VersaWare® Pro VersaWare® Pro © 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. SCVI600B-SS08EM1/126547-08/9100050002482 Printed in China SCVI600B-SS_08EM1.indd 1-2 Cookbook and Owner’s Manual Read and Keep These Instructions www.crockpot.
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 unit, 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.
IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. The lid handle may get hot while cooking; use of an oven mitt while handling is advised. 3. To protect against electrical shock, do not immerse cord, plug, or heating base in water or other liquid. 4.
Relax. Now that you have a VersaWare® Pro slow cooker, your life just got a little easier. With the Crock-Pot® slow cooker’s new stoneware innovation, one pot truly does it all. Whether you use it for sautéing on the stovetop, roasting in the oven, slow cooking in the heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner.
SAUTÉING 1. Place the VersaWare® Pro slow cooker stoneware onto one of the large burners on the stovetop. IMPORTANT: When using the stoneware on an electric stovetop (coil or ceramic), the heat diffuser (included) must be used. Place the heat diffuser onto one of the large burners and position the stoneware on top of the heat diffuser. 2. Coat the inside of the stoneware with oil or butter and place food into the stoneware. DO NOT heat empty stoneware on the stovetop.
HOW TO CLEAN YOUR SLOW COOKER • • HERBS AND SPICES • • • • ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and allow it to cool before cleaning. The lid and VersaWare® Pro slow cooker 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 any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize. FISH • Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking.
Main Dishes ......................................................... 29 New England Chuck Roast ...........................................29 Swiss Steak ....................................................................30 Hearty Meatball Stew ...................................................31 Stuffed Veal Flank Steak ...............................................32 Boneless Chicken Cacciatore ........................................33 Chicken Parmesan with Eggplant .................................
Classic Crock-Pot® Slow Cooker Dishes Signature Chili Beef Stew Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, add a couple of chopped chipotle peppers in adobo sauce.
Pot Roast Barbecue Ribs Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic.
Pulled Pork Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply cook the pork until tender, then remove and shred meat, removing any additional fat and bone from roast, and pour off and discard all drippings from the bottom of the stoneware. Place shredded pork back into stoneware and add your favorite bottled or homemade sauce and heat through.
Meatballs and Spaghetti Sauce Boston Baked Beans Meatballs: 4 pounds ground beef 2 onions, chopped 2 cups bread crumbs 1/ cup fresh Italian parsley, minced 2 4 teaspoons minced garlic 1 teaspoon black pepper 1 teaspoon dry mustard 4 eggs, beaten Add chopped hot dogs to the beans for the traditional frank and beans favorite.
Appetizers and Side Dishes Corned Beef and Cabbage Brown Bread 12 new potatoes, quartered 4 carrots, sliced 4 pounds corned beef brisket 2 onions, sliced 3 bay leaves 8 black peppercorns Water to cover 1 head cabbage, wedged 2 cups cornmeal 2 cups rye flour 3 teaspoons baking soda 2 teaspoons salt 2 cups whole wheat flour (natural, unbleached) 11/2 cups molasses 4 cups buttermilk 2 cups raisins Nonstick cooking spray 1. Place potatoes and carrots in bottom of VersaWare® Pro stoneware.
Spiked and Spiced Almonds 4 tablespoons melted butter 2 pounds almonds (shelled) 1/ cup cinnamon and sugar blend 4 Seasonings Options 1/ cup seasoned salt with 1 tablespoon curry powder 4 1/ cup sugar with 2 tablespoons vanilla 4 1/ cup ancho seasoned salt with 2 tablespoons hot sauce 4 1/ cup spiced rum then roll in 1/ cup brown sugar 4 4 1/ cup taco seasonings 4 1. In VersaWare® Pro stoneware, melt butter on stovetop set to medium heat and Sauté almonds for 15-20 minutes. Remove from stove. 2.
Lemon Dilled Parsnips and Turnips 3 parsnips 4 turnips 2 cups chicken broth 4 tablespoons dried dill weed 1/ cup chopped scallions 4 1 teaspoon minced garlic 4 tablespoons lemon juice 4 tablespoons cornstarch 1/ cup cold water 4 1. Peel and slice parsnips and turnips into 1/2 inch sticks. 2. In VersaWare® Pro stoneware, combine chicken broth, dill weed, scallions, garlic, and lemon juice. 3. Add parsnips and turnips.
