Summary of the content on the page No. 1
Smart-Set™
TM
Smart-Set
© 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
Printed in China 124381-08/9100050002431 Read and Keep These Instructions
Summary of the content on the page No. 2
Table of Contents IMPORTANT SAFEGUARDS Important Safeguards ....................................2 Save These Instructions ..................................3 When using electrical appliances, basic safety precautions should always be followed, including the following: ™ Smart-Set Slow Cooker Components ...........4 1. READ ALL INSTRUCTIONS BEFORE USING. ™ Before You Use Your Smart-Set 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cor
Summary of the content on the page No. 3
CYCLE 1 LOW CYCLE 2 HIGH AUTO WARM TEMP CYCLE START AUTO STOP SMART-SET™ SLOW COOKER COMPONENTS SAVE THESE INSTRUCTIONS Figure 1 Lid This appliance is for HOUSEHOLD USE ON HOUSEHOLD USE ONL LY Y. . There are no user-serviceable parts inside. Do not attempt to service this Lid Hinge Lid Lifting product. Handle A short power-supply cord is provided to reduce the hazards resulting from Notches for entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE Temperature USED WITH C
Summary of the content on the page No. 4
HOW TO USE YOUR SMART-SET™ BEFORE YOU USE YOUR SMART-SET™ SLOW COOKER SLOW COOKER 1. Prepare your ingredients according to the recipe and place them into Before you use your slow cooker, wash the lid, stoneware, temperature the stoneware. 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
Summary of the content on the page No. 5
Auto Cook Mode Auto Cook Mode (cont.) • T o change any settings after you have already pressed START/STOP, T The A he Au uto C to Cook Mode automa ook Mode automatically tically times and c times and cook ooks your meal using a s your meal using a you must make your new selections and press START/STOP again so t temper empera at tur ure e pr pro obe. be. The pr The pre-set e-set mea meat t options and digital options and digital t thermometer hermometer the slow cooker recognizes the new
Summary of the content on the page No. 6
Digital Timer Mode Dual-Cycle Mode T The Digital he Digital T Ti imer Mode allows you mer Mode allows you to set to set a a time and time and t temper empera at tur ure e a at t which which T The Dual-C he Dual-Cycle Mode oper ycle Mode opera ates tes the same w the same wa ay as y as the Digital the Digital T Timer Mode, imer Mode, your meal will c your meal will cook, ook, an any ytime fr time from 30 minutes om 30 minutes to 20 hours (in half to 20 hours (in half-hour -hour b but ut it
Summary of the content on the page No. 7
Manual Mode Usage Notes • If there is a power outage, when the power is restored the display and Using Using t the Manual Mode, he Manual Mode, you simply set you simply set a a temper tempera atur ture and e and the slow c the slow cook ooker er lights blink. All slow cooker settings have been cleared and must be c co ook oks s a at t t tha hat t t temper empera at tur ure e un unt til you either s il you either switch it witch it to another to another temper tempera atur ture e reset.
Summary of the content on the page No. 8
CARE AND CLEANING TROUBLESHOOTING • ALWAYS turn your slow cooker off, unplug it from the electrical outlet, Situation Solution and allow it to cool before cleaning. • 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, Slow cooker not outlet is energized (check fuses or circuit breaker). soapy water. Do not use abrasive cleaning compounds or scouring operating • If a power outage has occurred, re-enter cookin
Summary of the content on the page No. 9
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 PASTA AND RICE thinner soup is desired, add more liquid at serving time. • 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 MEATS 1 2 suggested time, add an extra 1 to 1 / cups of liquid per cup of cooked • Trim fat, rinse well, and
Summary of the content on the page No. 10
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- 3-4 cups diced crusty bread ( / 1 inch dices) 1 1 2 2 / pound bacon, cut into / -inch dices 1 tablespoon butter 2 cups sliced fresh mushrooms (about 6-ounces of whole mushrooms), such 8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough, as Crimini or Baby Bellas or peasant loaf 2 cups sliced fresh spinach, stems r
Summary of the content on the page No. 11
