Cook Mode 77 Cy 6 QT Smart Set O8EM1 indd Sec1 77 Sec1 78 seal If sealed will keep for up to 1 year 78 Gs Cycle 4 Cycles the Dual Cycle Mode This recipe is ideal for using 4 17 08 6 21 25 PM Desserts Desserts Orange Souffl Cinnamon Ginger Poached Pears 1 tablespoon butter to coat stoneware 6 cups water 24 cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top 2 cups granulated sugar of souffl regular sugar may be used if superfine is unavailable 1 orange zest only 20 slices ginger 6 tablespoons flour 4 cinnamon sticks 12 cup milk 12 pears peeled and cored 8 egg yolks 2 tablespoons candied ginger 4 tablespoons unsalted butter room temperature 6 tablespoons orange liqueur 1 Combine all ingredients in stoneware Cover cook on LOW for 4 6 hours 1 tablespoons vanilla extract 10 egg whites or on HIGH for 1 4 2 hours 1 teaspoon salt 2 Remove pears and cook uncovered for 30 minutes to let syrup thicken 4 tablespoons sugar Serve with ice cream or pound cake spooning syrup over pears Chocolate sauce or sweetened whipped cream optional Serves 12 1 Rub the interior of stoneware with unsalted butter and sprinkle with superfine sugar Turn out and reserve any excess sugar 2 Mix 24 cup sugar and orange zest in a food processor 3 Whisk the flour and milk
55. rve WARM or chilled Serves 6 8 Serves 16 Mulled Cider 1 gallon apple cider 4 cup brown sugar 15 whole cloves 10 whole allspice berries 5 whole cinnamon sticks 1 Combine all ingredients in the stoneware 2 Cover cook on HIGH for 30 minutes and then on LOW for up to 5 hours The longer the spices are left in the stronger the mulling Serves 16 f Cm L This recipe is ideal for 2 This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode DS 21 y DS 77 y 6 QT Smart Set O8EM1 indd Sec1 21 Sect 22 4 17 08 6 21 21 PM Appetizers and Side Dishes Appetizers and Side Dishes Stuffed Mushrooms Teriyaki Chicken Wings 15 20 large mushrooms preferably Baby Bellas cleaned stems removed and 3 4 pounds chicken wings finely chopped 4 CUP SOY SAUCE 4 Cup Sherry 2 tablespoons olive oil 2 medium red onion very finely diced ee HO eace 2 cloves garlic minced 1 tablespoon orange juice 2 pound sausage patties 2 cloves garlic minced 1 teaspoon salt 1 red chili pepper minced optional 2 teaspoon ground black pepper 4 teaspoon paprika 1 Place the wings in the stoneware Combine remaining ingredients in a 4 cup fresh parsley finely chopped bowl and pour over the wings 4 ounces Gruyere cheese shredded 2 Cover cook on LOW for 3 3 4 hours or on HIGH for 1 4 2 hours Se
56. rves 6 8 1 Ina skillet over medium heat add the oil onion garlic and mushroom stems Cook for 2 3 minutes until onion begins to soften 2 Add the sausage patties and crumble with a wooden spoon Season with salt pepper and paprika and cook until lightly browned through 3 Transfer the sausage to a heavy mixing bowl along with the parsley and Gruyere cheese Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap Place into the stoneware cover and cook on HIGH for 2 hours Serves 6 10 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 23 y DP 24 y 6 QT Smart Set O8EM1 indd Sec1 23 Sec1 24 4 17 08 6 21 21 PM Appetizers and Side Dishes Appetizers and Side Dishes Wild Rice with Fruit and Nuts Butternut Squash Risotto 2 cups wild rice rinsed 4 tablespoons extra virgin olive oil 5 6 cups chicken broth 4 tablespoons unsalted butter 1 cup orange juice 14 cups Vidalia onion chopped 2 tablespoons butter melted 2 4 cups risotto rice such as superfino Arborio 2 cup dried cranberries 3 cups butternut squash peeled seeded and cut into 1 inch cubes 2 Cup raisins chopped 6 cups chicken broth 2 cup Chopped dried apricots 2 tablespoons fresh basil chopped 2 cup almond slivers toasted 4 cup Pecorino Romano cheese pl
57. s Dijon mustard Salt and pepper If using pitted olives add to stoneware in the final hour of cooking 1 Add chicken shallots olives and tarragon to stoneware 2 Combine all remaining ingredients except Dijon mustard Whisk to blend and pour into stoneware 3 Cover cook on LOW for 6 hours or on HIGH for 4 hours turning once or twice if possible to ensure even cooking 4 Once shallots have softened transfer chicken shallots olives and potatoes to a serving dish and cover to keep WARM 5 Set slow cooker to HIGH whisk in the Dijon mustard and continue to cook for 15 minutes allowing the broth to simmer 6 Adjust seasoning pour broth over chicken shallots olives and potatoes and serve Serves 4 Z e 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode fey the Dual Cycle Mode F Cyc y 3 6 QT Smart Set O8EM1 indd Sec1 37 Sec1 38 Main Courses Poultry Curry Chicken with Peaches and Raisins 8 10 boneless skinless chicken thighs rinsed dried and seasoned with salt and pepper 4 peaches skinned and sliced into 4 inch slices reserving 6 slices for garnish or 2 cups frozen sliced unsweetened peaches with 6 slices reserved for garnish 24 cup raisins chopped OR 24 cup currants whole 2 shallots thinly sliced 2 tablespoons olive oil 2 tablespoons fresh ginger root grated 4 cloves of garlic crushed 1 teaspoon curry 2 teaspoons cumin 1 tea
