User manual CROCK POT VERSAWARE PRO

[. . . ] VersaWare® Pro VersaWare® Pro © 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. SCVI600B-SS08EM1/126547-08/9100050002482 Printed in China Cookbook and Owner's Manual Read and Keep These Instructions www. crockpot. com 6/2/08 10:52:28 AM SCVI600B-SS_08EM1. indd 1-2 SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. 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. [. . . ] Serves 8-10 Gratin Potatoes with Asiago Cheese 10 slices bacon, cut into 1-inch slices 10 medium Yukon Gold potatoes, peeled and thinly sliced 1 cup Asiago cheese, freshly grated 2 cups heavy cream Salt and freshly ground black pepper to taste 1. Add bacon to VersaWare® Pro stoneware and place on stovetop set to medium heat. Sauté bacon until crispy and remove with a slotted spoon and set aside on a paper towel to drain. Sprinkle one-fourth of the bacon over the potatoes and top with one-fourth of the cheese. Continue layering until all of the potatoes, bacon, and cheese are used. Serves 4-6 Note: when using an electric stovetop, the heat diffuser 26 MUST ALWAYS be used with the VersaWare® Pro stoneware. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare® Pro stoneware. 27 SCVI600B-SS_08EM1. indd 29-30 6/2/08 10:54:35 AM Main Dishes Sausage Stuffed Baked Yams 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 1. Place potatoes in VersaWare® Pro stoneware, place in slow cooker heating base, cover, and cook on Low for 6-8 hours or on High for 2-4 hours until tender. When yams are done, using an oven mitt to hold yam, remove one end, scoop out soft potato, and place in bowl with sausage mixture. Place back in VersaWare® Pro stoneware, sprinkle with bacon bits and bake, uncovered, in oven at 400ºF for 20-25 minutes. Serves 8 New England Chuck Roast 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) 2 tablespoons white vinegar 1 head cabbage (cut into quarters or eighths) 2 tablespoons horseradish 4 cups water 4 tablespoons flour 2 tablespoons cornstarch Olive oil 1. Coat bottom of VersaWare® Pro stoneware with olive oil and heat on stovetop set to medium heat. Place roast in stoneware and brown on all sides; remove stoneware from stovetop, drain, and place in slow cooker heating base. Mix flour and cornstarch with 1/8 cup water, add to stoneware, cover and cook on High for remaining hour to thicken. Serves 8 Note: when using an electric stovetop, the heat diffuser 28 MUST ALWAYS be used with the VersaWare® Pro stoneware. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare® Pro stoneware. 29 SCVI600B-SS_08EM1. indd 31-32 6/2/08 10:54:35 AM Swiss Steak 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 1. In stoneware, heat olive oil on stovetop set to medium heat and brown steak on all sides evenly. Remove from stovetop, drain and place stoneware in slow cooker heating base. To thicken sauce, mix 2 tablespoons flour with 1/8 cup of water, then add to stoneware and mix well to thicken, and cook for and additional 15 minutes. Serves 8 Hearty Meatball Stew 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 2 cups water 2 cups beef broth 1 tablespoon Italian seasoning 1 cup carrots, chopped 1 cup onions, chopped 1/ cup celery, chopped 4 1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with ground beef and form into 2-inch round balls. In VersaWare® Pro stoneware, place carrots, onions, and celery on bottom; then add meatballs. [. . . ] When ready to serve, ladle into coffee cups and top with a dollop of whipped vanilla cream and dust with cocoa powder. Serves 10 Note: when using an electric stovetop, the heat diffuser 58 MUST ALWAYS be used with the VersaWare® Pro stoneware. Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare® Pro stoneware. 59 SCVI600B-SS_08EM1. indd 61-62 6/2/08 10:54:37 AM 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. Squeeze the juice from the orange halves into the stoneware and add the orange halves, honey, vanilla bean and seeds, cinnamon stick, and sugar. [. . . ]