Sunbeam Slow Cooker 08EM1 User Manual

Smart-Set™

Smart-Set^TM

Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca

Raton, Florida 33431.

Cookbook and Owner’s Manual

Read and Keep These Instructions

Printed in China

124381-08/9100050002431

6 QT Smart-Set 08EM1

www.crockpot.com

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SMART-SET™ SLOW COOKER COMPONENTS

SAVE THESE INSTRUCTIONS

Figure 1

Lid

This appliance is for HOUSEHOLD USE ONLY.

There are no user-serviceable parts inside. Do not attempt to service this

product.

Lid Hinge

Lid Lifting

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

USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE

AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER. The

extension cord should not be allowed to drape over the counter or tabletop

where it can be pulled on by children or tripped over unintentionally.

Notches for

Temperature

Probe Cord

Temperature Probe

Stoneware

POLAARRIIZZEEDD PLUG

CYC

This appliance has a polarized plug (one blade is

wider than the other). To reduce the risk of electric

shock, this plug is intended to fit into a polarized

Heating Base

Temperature Probe Jack

TEMP

CYC

Control Panel

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

Indicator

IMPORTANTT NOTEE:: Some countertop and table surfaces are not designed

to withstand the prolonged heat generated by certain appliances. Do not

set the heated unit on a finished wood table. We recommend placing a hot

pad under your slow cooker to prevent possible damage to the surface.

CYCLE 1

CYCLE 2

AUTO

LOW

Cooking

Temperature

Indicator

HIGH

Cooking

Temperature

Selection

NOTE: During initial use of this appliance, some slight smoke and/or odor

may be detected. This is normal with many heating appliances and will not

recur after a few uses.

WARM

Dual Cycle Mode

Selection

TEMP

CYCLE

NOTE: Please use caution when placing your stoneware on a ceramic or

smooth glass cook top stove, countertop, table, or other surface. Due to

the nature of the stoneware, the rough bottom surface may scratch some

surfaces if caution is not used. Always place protective padding under

stoneware before setting on table or countertop.

START

STOP

Auto Cook Mode

Selection

AUTO

Start/Stop and

On/Off

Set Time Dial

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HOW TO USE YOUR SMART-SET™

SLOW COOKER

BEFORE YOU USE YOUR SMART-SET™

SLOW COOKER

1. Prepare your ingredients according to the recipe and place them into

the stoneware.

Before you use your slow cooker, wash the lid, stoneware, temperature

probe, and temperature probe housing in WARM, soapy water and dry

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

you must start again.

ASSEMBLY

1. Place stoneware into the heating base.

3. Select the cooking mode you wish to use from the 4 options below.

Note: Plug the temperature probe into the temperature probe jack

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)

ONLY if using Auto Cook Mode.

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

the stoneware.

Cooking Mode

Ideal For

How it Works

AUTO COOK

MODE

Ultimate

•Automatically times and cooks your meal

using a temperature probe.

taste and

convenience

Note:When removing the lid, use both hands to gently lift up and remove.

( See Figure 3c)

•After reaching ideal internal temperature,

automatically switches to simmer (SIMR),

then WARM when cooking is complete.

Figure 3

DIGITAL TIMER

MODE

One cooking

time and

•Select LOW or HIGH, and set a time for cooking

your meal, from 30 minutes to 20 hours.

Digital display counts down remaining time.

•Automatically switches to WARM when

cooking is complete.

temperature

DUAL CYCLE

MODE

Two cooking

time and

•Same as Digital Timer Mode, but allows you

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

or HIGH), until you manually switch it to

another temperature (LOW, HIGH or WARM)

or turn it off.

cooking

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Auto Cook Mode

Auto Cook Mode (cont.)

• 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.

The Auto Coook Mode aautomattically ttimes annd cookss yyour meaal using a

temperature probe. Thhe pre--sset meatt optioons andd ddigitall thermometer

ensure perfecct resultss, regaarrddlleessss ooff vvaarriiaabblleess tthhaatt ccaann eeffffeecctt ccooookk ttiimmee ssuucchh

as unit startting tempeerature,, ffresh or ffrrozen foodd, food siizze or ingreedients.

Smart-Sett™ slow coooker autoomaticalllly switchhes too tthhee WWAARRMM sseettttiinngg wwhheenn

cooking iis done ssoo that yoourr mmeeaall ssttaays WARM until it is seerved. UUse this

mode when taste is your top concern, as it was designed to produce optimal

resulttss eevveerry timmee.

6. 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.

1. Plug the temperature probe cord into the temperature probe jack on

the heating base.

2. Insert the temperature probe into the thickest piece of meat or center

of dish without touching any bone or fat.

•

Remove probe before cooking with other modes (they will not work

with probe plugged in).

• The notch in the stoneware allows the lid to close when temperature

probe is 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.

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.

•

CAUTION: Use oven mitts to remove the temperature probe from the

food as it is HOT!

3. 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.

4. Press the TEMP button to select LOW or HIGH.

• WARM is ONLY for keeping already cooked food at the perfect serving

temperature . DO NOT cook on the WARM setting.

5. Press the START/STOP button to start cooking.

• 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.

• 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.

• 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.

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Digital Timer Mode

Dual-Cycle Mode

The Digital Timer Mode allows yoou to sett a timee and teemperature at which

your meall will coook, anytiime from 3300 minutess to 20 houurs (in haalf-hour

increments). The digital displayy ccoouunnttss ddoowwnn tthhee rreemmaaiinniinngg ccooookk ttiimmee aanndd

when cooking is complete, automaticcally swwitchess to the WWARM settting so

that your meeal stayyss WARM until it iss served.

The Dual-Cyycle Modee operattees the saamme way ass the Digiital Timmeer Mode,

but it taakes thhings one step further! This mode allows yoou to seet yoour

slow cookker to coook at onee ttemperatture for aa specifiied timee and then

automaticaally switcch over to aanother teemperaturre for addiitional tiime before

switchingg to the WWARM seettting.

1. Press the TEMP button until either LOW or HIGH illuminates.

• WARM is ONLY for keeping already cooked food at the perfect serving

temperature. DO NOT cook on the WARM setting.

• WARM is ONLY for keeping already cooked food at the perfect serving

temperature. DO NOT cook on the WARM setting.

2. Turn the SET TIME dial to select the amount of time you want to cook

at the selected temperature.

2. Rotate the SET TIME dial to select the amount of time you want to cook

at the 1st selected temperature.

• 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

the time setting.

• 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

the time setting.

3. Press the START/STOP button to start cooking.

3. Press the CYCLE button.

• The amount of time that you dialed shows in the upper display and

starts counting down and the corresponding temperature light

remains illuminated.

4. Rotate the SET TIME dial to select the amount of time you want to cook

at the 2 temperature.

5. Press the START/STOP button to start cooking.

• When the selected time expires, the slow cooker beeps twice and

switches to the WARM setting. WARM shows in the upper display

and the WARM light illuminates.

• When slow cooker has run for the selected time on CYCLE 1, the slow

cooker beeps once and switches to the CYCLE 2 program for the

selected time.

4. To turn off the slow cooker, press the START/STOP button, then unplug

it from the outlet.

• Once CYCLE 2 has run for the selected time, the slow cooker beeps

twice and switches to the WARM setting. The slow cooker remains on

WARM until you turn it off.

Note: Temperature Probe can not be used in Digital Timer Mode.

• 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.

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Manual Mode

Usage Notes

•

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, yoou simplly set a teemperatture and tthe sloww cooker

cooks at thatt temperaatture untiil you eithher switcch it too aannootthheerr tteemmppeerraattuurree

or turn it off.