58. soften before through and cheese is melted Garnish with sour cream and salsa chopping about 20 minutes Serves 6 8 1 Heat olive oil in saut pan add onions and garlic and saut over medium LOW heat until softened about 4 minutes 2 Add pork and brown Transfer to stoneware 3 Ina separate bowl combine tomatoes cider vinegar chipotle peppers raisins cumin and cinnamon Blend well and pour over pork 4 Cover cook on LOW for 6 8 hours or on HIGH for 3 5 hours or until pork is very tender Using the tines of two forks shred the pork Put the lid back on the stoneware and cook for 4 hour more on HIGH 5 Season with salt and pepper and serve over rice Serves 8 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode DS 41 y DS 42 y 6 QT Smart Set O8EM1 indd Sec1 41 Sec1 42 4 17 08 6 21 22 PM Main Courses Pork and Sausage Pork Tenderloin with Figs Apricots and Shitake Mushrooms Lo 3 pounds pork tenderloin rinsed dried and trimmed of excess fat amp or silver skin 2 tablespoons olive oil 3 large Vidalia onions sliced into 4 inch slices 2 cups sliced shitake mushrooms 4 or 5 stemmed mushrooms 20 dried figs 1 cup dried apricots chopped 3 tablespoons balsamic vinegar 14 Cup Chicken stock
59. spoon whole cloves 14 cup chicken stock 2 tablespoons cider vinegar 4 teaspoon cayenne pepper optional Salt and pepper Lemon juice If making this dish during a season that fresh peaches are not available unsweetened frozen peeled sliced peaches can also be used Thaw peaches before using or extend the cooking time if using peaches straight from the freezer To skin a peach use a peeler OR make an x at the bottom of the peach with a knife submerge the peach into simmering water for 10 20 seconds Cool under running water or in an ice water bath When cool enough to handle use paring knife to peel away skin Recipe continued on next page LE oa 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode fey the Dual Cycle Mode F 8 Cyc y 38 4 17 08 6 21 22 PM Main Courses Main Courses Poultry a a ee TER Pork and Sausage as Curry P Raisins cont pulled rore Sandwich C9 n 1 Rinse dry and season the chicken with salt and pepper 2 Heat the olive oil in a skillet and add the chicken to lightly brown about Sauce 3 minutes per side 3 Transfer chicken to stoneware and top with peaches raisins or whole 5 cloves chopped garlic currants and shallots 2 cups orange juice 4 Reserve the remaining 8 slices of peaches tossed with lemon juice to 2 cups coffee coat and refrigerate 2 cups brown sugar 16 ounces ketchup 3 cups balsamic vinegar 1 cup molasses 5
60. spoons beef amp pork seasoning or rub 1 bay leaf 6 cups prepared white rice 4 cup fresh chopped Italian parsley 1 Place butter in stoneware and set to HIGH until butter melts Add Italian seasoning tarragon onions and fennel Cover and cook on HIGH for 15 to 20 minutes until caramelized 2 Add the beef slices mushrooms beef broth tomatoes paprika amber ale beer brown sugar seasoning or rub and bay leaf Cover cook on HIGH for 1 hour and then on LOW for 5 to 6 hours 3 Remove bay leaf On a large platter make a ring of white rice and fill the center with beef stew Top with fresh chopped Italian parsley Serves 6 8 ae D 9 This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc ey the Dual Cycle Mode 52 y 4 17 08 6 21 23 PM Main Courses Main Courses Beet Beet ee ee Winter Comfort Pot Roast C Winter Comfort Pot Roast cont C A S 2 carrots peeled and halved 4 Pat roast dry with paper towels and season generously with 1 medium onion peeled roots removed and cut into 4 wedges salt and pepper Sear on all sides in skillet set to MEDIUM HIGH heat 4 cloves garlic peeled and minced about 4 minutes per side 2 tablespoons fresh thyme 5 Remove roast and place in stoneware over vegetables In skillet set to 1 bay leaf medium heat deglaze the pan with the broth mixture scraping up all 3 whole cloves browned bits of pancetta and pot roast stuck to pan