Main Dishes Sausage Stuffed Baked Yams New England Chuck Roast 8 sweet potatoes or yams (medium to large in size) 4 tablespoons melted butter 2 tablespoons whole milk 2 eggs 2 teaspoons salt 1/ teaspoon dried oregano 2 8 ounces sausage meat (removed form casings) 1/ cup bacon bits 2 4-5 pounds beef chuck roast (string on) 2 teaspoons salt 1/ teaspoon pepper 4 11/2 cups yellow onions (cut into quarters) 2 cups carrots (cut into 2-inch pieces) 2 stalks celery (cut into 1-inch pieces) 3 bay leaves (whole)
Swiss Steak Hearty Meatball Stew 1 3-pound to 4-pound top round or flank steak 1/ cup + 2 tablespoons flour 4 1 teaspoon salt 1/ teaspoon pepper 8 Olive oil 1 pound (16 ounces) cherry tomatoes, halved 1/ cup sliced yellow or white onion 2 1/ cup sliced celery 4 1 tablespoon steak sauce 3 pounds ground beef or ground turkey 1 cup Italian bread crumbs 4 eggs 1/ cup milk 2 1/ cup grated Romano cheese 4 2 teaspoons salt 2 teaspoons pepper 2 teaspoons garlic salt 12 ounces stewed tomatoes 12 ounces tomato paste
Stuffed Veal Flank Steak Boneless Chicken Cacciatore 2 -21/2 pounds flank steaks 2 cups sliced portabella mushrooms 1/ cup grated Parmesan or Romano cheese 4 4-6 teaspoons pesto paste 1/ cup beef broth 4 Olive oil 2 cups bread crumbs 2 tablespoons salt 1 tablespoon pepper 4 tablespoons butter, melted 1/ cup chopped onion 4 6 boneless chicken breasts (sliced in half ) Olive oil 1 cup coarsely chopped yellow onion 4 8-ounce jars tomato basil or other marinara sauce 2 teaspoons dried oregano (crushed) 2 teas
Chicken Parmesan with Eggplant Sesame Chicken 6 boneless chicken breasts 2 eggs 2 teaspoons salt 2 teaspoons pepper 2 cups Italian bread crumbs 1/ cup butter 2 1/ cup olive oil 2 2 small eggplants, sliced 3/4-inch thick 2 10-ounce jars tomato basil sauce 2 cups sliced Mozzarella cheese (16 ounces shredded) 11/2 cups grated Parmesan cheese 4 chicken thighs and legs 4 chicken breasts, bone in 1 cup rice flour 8 teaspoons sesame seeds Salt and pepper Vegetable oil 1/ cup chopped onions 4 1/ cup chopped celer
Curry Chicken with Mango and Red Pepper Olive oil 6 chicken thighs, or boneless skinless chicken breasts 1 8-ounce bag of frozen mango chunks, defrosted and drained 1/ cup raisins 3 1 shallot, thinly sliced 2 red pepper, cored and diced Fresh ginger root - thinly sliced - 4 slices 2 cloves garlic - crushed 1/ teaspoon curry powder 2 1 teaspoon cumin 1/ teaspoon whole cloves 2 3/ cup chicken stock 4 1 tablespoon cider vinegar 1/ teaspoon cayenne pepper (optional) 4 Salt and pepper Fresh cilantro leaves to ga
Stuffed Turkey Breast Golden Duck 1 turkey breast (without wings or legs, bone in) Olive oil 1/ cup finely chopped onions 2 1/ cup finely chopped celery 2 2 pounds packaged stuffing mix 2 tablespoons salt 2 tablespoons pepper 24-inch x 30-inch cheesecloth roll 2 tablespoons Kosher salt 2 tablespoons paprika 2 tablespoons butter 2 teaspoons cornstarch 3-4 pounds duck, sliced lengthwise in half 1 12-ounce can dried apricots 2 tablespoons grated orange peel 1/ cup honey 4 1/ teaspoon seasoned salt 2 3 12-ounce
Braised Pork Shanks with Israeli Cous Cous and Root Vegetable Stew This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.
Pork Roast with Fruit Medley Brine 1/ cup kosher or course salt 2 2 tablespoons sugar 2 bay leaves 1 teaspoon dried thyme 1 cup water Rosemary Pork with Red Wine Risotto Olive oil 6 sprigs fresh rosemary 1 (3 pounds) boneless pork loin 1 teaspoon salt 1 teaspoon pepper 1 4-pound pork roast Olive oil 2 cups green grapes 1 cup dried apricots 1 cup dried prunes 2 cloves garlic - minced 1 cup red wine Juice of 1/2 lemon Risotto: 2 tablespoons butter, divided 3 cloves garlic, minced 1/ cup onion, minced 2 1 c
Stuffed Pork Chops Gingered Sherry Pork Roast 6 2-inch thick pork chops (bone-in) 1 8-ounce can creamed corn 11/2 cups bread crumbs 1/ cup chopped scallions 8 2 teaspoons salt 2 teaspoons pepper 1 teaspoon ground sage 4-8 teaspoons water (for bread crumbs) 1/ cup apple juice 4 Extra virgin olive oil 1 clove garlic, chopped 21/2 pounds pork roast 1 cup sherry 3 tablespoons hoisin sauce 1 tablespoon soy sauce 2 teaspoons fresh ground ginger 1/ teaspoon fresh ground black pepper 4 12 baby carrots 12 baby re
Braised Fruited Lamb Shrimp Etouffée 1 lamb leg/shanks (approx.
