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VersaWare
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions.
All rights reserved. Distributed by Sunbeam Products, Inc. doing business as
Jarden Consumer Solutions, Boca Raton, Florida 33431.
SCVI600B-SS08EM1/126547-08/9100050002482
Printed in China
SCVI600B-SS_08EM1.indd 1-2
SCVI600B-SS_08EM1.indd 1-2
®
Pro
VersaWare
Cookbook and Owner's Manual
Read and Keep These Instructions
www.crockpot.com
®
Pro
6/2/08 10:52:28 AM
6/2/08 10:52:28 AM
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Table of Contents
Related Manuals for Crock-Pot VERSAWARE PRO
Summary of Contents for Crock-Pot VERSAWARE PRO
- Page 1 ® VersaWare VersaWare ® © 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Cookbook and Owner’s Manual SCVI600B-SS08EM1/126547-08/9100050002482 Read and Keep These Instructions Printed in China www.crockpot.com SCVI600B-SS_08EM1.indd 1-2...
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Page 2: Table Of Contents
SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. Table of Contents 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. -
Page 3: Important Safeguards
IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS When using electrical appliances, basic safety precautions should always be followed, Th is appliance is for HOUSEHOLD USE ONLY. including the following: No user-serviceable parts inside. Do not attempt to service this product. 1. Read all instructions before using. A short power-supply cord is provided to reduce the hazards resulting from 2. -
Page 4: Before You Use Your Versaware® Pro Slow Cooker
Relax. Now that you have a VersaWare® Pro slow cooker, your life just got a little HOW TO USE YOUR VersaWare® Pro SLOW COOKER easier. With the Crock-Pot® slow cooker’s new stoneware innovation, one pot truly does it all. Whether you use it for sautéing on the stovetop, roasting in the oven, slow cooking in the heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner. -
Page 5: Sautéing
SAUTÉING 3. When cooking is done, turn the temperature dial to OFF and unplug the unit from the outlet. Allow the slow cooker to cool before cleaning it. 1. Place the VersaWare® Pro slow cooker stoneware onto one of the large burners on the stovetop. -
Page 6: Hints And Tips
HOW TO CLEAN YOUR SLOW COOKER • Place vegetables near the sides or bottom of the stoneware to facilitate cooking. • ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and HERBS AND SPICES allow it to cool before cleaning. •... -
Page 7: Recipes
• When cooking frozen meats, at least 1 cup of warm liquid must fi rst be added. Th e 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. - Page 8 Main Dishes ............29 Soups and Chowders ..........53 New England Chuck Roast ...........29 Old Fashioned Split Pea Soup ........53 Swiss Steak ..............30 Cauliflower Soup ............53 Hearty Meatball Stew ...........31 Plantation Peanut Soup ..........54 Stuffed Veal Flank Steak ..........32 Caramelized French Onion Soup ........55 Boneless Chicken Cacciatore ........33 Cheesy Tavern Soup ............56 Chicken Parmesan with Eggplant .........34...
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Page 9: Classic Crock-Pot® Slow Cooker Dishes
Classic Crock-Pot® Slow Cooker Dishes Signature Chili Beef Stew Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, cup fl our add a couple of chopped chipotle peppers in adobo sauce. 1 teaspoon salt 1 teaspoon pepper 4 pounds beef chuck, cubed Olive oil... -
Page 10: Pot Roast
Pot Roast Barbecue Ribs Spread the contents of a small jar of horseradish around the outside of the roast before BBQ Sauce: placing in stoneware for a savory, aromatic twist on this classic. Canola oil or vegetable oil 2 small red onions, fi nely chopped 3-4 cloves garlic, peeled and minced -4 pounds pot roast 1 lemon, juiced... -
Page 11: Pulled Pork
Pulled Pork Mom’s Brisket 1 2-pound beef brisket, scored on both sides Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply 4 Yukon Gold potatoes, peeled and cut into 1-inch pieces cook the pork until tender, then remove and shred meat, removing any additional fat and Olive oil bone from roast, and pour off and discard all drippings from the bottom of the stoneware. -