61. st seasoning to taste 2 chipotle peppers canned in adobo sauce chopped 4 Puree with an immersion blender or traditional blender to a slightly 1 cup crushed tomatoes chunky consistency If using add additional sausage and cook for 30 1 4 ounce can chopped green chilies drained hot or mild depending on minutes more preference 5 Serve topped with a dollop of sour cream spoon of salsa and sprinkling 6 cups chicken or vegetable stock 2 teaspoons cumin of chopped cilantro Salt and pepper Serves 4 6 Toppings Sour cream Salsa Fresh cilantro chopped For an even heartier soup add 1 cup of diced cooked spicy sausage such as andouille chorizo or linguica Add to soup after soup has been pureed and cook for 30 minutes more If using dried chipotle peppers soak in warm water to soften before chopping about 20 minutes 1 Place beans in a medium pan cover with cool water bring to a boil boil for 2 minutes remove from heat and let stand for 1 hour and rinse Add to stoneware and top with celery carrots and onions Recipe continued on next page L L 9 This recipe is ideal for This recipe is ideal for using 9 This recipe is ideal for This recipe is ideal for using Y using the Auto Cook Mode m Cycle the Dual Cycle Mode Y using the Auto Cook Mode a Cyc fey the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 61 Sec1 62 4 17 08 6 21 24 PM Soups and Chowders Soups and Chowders
62. t please return it in its original carton with a sales receipt to the store where you purchased it If you are returning the unit more than 30 days after the date of purchase please see the enclosed Warranty 3 If you have any questions or comments regarding this unit s operation or believe any repair is necessary please call our Consumer Service Department at 1 800 323 9519 or visit our website at www crockpot com 1 YEAR LIMITED WARRANTY Sunbeam Products Inc doing business as Jarden Consumer Solutions or if in Canada Sunbeam Corporation Canada Limited doing business as Jarden Consumer Solutions collectively JCS warrants that for a period of one year from the date of purchase this product will be free from defects in material and workmanship JCS at its option will repair or replace this product or any component of the product found to be defective during the warranty period Replacement will be made with a new or remanufactured product or component If the prod uct is no longer available replacement may be made with a similar product of equal or greater value This is your exclusive warranty Do NOT attempt to repair or adjust any electrical or mechanical functions on this product Doing so will void this warranty This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transfer able Keep the original sales receipt Proof of purchase is required to obtain warranty performanc
63. th olive oil over 1 6 ounce bag of baby spinach about 4 cups medium heat stirring to break up meat until turkey is no longer pink 4 cup coarsely shredded Asiago cheese 2 Drain place turkey mixture into the stoneware 3 Add tomatoes with juice beans tomato sauce chilies and chili powder 1 Lightly spray stoneware with cooking spray Place fennel onion carrot mix well and garlic in stoneware stir in about half of the salt and pepper spread mixture evenly over bottom of stoneware 2 With kitchen shears or knife cut each chicken thigh into 4 6 pieces Serves 6 8 Season chicken chunks with remaining salt and pepper Place chicken atop fennel onion mixture Pour chicken broth over top 3 Cover cook on HIGH for 1 hour and then on LOW for 2 hours 4 Stir in orzo cover and cook on LOW for 14 hours more Check to see if orzo and chicken are tender if necessary cook about 30 minutes longer 5 Place spinach atop chicken orzo mixture do not stir Cover and continue to cook on LOW for 10 to 15 minutes Turn off heat Stir spinach into chicken orzo mixture If desired garnish with some of the reserved feathery fennel fronds Top each serving with Asiago cheese 4 Cover cook on LOW for 6 8 hours or on HIGH for 5 7 hours Serves 6 8 f Cm L This recipe is ideal for 2 This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using t
