Villaware Cookware 8 280 User Manual

75  
VillaClassic -year warranty  
Vi llaClassic  
Hand-Cast Cookware  
VillaClassicCookware is warranted to be free from defects in material  
and workmanship for the lifetime of the original purchaser.  
An Old World Cookware Tradition for Today’s Kitchen  
Warranty applies only to normal, non-commercial household use and only  
if cared for according to the manufacturer’s instructions.  
Any piece found to be defective will be repaired or replaced, at no charge,  
with the same item or one of equal or better quality.  
INDOOR SMOKER  
COOKING GUIDE  
Minor imperfections, surface markings, as a result of shipping, and slight  
color variations are normal and are not defects. This warranty does not cover  
lost or stolen items or defects caused by accidents, fire or abuse or misuse of  
the products, including but not limited to overheating, dishwasher cleaning,  
improper cleaning with harsh cleansers or detergents, neglect, alteration or  
use in commercial establishments.  
-
STOVETOP SMOKER NO. 8 280  
If you believe you have a defective product, send the product, freight  
prepaid, for warranty consideration with a letter of explanation to:  
VillaWare Manufacturing Co. No. 1  
18901 Euclid Avenue  
Cleveland, OH 44117  
For additional information on the VillaWare product line, see your dealer or  
r e c i p e & i n s t r u c t i o n b o o k l e t  
©
Copyright VillaWare Manufacturing Company, Cleveland, Ohio. All rights reserved.  
No part of this booklet may be reproduced without the written consent of VillaWare Mfg. Co.  
VillaWare is a trademark of VillaWare Mfg. Co. Printed in China.  
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How Do I Use the Smoker-Cooker?  
Use & Care of VillaClassic Cookware  
You’ll find that smoking is a very easy and healthful way to cook.  
Vi llaClassic Hand-Cast Aluminum Alloy Cookware  
The three primary ways to care for VillaClassic™ Cookware are:  
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Season before first use.  
Hand wash only.  
Use only nylon or wooden utensils.  
1. Add wood chips to the bottom of the pan. 1-2 teaspoons is typically enough, just vary according to taste.  
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2. Insert drip pan which will catch the fat drippings. The drip pan is non-stick inside. You can spray on a little oil  
coating or add aluminum foil to make clean up even easier.  
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3. Insert meat rack. Here again, you can spray a little oil coating to ease clean up.  
Season Inside of Pan Before First Use  
Hand wash in warm soapy water and dry thoroughly. Lightly rub a small amount of cooking oil onto the non-stick surface.  
Heat the pan in 250-degree oven for 3 minutes and let cool. Hand wash in warm soapy water and rinse.  
Pan is ready for first use.  
4. Cover with lid. The heavy all hand-cast lid seals everything in. The lid heats up just like the pan itself to create a  
convection oven effect inside.  
5. Roast on stovetop at medium to high, about 30-45 minutes. Cook to taste. Food will color wonderfully. If you  
overcook, your food will not burn, but it can become overly dry.  
Note: Do not season the hand-polished exterior. The exterior does not require seasoning.  
6. Continue to cook, but do not open lid. Don’t keep “peeking” at the food. Let it cook! Let it smoke! Keep the lid  
on until you need to check food towards end of the cooking cycle. Excess oils drip into pan. Meats naturally have  
less fat and are delectably flavored and colored.  
Hand Wash Only  
Dishwashing is not recommended. Hand washing is easiest on this cookware and is always recommended.  
Enjoy your indoor smoked foods. Natural, healthful and flavorful!  
Use Only Nylon or Wooden Utensils  
The QuanTanium non-stick coating is extremely durable. In technical tests, it has an extremely long life even  
under use with metal utensils. However, as with most fine cookware, our official recommendation as the  
manufacturer is to use only nylon or wooden utensils when cooking. This way, you will be sure of a maximum  
long cooking life for your fine cookware.  
Professional Handles  
The heavy, commercial-style handles are made with all metal construction, making them completely oven and flame  
proof. Your metal VillaClassic handles will get hot during cooking, grilling and oven roasting. Always use appropriate  
pot holders or mitts with care when cooking.  
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How To Clean  
Smoker Cooking with Wood and Other Non-Wood Mixtures  
Wood Chip Smoking  
Interior Cleaning  
The QuanTanium non-stick coating makes it easy to clean with just mild soap and warm water. For burned-on food or  
grease, just let soak in soapy water overnight, then wash as usual again with soap and warm water. For food that is heavily  
burned-on, add about 3 tablespoons of bleach to the hot soapy water and let soak overnight. In this case, you should also  
then re-season the pan like you did for the pan’s first use.  