1. Press the TEMP button until either LOW or HIGH button illuminates.

•

While selecting your slow cooker settings, if more than 10 seconds

pass between button presses, the display will clear and you must start

again.

• WARM is ONLY for keeping already cooked food at the perfect serving

temperature. DO NOT cook on the WARM setting.

For recipes that require a range of times, select the time in the middle

of the range. For instance, to cook a recipe calling for a cooking time of

7 to 9 hours on LOW, set your slow cooker to 8 hours.

2. Press the START/STOP button to start cooking.

• The temperature setting selected (low or high)will be shown in the

upper display.

To avoid over- or under-cooking, always fill the stoneware / to / full

• 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.

and conform to recommended cook time. To prevent spillover do not

fill stoneware higher than / full.

•

Always cook with the lid on for the recommended time. Do not remove

the lid during the first two hours of cooking.

3. To turn off the slow cooker, press the START/STOP button and then

unplug it from the outlet.

Always wear oven mitts when handling the lid , stoneware or

temperature probe.

Note: Temperature Probe can not be used in Manual Mode.

•

Unplug when cooking is done and before cleaning.

Removable stoneware is ovenproof and microwave safe. Do not use

removable stoneware on gas or electric burner or under broiler. Refer

to chart below.

DISHWASHER

SAFE

MICROWAVE STOVETOP

PART

OVEN SAFE

SAFE

Heating Base

Stoneware

Lid

Yes

Temperature

Probe

Temperature

Probe

Yes

Housing

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CARE AND CLEANING

TROUBLESHOOTING

•

ALWAYS turn your slow cooker off, unplug it from the electrical outlet,

and allow it to cool before cleaning.

Situation

Solution

•

Make sure appliance is properly plugged into a wall outlet and the

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.

Slow cooker not

outlet is energized (check fuses or circuit breaker).

operating

•

If a power outage has occurred, re-enter cooking settings.

Display will blink until you program your cooking mode.

Display is blinking

Display reads “PROB

•

Probe cord is not fully inserted into probe jack.

OUT”

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.

•

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.

Note: the

temperature probe is

only for use with Auto

Cook Mode

•

After making sure probe cord is fully inserted into the probe jack,

press Start/Stop and reset the Auto Cook Mode.

•

The outside of the heating base may be cleaned with a soft cloth and

WARM, soapy water. Wipe dry. Do not use abrasive cleaners.

When selecting

temperature (LOW

or HIGH), CYCLE light

illuminates

The temperature probe can be washed in WARM, soapy water and

wiped dry.

•

Press TEMP button again to select either LOW or HIGH

The temperature probe housing is removable for cleaning. Simply slide

housing up to remove.

To change any settings or cooking modes after you have already

pressed START/STOP, make your new selections and press START/

STOP again to activate the new settings.

Changing settings or

cooking modes during

programming

The housing is dishwasher safe (top rack only), or can be washed in

WARM, soapy water and wiped dry.

If using Auto Cook Mode, you must remove the probe cord from

the probe jack before selecting another cooking mode.

CAUTION: Never immerse the heating base in water or other liquid.

No other servicing should be performed.

Display clears when

trying to program the

slow cooker

If more than 10 seconds elapse between button presses, display

clears (goes blank) and you must start again.

•

In Auto Cook Mode,

display immediately

reads a HIGH

•

Make sure temperature probe cord is fully inserted into

temperature probe jack.

temperature and

suddenly switches to

SIMR

If you remove probe cord from probe jack during programming or

cooking, you must reset the Auto Cook Mode.

Slight smoke or odor

•

This is normal with many new heating appliances and will

subside after the first few uses.

during initial use

•

See COOKING TIPS.

Food under- or

overcooked

If using Auto Cook Mode, make sure probe cord is fully inserted

into probe jack, and probe TIP is fully inserted into the center of

the meat or dish.

•

This is normal with many heating appliances.

Always use oven mitts or hot pads when handling, and place a hot

pad under your slow cooker.

Slow cooker exterior

is hot

Slow cooker runs

indefinitely

•

Timer will automatically switch to WARM or SIMR after set time

elapses and until you manually shut it off.

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SOUPS

COOKING HINTS AND TIPS

•

Some soup recipes call for large amounts of water. Add other soup

ingredients to the slow cooker first then add water only to cover. If

thinner soup is desired, add more liquid at serving time.

MEATS

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 1 / cups of liquid per cup of cooked

•

Trim fat, rinse well, and pat meat dry with paper towels.

rice and continue cooking for 20 to 30 minutes.

•

Browning meat in a separate skillet or broiler allows fat to be drained

off before slow cooking and also adds greater depth of flavor.

Meat should be positioned so that it rests in the stoneware without

touching the lid.

•

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.

•

For smaller or larger cuts of meat, alter the amount of vegetables or

BEANS

•

potatoes so that the stoneware is always / to / full.

Beans must be softened completely before combining with sugar and/

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.

or acidic foods. Sugar and acid have a hardening effect on beans and

will prevent softening.

•

Dried beans, especially red kidney beans, should be boiled before

adding to a recipe.

Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

•

Cut meat into smaller pieces when cooking with precooked foods such

as beans or fruit, or light vegetables such as mushrooms, diced onion,

eggplant, or finely minced vegetables. This enables all food to cook at

the same rate.

•

Many vegetables benefit from slow cooking and are able to develop

their full flavor. They tend not to overcook in your slow cooker as they

might in your oven or on your stovetop.

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.

When cooking recipes with vegetables and meat, place vegetables in

slow cooker before meat. Vegetables usually cook slower than meat in

the slow cooker.

Place vegetables near the sides or bottom of the stoneware to facilitate

cooking.

FISH

•

HERBS AND SPICES

Fish cooks quickly and should be added at the end of the cooking cycle

•

Fresh herbs add flavor and color, but should be added at the end of the

cooking cycle as the flavor will dissipate over long cook times.

Ground and/or dried herbs and spices work well in slow cooking and

may be added at the beginning.

during last fifteen minutes to hour of cooking.

LIQUID

•

For best results and to prevent food from drying or burning, always

ensure an adequate amount of liquid is used in the recipe.

The flavor power of all herbs and spices can vary greatly depending on

their particular strength and shelf life. Use herbs sparingly, taste at

end of cook cycle and adjust seasonings just before serving.

•

Ensure the stoneware is always filled a minimum of / full and a

maximum of / full, and conform to recommended cook times.

MILK

•

Milk, cream, and sour cream break down during extended cooking.

Visit the Crock-Pot® slow cooker website at www.crockpot.com

for additional hints, tips and recipes.

When possible, add during the last 15 to 30 minutes of cooking.

•

Condensed soups may be substituted for milk and can cook for extended times.

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Brunch and Beverages

SMART-SET™ SLOW COOKER RECIPES

Bacon and Eggs Primavera

Brunch and Beverages

Non-stick cooking spray

Breakfast Berry Bread Pudding

3-4 cups diced crusty bread ( / 1 inch dices)

/ pound bacon, cut into / -inch dices

2 cups sliced fresh mushrooms (about 6-ounces of whole mushrooms), such

as Crimini or Baby Bellas

1 tablespoon butter

8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough,

or peasant loaf

2 cups sliced fresh spinach, stems removed

8 eggs

3 cups sliced, fresh strawberries*

2 cups fresh blueberries*

/ cup milk

7 large eggs, beaten

/ cup roasted red peppers, drained and chopped

5-7 cups milk (1% or greater) - use 5 cups if cooking on LOW

2 tablespoons vanilla extract

1 cup shredded cheese, such as Cheddar or Monterey Jack

Salt and pepper

1/ cups brown sugar (increase to 2 cups if making bread pudding for dessert)

2/ tablespoons cinnamon

1. Spray the stoneware with non-stick spray.

2. Pour bread into bottom of stoneware.

*If you are making this dish during a season when fresh berries are not

available, a combination of mixed unsweetened frozen berries can be

substituted (strawberries, raspberries, blackberries and blueberries). Thaw

berries before using or extend the cooking time slightly if using berries

directly from the freezer.