64. that it rests in the stoneware without during the last 30 minutes of cook time touching the lid BEANS e Forsmaller or larger cuts of meat alter the amount of vegetables or potatoes so that the stoneware is always to 3 full e The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut type and bone structure Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder Cooking meat on the bone versus boneless will increase required cook times e Beans must be softened completely before combining with sugar and or acidic foods Sugar and acid have a hardening effect on beans and will prevent softening e Dried beans especially red kidney beans should be boiled before adding to a recipe e Fully cooked canned beans may be used as a substitute for dried beans VEGETABLES e Cut meat into smaller pieces when cooking with precooked foods such e Many vegetables benefit from slow cooking and are able to develop as beans or fruit or light vegetables such as mushrooms diced onion their full flavor They tend not to overcook in your slow cooker as they eggplant or finely minced vegetables This enables all food to cook at might in your oven or on your stovetop the same rate E e When cooking recipes with vegetables and meat place vegetables in When cooking frozen meats at least 1 cup of warm l
65. the touch 2 In a large saut pan heat olive oil over medium LOW heat Add celery about 14 to 2 hours shallot garlic mushrooms and bacon Saute until softened and lightly 5 Turn off heat and carefully lift fish out of stoneware and place on browned about 4 5 minutes serving platter Garnish with cilantro sprigs and lemon wedges Serve 3 Deglaze the pan with the chicken stock using a wooden spoon to lift immediately any bits from the bottom of the pan Serves 4 4 Pour this mixture into the stoneware Add salt and pepper to taste and stir to blend 5 Cover cook on HIGH for 3 5 hours stirring periodically until bread softens and stuffing begins to bind Serves 10 12 fms fle This recipe is ideal for ED This recipe is ideal for using This recipe is ideal for D This recipe is ideal for using Y using the Auto Cook Mode j Cycles the Dual Cycle Mode using the Auto Cook Mode m Cycles the Dual Cycle Mode 6 QT Smart Set O8EM1 indd Sec1 71 Sec1 72 4 17 08 6 21 25 PM holiday and special occasion category holiday and special occasion category Holiday tam with Ginger and Bourbon Lamb Stew with Sherry and Thyme O as A AA 1 fully cooked ham 5 6 pounds outer skin and fat removed and scored in a 2 cup flour seasoned with salt and pepper diamond pattern 4 inch around top and sides 3 pounds lamb stew meat cubed to 1 inch and trimmed of fat 14 inch piece of fresh ginger root peeled with a spoon finely grated 14
66. tings if more than 10 seconds e WARM is ONLY for keeping already cooked food at the perfect serving pass between button presses the display will clear and you must start temperature DO NOT cook on the WARM setting again 2 Press the START STOP button to start cooking e For recipes that require a range of times select the time in the middle The temperature setting selected low or high will be shown in the of the range For instance to cook a recipe calling for a cooking time of upper display 7 to 9 hours on LOW set your slow cooker to 8 hours e To change any settings after you have already pressed the START e To avoid over or under cooking always fill the stoneware to 3 4 full STOP button you must make your new selections and press the and conform to recommended cook time To prevent spillover do not START STOP button so that the slow cooker recognizes the new fill stoneware higher than 3 full settings e Always cook with the lid on for the recommended time Do not remove 3 To turn off the slow cooker press the START STOP button and then the lid during the first two hours of cooking unplug it from the outlet e Always wear oven mitts when handling the lid stoneware or Note Temperature Probe can not be used in Manual Mode temperature probe e Unplug when cooking is done and before cleaning e Removable stoneware is ovenproof and microwave safe Do not use removable stoneware on gas or electric burner or under broiler Refer
67. together and pour mixture 2 Whisk the egg yolks briefly set aside Place the cream vanilla bean and over ham and potatoes Cover cook on HIGH for 3 4 hours and then on sugar in a small saucepan set over medium heat Stir until mixture LOW for 1 hour begins to boil Remove from heat and let cool allowing vanilla bean to steep in the cream When cool remove bean scraping out the seeds into the mixture Very slowly pour into the egg yolks whisking well Strain the mixture through a fine sieve 3 Pour the mixture into the ramekins and place in stoneware Cover cook on HIGH for 1 2 hours or until custard is set but centers are still soft and jiggly Carefully remove ramekins from stoneware let cool and refrigerate until ready to serve 4 Spread tops of each custard generously with raw sugar and br l e with a torch gradually melting and browning the sugar in quick small circles Serves 5 Serves 5 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 75 y DP 76 y 6 QT Smart Set O8EM1 indd Sec1 75 Sec1 76 4 17 08 6 21 25 PM Desserts Desserts Chocolate Hazelnut Polenta Cake Apple Butter Butter as needed to grease the stoneware 4 ounces semi sweet chocolate melted 4 cups granulated white sugar 2 ounces semi sweet chocolate c
