Smart-Set™ Smart-SetTM © 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. Cookbook and Owner’s Manual Printed in China 124381-08/9100050002431 6 QT Smart-Set 08EM1 6 QT Smart-Set 08EM1.indd 1-2 Read and Keep These Instructions www.crockpot.
Table of Contents Important Safeguards .................................... 2 Save These Instructions .................................. 3 Smart-Set™ Slow Cooker Components ........... 4 Before You Use Your Smart-Set™ Slow Cooker.....................................................5 Assembly ..........................................................5 How to Use Your Smart-Set™ Slow Cooker.................................................... 6 Auto Cook Mode ...................................................
SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY. There are no user-serviceable parts inside. Do not attempt to service this product. 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 USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER.
HOW TO USE YOUR SMART-SET™ SLOW COOKER BEFORE YOU USE YOUR SMART-SET™ SLOW COOKER Before you use your slow cooker, wash the lid, stoneware, temperature probe, and temperature probe housing in WARM, soapy water and dry thoroughly. NEVER immerse the heating base in water or any other liquid. ASSEMBLY 1. Place stoneware into the heating base. 2. Lower the lid horizontally down onto the stoneware. Be sure to align the lid hinge so that it slides down onto the base hinge. (See Figure 3a and 3b) 3.
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.
Digital Timer Mode Dual-Cycle Mode The Digital Timer Mode allows you to set a time and temperature at which your meal will cook, anytime from 30 minutes to 20 hours (in half-hour increments). The digital display counts down the remaining cook time and when cooking is complete, automatically switches to the WARM setting so that your meal stays WARM until it is served.
Manual Mode Usage Notes 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. • WARM is ONLY for keeping already cooked food at the perfect serving temperature. DO NOT cook on the WARM setting. 2. Press the START/STOP button to start cooking.
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.
COOKING HINTS AND TIPS SOUPS • PASTA AND RICE • • For best rice results, use long grain converted rice or a specialty rice as the recipe suggests. If the rice is not cooked completely after the suggested time, add an extra 1 to 11/2 cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes. For best pasta results, first partially cook the pasta in a pot of boiling water until just tender. Add the pasta to the Smart-Set™ slow cooker during the last 30 minutes of cook time.
SMART-SET™ SLOW COOKER RECIPES Brunch and Beverages Bacon and Eggs Primavera Brunch and Beverages Breakfast Berry Bread Pudding 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 11/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert) 21/2 tablespoons cin
Brunch and Beverages Brunch and Beverages Fruity Granola Oatmeal Nonstick cooking spray or butter for coating stoneware 11/4 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 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 cup apples, peeled, cored, and chopped into 1-inch cubes 1/4 cup pears, peeled, cored, and chopped into 1-inch cubes 1/4 cup walnuts, toasted 1/4 cup maple syrup or brown sugar (optional) 1.
Brunch and Beverages Appetizers and Side Dishes Spiced Chai Tea Asian-Style Ribs 2 quarts water 8 bags black tea 1/2 - 3/4 cup sugar 16 whole cloves 16 whole cardamom seeds, pods removed 5 whole cinnamon sticks 8 slices fresh ginger 1 cup milk 2 full racks baby back pork ribs 6 ounces Hoisin sauce 1 ounce fresh ginger 4 ounces of maraschino cherries 4 ounces of rice wine vinegar Water to cover Chopped scallions 1. Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the stoneware.
Appetizers and Side Dishes Appetizers and Side Dishes Stuffed Mushrooms 15-20 large mushrooms, preferably Baby Bellas, cleaned, stems removed and finely chopped 2 tablespoons olive oil 1/2 medium red onion, very finely diced 2 cloves garlic, minced 1/2 pound sausage patties 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 cup fresh parsley, finely chopped 4 ounces Gruyere cheese, shredded 1. In a skillet over medium heat, add the oil, onion, garlic, and mushroom stems.