3. Heat a sauté pan on medium heat and cook bacon until crispy. Remove

all but 1 tablespoon of renderings. Add mushrooms and spinach and toss

to coat. Cook for 1-2 minutes, until spinach wilts.

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 hours or on HIGH for 2 / hours, until eggs

are firm in center but still moist.

2. Place the bread and berries into the stoneware and toss to combine.

6. Season with salt and pepper, and serve.

Serves 6-8

3. Combine the remainder of the ingredients in a separate bowl and whisk

to blend.

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

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Brunch and Beverages

Fruity Granola Oatmeal

Fruit Medley Compote

Nonstick cooking spray or butter for coating stoneware

1 cup water

1 / 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 cup sugar or to desired sweetness

/ 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

/ teaspoon salt

1 teaspoon cinnamon

2 cups fresh blueberries

/ cup apples, peeled, cored, and chopped into 1-inch cubes

2 teaspoons vanilla

/ cup pears, peeled, cored, and chopped into 1-inch cubes

1 / teaspoons ground cinnamon

/ cup walnuts, toasted

/ teaspoon ground nutmeg

/ cup maple syrup or brown sugar (optional)

1. Combine water, sugars, and rhubarb in stoneware.

2. Cover; cook on HIGH for 30 minutes.

1. Grease stoneware with cooking spray or butter.

2. Add oats, granola, milk, water, salt, cinnamon, and fruit to stoneware.

3. Add strawberries, raspberries, and blueberries to stoneware.

Gently stir ingredients.

4. Add vanilla, cinnamon, and nutmeg to fruit. Gently stir fruit once or

3. Cover; cook on HIGH for 2 hours and then on LOW for 1-2 hours.

twice to evenly distribute and return cover to stoneware.

4. On a large baking sheet, toast walnuts on the top rack of the broiler for

5. Remove stoneware 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.

about 4 minutes. Turn frequently.

5. Mix walnuts into stoneware.

6. Spoon oatmeal into individual bowls and serve hot. Add additional milk,

maple syrup and brown sugar if desired.

Serving suggestions: serve on top of French toast, waffles, yogurt, ice cream,

pound cake, or Fruity Granola Oatmeal. (see recipe)

Serves 6-8

Serves 8-10

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Brunch and Beverages

Appetizers and Side Dishes

Spiced Chai Tea

Asian-Style Ribs

2 quarts water

2 full racks baby back pork ribs

6 ounces Hoisin sauce

1 ounce fresh ginger

8 bags black tea

/ - / cup sugar

16 whole cloves

4 ounces of maraschino cherries

4 ounces of rice wine vinegar

Water to cover

16 whole cardamom seeds, pods removed

5 whole cinnamon sticks

8 slices fresh ginger

Chopped scallions

1 cup milk

1. Split each rack of ribs into three sections.

2. Combine all ingredients in stoneware.

3. Cover; cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours.

4. Garnish with scallions.

1. Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in

the stoneware. Cover; cook on LOW for 3-5 hours or on HIGH for 2-2 /

hours.

2. Strain mixture; discard solids. (May be covered and refrigerated for up to

3 days.)

Serves 6-8

3. Stir in milk just before serving. Serve WARM or chilled.

Serves 16

Mulled Cider

1 gallon apple cider

/ 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

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Appetizers and Side Dishes

Stuffed Mushrooms

Teriyaki Chicken Wings

3-4 pounds chicken wings

15-20 large mushrooms, preferably Baby Bellas, cleaned, stems removed and

/ cup soy sauce

finely chopped

/ cup sherry

2 tablespoons olive oil

/ cup honey

/ medium red onion, very finely diced

1 tablespoon Hoisin sauce

1 tablespoon orange juice

2 cloves garlic, minced

/ pound sausage patties

1 teaspoon salt

1 red chili pepper, minced (optional)

/ teaspoon ground black pepper

1. Place the wings in the stoneware. Combine remaining ingredients in a

bowl and pour over the wings.

2. Cover; cook on LOW for 3-3 / hours or on HIGH for 1 / -2 hours.

Serves 6-8

/ teaspoon paprika

/ 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. 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

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:23-Sec1:24

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Appetizers and Side Dishes

Wild Rice with Fruit and Nuts

Butternut Squash Risotto

2 cups wild rice, rinsed*

5-6 cups chicken broth

1 cup orange juice

4 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

1 / cups Vidalia onion, chopped

2 tablespoons butter, melted

2 / cups risotto rice such as superfino Arborio

3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes

6 cups chicken broth

/ cup dried cranberries

/ cup raisins, chopped

/ cup chopped dried apricots

2 tablespoons fresh basil, chopped

/ cup almond slivers, toasted

/ cup Pecorino Romano cheese plus extra for sprinkling on top

1 teaspoon cumin

Salt and pepper

2 scallions, thinly sliced

2-3 tablespoons chopped fresh parsley

Salt and pepper

1. In skillet, over medium heat, add oil and butter, and sauté until tender,

approximately 6-8 minutes.

2. Pour rice on top of onions and, with a wooden spoon, coat grains with

butter and oil mixture. Cook and occasionally stir for about 4 minutes.

*If using a wild rice blended with other types of rice, cooking time may be

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

stoneware.

4. When serving, top with basil and additional cheese if desired. Season to

taste with salt and freshly cracked black pepper.

2. Combine broth, orange juice, butter and cumin in medium bowl. Pour

Serves 10-12

mixture over rice, and stir to mix.

3. Cover; cook on LOW for 7 hours or on HIGH for 2 / -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 6-8

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:25-Sec1:26

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Appetizers and Side Dishes

Asparagus in Parchment Paper Package

Garlic Mashed Potatoes

4 pounds potatoes, cut

Parchment paper

4-6 cloves garlic, peeled

1 bunch asparagus, bottom ends trimmed

Salt and pepper

3 cups chicken broth, vegetable broth or water

1 stick butter, cut in small pieces

Pinch sugar

/ cup heavy cream

Lemon zest

Salt and pepper to taste

Drizzle of extra virgin olive oil

1. Place potatoes and garlic in stoneware. Pour enough broth in stoneware

to cover potatoes. Cover; cook on HIGH for 4-5 hours or until potatoes

are tender.

1. Cut parchment paper into large heart shape. Place asparagus in center

of one side. Season with salt and pepper. Sprinkle with sugar and

lemon zest, and drizzle with olive oil.

2. Drain broth and add butter and cream and mash with a potato masher

until desired consistency.

2. Turn heart half over asparagus, folding along center. Turn, crimp, and

fold edges to seal.

3. Season with salt and pepper and serve WARM.

Serves 8-10

3. Place in stoneware. Cover; cook on HIGH for 1 hour, checking doneness

after / hour, until asparagus spears are bright green and just tender.

Open pouch and serve immediately.