Brunch and Beverages Brunch and Beverages Fruity Granola Oatmeal Fruit Medley Compote Nonstick cooking spray or butter for coating stoneware 1 cup water 1 4 1 / cup old fashioned oats (not quick cooking) 1 cup sugar or to desired sweetness 1 2 1 cup plain, cinnamon, or apple granola / cup brown sugar 2 cups milk, plus more if desired for serving 2 pounds fresh rhubarb stalks, washed and cut into 2-inch cubes 1 cup water 1 quart fresh strawberries, rinsed, hulled, and halved 1 4 / teaspoon salt
Summary of the content on the page No. 12
Brunch and Beverages Appetizers and Side Dishes Spiced Chai Tea Asian-Style Ribs 2 quarts water 2 full racks baby back pork ribs 8 bags black tea 1 3 6 ounces Hoisin sauce 2 4 / - / cup sugar 1 ounce fresh ginger 16 whole cloves 4 ounces of maraschino cherries 16 whole cardamom seeds, pods removed 4 ounces of rice wine vinegar 5 whole cinnamon sticks Water to cover 8 slices fresh ginger Chopped scallions 1 cup milk 1. Split each rack of ribs into three sections. 1. Combine water, tea, sugar, c
Summary of the content on the page No. 13
Appetizers and Side Dishes 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 1 4 / cup soy sauce finely chopped 1 4 / cup sherry 2 tablespoons olive oil 1 4 / cup honey 1 2 / medium red onion, very finely diced 1 tablespoon Hoisin sauce 2 cloves garlic, minced 1 tablespoon orange juice 1 2 / pound sausage patties 2 cloves garlic, minced 1 teaspoon salt 1 red chili pepper, m
Summary of the content on the page No. 14
Appetizers and Side Dishes Appetizers and Side Dishes Wild Rice with Fruit and Nuts Butternut Squash Risotto 2 cups wild rice, rinsed* 4 tablespoons extra virgin olive oil 5-6 cups chicken broth 4 tablespoons unsalted butter 1 3 1 cup orange juice 1 / cups Vidalia onion, chopped 1 2 2 tablespoons butter, melted 2 / cups risotto rice such as superfino Arborio 1 2 / cup dried cranberries 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes 1 2 / cup raisins, chopped 6 cups chicken
Summary of the content on the page No. 15
Appetizers and Side Dishes 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 3 cups chicken broth, vegetable broth or water Salt and pepper 1 stick butter, cut in small pieces Pinch sugar 1 2 / 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 1
Summary of the content on the page No. 16
Main Courses Main Courses Poultry: Poultry: Mediterranean Memories Three Bean Turkey Chili Non-stick cooking spray Olive oil 1 4 1 bulb fennel (about 1-1 / pounds), trimmed, quartered, and sliced; 1 pound ground turkey reserve 1 small onion, chopped some ‘fennel fronds’ for garnish, if desired 1 28-ounce can diced tomatoes, undrained 1 large onion, chopped 1 15-ounce can garbanzo beans, rinsed and drained 2 carrots, finely chopped 1 15-ounce can kidney beans, rinsed and drained 2 garlic clov
Summary of the content on the page No. 17
Main Courses Main Courses Poultry: Poultry: Chicken Pot Au Feu Creamy Roasted Chicken and Prosciutto 1 2 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 5 ounces prosciutto or bacon, diced 1 2 4 new potatoes, quartered / cup dry white wine 2 3-pound whole chickens or one 1 6-pound chicken 1 10-ounce package frozen peas 1 2 1 10-ounce box of mushrooms, c
Summary of the content on the page No. 18
Main Courses Main Courses Poultry: 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. 1 2 8 strips bacon, cut into / -inch strips 8. Sauté the pieces of chicken, skin side down, until golden brown 8 sprigs thyme and then add to the slow cooker stoneware. 6 garlic cloves, peeled and sliced thin 9. Add the red
Summary of the content on the page No. 19
Main Courses Main Courses Poultry: 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) 16 ounces fresh mushrooms, sliced 3 cups chopped fresh spinach (heavy stems removed) 2 12-ounce jars marinated artichoke hearts, drained 1 3 / cup sun-dried tomatoes, drained from oil and chopped (if using dry sun 8 cloves garlic, peeled and coarsely chopp
Summary of the content on the page No. 20
Main Courses Main Courses Poultry: 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 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper and pepper 3 1 4 4 4 large Yukon Gold potatoes, cut into / - 1 inch cubes 4 peaches, skinned and sliced into / -inch slices, reserving 6 slices for garnish 10 ounces Spanish green olives (pit in), drained