Finely ground wood chips, with the consistency of a coarse sawdust, are ideal for indoor smoking. Fine wood chips  
burn very efficiently, so that there is a perfect time release of the smoke flavoring effect in the foods, without excess  
smoke in the kitchen. These are the 6 most commonly used smoking woods:  
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Hickory is really the basic wood flavor for smoker cooking. It is a hearty flavor for all types of meats and foods.  
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Cherry gives a flavor that is still rich, but a little more on the mild side. It tends to go good with all types of  
Exterior Cleaning  
poultry and vegetables.  
Wash in hot soapy water, using a soft sponge and mild dish soap. Hand wash only. Do not use harsh detergents or  
cleansers. Do not use abrasive cleaning powders. Never use metal or other abrasive scouring pads. The use of harsh and  
abrasive materials will not affect the performance of your cookware, but they will mar the finish. Only hand washing is  
recommended for your hand-cast cookware. Dishwashing is not recommended.  
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Mesquite gives a strong, South-of-the-Border flavor. Remember, it is a strong flavoring, so use sparingly.  
Oak is one of the most basic smoking woods. It works with all meats and more. Experiment and learn to  
appreciate its unique flavor.  
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Apple as with most fruit woods is generally a milder flavor, great for poultry, fish and veggies. Try it with beef too.  
Important Hints  
Alder is the common flavor associated with good smoked salmon. Being fairly subtle, this wood is great with fish  
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When nesting or stacking your cookware, use extra care because exterior and interior surfaces can be scratched  
and vegetables.  
and damaged. While this will not really affect the cooking performance, it will help keep your cookware in good  
looking condition.  
Special Non-Wood Smoking Mixtures  
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Never immerse a hot pan in cold water. Always let the roasting pan cool before washing. Sudden temperature  
changes will damage your cookware.  
Some smoker cooking is done using various unique smoking blends, for example:  
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Never overheat an empty pan. This will potentially damage the cookware.  
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Oriental Tea-Based Smoking Mixtures  
Ancient oriental cooking has smoked wonderful foods using various blends of flavorful teas, raw rice, brown sugar,  
ginger, orange peel, spices and more. You can find recipes for Tea-Smoked Chicken and Fish in the recipes section  
at the end of this booklet.  
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Metal handles are durable and are used on all professional cookware, but they will get hot. Just as the commercial  
chefs do, you must use a glove or pot holder. The handles are oven safe, as is all of the cookware itself.  
About the Wood Chips  
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Remember, the wood chips get burned and add smoke flavor to the food. They are not to be added directly to the  
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Fresh Herb & Spice Smoking Mixtures  
Various Mediterranean cultures have long enjoyed the smoky flavoring of fresh herbs and spices. Garlic cloves,  
whole nutmeg, bay leaves, basil, rosemary, thyme, dill… all lend unique, aromatic combinations.  
food. The wood chips are not edible. Only add the wood chips to the bottom of the pan, underneath the drip pan.  
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After use, douse the wood chips with water. Hot chips disposed in dry trash container could start a fire.  
About Smoker Cooking Times  
As recommended, smoke foods on stovetop at medium to high heat. Food types, food sizes and weights, stove types,  
personal cooking preferences all vary greatly. The recommended cooking window is 30-45 minutes. Sometimes it will  
be less. Sometimes more. Like all good cooking, smoking is an art. Check your food and use your judgment.  
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Smoker Recipes  
Tea-Smoked Chicken  
Not all smoker cooking is done with wood, Ancient oriental cooking has smoked wonderful foods with flavorful  
teas, rice, spices and more…  
Wood—the Essence of Smoker Cooking  
In its simplest form, smoker cooking is food flavored by aromatic wood alone. Often you will find that just the subtle  
smoke flavoring is enough with foods such as pork, chicken or salmon. You’ll see that the unique smoking process  
alone will add tremendous flavor, as well as a rich, delectable coloring to the foods. To take it a step further, add salt  
and pepper. Really, many times, this is all that is needed for great smoker cooking. Yes, sometimes the simplest cooking  
can really be the best!  