Creamy Parmesan Polenta

Serves 4

9 cups chicken broth or water

4 tablespoons butter

1 bay leaf

3 cups instant polenta

3 cups grated parmesan

1. In a pot on the stovetop, bring the chicken broth or water to a boil with

the butter and 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

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:27-Sec1:28

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Main Courses

Poultry:

Main Courses

Poultry:

Mediterranean Memories

Three Bean Turkey Chili

Non-stick cooking spray

Olive oil

1 bulb fennel (about 1-1 / pounds), trimmed, quartered, and sliced;

reserve

1 pound ground turkey

1 small onion, chopped

some ‘fennel fronds’ for garnish, if desired

1 large onion, chopped

1 28-ounce can diced tomatoes, undrained

1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can black beans, rinsed and drained

1 8-ounce can tomato sauce

2 carrots, finely chopped

2 garlic cloves, minced

1 teaspoon salt - divided usage

1 teaspoon coarsely ground black pepper - divided usage

1 4-ounce can chopped mild green chilies

1-2 tablespoons chili powder

8 boneless, skinless chicken thighs, all visible fat removed (about 1 / pounds)

2 14-ounce cans chicken broth

1 cup orzo

1. Cook turkey and onion in medium skillet coated with olive oil over

medium- heat, stirring to break up meat, until turkey is no longer pink.

1 6-ounce bag of baby spinach (about 4 cups)

2. Drain; place turkey mixture into the stoneware.

/ cup coarsely shredded Asiago cheese

3. Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder;

1. Lightly spray stoneware with cooking spray. Place fennel, onion, carrot,

and garlic in stoneware; stir in about half of the salt and pepper; spread

mixture evenly over bottom of stoneware.

mix well.

4. Cover; cook on LOW for 6-8 hours or on HIGH for 5-7 hours.

Serves 6-8

2. With kitchen shears or knife, cut each chicken thigh into 4-6 pieces.

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 1 / 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.

Serves 6-8

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Poultry:

Main Courses

Poultry:

Chicken Pot Au Feu

Creamy Roasted Chicken and Prosciutto

1 16-ounce bag baby carrots

2 / pounds whole chicken, seasoned with salt and pepper

1 large onion, cut in quarters

1 small onion, finely chopped

4 medium celery stalks, cut into 1-inch pieces

4 new potatoes, quartered

5 ounces prosciutto or bacon, diced

/ cup dry white wine

2 3-pound whole chickens or one 1 6-pound chicken

1 10-ounce box of mushrooms, cleaned

1 10-ounce package frozen peas

/ cup heavy cream

1 / teaspoons salt

1 / tablespoons cornstarch

2 tablespoons water

1 teaspoon freshly ground black pepper

/ 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

stoneware.

Cover; cook on LOW for 7-9 hours or on HIGH for 4 / - 6 / hours.

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 / -6 / hours.

3. After cooking, remove the chicken from the stoneware and carve the

meat in slices.

4. Remove the chicken and vegetables, and arrange attractively on a

platter before serving.

4. Combine the cornstarch and water and add to the liquid in the slow

cooker to thicken the sauce.

Serves 6-8

5. To serve, spoon the pasta onto individual plates, place the chicken over

the pasta, and top each portion with sauce.

Serves 6

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Poultry:

Main Courses

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 / -inch strips

8. Sauté the pieces of chicken, skin side down, until golden brown

and then add to the slow cooker stoneware.

8 sprigs thyme

6 garlic cloves, peeled and sliced thin

4 cups quartered button mushrooms

4 cups thinly sliced onions

2 tablespoons butter

9. 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

top.

10. Add the chicken broth, caramelized onion, and mushroom mixture to

the wine and heat through. Adjust seasoning and then pour over the

chicken.

/ cup flour

2 cups chicken broth

1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped

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), spooning

1. The day before cooking the dish: Quarter the chicken, leaving the breasts

on the bone. Separate each leg into thigh and drumstick portions, and

cut each breast in half.

sauce over.

14. Garnish with the crisp bacon and parsley.

Serves 4-6

2. Add the chicken to a shallow container large enough to accommodate

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 sauté 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 sauté until lightly golden brown.

Toss the onions into the mushrooms and continue to sauté 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.

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This recipe is ideal for using

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This recipe is ideal for using

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using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:33-Sec1:34

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Main Courses

Poultry:

Main Courses

Poultry:

Spinach and Feta Stuffed Chicken Breasts

Chicken and Artichokes

6 boneless, skinless chicken breasts

3 pounds boneless, skinless chicken thighs

8 ounces Feta cheese (drained and dried if necessary)

3 cups chopped fresh spinach (heavy stems removed)

16 ounces fresh mushrooms, sliced

2 12-ounce jars marinated artichoke hearts, drained

8 cloves garlic, peeled and coarsely chopped

/ 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 white wine (or chicken broth)

/ cup oil cured olives, pit in*

Black pepper

1 teaspoon minced lemon zest

1-2 pounds spaghetti, cooked

1 teaspoon dried basil, oregano or mint

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 / -6 / hours.

3. Serve over pasta.

/ teaspoon garlic powder

1 15-ounce can of diced tomatoes, undrained

Freshly ground black pepper

*If using pitted olives, add to stoneware in the final hour of cooking.

Serves 6-8

1. Place 1 chicken breast between plastic wrap and, using the back of a

skillet or meat tenderizer, pound until about / -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 LOW for 3 / -4 hours or on HIGH for 2 / hours. Serve each

portion topped with a spoonful of tomatoes and olives.

Serves 6

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Poultry:

Main Courses

Poultry:

Chicken with Shallots and White Wine

Curry Chicken with Peaches and Raisins*

8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt

and pepper

4 large Yukon Gold potatoes, cut into / - 1 inch cubes

4 peaches, skinned and sliced into / -inch slices, reserving 6 slices for garnish

(or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved

for garnish)**

10 ounces Spanish green olives (pit in), drained and rinsed*

12 shallots, skinned and sliced in / (across the shallot)

8 sprigs of fresh tarragon or 2 tablespoons dried tarragon

8 cloves of garlic, crushed

/ cup raisins, chopped, OR / 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

/ cup white wine

/ cup chicken stock

1 / tablespoons Dijon mustard

Salt and pepper

2 teaspoons cumin

*If using pitted olives, add to stoneware in the final hour of cooking.

1 teaspoon whole cloves

/ cup chicken stock

1. Add chicken, shallots, olives, and tarragon to stoneware.

2 tablespoons cider vinegar

/ teaspoon cayenne pepper (optional)

2. Combine all remaining ingredients except Dijon mustard. Whisk to

blend and pour into stoneware.

Salt and pepper

Lemon juice

3. Cover; cook on LOW for 6 hours or on HIGH for 4 hours, turning once or

twice if possible to ensure even cooking.

*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.

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.

** 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.

6. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes

and serve.

Serves 4

Recipe continued on next page.

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Poultry:

Pork and Sausage:

Curry Chicken with Peaches and Raisins (cont.)

Pulled Pork Sandwiches

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.

Sauce:

5 cloves chopped garlic

2 cups orange juice

2 cups coffee

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.

2 cups brown sugar

16 ounces ketchup

5. Combine remaining ingredients in a bowl, whisk to combine and pour

3 cups balsamic vinegar

1 cup molasses

over chicken.

6. Cook on LOW for 5-7 hours or on HIGH for 3-5 hours.

2 teaspoons ground cinnamon

/ teaspoon ground cloves

7. Remove chicken to serving dish. Using a slotted spoon, spoon the

peaches, raisins (or currants), and some of the juice onto the chicken and

serve. Garnish with the reserved peaches.

2 cans beer

6 pounds pork butt or pork shoulder

10 cloves garlic

Serves 4-5

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 425ºF.

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

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

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 pound boneless pork country-style ribs, trimmed of excess fat and cut into

1-inch cubes*

2 tablespoons olive oil

2 ripe avocados, peeled and sliced

2 yellow onions, cut into / -inch dices

4 cloves of garlic, minced

1 bunch cilantro, stemmed (optional)

1-2 cups shredded Monterey Jack or Cheddar cheese

Sour cream and salsa to garnish

2 15-ounce can diced tomatoes, undrained

6 tablespoons cider vinegar

4 chipotle peppers (canned, in Adobo sauce), chopped**

1 cup raisins, chopped

1. Place pork in stoneware. Cover; cook on LOW for 10-12 hours or on HIGH

for 8-10 hours (can be done overnight).