Appetizers and Side Dishes Appetizers and Side Dishes Wild Rice with Fruit and Nuts 2 cups wild rice, rinsed* 5-6 cups chicken broth 1 cup orange juice 2 tablespoons butter, melted 1/2 cup dried cranberries 1/2 cup raisins, chopped 1/2 cup chopped dried apricots 1/2 cup almond slivers, toasted 1 teaspoon cumin 2 scallions, thinly sliced 2-3 tablespoons chopped fresh parsley Salt and pepper Butternut Squash Risotto 4 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 11/3 cups Vidalia onion,
Appetizers and Side Dishes Appetizers and Side Dishes Asparagus in Parchment Paper Package Garlic Mashed Potatoes 4 pounds potatoes, cut 4-6 cloves garlic, peeled 3 cups chicken broth, vegetable broth or water 1 stick butter, cut in small pieces 1/2 cup heavy cream Salt and pepper to taste Parchment paper 1 bunch asparagus, bottom ends trimmed Salt and pepper Pinch sugar Lemon zest Drizzle of extra virgin olive oil 1. Cut parchment paper into large heart shape. Place asparagus in center of one side.
Main Courses Main Courses Poultry: Poultry: Mediterranean Memories Three Bean Turkey Chili Non-stick cooking spray 1 bulb fennel (about 1-11/4 pounds), trimmed, quartered, and sliced; reserve some ‘fennel fronds’ for garnish, if desired 1 large onion, chopped 2 carrots, finely chopped 2 garlic cloves, minced 1 teaspoon salt - divided usage 1 teaspoon coarsely ground black pepper - divided usage 8 boneless, skinless chicken thighs, all visible fat removed (about 11/3 pounds) 2 14-ounce cans chicken bro
Main Courses Main Courses Poultry: Poultry: Chicken Pot Au Feu Creamy Roasted Chicken and Prosciutto 1 16-ounce bag baby carrots 1 large onion, cut in quarters 4 medium celery stalks, cut into 1-inch pieces 4 new potatoes, quartered 2 3-pound whole chickens or one 1 6-pound chicken 1 10-ounce box of mushrooms, cleaned 11/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup water, white wine or chicken broth 3 sprigs fresh thyme 21/2 pounds whole chicken, seasoned with salt and pepper 1 sma
Main Courses Main Courses Poultry: Poultry: Burgundy Braised Chicken 2 whole chickens, 3 pounds each 5 cups red wine 8 strips bacon, cut into 1/2-inch strips 8 sprigs thyme 6 garlic cloves, peeled and sliced thin 4 cups quartered button mushrooms 4 cups thinly sliced onions 2 tablespoons butter 1/3 cup flour 2 cups chicken broth 1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped Salt and pepper Creamy Parmesan Polenta (see recipe) 1.
Main Courses Main Courses Poultry: Poultry: Spinach and Feta Stuffed Chicken Breasts 6 boneless, skinless chicken breasts 8 ounces Feta cheese (drained and dried if necessary) 3 cups chopped fresh spinach (heavy stems removed) 1/3 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) 1/2 cup oil cured olives, pit in* 1 teaspoon minced lemon zest 1 teaspoon dried basil, oregano or mint 1/2 teaspoon garlic powder 1 15-oun
Main Courses Main Courses Poultry: 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 3/4 - 1 inch cubes 10 ounces Spanish green olives (pit in), drained and rinsed* 12 shallots, skinned and sliced in 1/2 (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 11/2 tablespoons Dijon mustard Sa
Main Courses Main Courses Poultry: Pork and Sausage: Curry Chicken with Peaches and Raisins (cont.) 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 3 minutes per side. 3. Transfer chicken to stoneware and top with peaches, raisins, (or whole currants) and shallots. 4. Reserve the remaining 8 slices of peaches tossed with lemon juice to coat and refrigerate. 5.
Main Courses Main Courses Pork and Sausage: Pork and Sausage: Easy Pork Burritos Sweet and Spicy Pork Picadillo 1 6-pound pork butt or pork shoulder, trimmed of fat 1-2 bottles of your favorite BBQ sauce 1 package (8) burrito wrappers 2 ripe avocados, peeled and sliced 1 bunch cilantro, stemmed (optional) 1-2 cups shredded Monterey Jack or Cheddar cheese Sour cream and salsa to garnish 1. Place pork in stoneware. Cover; cook on LOW for 10-12 hours or on HIGH for 8-10 hours (can be done overnight). 2.
Main Courses Main Courses Pork and Sausage: Pork and Sausage: Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms 3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat or silver skin 2 tablespoons olive oil 3 large Vidalia onions, sliced into 1/4-inch slices 2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms) 20 dried figs 1 cup dried apricots, chopped 3 tablespoons balsamic vinegar 1/2 cup chicken stock 2 tablespoons chopped fresh sage Salt and freshly ground pepper Smothere
Main Courses Main Courses Pork and Sausage: Pork and Sausage: Boneless Pork Roast with Garlic and Rosemary 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 1/8-1/4 inch slices 1/4 cup white wine 1/2 cup chicken stock Kosher salt and pepper Butcher’s twine 1. Place pork loins on your work surface and heavily season with salt and freshly ground pepper. 2.