Marinated Chicken:  
3 pounds whole chicken  
1 teaspoon ground white pepper  
1 tablespoon salt  
Smoking Mixture:  
1/2 cup black tea leaves  
1/2 cup brown sugar  
Garnish after Cooking:  
2 tablespoons sesame oil  
scallion brushes  
1/2 cup raw rice  
1 teaspoon minced garlic  
2 to 3 chunks fresh ginger  
2 to 3 large strips of orange zest  
Marinades—the Next Level in Smoker Cooking  
The marinating of meats, fish and other foods gives an additional enhancement of taste in smoker cooking. Basically,  
the marinade can be prepared to any personal taste. It is great to experiment with marinades. Add red or white wine,  
soy sauce, olive oil, garlic, onions, BBQ sauce, herbs and spices or salt and pepper. Any flavor that you like will work.  
You can typically marinade the food for as little as 15 minutes or overnight if you prefer, then just smoker cook with  
wood chips, as desired.  
Wash the chicken and pat dry inside and out with paper towels. Combine pepper, salt and minced garlic in a small  
bowl. Cut off the chicken wings and legs. Divide the body of the chicken in half lengthwise by cutting through the  
breast and backbone. Rub this seasoning into all of the chicken pieces. Place the chicken in a large bowl, cover and  
refrigerate 8 hours or overnight.  
Fill the lower part of the Smoker-Cooker with about 3 inches of water. Bring the water to a rolling boil, place the  
chicken on the meat rack and cover pan with lid. Steam the chicken for 45 minutes, keeping the water at a boil and  
replenishing it as it boils away. After cooking, remove steamed chicken and wash out smoker pan.  
Beyond—Explore the World of Combining Classic Cooking With Smoker Cooking  
Foods that are prepared by more typical ways of cooking, like roasting and grilling, take on a new dimension when  
combined with smoker cooking. The ideas are limitless. Experiment with some of the following recipes. Explore the  
many variations of good smoker cooking.  
Place the smoking mixture ingredients into the bottom of the smoker pan. Put drip pan into bottom of smoker pan,  
then put meat rack onto drip pan. Put the steamed chicken pieces, on meat rack. Cover smoker pan with the heavy  
hand-cast lid. Place smoker pan directly on stove top and heat at medium. After you detect smoke, smoke the chicken  
for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich,  
golden brown on the outside.  
Smoked Vegetables  
1 eggplant, sliced into 1/2-inch rounds  
2 red bell peppers, halved and seeded  
2 yellow bell peppers, halved and seeded  
2 zucchini, sliced  
Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow  
chicken to cool, about 10 minutes. Use a cleaver to chop chicken pieces into small 1-2 inch pieces. Chop wings and legs into  
pieces, as well. Arrange the chicken pieces on a large platter and garnish with the scallion brushes. Serve with white rice.  
2 large onions, peeled and sliced into 1/2-inch thick round  
alder or apple wood chips  
Brush vegetables with oil to coat. Prepare smoker using either alder or apple chips. Place veggies on smoker rack. Smoke  
for about 30 minutes.  
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Pizza with Smoked Chicken and Roasted Garlic Salsa  
Smoked Sweet Potatoes  
4 sweet potatoes, washed  
alder or apple wood chips  
1 prepared pizza crust, 12 inch (or trim to fit smoker rack)  
1 cup prepared roasted garlic salsa  
8 ounces smoked chicken, shredded  
1/2 cup shredded Monterey Jack cheese  
1/2 cup shredded cheddar cheese  
1/2 teaspoon red pepper flakes  
Prepare smoker using either alder or apple chips. Place sweet potatoes on smoker rack at medium high stove top heat. Smoke  
for about 45-60 minutes. Hint: try this with regular white potatoes. You won’t believe the extra added flavor that smoking gives.  
hickory wood chips  
Smoked Baked Bananas  
4 bananas  
4 three-inch sprigs fresh rosemary  
4 teaspoons maple syrup  
4 tablespoons ground pecans  
wood chips  
Spread salsa evenly over pizza crust. Sprinkle chicken over salsa. Top with Monterey Jack and cheddar cheese. Sprinkle  
with red pepper flakes. Place on smoker rack. Smoke cook with hickory chips at medium high for 20-30 minutes.  
Hot Smoked Salmon  
1 pound salmon fillets, bones removed  
Place about 2 teaspoons of wood chips (try hickory) and the rosemary sprigs into smoker pan. Cut unpeeled bananas  
lengthwise in half. Put unpeeled halves on smoker meat rack. Smoke cook on stove top at medium for about 25 minutes.  
1 teaspoon sea salt  
1 teaspoon ground black pepper  
3 tablespoons dark brown sugar  
wood chips  
Heat conventional oven to 400 F. Remove bananas from skin and place on lightly greased pan. Spread 1/2 teaspoon of  
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maple syrup and 1/2 tablespoon of nuts on each banana half. Bake for 20 minutes or until golden. Serve warm.  