1 teaspoon cumin

2. Set oven to 400ºF. Separate meat from fat and drippings, and place in

a separate bowl. Stir in enough BBQ sauce to thoroughly moisten and

flavor meat.

1 teaspoon cinnamon

Salt and freshly ground pepper

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.

**If using dried chipotles, soak in warm water to soften before

chopping - about 20 minutes.

4. Top with cheese and place in oven. Cook for 5-10 minutes or until heat

through and cheese is melted. Garnish with sour cream and salsa.

Serves 6-8

1. Heat olive oil in sauté pan, add onions and garlic, and sauté over

medium-LOW heat until softened, about 4 minutes.

2. Add pork and brown. Transfer to stoneware.

3. In a 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 / hour more on HIGH.

5. Season with salt and pepper and serve over rice.

Serves 8

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This recipe is ideal for using

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This recipe is ideal for

This recipe is ideal for using

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using the Auto Cook Mode.

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Main Courses

Pork and Sausage:

Pork Tenderloin with Figs, Apricots, and Shitake

Mushrooms

Smothered Autumn Pork Roast

2 boneless pork loins, about 2-3 pounds each

4 apples, peeled, cored and sliced

3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat

2 large onions, peeled and sliced

Salt and freshly ground pepper to taste

silver skin

2 tablespoons olive oil

1. Season the pork loins well with salt and freshly ground pepper.

3 large Vidalia onions, sliced into / -inch slices

2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms)

20 dried figs

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

1 cup dried apricots, chopped

minutes before slicing into / - / inch pieces.

4. Top pork slices with apples and onions.

3 tablespoons balsamic vinegar

/ cup chicken stock

2 tablespoons chopped fresh sage

Salt and freshly ground pepper

Serves 10-12

1. Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper,

sear all sides in sauté pan, and remove from heat.

2. Layer onions in bottom of stoneware, place tenderloin on top, and add

mushrooms, figs, and apricots.

3. In a 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 / -inch slices. To serve top pork with the figs, apricots and

mushrooms and broth.

Serves 4-6

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This recipe is ideal for using

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This recipe is ideal for

This recipe is ideal for using

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using the Auto Cook Mode.

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Main Courses

Pork and Sausage:

Boneless Pork Roast with Garlic

Country-Style Pork Ribs

and Rosemary

3 pounds boneless country-style pork ribs, rinsed and patted dry

6 firm, crisp apples (such as Granny Smith, Macouns, Galas,

2 boneless pork loins, about 2 pounds each, rinsed and patted dry

Braeburns), peeled, cored and cut into / -inch slices

6 tablespoons olive oil

6 leeks, trimmed of roots and green tops, sliced (across into / -inch slices)

and rinsed to remove any grit (about 6 cups)

8 cloves of garlic, minced

1 bunch chopped fresh rosemary

/ cup white wine

1 lemon, cut into / - / inch slices

/ cup chicken stock

/ cup white wine

4 cloves of garlic, smashed

2 tablespoons chopped fresh sage

Salt and pepper

/ 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.

1. Place pork loins on your work surface and heavily season with salt and

freshly ground pepper.

2. Put leeks and apples on top of pork. In a separate bowl, add wine, stock,

2. In a separate bowl, combine 2 tablespoons of olive oil, the garlic and the

garlic, sage, salt, and pepper. Blend and pour into stoneware.

rosemary. Rub this all over the pork.

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 once or twice to

ensure even cooking. Adjust seasoning to taste.

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 sauté pan over medium

heat. Sear the pork loins on all sides until just brown. Transfer to the

stoneware.

4. Spoon leeks and apples onto a serving dish and top with pork.

Serves 4-6

5. Return the sauté 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

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This recipe is ideal for using

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This recipe is ideal for

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using the Auto Cook Mode.

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Main Courses

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

6 red bell peppers, sliced thin

4 yellow onions, sliced thin

/ - / cup extra virgin olive oil, divided

1 tablespoon dried oregano

2 teaspoons dried parsley flakes

2 teaspoon salt

/ teaspoon ground cinnamon

2 teaspoon salt

1 teaspoon ground black pepper

4-6 pounds baby back pork ribs

1 teaspoon ground black pepper

2 teaspoon red pepper flakes (optional)

4 pounds hot or sweet Italian sausage

Submarine rolls

/ cup bourbon

/ cup brown sugar, packed

/ cup chili sauce

1. Place the sliced peppers and onions in the stoneware. Drizzle with 2

tablespoon of oil and add the seasonings. Stir to thoroughly combine.

1. In a small 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. In a skillet over MEDIUM-HIGH heat, add / the remaining oil and brown

the sausage in two batches, adding more olive oil if necessary.

2. Place the ribs into the stoneware. In a small bowl, stir together the

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.

bourbon, / 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 10-12

Serves 8

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Beef:

Main Courses

Beef:

Carne Relleno

Maple Whiskey Glazed Beef Brisket

2 pieces of flank steak, about 2 pounds each, scored on one side

2 4-ounce can whole green chilies (jalapeños)

8 ounces cream cheese

2 beef briskets, about 2-2 / pounds each, scored with a knife on

both sides

/ cup olive oil

2 12-ounce jars prepared salsa verde

String to tie roll

1 cup real maple syrup

/ cup whiskey

/ cup brown sugar

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

2 tablespoons tomato paste

2 oranges, zested and then juiced

4 cloves of garlic, smashed

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.

8 thin slices fresh ginger ( / -inch thick)

2 teaspoons cayenne pepper

2 tablespoons coarse salt

5. Remove from stoneware, cut string and cut into 6 pieces. To serve,

1 teaspoon freshly ground black pepper

spoon sauce over meat.

Serves 10-12

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

spooned over brisket.

Serves 8-10

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Beef:

Main Courses

Beef:

Hearty Beef Short Ribs

Beef Ale Stew with Caramelized Onions and

Fennel

8 bone-in beef short ribs, about 6 pounds (or 8-12 boneless beef

short ribs, about 4 pounds)

2 tablespoons unsalted butter

2 teaspoons dried Italian seasoning

1 teaspoon dried tarragon

2 tablespoons coarse salt

2 tablespoons freshly ground black pepper

2 tablespoons olive oil

4 carrots, cut into / -inch dices

1 pound thin-sliced yellow onion

2 cups fresh chopped fennel

4 celery stalks, cut into / -inch dices

2 large yellow onion, cut into / -inch dices

6 cloves of garlic, minced

2 pounds beef top round steak, sliced thin

1 pound white button mushrooms, halved

1 14-ounce can beef broth

/ cup red wine

/ cup crushed tomatoes

1 14.5-ounce can diced roasted garlic tomatoes, undrained

1 teaspoon paprika

/ cup balsamic vinegar

3 bay leaves

1 12-ounce bottle amber ale beer

1 tablespoon dark brown sugar

2 teaspoons beef & pork seasoning or rub

1 bay leaf

1. 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 sauté pan. Sear short ribs until

just browned, in batches if necessary, about 2-3 minutes per side.

Transfer to stoneware.

6 cups prepared white rice

/ cup fresh chopped Italian parsley

3. Top meat with celery, carrots, onions, garlic, and bay leaves.

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.

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).

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.

6. Remove ribs from stoneware. Using an immersion blender (or

3. Remove bay leaf. On a large platter, make a ring of white rice and fill the

traditional blender), puree the sauce, leaving some chunkiness.

center with beef stew. Top with fresh chopped Italian parsley.