Main Courses Main Courses Pork and Sausage: Pork and Sausage: Baby Back Ribs Sausage and Pepper Submarine Sandwiches 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons brown sugar 4 teaspoons ground coriander 1/2 teaspoon ground cinnamon 2 teaspoon salt 1 teaspoon ground black pepper 4-6 pounds baby back pork ribs 2/3 cup bourbon 1/2 cup brown sugar, packed 1/2 cup chili sauce 6 red bell peppers, sliced thin 4 yellow onions, sliced thin 1/4- 1/2 cup extra virgin olive oil, divided 1
Main Courses Main Courses Beef: Beef: Carne Relleno Maple Whiskey Glazed Beef Brisket 2 beef briskets, about 2-21/2 pounds each, scored with a knife on both sides 1/4 cup olive oil 1 cup real maple syrup 1/2 cup whiskey 1/4 cup brown sugar 2 tablespoons tomato paste 2 oranges, zested and then juiced 4 cloves of garlic, smashed 8 thin slices fresh ginger (1/16-inch thick) 2 teaspoons cayenne pepper 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 2 pieces of flank steak, about 2 pounds
Main Courses Main Courses Beef: Beef: Hearty Beef Short Ribs 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 1/4-inch dices 4 celery stalks, cut into 1/4-inch dices 2 large yellow onion, cut into 1/4-inch dices 6 cloves of garlic, minced 2/3 cup red wine 2/3 cup crushed tomatoes 2/3 cup balsamic vinegar 3 bay leaves 1.
Main Courses Main Courses Beef: Beef: Winter Comfort Pot Roast Winter Comfort Pot Roast (cont.
Main Courses Main Courses Beef: Beef: Six Pepper Chili Beef, Bacon, and Mushroom Stew 3 pounds hamburger 1 12-ounce can beef broth 1 teaspoon oregano 3 teaspoons chili powder 1 teaspoon cumin 5 cloves garlic 2 12-ounce cans pinto beans, drained and rinsed 2 12-ounce cans of red kidney beans, drained and rinsed 5 dashes hot sauce 2 28-ounce cans crushed Italian tomatoes 1 12-ounce can of tomato paste 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 red pepper, seeded and diced 1 gree
Main Courses Main Courses Beef: Vegetarian: Chunky Vegetarian Chili Beef, Bacon, and Mushroom Stew (cont.) 2. In a large heavy skillet, pour 1 tablespoon of oil and set to medium heat. Add bacon and cook until it just starts to brown. Remove bacon, reserving bacon fat, and place bacon in the stoneware. 3. Salt and pepper the beef, and brown the meat, in batches if necessary, until browned on all sides. Place meat in the stoneware. 4.
Main Courses Main Courses Vegetarian: Vegetarian: Mushroom Barley Stew Easy Pizza / Pasta Sauce / pound of pearl barley, rinsed and checked over 1 10-ounce package of fresh mushrooms, such as Crimini, rinsed and thinly sliced 1 cup dried mushrooms, Porcini if possible, soaked to cover in warm water to soften, liquid reserved 2 carrots, peeled and cut into 1/4-inch dices 2 celery stalks, cut into 1/4-inch dices 1 yellow onion, cut into 1/4-inch dices 8-10 cups chicken (or mushroom) stock 1 tablespoon f
Soups and Chowders Soups and Chowders Black Bean Chipotle Soup * 1 pound dry black beans, rinsed, drained and checked for foreign objects 2 stalks celery, cut into 1/4-inch dices 2 carrots, peeled and cut into 1/4-inch dices 1 yellow onion, peeled and cut into 1/4-inch dices 2 chipotle peppers (canned in adobo sauce), chopped** 1 cup crushed tomatoes 1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference) 6 cups chicken (or vegetable) stock 2 teaspoons cumin Salt and pepper Bl
Soups and Chowders Soups and Chowders Chicken Tortilla Soup 8 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper 2 4-ounce can chopped green chilies, drained (hot or mild, depending on preference) 4 cloves garlic, minced 2 yellow onions, diced 2 28-ounce cans of diced tomatoes, undrained 4 - 5 cups chicken broth 2 teaspoons cumin Salt and pepper Toppings 8 corn tortillas, sliced into 1/4-inch strips 1/4 cup chopped cilantro 1 cup shredded Monterey Jack cheese 2 avocados,
Soups and Chowders Soups and Chowders Shrimp Thai Soup with Lime and Chilies New England Clam Chowder 3 4 / pound uncooked large shrimp, peeled and deveined, shells reserved 21/2 quarts low salt chicken broth 1 cup diced carrots 3 stalks lemongrass, thinly sliced 2 inches gingerroot, peeled and grated 2 tablespoons garlic, minced 11/2 tablespoons fresh Thai basil (or basil) 11/2 tablespoons fresh mint 11/2 tablespoons finely chopped cilantro 1 serrano chili, stemmed, thinly sliced 11/2 teaspoon fresh l
holiday and special occasion category Holidays and Special Occasions Stuffed Artichokes 1 lemon, sliced in quarters 6-8 artichokes, washed, tops sliced off and stems trimmed 2 cups bread crumbs 2 cups grated Pecorino Romano cheese 1 large bunch flat leaf parsley, chopped 2 teaspoons salt 1 teaspoon freshly ground pepper 2 tablespoons extra virgin olive oil 1. Fill stoneware with lemon slices and about 11/2 inches of water. 2. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl.
