4-7 QT Portable Smart Pot 08EM1.qxd:9100050002533 5/20/08 10:03 AM Page 1
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
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 product 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 transferable.
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, disassembly,
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 JCS’s Liability?
Cook & Carry™
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.
For use with 4-7 quart portable
Smart-Pot® slow cookers
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 province,
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
Owner’s Guide
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 located 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 Department. PLEASE DO NOT
RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
Read and Keep These Instructions
© 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.
Printed in China
125090-08
4-7 QT Portable Smart Pot 08EM1/9100050002533
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®
YOUR CROCK-POT SLOW COOKER COMPONENTS
HOW TO USE YOUR LOCKING HINGED LID
Hinge
Locking Lid for Transport
Fig. 5
Fig. 6
Removable
Lid
1. Ensure steps 1 and 2 of the Lid Assembly section
have been completed.
Lid Lift
2. Lock the lid by simply pressing the bottom of the lid
lock button (See Fig. 5).
3. To unlock the lid once you have reached your
destination, simply press the top of the lid lock
button (See Fig. 6).
Stoneware
Lid Lock
Handles
CAUTION:
Control Panel
NEVER attempt to lift or carry your slow cooker by the
hinge, lid lift or lock. Always use the handles.
®
PREPARING YOUR CROCK-POT SLOW COOKER FOR USE
NEVER cook with the lid locked. Keep lid unlocked
during use and only lock during transport.
Before you use your slow cooker, remove all packaging components and
wash the lid and stoneware in warm, soapy water and dry thoroughly.
®
HOW TO USE YOUR CROCK-POT SLOW COOKER
HOW TO USE YOUR LOCKING HINGED LID
Lid Assembly
1. Place stoneware in the heating base.
2. Mount the hinged lid to the heating base and gently snap into place
by pressing down into the slot (See Fig. 1). The hinged lid was
designed for convenient serving (See Fig. 2).
1. Place the stoneware into the heating base, add your ingredients to
the stoneware, and cover with the lid (See Fig. 1).
®
2. Plug in your Crock-Pot slow cooker. The POWER light flashes
indicating that the unit is plugged in, but not turned on.
3. Press the COOK TIME button to select a programmed time and
temperature. Cook time options include 4 or 6 hours on HIGH, or 8 or 10
hours on LOW. When the corresponding light illuminates, the slow cooker
heats and the internal timer starts counting down the time.
Lid Disassembly
1. The hinged lid must always first be removed before the stoneware
can be removed. To remove the lid, simply press the button at the
back of the hinge to unlock (See Fig. 3).
2. Lift up the lid (See Fig. 4)
Fig. 1
NOTE: WARM is ONLY for keeping already cooked food warm until
you are ready to eat. DO NOT cook on the WARM setting.
®
4. When the cooking time has completed, the Crock-Pot slow cooker
Fig. 4
Fig. 3
Fig. 2
automatically shifts to the WARM setting and the WARM light illuminates.
NOTE: We do not recommend using the WARM setting for more
than 4 hours.
®
5. To turn the Crock-Pot slow cooker off, press the OFF button and
unplug the unit from the outlet.
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®
HOW TO USE YOUR CROCK-POT SLOW COOKER (CONT.)
HOW TO CLEAN YOUR SLOW COOKER
USAGE NOTES:
•
•
ALWAYS turn your slow cooker off, unplug it from the electrical outlet,
and allow it to cool before cleaning.
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 residue.
To remove water spots and other stains, use a non-abrasive cleaner or
vinegar.
As with any fine ceramic, the stoneware and lid will not withstand
sudden temperature changes. Do not wash the stoneware or lid with
cold water when they are hot.
The outside of the heating base may be cleaned with a soft cloth and
warm, soapy water. Wipe dry. Do not use abrasive cleaners.
•
If there is a power outage, the display and lights blink when the power
is restored. All slow cooker settings have been cleared and must be
reset, however the food inside may be unsafe to eat. If you are unaware
of how long the power was out, we suggest you discard the food
inside.
• For recipes that require a range of times, select the time closest to the
®
setting on your Crock-Pot slow cooker. For instance, to cook a recipe
•
•
•
®
calling for a cooking time of 7 to 9 hours on LOW, set your Crock-Pot
slow cooker to 8 hours.
• To avoid over or under-cooking, always fill the stoneware ½ to ¾ full and
conform to recommended cook times
• Do not overfill stoneware. To prevent spillover, do not fill stoneware
higher than
• Always cook with the lid on for the recommended time. Do not remove
the lid during the first two hours of cooking to allow the heat to build up
efficiently.
CAUTION: Never immerse the heating base in water or other liquid.
No other servicing should be performed.
¾
full.
• Always wear oven mitts when handling the lid or stoneware.
• 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
Safe
Stovetop
Safe
Part
Lid
Oven Safe
Yes
No
No
No
Yes, but not
in the broiler
Stoneware
Yes
Yes
No
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HINTS AND TIPS
HINTS AND TIPS (CONT.)
PASTA AND RICE
• Ground and/or dried herbs and spices work well in slow cooking
and may be added at the beginning.
• 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.
• 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 1½ cups of liquid per
cup of cooked rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of
MILK
®
boiling water until just tender. Add the pasta to the Crock-Pot
• Milk, cream, and sour cream break down during extended cooking.
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.
slow cooker during the last 30 minutes of cook time.
BEANS
• Beans must be softened completely before combining with sugar
and/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.
SOUPS
• 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.
• Fully cooked canned beans may be used as a substitute for dried
beans.