Place desired wood chips in the bottom of smoker pan. Season the fish with the salt, pepper and sugar. Put drip pan  
into bottom of smoker pan, then put meat rack onto drip pan. Put the fish, skin side down, on meat rack. Cover  
smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium high until the  
chips begin to emit a woodsy odor. Hot smoke until done about 20-30 minutes.  
Smoked Eggplant with Sundried Tomato Pesto  
Smoked Eggplant:  
2 large eggplants  
Sundried Tomato Pesto:  
1 cup oil packed sundried tomatoes, drained  
2 large minced garlic cloves  
1/2 cup fresh basil  
salt  
3 tablespoons olive oil  
1 teaspoon dried basil  
1 teaspoon garlic powder  
1/2 teaspoon freshly ground pepper  
3 to 4 Buffalo mozzarella balls, thinly sliced  
Smoked Cornish Hen  
1/2 cup fresh parsley  
2 Cornish hens, cut in half lengthwise  
seasonings—garlic powder, onion powder, paprika, pepper, seasoned salt  
fresh herbs—rosemary, sage, dill  
3 tablespoons freshly grated Parmesan cheese  
4 tablespoons roasted pine nuts  
1/3 cup olive oil  
wood chips  
Place all ingredients in blender and mix to rough puree. Salt and freshly ground pepper to taste. Cut eggplant into 1-inch  
thick slices. Sprinkle both sides lightly with salt, place in colander and let sit for 30 minutes. Pat dry. Mix olive oil, basil,  
garlic powder and pepper. Lightly brush eggplant on both sides with mixture. Smoke cook at medium high for 45-60  
minutes (apple wood is nice for this recipe). Remove eggplant from smoker. Top with sundried tomato, pesto and several  
slices of mozzarella. Place under broiler for 1-2 minutes until cheese melts slightly and bubbling.  
Place desired wood chips (try mesquite or apple) and some fresh herbs in the bottom of smoker pan. Season the hens with  
the seasonings. Put drip pan into bottom of smoker pan, then put meat rack onto drip pan. Put hens on meat rack. Cover  
smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium high until the chips  
begin to emit a woodsy odor. Hot smoke until done about 30-45 minutes. Do not overcook, as the meat will become dry.  
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Hickory-Smoked Baby Back Ribs  
1 quart of a favorite prepared barbecue sauce  
4 ounces brown sugar  
Garlic and Herb-Smoked Tomatoes  
6 vine ripened tomatoes  
1/2 cup olive oil  
6 ounces pineapple juice  
1/4 cup red onion, finely minced  
1/4 teaspoon cayenne pepper  
parsley flakes  
1/4 cup fresh oregano  
1/8 cup sautéed garlic  
1/8 cup sautéed shallots  
1/4 cup brown sugar  
salt and pepper  
hickory wood chips  
hickory wood chips  
Pour barbecue sauce into a low baking pan. In a container, mix brown sugar together with the pineapple juice, then add to  
the baking pan. Now add one large minced onion, 1 tablespoon cayenne pepper. Mix with wooden spoon. Place baby  
back ribs onto smoker meat rack, smoke cook at medium for 3 to 4 hours over hickory wood. After smoking is  
completed, fully dip each slab of ribs into the baking pan of prepared barbecue sauce. Place sauced rib slabs on full sheet  
pans. Place pans in a 300°F oven for 45 minutes. Remove from oven and sprinkle each full slab with parsley for color.  
Core tomatoes and split an X down the center, about 1/3 way. Combine the ingredients, then equally divide the mixture  
and stuff each tomato. Place tomatoes on smoker rack. Smoke cook at medium high for 45-60 minutes or until very  
tender, over hickory wood, rosemary branches, and garlic skins and peels. Serve on a plate of tossed baby greens with a  
vinaigrette of your choice and a toasted baguette.  