Page 12: Meatballs And Spaghetti Sauce
Meatballs and Spaghetti Sauce Boston Baked Beans Add chopped hot dogs to the beans for the traditional frank and beans favorite. Meatballs: 4 pounds ground beef 2 onions, chopped 2 pounds dried small white beans 2 cups bread crumbs 12 cups water cup fresh Italian parsley, minced 2 teaspoons salt 4 teaspoons minced garlic... -
Page 13: Appetizers And Side Dishes
Appetizers and Side Dishes Corned Beef and Cabbage Brown Bread 12 new potatoes, quartered 2 cups cornmeal 4 carrots, sliced 2 cups rye fl our 4 pounds corned beef brisket 3 teaspoons baking soda 2 onions, sliced 2 teaspoons salt 3 bay leaves 2 cups whole wheat fl... -
Page 14: Spiked And Spiced Almonds
Spiked and Spiced Almonds Roasted Summer Squash with Pine Nuts and Romano Cheese 4 tablespoons melted butter 2 pounds almonds (shelled) cup cinnamon and sugar blend Extra virgin olive oil 1 clove garlic, minced Seasonings Options cup yellow onion, chopped cup seasoned salt with 1 tablespoon curry powder 1 medium red bell pepper, seeded and chopped cup sugar with 2 tablespoons vanilla... -
Page 15: Lemon Dilled Parsnips And Turnips
Lemon Dilled Parsnips and Gratin Potatoes with Asiago Cheese Turnips 10 slices bacon, cut into 1-inch slices 10 medium Yukon Gold potatoes, peeled and thinly sliced 1 cup Asiago cheese, freshly grated 3 parsnips 2 cups heavy cream 4 turnips Salt and freshly ground black pepper to taste 2 cups chicken broth 4 tablespoons dried dill weed... -
Page 16: Main Dishes
Main Dishes Sausage Stuffed Baked Yams New England Chuck Roast 8 sweet potatoes or yams (medium to large in size) 4-5 pounds beef chuck roast (string on) 4 tablespoons melted butter 2 teaspoons salt 2 tablespoons whole milk teaspoon pepper 2 eggs cups yellow onions (cut into quarters) 2 teaspoons salt... -
Page 17: Swiss Steak
Swiss Steak Hearty Meatball Stew 1 3-pound to 4-pound top round or fl ank steak 3 pounds ground beef or ground turkey cup + 2 tablespoons fl our 1 cup Italian bread crumbs 1 teaspoon salt 4 eggs teaspoon pepper cup milk Olive oil cup grated Romano cheese... -
Page 18: Stuffed Veal Flank Steak
Stuffed Veal Flank Steak Boneless Chicken Cacciatore 2 -2 pounds fl ank steaks 6 boneless chicken breasts (sliced in half ) 2 cups sliced portabella mushrooms Olive oil cup grated Parmesan or Romano cheese 1 cup coarsely chopped yellow onion 4-6 teaspoons pesto paste 4 8-ounce jars tomato basil or other marinara sauce cup beef broth... -
Page 19: Chicken Parmesan With Eggplant
Chicken Parmesan with Eggplant Sesame Chicken 6 boneless chicken breasts 4 chicken thighs and legs 2 eggs 4 chicken breasts, bone in 2 teaspoons salt 1 cup rice fl our 2 teaspoons pepper 8 teaspoons sesame seeds 2 cups Italian bread crumbs Salt and pepper cup butter Vegetable oil... -
Page 20: Curry Chicken With Mango And Red Pepper
Curry Chicken with Mango and Citrus Glazed Cornish Hens Red Pepper 4 Cornish game hens (frozen or fresh) 1 pound packaged stuffi ng mix cup butter, melted Olive oil cup brown sugar 6 chicken thighs, or boneless skinless chicken breasts 4 tablespoons lime juice 1 8-ounce bag of frozen mango chunks, defrosted and drained 4 tablespoons orange juice... -
Page 21: Stuffed Turkey Breast
Stuffed Turkey Breast Golden Duck 1 turkey breast (without wings or legs, bone in) 3-4 pounds duck, sliced lengthwise in half Olive oil 1 12-ounce can dried apricots cup fi nely chopped onions 2 tablespoons grated orange peel cup fi nely chopped celery cup honey 2 pounds packaged stuffi... -
Page 22: Braised Pork Shanks With Israeli Cous Cous And Root Vegetable Stew
Braised Pork Shanks with Israeli Cous Cous and Root Vegetable Stew Pork Shanks: This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City. Season the shanks well with salt and pepper. Place the VersaWare® Pro stoneware on stovetop set to medium-low heat, add the oil and heat until hot but not smoking. -
Page 23: Pork Roast With Fruit Medley
Pork Roast with Fruit Medley Rosemary Pork with Red Wine Risotto Brine cup kosher or course salt Olive oil 2 tablespoons sugar 6 sprigs fresh rosemary 2 bay leaves 1 (3 pounds) boneless pork loin 1 teaspoon dried thyme 1 teaspoon salt 1 cup water 1 teaspoon pepper Risotto:... -
Page 24: Stuffed Pork Chops
