SCLBC300-BS_11EM1.qxd:9100050002800 7/15/11 2:42 PM Page 20
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
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?
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.
Trio Cook & Serve™
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.
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
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 as Jarden Consumer Solutions located at
2381 Executive Center Drive, 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 call our Consumer Service Department.
PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
Owner’s Guide
Read and Keep These Instructions
©2011 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.
GCDS-CRP22309-PH
Printed in China
152412
™
1.5QT Trio Cook & Serve
SCLBC300-BS_11EM1.qxd:9100050002800 7/15/11 2:42 PM Page 4
®
™
®
™
CROCK-POT TRIO COOK & SERVE
PREPARING YOUR CROCK-POT TRIO COOK & SERVE FOR USE
®
Cook, warm and serve 3 separate dishes all in one! Crock-Pot Trio
1. Use caution when lifting the complete cooker & server; it is heavy.
2. Ensure the cooker & server is placed securely on a table or counter.
3. Before you use your cooker & server, remove all packaging
components and wash the lids and stoneware with warm soapy
water and dry thoroughly.
™
Cook & Serve features an attractive design with 3 removable crocks
(1.5 quarts each) and 3 separate controls (each with low, high and
warm settings). Perfect for entertaining or family meals so you can
get out of the kitchen and enjoy the party!
®
™
®
™
CROCK-POT TRIO COOK & SERVE COMPONENTS
HOW TO USE YOUR CROCK-POT TRIO COOK & SERVE
Fig. 1
1. Place the stoneware into the heating base, add your ingredients to the
stoneware, and cover with the lids (See Fig. 1). One, two or all three
sections can be used at any given time.
Removable Lid
Lid Lifting Handle
2. Plug in your cooker & server and select the temperature setting. Refer
to your specific recipe for precise cook times. NOTE: WARM is ONLY
for keeping already cooked food warm. DO NOT cook on the WARM
setting. We do not recommend using the WARM setting for more
than 4 hours.
Removable Stoneware
3. Use either low or high to reheat refrigerated pre-cooked food. NEVER
reheat cold food on the WARM setting
4. When cooking is done, unplug your cooker & server and allow it to
cool before cleaning.
Dishwasher
Safe
Microwave
Safe
Stovetop
Safe
Part
Lids
Oven Safe
LOW
HIGH
LOW
HIGH
LOW
HIGH
WARM
OFF
WARM
OFF
WARM
OFF
Yes
No
No
No
Yes, but not
in the broiler
Stoneware
Yes
#
No
# - Please refer to your Microwave appliance manual for safe use.
Heating Base
Temperature Settings
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®
™
®
™
(CONT.)
HOW TO USE YOUR CROCK-POT TRIO COOK & SERVE
HOW TO CLEAN YOUR CROCK-POT TRIO COOK & SERVE
USAGE NOTES:
•
•
ALWAYS turn your cooker & server off, unplug it from the electrical
outlet, and allow it to cool before cleaning.
The lids 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 lids will not withstand
sudden temperature changes. Do not wash the stoneware or lids 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.
CAUTION: Never immerse the heating base in water or other liquid.
• If you suspect that the power has gone out, 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 mid-range time.
For example, for a recipe calling for a cooking time of 7 to 9 hours
on LOW, cook for 8 hours.
• To avoid over or under-cooking, always fill the stoneware 1⁄2 to 3
full
⁄4
•
•
•
and conform to recommended cook times.
• Do not overfill stoneware. To prevent spillover, do not fill stoneware
higher than 3⁄4 full.
• Always cook with the lids on for the recommended time. Do not
remove the lids during the first two hours of cooking to allow the
heat to build up efficiently.
No other servicing should be performed.
• Always wear oven mitts when handling the lids or stoneware, even if
the one being moved is not powered on.
• 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.
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SCLBC300-BS_11EM1.qxd:9100050002800 7/15/11 2:42 PM Page 8
(CONT.)
HINTS AND TIPS
HINTS AND TIPS
PASTA AND RICE
HERBS AND SPICES
• 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.
• 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.
• Ground and/or dried herbs and spices work well in slow cooking
and may be added at the beginning.
• For best pasta results, first partially cook the pasta in a pot of boiling
water until just tender. Add the pasta to the cooker & server during
the last 30 minutes of cook time.
• 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.
BEANS
MILK
• 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.
• 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.
SOUPS
• Fully cooked canned beans may be used as a substitute for dried beans.