Smoked Cornish Game Hens and Sweet Potatoes  
4 Cornish game hens  
2 tablespoons butter  
1 stalk celery, chopped  
1 medium onion, chopped  
1 can chicken broth  
4 medium sweet potatoes  
apple or pecan wood chips  
Smoked Stuffed Cajun Pork Tenderloin  
2 pork tenderloins  
1/4 cup onion, diced  
1/4 cup bell pepper, diced  
1/4 cup celery, diced  
1 tablespoon Cajun spice  
1 1/2 cup bread crumbs  
1/2 cup chicken stock  
1/2 pound shrimp  
Wash game hens and reserve giblets, dry hens and place in the smoker prepared with apple or pecan wood. Smoke for 15  
minutes along with sweet potatoes in the skin. Meanwhile, dry giblets and sauté briefly in butter, along with celery and  
onions. Add chicken broth to cover and simmer for 15 minutes. Remove hens to baking dish and baste liberally with  
seasoned broth. Place sweet potatoes in the oven with hens and bake until soft to the touch. Bake hens until internal  
temperature reaches 170 degrees and skins are crisp; remove hens from pan and keep warm. Remove any flesh from giblets  
and return to broth. Deglaze pan with water, wine or apple cider; pour pan juices into giblet mixture and return to boil;  
reduce to form a light sauce.  
hickory or apple wood chips  
Remove silverskin and fat from tenderloins and slice in half lengthwise. Sauté vegetables in oil. Heat chicken stock and  
add to breadcrumbs. Stir in spice, sautéed vegetables and shrimp. Stuff the tenderloins with the mixture. Oil tenderloin  
and sprinkle with Cajun spice. Smoke cook with hickory or apple wood chips at high for 1 hour. Slice each into thirds or  
fourths on the diagonal. Serve on bed of rice or spinach.  
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Smoked Sausage  
3 pounds lean pork sausage of choice, Italian, German, Polish, etc.  
wood chips  
Tea-Smoked Fish Slices  
A delicious way to smoke fish. Do not use too high a heat, or rice and tea will char too fast, giving a burnt smell rather  
than a smoked one.  
Place desired wood chips in the bottom of smoker pan. Put drip pan into bottom of smoker pan, then put meat rack onto  
drip pan. Put the sausage on meat rack. Cover smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove  
top and heat at medium high until the chips begin to emit a woodsy odor. Hot smoke until done, about 45-60 minutes.  
Marinated Fish:  
Smoking Mixture:  
1 pound sliced white fish of choice  
3 tablespoons Chinese wine or sherry  
2 tablespoons dark soy sauce  
2 tablespoons green onion, chopped  
2 tablespoons ginger root, chopped  
1 teaspoon sugar  
2 tablespoons jasmine tea leaves  
5 tablespoons raw rice or barley grains  
Smoked Vidalia Onions  
1 teaspoon Szechuan peppercorns  
pinch of 5-spice powders  
3 Vidalia onions, cut in 1/2" slices  
12 teaspoons butter  
seasoned salt  
dried basil flakes  
Wash the fish and pat dry inside and out with paper towels. Mix together marinade ingredients and marinate fish for a  
few hours or overnight in the refrigerator.  
12 strips crisp-fried bacon, smoked  
16 ounzes cheese sauce  
1 tablespoon dried mustard  
1 tablespoon celery seed  
Fill the lower part of the Smoker-Cooker with about 3 inches of water. Bring the water to a rolling boil, place the fish on  
the meat rack and cover pan with lid. Steam the fish for 45 minutes, keeping the water at a boil and replenishing it as it  
boils away. After cooking, remove steamed fish and wash out smoker pan.  
Peel and slice Vidalia onions. Dot with butter. Sprinkle to taste with seasoned salt and basil. Hot smoke with hickory for  
one hour or until onions are tender. Fry the bacon and crumble. Warm the cheese sauce and the spices until seasonings  
blend. Serve the sauce over onions topped with crumbled bacon.  
Place the smoking mixture ingredients into the bottom of the smoker pan. Put drip pan into bottom of smoker pan, then  
put meat rack onto drip pan. Put the steamed fish pieces on meat rack. Cover smoker pan with the heavy hand-cast lid.  
Place smoker pan directly on stove top and heat at medium. After you detect smoke, smoke the fish for 20 to 25 minutes.  
Turn off the heat and let the smoke subside, about 5 minutes. The fish should be a rich, golden brown on the outside.  
Serve with white rice.  
Smoked Hot Sauce Chicken Legs  
3 pounds fresh chicken legs  
salt  
cayenne pepper  
1/4 cup butter  
1/2 cup your favorite prepared hot sauce  
hickory and cherry wood chips  
Sprinkle the chicken liberally with salt and cayenne. Put into the smoker at medium high for 45-60 minutes, smoking  
with a combination of hickory and cherry wood chips. Remove legs from smoker. Combine butter and hot sauce in a  
sauce pan and heat. Pour sauce over the chicken legs and serve.  
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