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• 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 smaller or larger cuts of meat, alter the amount of vegetables
or potatoes so that the stoneware is always ½ to ¾ full.
• 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.
VEGETABLES
• 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 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.
HERBS AND SPICES
• 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.
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HINTS AND TIPS (CONT.)
RECIPES
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms,
BABY BACK RIBS
Serves 6-10
diced onion, eggplant, or finely minced vegetables. This enables
all food to cook at the same rate.
2-4 racks of baby back ribs, cut into 3-4 pieces each
2-4 cups barbecue sauce
2-3 onions, chopped
• 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.
®
1. Place ribs in Crock-Pot slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours,
or until meat is tender.
FISH
3. To serve, cut ribs between bones and coat with extra sauce as
desired.
• Fish cooks quickly and should be added at the end of the cooking
cycle 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.
• Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
BBQ PULLED PORK
Serves 6-8
2½-5 pound pork loin, trimmed of fat
2-4 cups barbecue sauce
2-3 onions, chopped
6-8 hamburger buns or hard rolls
®
1. Place pork loin in Crock-Pot slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours,
or until meat is tender.
®
3. Remove pork from Crock-Pot slow cooker and shred with a
®
fork. Add pork back into Crock-Pot slow cooker and coat with
sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
®
Visit the Crock-Pot slow cooker website at
or call 1-800-323-9519.
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RECIPES
BEEF BOURGUIGNON
RECIPES
CHICKEN CACCIATORE
Serves 6-8
Serves 4-8
2-3 onions, thinly sliced
½ cup dry white wine or broth
2 tablespoons capers
3 tablespoons flour
1 cup red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
2-4 pounds chicken (breasts or thighs),
skinned
Kosher salt and pepper
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil,
stemmed and coarsely chopped
Cooked pasta
3 pounds beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
1 28-ounce can plum tomatoes, chopped
Kosher salt and pepper
3 sprigs fresh thyme, stemmed
1 bay leaf
5 cloves garlic, minced
6 strips cooked bacon,
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces
cut into 1-2 inch pieces
®
1. Place sliced onion in Crock-Pot slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine
together. Pour over chicken.
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in
a skillet on stovetop (optional).
2. Place meat in Crock-Pot slow cooker and add remaining ingredients.
3. Cover and cook on LOW for 6 hours or on HIGH for 4 hours,
or until chicken is tender.
®
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
3. Cover and cook on LOW for 8-10 hours or on HIGH for 6
hours, or until meat is tender.
Note: Cooking chicken on the bone versus boneless will increase
cook time about 30 minutes to 1 hour.
LEMON HERB ROASTED CHICKEN
Serves 4-6
CHILI
Serves 6-10
4-6 pound roasting chicken
½ cup onion, chopped
1-2 tablespoons butter
Juice of one lemon
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
2 large onions, chopped
5-6 cloves garlic, minced
2 green peppers, chopped
1 14-ounce can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
2-3 pounds ground beef, cooked and drained 1 teaspoon cayenne pepper
1. Place the onion in the cavity of the chicken and rub the skin
®
2 14-ounce cans red, black or white beans,
rinsed and drained
½ cup beef broth
with butter. Place chicken in Crock-Pot slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on LOW 8-10 hours or on HIGH 4
hours.
®
1. Add all ingredients to Crock-Pot slow cooker.
2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
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RECIPES
RECIPES
POT ROAST
Serves 6-10
BEEF STEW
Serves 6-8
2-4 pound beef chuck pot roast
½ cup flour
3 onions, sliced
2-4 pounds beef chuck stew meat,
cut into 1-inch cubes
3 cloves garlic, minced
2 celery stalks, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine
2 bay leaves
Kosher salt and pepper
3 carrots, sliced
½ cup flour
6 small potatoes, quartered
2-3 onions, chopped
3 stalks celery, sliced
Kosher salt and pepper
3 cups beef broth
3 potatoes, quartered
1 tablespoon Worcestershire sauce
1. Coat roast with 1/2 cup flour, salt, and pepper. Sear roast in a
skillet on stovetop (optional).
®
1. Place meat in Crock-Pot slow cooker. Sprinkle flour, salt and
pepper over meat.
2. Add remaining ingredients and stir well.
®
2. Place all vegetables in Crock-Pot slow cooker, except mushrooms.
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on LOW for 10 hours or on HIGH for 6 hours,
3. Cover and cook on LOW for 8-10 hours or on HIGH for 6
or until tender.
hours, or until meat is tender.
EASY, HEALTHY FISH FILLET
SAUSAGE AND MEATBALLS.
Serves 4-6
Serves 8-10
Kosher salt and pepper
2-3 lemons, thinly sliced
3-5 pounds sausage and meatballs,
uncooked
1 bunch fresh basil
Cooked pasta
2-3 pounds white fish
Prepared salsa or olive tapenade to garnish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
6 cloves garlic, peeled and chopped
1 28-ounce can crushed tomatoes
1-2 28-ounce cans plum tomatoes in juice,
chopped coarsely
Grated cheese
®
1. Salt and pepper both sides of the fish and place in Crock-Pot
slow cooker. Cover top of fish with herbs and lemon slices, and
tuck some under fish.
2. Cover and cook on HIGH for approximately 30-40 minutes, or
until no longer translucent. Cook times vary depending on
thickness of fish.
1. Brown sausage and meatballs in a skillet on stovetop (optional).
®
2. Add all ingredients to the Crock-Pot slow cooker except pasta
and grated cheese.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4. Serve with cooked pasta and grated cheese.
3. Remove lemon slices and top with salsa or tapenade.
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