Paella Cape Cod Stew 4 cups chicken breast, cut into 1-inch cubes 1 cup onion, chopped 1 cup tomatoes, chopped 4 cups whole clams (de-shelled) 1 pound shrimp (uncooked, peeled and de-veined) 4 cups cooked rice 1/ teaspoon saff ron 4 1/ teaspoon dried oregano 2 1 teaspoon salt 1 teaspoon pepper 4 teaspoons pimentos, chopped 1 cup (or 2 8-ounce cans) lobster meat 1 cup scallops 2 pounds uncooked, cleaned and de-veined shrimp 2 pounds fresh cod fish (or other fish) 1 pound mussels or hard shelled clams 3 uncoo
Your VersaWare® Pro stoneware is also a great tool to use when preparing traditional roasts in the oven. Your favorite roasting recipes may taste even better when prepared in the VersaWare® Pro stoneware because of its unique qualities that distribute heat evenly, allowing for crisper outsides and moister insides without burning or overcooking.
Soups and Chowders Basil and Mint Roasted Leg of Lamb with Provence Viniagrette cup balsamic vinegar 4 cloves garlic, peeled and chopped 1/ bunch fresh mint, chopped 2 1 bunch basil, chopped 1/ cup olive oil 3 1 boneless leg of lamb, tied, 6-7 pounds Kosher salt and black pepper 1/ 4 Provence Vinaigrette: 2 plum tomatoes, diced 1 tablespoon Dijon mustard 2 tablespoons champagne vinegar Pinch sugar 1/ cup extra virgin olive oil 4 1/ bunch fresh mint, finely chopped 2 1.
Plantation Peanut Soup Caramelized French Onion Soup 6 cups chicken broth 1/ cup celery, chopped 2 1/ teaspoons salt 2 1/ cup onion, chopped 2 4 tablespoons butter 1 cup peanut butter, chunky 2 cups light cream 1/ cup flour 2 1/ cup water 2 1 cup peanuts, chopped (reserve 1/2 cup for garnish) 4 extra-large sweet onions, peeled 4 tablespoons butter 2 quarts beef or vegetable broth, divided 2 cups dry white wine 2 cups water 1 tablespoon fresh thyme leaves, minced 6 cups large seasoned croutons 1 cup Swiss
Cheesy Tavern Soup cup celery, chopped cup carrots, chopped cup green peppers, chopped cup onion, chopped 4 tablespoons olive oil 64 ounces chicken broth 4 tablespoons butter 2 teaspoons salt 2 teaspoons pepper 1/ cup flour 2 4 cups grated Cheddar cheese 2 cans beer (room temperature) 1/ 2 1/ 2 1/ 2 1/ 2 1. On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive oil in VersaWare® Pro stoneware until tender. 2.
Beverages and Desserts Tropical Tea Malted Mint 1 gallon hot water 12 tea bags (strings and labels removed) 2/ cup sugar 3 6 tablespoons honey 1 mango sliced 21/2 cups pineapple juice 1 orange, sliced (1/2-inch thick slices) 1 can sliced pineapple 1 star fruit, sliced (1/2-inch thick slices) 1 bunch fresh mint leaves 24 chocolate covered mint patties 1/ gallon milk 2 2 cups crushed malted milk balls 1 cup chocolate peppermint patty candies 1 tablespoon vanilla extract 2 cups whipping cream or non-dairy
Poached Autumn Fruits with Vanilla-Citrus Broth This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City 2 Granny Smith apples, peeled, cored (reserve cores), and halved 2 Bartlett pears, peeled, cored (reserve cores), and halved 1 orange, peeled and halved 5 tablespoons honey 1 vanilla bean, split and seeded 1 cinnamon stick 1/ cup sugar 3 Water, enough to cover fruit Vanilla ice cream 1. Add apple and pear cores to the VersaWare® Pro stoneware.
Banana Nut Bread Notes cup shortening 1 cup sugar 4 eggs 31/4 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups mashed ripe bananas 3-4 cups water Chopped walnuts 2/ 3 1. In a bowl, combine shortening and sugar until blended. Add in eggs and beat with electric mixer on low until smooth. Gradually add in remaining ingredients, mixing thoroughly until forming a smooth batter. 2. Grease a 4-inch by 8-inch bread pan and add batter.