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6 QT. PROGRAMMABLE STONEWARE SLOWCOOKER
Owner's Manual
and Cookbook
NEW FEATURE
Sauté
6 QT. PROGRAMMABLE STONEWARE SLOWCOOKER
© 2006 JCS/THG, LLC All Rights Reserved.
® ™ ® ®
CROCK-POT , the CROCK-POT Logo , RIVAL , the RIVAL Logo ,
™
and VersaWare are trademarks of JCS/THG, LLC.
9100050001141
Printed in China
®
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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 Table of Contents 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 a
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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. Do not touch hot surfaces. Use handles or knobs. Th e lid handle may get hot entanglement or tripping over a
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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 Rival’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 Lid heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner. And when the meal is complete, you can use the same crock as a fashionable serv
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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. ROASTING/BROILING IMPORTANT: When using the stoneware on an electric stovetop (coil or Th e VersaWare™ Pro slow cooker stoneware can also be used as a traditional roasting ceramic), the heat diff user (included) must be used. Place the heat diff
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• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. HOW TO CLEAN YOUR SLOW COOKER Stir in chopped or sliced vegetables with other ingredients. • ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and allow it to cool before cleaning. • Because eggplant has a very strong fl avor, you should parboil or sauté the eggplant before adding it to the slow cooker. • Th e lid and VersaWare™ Pro slow cooker stoneware can be washed in the dishwasher
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• Always remember, the size of the meat and the recommended cook time are just estimates. Th e exact weight of a roast that can be cooked in the slow cooker will Recipes depend upon the specifi c cut, meat confi guration, and bone structure. • Cut meat into smaller pieces when cooking with precooked beans, fruit, or Classic Crock-Pot® Slow Cooker Dishes ................. 14 lighter vegetables such as mushrooms, diced onion, eggplant, or fi nely minced Signature Chili ..........................
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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 ................................
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Classic Crock-Pot® Slow Cooker Dishes Signature Chili Beef Stew 1 Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, / 2 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 Olive oil 3 pounds hamburger 2 onions, sliced 1 12-ounce can beef broth 1 cup mushrooms, sliced 1 teaspoon oregano 1 cup fresh parsley, minced 3 teaspoons chili powder 6 teaspoons minced garlic 1 t
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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 1 3-4 cloves garlic, peeled and minced 3 / 2-4 pounds pot roast 1 1 lemon, juiced / 4 cup fl our 1 cup brown sugar, packed 2 teaspoons salt 1 1 / cup cider vinegar 2 / 8 teaspoon pepper 1 cup ketchup 3 carrots, sliced 2 tablespoons Worcester
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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. 2 teaspoons paprika Place shredded pork back into stoneware and add your favorite bottle
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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 1 / cup fresh Italian parsley, minced 2 2 teaspoons salt 4 teaspoons minced garlic 1 cup molasses 1 teaspoon black pepper 2 tablespoons dry mustard 1 1 teaspoon dry mustard / 2 cup dark brown sugar 1 4 eggs, beaten / 2 cup chopped onions Olive oil S
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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 our (natural, unbleached) 1 8 black peppercorns 1 / 2 cups molasses Water to cover 4 cups buttermilk 1 head cabbage, wedged 2 cups raisins Nonstick cooking spray 1. Place potatoes and carrots in bottom of VersaWare™ stoneware. Add bri
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Spiked and Spiced Almonds Roasted Summer Squash with Pine 4 tablespoons melted butter Nuts and Romano Cheese 2 pounds almonds (shelled) 1 / 4 cup cinnamon and sugar blend Extra virgin olive oil 1 clove garlic, minced Seasonings Options 1 / 2 cup yellow onion, chopped 1 / 4 cup seasoned salt with 1 tablespoon curry powder 1 medium red bell pepper, seeded and chopped 1 / 4 cup sugar with 2 tablespoons vanilla 1 3 medium zucchini, cut in / 2-inch slices 1 / 4 cup ancho seasoned salt with 2 t
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Lemon Dilled Parsnips and Gratin Potatoes with Asiago Cheese 10 slices bacon, cut into 1-inch slices Turnips 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 1 / 4 cup chopped scallions 1. Add bacon to VersaWare™ stoneware and place on stovetop set to medium heat. 1 teaspoon minced garlic Sauté bacon until crispy a
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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 1 2 tablespoons whole milk / 4 teaspoon pepper 1 2 eggs 1 / 2 cups yellow onions (cut into quarters) 2 teaspoons salt 2 cups carrots (cut into 2-inch pieces) 1 / 2 teaspoon dried oregano 2 stalks celery (cut into 1-inch pieces) 8 ounces sausage meat (removed form casings) 3 bay leaves (whole) 1 /
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Swiss Steak Hearty Meatball Stew 1 3-pound to 4-pound top round or fl ank steak 3 pounds ground beef or ground turkey 1 / 4 cup + 2 tablespoons fl our 1 cup Italian bread crumbs 1 teaspoon salt 4 eggs 1 1 / 8 teaspoon pepper / 2 cup milk 1 Olive oil / 4 cup grated Romano cheese 1 pound (16 ounces) cherry tomatoes, halved 2 teaspoons salt 1 / 2 cup sliced yellow or white onion 2 teaspoons pepper 1 / 4 cup sliced celery 2 teaspoons garlic salt 1 tablespoon steak sauce 12 ounces stewed tomatoes
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Stuffed Veal Flank Steak Boneless Chicken Cacciatore 1 2 -2 / 2 pounds fl ank steaks 6 boneless chicken breasts (sliced in half ) 2 cups sliced portabella mushrooms Olive oil 1 / 4 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 1 / 4 cup beef broth 2 teaspoons dried oregano (crushed) Olive oil 2 teaspoons dried thyme (crushed) 2 cups bread crumbs 2 teaspoons salt 2 tablespoons salt 2 teaspoo
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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 1 / 2 cup butter Vegetable oil 1 1 / 2 cup olive oil / 4 cup chopped onions 3 1 2 small eggplants, sliced / 4-inch thick / 2 cup chopped celery 2 10-ounce jars tomato basil sauce 1 cup chicken broth 2 cups sliced Mozzarella cheese (16 ounce
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Curry Chicken with Mango and Citrus Glazed Cornish Hens 4 Cornish game hens (frozen or fresh) Red Pepper 1 pound packaged stuffi ng mix 1 / 2 cup butter, melted Olive oil 1 / 4 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 1 / 3 cup raisins 4 teaspoons soy sauce 1 shallot, thinly sliced 1 tablespoon raspberry jam 2 red pepper, cored and diced 1 / 2 cup chick