68. us extra for sprinkling on top 1 teaspoon cumin Salt and pepper 2 scallions thinly sliced 2 3 tablespoons chopped fresh parsley 1 In skillet over medium heat add oil and butter and saut until tender Salt and pepper approximately 6 8 minutes 2 Pour rice on top of onions and with a wooden spoon coat grains with If using a wild rice blended with other types of rice cooking time may be butter and oil mixture Cook and occasionally stir for about 4 minutes shortened 3 Transfer rice to stoneware Add squash and broth and gently stir ingredients Cover cook on HIGH for 2 3 hours 1 Combine wild rice cranberries raisins apricots and almonds in the 4 When serving top with basil and additional cheese if desired Season to stoneware taste with salt and freshly cracked black pepper 2 Combine broth orange juice butter and cumin in medium bowl Pour mixture over rice and stir to mix 3 Cover cook on LOW for 7 hours or on HIGH for 2 4 3 hours Stir once adding more hot broth if necessary 4 When rice is soft to the bite add scallions and parsley Adjust seasonings Cook for 10 additional minutes and serve Serves 10 12 Serves 6 8 f Cm L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc ey the Dual Cycle Mode 25 y DP 26 y 6 QT Smart Set O8EM1 indd Sec1 25
69. utting on or taking off parts Digital Tim r ModE oc ecacty ce ticaseenciatecace shinee esteqecnicistenrerse 9 6 Do not operate any appliance with a damaged cord or plug or after the Dual Cycle DNAS cetctascec shesast faa nsedssecleedeceteceticce 10 appliance malfunctions or has been damaged in any manner Return Mangal OG soaieteseectcerticte sheet topo semiotics 11 appliance to the manufacturer see warranty for examination repair L ETE E E E 12 or adjustment 7 Donot use outdoors a Care and Cleaning cccccceseeeees 13 e E E i g over edge of table or counter or touch heated Troubleshooting ccseesseseeesen 14 a aa _ Cooking Hints and i ec 15 9 Do not place on or near a hot gas or electric burner or in a heated oven Smart Set Slow Cooker Recipes 17 10 Extreme caution must be used when moving an appliance containing Brunchand paver 17 hot oil or other hot liquids Always use oven mitts when moving your Appetizers and Side Dishes 27 heated slow cooker Main COUIS CS suzy cacnsisycesnscstiecoeapasnsesnseseaciancintutavyerensnsrzeaedt gt 29 11 Do not use appliance for other than intended use PONU Yone E 29 12 Avoid sudden temperature changes such as adding refrigerated foods y P 8 8 8 a Porkand Sausage ecrans 40 or cold liquids into a heated pot BOPI oa rrr rrr errr ett 49 13 To disconnect press switch OFF then remove plug from wall outlet E Vegeta A a E 58 14 The use of a
70. vely ona meat in slices platter before serving 4 Combine the cornstarch and water and add to the liquid in the slow neces cooker to thicken the sauce 5 To serve spoon the pasta onto individual plates place the chicken over the pasta and top each portion with sauce Serves 6 f Ga L This recipe is ideal for This recipe is ideal for using This recipe is ideal for This recipe is ideal for using using the Auto Cook Mode Cyc fey the Dual Cycle Mode using the Auto Cook Mode Cyc 7 the Dual Cycle Mode DS 31 y d 37 y 6 QT Smart Set O8EM1 indd Sec1 31 Sec1 32 4 17 08 6 21 22 PM Main Courses Main Courses Poultry Poultry Burgundy Braised Chicken Burgundy braised Chicken cont 2 whole chickens 3 pounds each 7 Remove the chicken from the marinade season with salt and 5 cups red wine pepper and dust the skin sides lightly with flour 8 strips bacon cut into 4 inch strips 8 Saut the pieces of chicken skin side down until golden brown 8 sprigs thyme and then add to the slow cooker stoneware 6 garlic cloves peeled and sliced thin 4 cups quartered button mushrooms 4 cups thinly sliced onions g Add the red wine marinade to a sauce pot and slowly bring to a simmer Simmer for a few minutes skimming away impurities that rise to the 2 tablespoons butter HP 4 cup flour 10 Add the chicken broth caramelized onion and mushroom mixture to 2 cups chicken broth the wine and heat through Adjust se

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