• Some soup recipes call for large amounts of water. Add other soup
ingredients to the cooker & server first then add water only to
cover. If thinner soup is desired, add more liquid at serving time.
VEGETABLES
• Many vegetables benefit from slow cooking and low temperatures
are able to develop their full flavor, specifically those with roots.
They tend not to overcook in your cooker & server as they might
in your oven or on your stovetop.
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• When cooking recipes with rooted vegetables and meat, place
vegetables in cooker & server before meat. Rooted vegetables
usually cook slower than meat in the cooker & server.
• Place rooted vegetables near the sides or bottom of the cooker & server
to facilitate cooking. Stir in chopped or sliced vegetables with
other ingredients.
• 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.
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(CONT.)
HINTS AND TIPS
APPETIZERS
CHICKEN WINGS IN TERIYAKI (Serves 3-4)
• 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.
1½ pounds chicken wings
½ onion, chopped
½ cup soy sauce
1 tsp ground ginger
1 clove garlic, minced
2 tbs dry cooking sherry
½ cup brown sugar
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms, diced
onion, eggplant, or finely minced vegetables. This enables all food
to cook at the same rate.
• 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 the chicken wings in the cooker & server stoneware.
2. Combine remaining ingredients in a bowl and pour over the wings.
3. Cover and cook on Low for 3-3½ hours or on High for 1½ -2 hours.
CHEESE FONDUE (Serves 8-10)
3 cups white wine
16 ounces Gruyère cheese, grated
Pinch freshly grated or ground nutmeg
2 tbs Kirsch
2 tbs flour
1. In a large saucepan, heat the wine to a gentle simmer on medium heat.
2. Combine the Gruyère and flour in a large bowl and slowly add the mixture to
the wine. Stir constantly until the cheese is completely integrated and melted.
3. Add the Kirsch and stir. Pour the saucepan contents into the cooker & server
stoneware and sprinkle with the nutmeg.
4. Cover and cook on High for 30 minutes. Thoroughly mix the fondue, replace
the cover and cook on Low for an additional 2-3 hours until thoroughly melted.
FISH
• 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.
SWEET AND SOUR COCKTAIL FRANKS (Serves 4-6)
1 pound cocktail franks
1 cup apricot preserves
½ cup stone-ground Dijon mustard
2 scallions, chopped
1. Mix the preserves and mustard together in the cooker & server stoneware.
Stir in scallions and cocktail franks.
2. Cover and cook on High for 3 hours, on Low for 6-7 hours or until thoroughly
heated. Stir and serve.
Visit the Crock-Pot® website at www.crockpot.com
for additional hints, tips and recipes
or call 1-800-323-9519.
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DIPS
DIPS
SPINACH AND ARTICHOKE DIP (Serves 10-12)
MEXICAN CHEESE DIP (Serves 10-12)
3
2 8 oz packages of cream cheese, softened
1 tbs onion, finely chopped
⁄4
cup half and half
1 pound processed cheese food
1 tsp taco seasoning
5 ounces canned tomatoes
and green chilies
1 clove garlic, minced
½ cup Parmesan cheese, grated
Tortilla or corn chips
1 10 oz bag frozen cut spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
1. Cube cheese and place in cooker & server stoneware.
2. Cover and cook 1 to 1½ hours until melted.
2
⁄3
cup Monterey Jack cheese, shredded
3. Stir in tomatoes and green chilies and seasoning.
1 baguette, slice thinly
4. Cover and continue cooking 1-1½ hours. Serve with taco chips or corn chips.
1. Combine the cream cheese and half and half in a bowl until well blended.
Add the remaining ingredients and stir well. Pour the mixture into
cooker & server stoneware.
2. Cover and cook on Low for 2 hours or until thoroughly melted.
Serve with baguette rounds.
REFRIED BEAN DIP (Serves 10-12)
½ tsp salt
½ tsp pepper
8 ounces taco sauce
6 8 ounce cans refried beans
3 cups shredded cheddar cheese
¾ cup scallions or green onions,chopped
2 12 ounce packages blue tortilla chips
MARINER’S FONDUE (Serves 10-12)
1. In a bowl, combine salt, pepper, taco sauce, and refried beans.
2. In cooker & server stoneware, start with 1⁄3 bean mixture and layer,
alternating beans and cheese. Finish with cheese and top with scallions.
3. Cover and cook on Low 2-4 hours. Serve with blue tortilla chips
for dipping.