holiday and special occasion category holiday and special occasion category Home-Style Corn Bread Non-stick cooking spray 11/4 cups all-purpose flour 3/4 cup yellow cornmeal 1/4 cup granulated sugar 1 tablespoon plus 1 teaspoon baking powder 11/2 teaspoons salt 1/4 teaspoon ground black pepper 1/4-1/2 teaspoon cayenne pepper 1 egg 1 cup evaporated milk 6 tablespoons melted butter Corned Beef and Cabbage 12 new potatoes, quartered 4 carrots, sliced 4 pounds corned beef brisket 2 onions, sliced 3 bay leave
holiday and special occasion category holiday and special occasion category Stuffing with Apples, Canadian Bacon, and Toasted Pecans 8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)* 1/2 pound Canadian bacon, cut into 1/4-inch dices 1 cup pecans, toasted and roughly chopped 1/2 cup dried cherries (or dried cranberries) 2 cups whole mushrooms, chopped (about 1 cup when chopped) 4 stalks of celery, cut into 1/4-inch dices 2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled
holiday and special occasion category holiday and special occasion category Lamb Stew with Sherry and Thyme Holiday Ham with Ginger and Bourbon 1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond pattern 1/4-inch around top and sides 1 4-inch piece of fresh ginger root, peeled with a spoon, finely grated 1/2 cup bourbon 1/2 cup brown sugar, packed 1. Place ham in stoneware. Combine ginger, bourbon and brown sugar and pour over ham. 2.
Desserts holiday and special occasion category: Crème Brûlée Scalloped Potatoes and Ham Non-stick cooking spray 6 large russet potatoes scrubbed clean and sliced in 1/4-inch rounds 1 can cream of mushroom condensed soup 1 soup can water 1 ham steak, about 11/2 pounds, cubed 4 ounces shredded Cheddar cheese Grill seasoning to taste 1. Layer potatoes and ham in a slow cooker sprayed with nonstick spray. 2. Mix the soup, water, cheese, and seasoning together and pour mixture over ham and potatoes.
Desserts Desserts Chocolate Hazelnut Polenta Cake Butter, as needed to grease the stoneware 4 ounces semi-sweet chocolate, melted 2 ounces semi-sweet chocolate, chopped into 1/4-inch pieces 4 tablespoons butter, melted 3/4 cup sugar 2 eggs 1/3 cup milk 1 teaspoon vanilla 3/4 cup cornmeal 1/4 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon orange peel, finely minced 1/4 cup hazelnuts, finely chopped Dash of salt Apple Butter 4 quarts peeled, thin-sliced McIntos
Desserts Desserts Orange Soufflé Cinnamon Ginger Poached Pears 1 tablespoon butter to coat stoneware 2/3 cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top of soufflé (regular sugar may be used if superfine is unavailable) 1 orange, zest only 6 tablespoons flour 1/2 cup milk 8 egg yolks 4 tablespoons unsalted butter, room temperature 6 tablespoons orange liqueur 1 tablespoons vanilla extract 10 egg whites 1 teaspoon salt 4 tablespoons sugar Chocolate sauce or sweetened whipped cr
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.