7. Pour sauce over ribs and serve.

Serves 6-8

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Beef:

Main Courses

Beef:

Winter Comfort Pot Roast

Winter Comfort Pot Roast (cont.)

2 carrots, peeled and halved

1 medium onion, peeled, roots removed, and cut into 4 wedges

4 cloves garlic, peeled and minced

2 tablespoons fresh thyme

1 bay leaf

4. Pat roast dry with paper towels and season generously with

salt and pepper. Sear on all sides in skillet set to MEDIUM-HIGH heat,

about 4 minutes per side.

5. Remove roast and place in stoneware over vegetables. In skillet set to

medium heat, deglaze the pan with the broth mixture, scraping up all

browned bits of pancetta and pot roast stuck to pan.

3 whole cloves

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

on HIGH for 5-7 hours.

3 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

7. 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.

/ pound pancetta, thickly sliced, diced

1 4-pound boneless beef chuck pot roast

Salt and pepper

8. In a small bowl, stir together the sour cream and the flour. Stir in 2

tablespoons of the brandy sauce to the sour cream and flour mixture

and add back to the pan. Cook gently over medium heat for about 4-5

minutes.

9. Slice thinly, and serve with sauce and parsley to garnish.

Serves 6-8

2 tablespoons brandy

/ teaspoon prepared horseradish

/ teaspoon Dijon mustard

2 tablespoons sour cream

1 teaspoon flour

2 tablespoons Italian flat-leaf parsley, minced

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.

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Beef:

Main Courses

Beef:

Six Pepper Chili

Beef, Bacon, and Mushroom Stew

3 pounds hamburger

3-4 pounds beef chuck, cut into 1-inch pieces

1 12-ounce can beef broth

1 onion, chopped

1 teaspoon oregano

2 carrots, chopped coarsely

6 cloves garlic, chopped coarsely

4 bay leaves

3 teaspoons chili powder

1 teaspoon cumin

5 cloves garlic

4 sprigs fresh thyme

2 12-ounce cans pinto beans, drained and rinsed

2 12-ounce cans of red kidney beans, drained and rinsed

5 dashes hot sauce

10 black peppercorns

2 tablespoons olive or vegetable oil

/ pounds bacon or pancetta, diced

2 28-ounce cans crushed Italian tomatoes

1 12-ounce can of tomato paste

1 teaspoon salt

2 onions, chopped

2 carrots, diced

/ cup flour

1 teaspoon black pepper

2 cups red wine

1 teaspoon cayenne pepper

1 red pepper, seeded and diced

1 green pepper, seeded and diced

2 Serrano chili peppers, minced

1 long red pepper, diced

2 cups beef broth

1 tablespoon tomato paste

1 pound mushrooms

2 cloves fresh garlic, coarsely chopped

Salt and pepper

Freshly chopped Italian flat-leaf parsley

1. In a large skillet, brown meat.

1. Combine first seven ingredients in a bowl. Place in refrigerator to

marinate for 12 hours. Remove meat from marinade, pat meat dry, and

discard marinade.

2. Add meat and other ingredients to stoneware.

3. Cover and cook on LOW for 6-8 hours or on HIGH for 5-7 hours,

stirring occasionally.

4. Mix well before serving.

Serves 6-8

Recipe continued on next page.

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This recipe is ideal for

This recipe is ideal for using

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using the Auto Cook Mode.

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Main Courses

Beef:

Main Courses

Vegetarian:

Chunky Vegetarian Chili

Beef, Bacon, and Mushroom Stew (cont.)

1 tablespoon olive oil

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.

1 / cups Vidalia onion, chopped (or other large, sweet yellow onion)

3 cloves garlic, minced

/ cup red bell pepper, chopped

/ cup green bell pepper, chopped

3. Salt and pepper the beef, and brown the meat, in batches if necessary,

1 cups celery, chopped

until browned on all sides. Place meat in the stoneware.

1 28-ounce can whole tomatoes, undrained and chopped

1 16-ounce can stewed tomatoes, undrained

1 15-ounce can diced tomatoes, drained

1 15-ounce cans black beans, rinsed and drained

1 15-ounce can pinto beans, rinsed and drained

4. Briefly sauté onions, carrots and mushrooms in reserved bacon fat until

lightly browned.

5. Add flour and sauté for 5 minutes on medium heat. Add vegetables to

the stoneware.

1 / tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

6. Stir in red wine, beef broth, and tomato paste. Cover; cook on LOW for

5-7 hours or on HIGH for 4-6 hours.

/ teaspoon salt

7. Cool and place in refrigerator overnight.

/ teaspoon black pepper

8. Set oven to 300ºF. Skim fat off top of dish and add fresh garlic and salt

1 cup zucchini, chopped chunky

1 cup mushrooms, chopped chunky

1 package frozen corn kernels

and pepper to taste.

9. Place stoneware in the oven and cook until dish begins to simmer. Stir

and simmer for 5 minutes.

/ cup sour cream for garnish (optional)

/ cup shredded Cheddar cheese for garnish (optional)

10. Garnish with parsley.

Serves 8

Prepared rice

1. Heat the oil in a Dutch oven or large sauté pan over medium heat.

2. Add onion, garlic, bell peppers, and celery.

3. Sauté 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

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Main Courses

Vegetarian:

Main Courses

Vegetarian:

Mushroom Barley Stew

Easy Pizza / Pasta Sauce

/ pound of pearl barley, rinsed and checked over

2 whole bulbs garlic, peeled and coarsely chopped

1 10-ounce package of fresh mushrooms, such as Crimini, rinsed

and thinly sliced

3 tablespoons olive oil

3 28-ounce cans peeled plum (Roma) tomatoes

2-3 tablespoons sugar

1 cup dried mushrooms, Porcini if possible, soaked to cover in warm water to

soften, liquid reserved

Salt and pepper

2 carrots, peeled and cut into / -inch dices

2 bunches fresh basil, cut into ribbons or torn

2 celery stalks, cut into / -inch dices

1. In a frying pan set to medium heat, heat olive oil. Add garlic to the

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.

1 yellow onion, cut into / -inch dices

8-10 cups chicken (or mushroom) stock

1 tablespoon fresh thyme

2 bay leaves

2. Add tomatoes, sugar, and salt and pepper to taste. Cover; cook on LOW

1 tablespoon tomato paste

Salt and pepper

for 6-7 hours or on HIGH for 3-4 hours.

3. Stir in basil; toss with pasta or spread on pizza round as desired and pass

the cheese.

2 tablespoons Italian flat-leaf parsley

1. Add all ingredients, starting with 8 cups of stock and including reserved

liquid from dried mushrooms (be careful to discard any sediment) to

stoneware. Stir to blend.

Serves 8-10

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

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This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

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Soups and Chowders

Black Bean Chipotle Soup (cont.)

Black Bean Chipotle Soup *

1 pound dry black beans, rinsed, drained and checked for foreign

2. In a separate bowl, combine chipotles, crushed tomatoes, green

chilies, stock, cumin, and salt and pepper to taste. Mix to blend and pour

into stoneware.

objects

2 stalks celery, cut into / -inch dices

3. Cover; cook on HIGH for 1 hour and then on LOW for 6 hours, until beans

2 carrots, peeled and cut into / -inch dices

are tender to bite. Adjust seasoning to taste.

1 yellow onion, peeled and cut into / -inch dices

2 chipotle peppers (canned in adobo sauce), chopped**

1 cup crushed tomatoes

4. Puree with an immersion blender (or traditional blender) to a slightly

chunky consistency. If using, add additional sausage and cook for 30

minutes more.

1 4-ounce can chopped green chilies, drained (hot or mild, depending on

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.

Serves 4-6

Salt and pepper

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.