Stuffed Pork Chops Gingered Sherry Pork Roast 6 2-inch thick pork chops (bone-in) Extra virgin olive oil 1 8-ounce can creamed corn 1 clove garlic, chopped cups bread crumbs pounds pork roast cup chopped scallions 1 cup sherry 2 teaspoons salt 3 tablespoons hoisin sauce 2 teaspoons pepper 1 tablespoon soy sauce... -
Page 25: Braised Fruited Lamb
Braised Fruited Lamb Shrimp Etouffée 1 lamb leg/shanks (approx. 4 pounds) Vegetable oil 2 tablespoons salt 1 cup fi nely chopped onion 2 tablespoons pepper cup fi nely chopped celery 6 tablespoons extra virgin olive oil cup fi nely chopped green bell pepper 1 cup dried apricots 2 cloves garlic, minced 1 cup dried fi... -
Page 26: Paella
Paella Cape Cod Stew 4 cups chicken breast, cut into 1-inch cubes 2 pounds uncooked, cleaned and de-veined shrimp 1 cup onion, chopped 2 pounds fresh cod fi sh (or other fi sh) 1 cup tomatoes, chopped 1 pound mussels or hard shelled clams 4 cups whole clams (de-shelled) 3 uncooked lobsters (1 to 2... -
Page 27: Herbed Turkey Breast With Caramelized Vegetables
Your VersaWare® Pro stoneware is also a great tool to use when preparing traditional Beef Tenderloin with Merlot Jus roasts in the oven. Your favorite roasting recipes may taste even better when prepared in the VersaWare® Pro stoneware because of its unique qualities that distribute heat evenly, allowing for crisper outsides and moister insides without burning or overcooking. -
Page 28: Soups And Chowders
Soups and Chowders Basil and Mint Roasted Leg of Old Fashioned Split Pea Soup Lamb with Provence Viniagrette 2 pounds dried split peas 1 cup ham, chopped cup onion, chopped cup balsamic vinegar cup celery, chopped 4 cloves garlic, peeled and chopped 4 quarts chicken stock bunch fresh mint, chopped 2 teaspoons salt... -
Page 29: Plantation Peanut Soup
Plantation Peanut Soup Caramelized French Onion Soup 6 cups chicken broth 4 extra-large sweet onions, peeled cup celery, chopped 4 tablespoons butter teaspoons salt 2 quarts beef or vegetable broth, divided cup onion, chopped 2 cups dry white wine 4 tablespoons butter 2 cups water 1 cup peanut butter, chunky 1 tablespoon fresh thyme leaves, minced... -
Page 30: Cheesy Tavern Soup
Cheesy Tavern Soup Red Bliss Potato and Leek Clam Chowder cup celery, chopped cup carrots, chopped cup green peppers, chopped Olive oil cup onion, chopped 4 slices smoked bacon, cut into 1-inch pieces 4 tablespoons olive oil 2 6-ounce cans minced clams, drained, liquid reserved 64 ounces chicken broth 2 cups red bliss potatoes, cut into -inch cubes... -
Page 31: Beverages And Desserts
Beverages and Desserts Tropical Tea Malted Mint 1 gallon hot water 24 chocolate covered mint patties 12 tea bags (strings and labels removed) gallon milk cup sugar 2 cups crushed malted milk balls 6 tablespoons honey 1 cup chocolate peppermint patty candies 1 mango sliced 1 tablespoon vanilla extract cups pineapple juice... -
Page 32: Poached Autumn Fruits With Vanilla-Citrus Broth
Poached Autumn Fruits with Vanilla Bean Custard Vanilla-Citrus Broth 4 cups milk 1 cup heavy cream 7 eggs slightly beaten This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant 1 cup sugar in New York City 4 teaspoons vanilla 4 vanilla bean stalks, scrapped 2 Granny Smith apples, peeled, cored (reserve cores), and halved teaspoon salt... -
Page 33: Banana Nut Bread
Banana Nut Bread Notes cup shortening 1 cup sugar 4 eggs cups fl our 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups mashed ripe bananas 3-4 cups water Chopped walnuts In a bowl, combine shortening and sugar until blended. Add in eggs and beat with electric mixer on low until smooth.
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Questions and answers
Can I use on stovetop for extended period (2 plus hours) in place of Dutch oven
Yes, the Crock-Pot VersaWare Pro stoneware can be used on a stovetop. However, when using an electric stovetop, a heat diffuser must always be used. The manual does not specify a time limit for stovetop use, but it is designed for slow cooking. If using it as a substitute for a Dutch oven for more than 2 hours, ensure it is used within safe temperature limits and with proper precautions.
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