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This recipe is ideal for using

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This recipe is ideal for

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the Dual Cycle Mode.

using the Auto Cook Mode.

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Soups and Chowders

Chicken Tortilla Soup

8 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt

Beggar’s Chowder

/ cup unsalted butter at room temperature

/ cup all-purpose flour

and pepper

1 tablespoon garlic salt

2 4-ounce can chopped green chilies, drained (hot or mild, depending on

1 tablespoon thyme

preference)

1 tablespoon sweet Hungarian paprika

4 cloves garlic, minced

2 yellow onions, diced

2 28-ounce cans of diced tomatoes, undrained

4 - 5 cups chicken broth

2 teaspoons cumin

/ teaspoon coarsely ground black pepper

4 skinless, bone-in turkey thighs, trimmed of visible fat

Non-stick cooking spray

2 14.75-ounce cans cream style sweet corn

1 10.5-ounce can condensed chicken broth, undiluted

1 cup diced red bell pepper

Salt and pepper

1 cup diced green bell pepper

1 / cups diced yellow onion

Toppings

1 pound cleaned, stemmed white mushrooms, halved or quartered if large

1 14.5-ounce can petite diced tomatoes, drained

8 corn tortillas, sliced into / -inch strips

1 / cups heavy whipping cream

/ cup chopped cilantro

/ 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

mixture to form a smooth paste. Rub the paste into all sides of the

turkey thighs

1. Place chicken in stoneware.

2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 3 cups

chicken broth and cumin. Blend and pour over chicken.

2. Spray the stoneware with non-stick cooking spray. Place the turkey

thighs in the bottom of the stoneware and cover with red and green

peppers, onion, corn, and chicken broth.

3. Cook on LOW for 7-9 hours or on HIGH for 3-5 hours. When chicken

is very tender, use the tines of two forks to shred the chicken. Adjust

seasoning, and add additional chicken broth if soup is too thick, noting

that the soup will also be thickened with the addition of the sliced

tortillas.

3. Cover; cook on HIGH for 3 hours or until turkey is fork tender. Remove

turkey thighs from stoneware and set aside until cool enough to handle.

4. While turkey cools, add mushrooms and tomatoes to liquid in

stoneware. Cover and continue to cook on HIGH for / hour more.

4. Just before serving, add sliced tortillas and chopped cilantro to

stoneware. Stir to incorporate and to soften tortillas. Adjust seasoning

to taste.

5. While mushrooms are cooking, remove the turkey meat from the bones

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.

5. Serve in soup bowls, topping each with shredded cheese, diced avocado,

and a squeeze of lime.

Serves 8-10

Serves 8

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This recipe is ideal for

This recipe is ideal for using

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Soups and Chowders

Shrimp Thai Soup with Lime and Chilies

New England Clam Chowder

/ pound uncooked large shrimp, peeled and deveined, shells reserved

1 pound sliced bacon

2 / quarts low salt chicken broth

1 cup diced carrots

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

3 stalks lemongrass, thinly sliced

2 inches gingerroot, peeled and grated

2 tablespoons garlic, minced

1 / tablespoons fresh Thai basil (or basil)

1 / tablespoons fresh mint

2 teaspoons pepper

1 / tablespoons finely chopped cilantro

1 serrano chili, stemmed, thinly sliced

1 stick butter

8 tablespoons flour

1 / teaspoon fresh lime juice

6 thin lime slices

1 13-ounce cans evaporated milk

1-2 cups heavy cream

1. Halve shrimp lengthwise. Place in refrigerator.

1. Sauté 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

pepper.

stoneware. Cover; cook on LOW for 3 / -4 / hours or on HIGH for 2-3

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. 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.

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

Serves 8-10

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using the Auto Cook Mode.

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holiday and special occasion category

Holidays and Special Occasions

Duck with Port, Mushroom,

and Tart Cherry Glaze

Stuffed Artichokes

1 lemon, sliced in quarters

6-8 artichokes, washed, tops sliced off and stems trimmed

2 cups bread crumbs

4 bone-in, skin-on duck legs, about 1 / -2 pounds total, rinsed and

patted dry

2 cups grated Pecorino Romano cheese

1 large bunch flat leaf parsley, chopped

2 teaspoons salt

1 tablespoon olive oil

/ cup dried Porcini mushrooms, soaked in warm water to cover until softened

softened and roughly chopped, reserving liquid (or / cup sliced fresh Shitakes)

1 teaspoon freshly ground pepper

2 tablespoons extra virgin olive oil

/ cup dried cherries

4 cloves of garlic

3 tablespoons apricot preserves

1. Fill stoneware with lemon slices and about 1 / inches of water.

/ cup port wine

1 shallot, thinly sliced

2. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl.

Spread artichoke leaves and fill pockets generously with bread crumb

mixture until you reach the soft leaves near the center.

16 sprigs fresh thyme, 8 whole, 8 chopped (about 1 / tablespoons)

2 bay leaves

Coarse salt and freshly ground pepper

Butcher’s twine

3. Place artichokes in stoneware standing up. Drizzle olive oil on top of

each artichoke. Cover, and cook on LOW for 3-5 hours or on HIGH for 1 / -2

/ hours. Check for doneness after 3 hours on LOW or 1 hour on HIGH.

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.

Cook until leaves are tender and pull away from heart easily.

Serves 4

4. Heat olive oil in a sauté pan over medium heat. Sear duck legs until

browned, 2-3 minutes per side. Transfer to stoneware.

5. In a 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.

7. Cover; cook on LOW for 6 hours, turning once or twice.

8. Remove duck from stoneware. Remove twine from legs with kitchen

sheers (be careful to remove all of twine).

9. 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.

Serves 4

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holiday and special occasion category

Home-Style Corn Bread

Non-stick cooking spray

holiday and special occasion category

Corned Beef and Cabbage

12 new potatoes, quartered

1 / cups all-purpose flour

4 carrots, sliced

/ cup yellow cornmeal

4 pounds corned beef brisket

2 onions, sliced

/ cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3 bay leaves

1 / teaspoons salt

8 black peppercorns

1 head cabbage, wedged

/ teaspoon ground black pepper

/ - / teaspoon cayenne pepper

1 egg

1. Place potatoes and carrots in bottom of stoneware. Add brisket, onion,

bay leaves and peppercorns.

1 cup evaporated milk

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.

4. Add cabbage halfway through cooking.

1. In a medium mixing bowl, combine the flour, cornmeal, sugar, baking

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 / hours or HIGH for 1-2 hours, until a toothpick inserted in center

comes out clean.

Serves 6-8

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holiday and special occasion category

Stufﬁng with Apples, Canadian Bacon, and

Toasted Pecans

Citrus Spark Salmon Steaks

Non-stick cooking spray

4 6-ounce salmon steaks or fillets, rinsed and blotted dry

8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)*

/ cup water

/ pound Canadian bacon, cut into / -inch dices

/ cup orange juice

1 cup pecans, toasted and roughly chopped

1/2 cup dried cherries (or dried cranberries)

1 jalapeño pepper, seeded and minced

1 2-inch piece fresh ginger root, grated

1 large lime, thinly sliced

2 cups whole mushrooms, chopped (about 1 cup when chopped)

4 stalks of celery, cut into / -inch dices

2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled, cored

1 large lemon, thinly sliced

and cut into / -inch dices

2 tablespoons olive oil

5 cups chicken stock

1 tablespoon extra virgin olive oil

Sea salt and pepper

Springs of fresh cilantro and lemon wedges, to garnish

2 shallots, peeled and minced

2 cloves garlic, minced

1 tablespoon fresh sage, minced

Salt and pepper

1. Coat stoneware with non-stick cooking spray. Arrange the salmon

tightly in the bottom, tucking end of fillets under themselves to even

out thickness of the fish.

*To make your own bread stuffing using fresh or day-old bread, dice the

bread into 1-inch cubes and heat in a LOW oven (225ºF) until dried, about

15-20 minutes.

2. In a small saucepan, combine water, orange juice, jalapeño 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.

Salt and pepper to taste.

1. Add bread stuffing, apple, cherries, pecans, and sage to stoneware. Toss

to combine.

4. Cover; cook on HIGH until the salmon is opaque and firm to the touch

(about 1 / to 2 hours).

2. In a large sauté pan, heat olive oil over medium-LOW heat. Add celery,

shallot, garlic, mushrooms, and bacon. Sauté until softened and lightly

browned, about 4-5 minutes.

5. Turn off heat, and carefully lift fish out of stoneware and place on

serving platter. Garnish with cilantro sprigs and lemon wedges. Serve

immediately.

3. Deglaze the pan with the chicken stock, using a wooden spoon to lift

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

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:71-Sec1:72

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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

/ cup flour, seasoned with salt and pepper

diamond pattern / -inch around top and sides

3 pounds lamb stew meat, cubed to 1-inch and trimmed of fat

1 4-inch piece of fresh ginger root, peeled with a spoon, finely grated

/ cup olive oil

/ cup bourbon

2 tablespoons butter

/ cup brown sugar, packed

4 celery stalks, cut into / -inch dices

4 carrots, peeled and cut into / -inch dices

1. Place ham in stoneware. Combine ginger, bourbon and brown sugar and

6-8 Yukon gold potatoes, cut into / -inch dices (about 2 cups)

6 cloves garlic, peeled and chopped

pour over ham.

2. Cover; cook on LOW for 7-8 hours or on HIGH for 4-5 hours, basting often,

or until internal temperature is over 160ºF.

/ cup fresh thyme

1 / cups stock

Serves 6-8

/ cup sherry

Sweet Potato Casserole with

Gingersnap Topping

Salt and pepper

2 tablespoons minced fresh parsley

1. Place seasoned flour in a bowl. Dredge lamb in flour and shake off

excess.

8 large sweet potatoes

1 tablespoon salt

2. Heat olive oil and butter in a large sauté pan. Add lamb and sauté until

just browned, about 4 minutes. Transfer to stoneware and top with

celery, carrots, potatoes, garlic, and thyme.

Butter, as needed to grease the stoneware

1 / cups gingersnaps, finely ground in food processor

/ cup brown sugar, packed

3. Place sauté pan back on heat and pour in the stock and / cup of sherry

to deglaze the pan, using a wooden spoon to remove any caramelized

bits from the pan. Pour into the stoneware.

/ cup butter, melted

Dash nutmeg

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.

tender.

5. / hour before completion, add remaining sherry. Adjust seasonings, and

2. Grease the bottom and sides of the stoneware with butter and add the

serve with a sprinkling of parsley.

mashed potatoes.

Serves 8

3. Combine the remaining ingredients in a bowl and spread over the top.

Cover; cook on LOW for 4-5 hours or on HIGH for 2-2 / hours.

Serves 8-10

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:73-Sec1:74

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Desserts

holiday and special occasion category:

Scalloped Potatoes and Ham

Non-stick cooking spray

Crème Brûlée

5 egg yolks

2 cups heavy cream

6 large russet potatoes scrubbed clean and sliced in / -inch rounds

1 can cream of mushroom condensed soup

1 soup can water

1 vanilla bean, split down the center

/ cup sugar

/ cup raw sugar

1 ham steak, about 1 / pounds, cubed

4 ounces shredded Cheddar cheese

Grill seasoning to taste

1. Place 5 / -cup ramekins or custard cups (2 / inches wide by 1 / inches

HIGH) inside stoneware. Pour water around ramekins so that water

comes halfway up the sides of the ramekins. Remove ramekins and

prepare custard.

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

2. Whisk the egg yolks briefly, set aside. Place the cream, vanilla bean and

sugar in a small saucepan set over medium heat. Stir until mixture

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.

over ham and potatoes. Cover; cook on HIGH for 3 / hours and then on

LOW for 1 hour.

Serves 5

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 brûlée with

a torch, gradually melting and browning the sugar in quick small, circles.

Serves 5

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:75-Sec1:76

4/17/08 6:21:25 PM

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Desserts

Chocolate Hazelnut Polenta Cake

Apple Butter

Butter, as needed to grease the stoneware

4 quarts peeled, thin-sliced McIntosh apples

4 ounces semi-sweet chocolate, melted

4 cups granulated white sugar

2 ounces semi-sweet chocolate, chopped into / -inch pieces

1 teaspoon ground cinnamon

4 tablespoons butter, melted

/ teaspoon ground cloves

/ cup sugar

/ teaspoon salt

2 eggs

1/3 cup milk

1 teaspoon vanilla

1. Stir all ingredients in stoneware. Cover; cook on HIGH for 1 hour and

then on LOW for 7 hours, or until the apple butter is thick and brown.

Stir occasionally throughout the day.

/ cup cornmeal

/ cup flour

1 teaspoon baking powder

2. Apple butter will thicken as it cools. Spoon into sterilized pint jars and

/ teaspoon baking soda

seal. If sealed, will keep for up to 1 year.

1 teaspoon cinnamon

/ teaspoon orange peel, finely minced

/ cup hazelnuts, finely chopped

Dash of salt

1. Butter and flour bottom and 3 lowest side inches of stoneware, shaking

out any excess flour.

2. In a small sauce pan, melt together 4 ounces of chocolate and butter.

Transfer to mixing bowl.

3. Combine sugar, eggs, and vanilla; beat until fluffy. Add to chocolate and

blend.

4. In a separate bowl, combine cornmeal, flour, baking powder, baking

soda, cinnamon, orange peel, hazelnuts and salt. Mix to blend.

5. Add milk and cornmeal mixture alternately to chocolate until fully

incorporated.

6. Fold in chocolate chunks.

7. Pour into stoneware, cover, and cook on HIGH for 2 / hours, until cake

sets but is still moist in the center.

8. Let cool and serve with ice cream or whipped cream.

Serves 6-8

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:77-Sec1:78

4/17/08 6:21:25 PM

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Desserts

Orange Soufﬂé

Cinnamon Ginger Poached Pears

1 tablespoon butter to coat stoneware

6 cups water

/ cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top

2 cups granulated sugar

20 slices ginger

of soufflé (regular sugar may be used if superfine is unavailable)

1 orange, zest only

4 cinnamon sticks

6 tablespoons flour

12 pears, peeled and cored

2 tablespoons candied ginger

/ cup milk

8 egg yolks

4 tablespoons unsalted butter, room temperature

6 tablespoons orange liqueur

1 tablespoons vanilla extract

10 egg whites

1. Combine all ingredients in stoneware. Cover; cook on LOW for 4-6 hours

or on HIGH for 1 / -2 hours.

2. Remove pears and cook uncovered for 30 minutes to let syrup thicken.

1 teaspoon salt

Serve with ice cream or pound cake, spooning syrup over pears.

4 tablespoons sugar

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 / cup sugar and orange zest in a food processor.

3. Whisk the flour and milk 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 for a 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 / 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 soufflé with sugar and brûlée 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

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

This recipe is ideal for

This recipe is ideal for using

the Dual Cycle Mode.

using the Auto Cook Mode.

6 QT Smart-Set 08EM1.indd Sec1:79-Sec1:80

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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.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 performance. 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 JCSS’s Liabbility?

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 the 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 0M1. 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 prodduct, pleease visiit us onliine at wwww.crockppot.com.

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.

Website: www.crockpot.com.

6 QT Smart-Set 08EM1.indd Sec1:81

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