2 10¾ ounce cans cream of celery soup
2 cups cheddar cheese, grated
1 cup cooked lobster
1 cup cooked crab
Paprika
Cayenne pepper
1 cup cooked shrimp
1. Combine all ingredients in cooker & server stoneware.
2. Cover and cook on High for 1 hour or on Low for 3-4 hours or until
thoroughly melted.
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SIDE DISHES
SIDE DISHES
STUFFED BABY BELL PEPPERS (Serves 4-6)
BAKED POTATOES (Serves 4-6)
4-6 baby bell peppers, with a
small slit cut into each side
½ 10 ounce package frozen corn,
partially thawed
1 clove garlic, minced
½ cup onion, chopped
½ tsp salt
4-6 medium potatoes
1. Prick potatoes with a fork and place in cooker & server stoneware.
2. Cover and cook on Low for 6-8 hours or High for 3-5 hours, or until
potatoes are tender.
½ tsp pepper
2 cups cooked rice
¼ cup broth
1 8 ounce can tomato sauce
1 cup shredded cheddar cheese
LEMON GLAZED CARROTS (Serves 10-12)
1. Wash peppers, cut the tops off and drain well.
6 cups sliced carrots
1½ cups apple juice
½ tsp salt
6 tbs butter
2. Combine all remaining ingredients in mixing bowl and stir well.
2 tbs lemon rind zest (grated)
¼ cup brown sugar
Stuff each pepper 2⁄3 full with the mixture.
3. Pour 3 tbs of water into the cooker & server stoneware
and arrange stuffed peppers. Pour broth over top of peppers.
4. Cover and cook on Low 7 - 9 hours or on High 3 - 5 hours.
1. Combine all ingredients into cooker & server stoneware
and mix to combine.
2. Cover and cook on Low for 4-5 hours or on High for 1-3 hours.
HERBED FALL VEGETABLES (Serves 4-6)
CRANBERRY CONSERVE (Serves 8-10)
2 medium Yukon gold potatoes
cut into ½ inch dice
1 cup chicken stock
1 tbs Dijon mustard
2 12 ounce packages fresh or
frozen cranberries
1½ cup sugar
1 cup ruby port (substitute orange juice)
2 medium navel oranges,
unpeeled, diced
3 parsnips, peeled and cut into ½ inch dice 4 tbs butter, cut up
2 medium sweet potatoes,
peeled and cut into ½ inch dice
1 medium head of fennel,
1 tbs salt
Freshly ground black pepper to taste
1. Combine cranberries, sugar, ruby port and oranges in cooker & server
stoneware.
2. Cover and cook on Low for 4-5 hours or on High for 2 -3 hours.
Slightly crush fruit with wooden spoon or potato masher.
3. Cook on Low for another 2 hours or on High for 1-1½ hours or until very thick,
stirring occasionally to prevent sticking. Let cool for 2 hours.
sliced and cut into ½ inch dice
½ - ¾ cup chopped fresh herbs
(tarragon, parsley, sage or thyme)
1. Place vegetables, fresh herbs and butter into cooker & server
stoneware and toss to mix.
2. In a separate bowl, combine stock, mustard, salt and pepper.
Whisk to combine and pour over vegetables.
3. Cook on high for 3 hours until vegetables become tender,
tossing occasionally to ensure even cooking.
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MAIN DISHES
MAIN DISHES
BEEF STEW (Serves 3-4)
CHILI (Serves 4-6)
2 pounds beef chuck stew meat,
cut into 1inch cubes
¼ cup flour
1 clove garlic, minced
1 bay leaf
1 14 ounce can red beans
1 clove garlic
1 pound ground beef chuck, browned
and drained
2 potatoes, cut into 1inch pieces
1 onion, chopped
2 tbs chili powder
½ green bell pepper, seeded and chopped
1 small onion, chopped
Kosher salt and pepper
Kosher salt and pepper
1½ cups beef broth
1 can (14½ ounces) tomatoes
½ tsp ground cumin
1 stalk celery, sliced
1 tsp Worcestershire sauce
1. Place all ingredients in cooker & server stoneware. Stir to combine.
2. Cover and cook on LOW 8 -10 hours or on HIGH for 3- 4 hours
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in cooker & server stoneware and add remaining ingredients.
3. Cover and cook on Low for 10 -12 hours or on High for 5-6 hours.
Stir thoroughly before serving.
SAUSAGE AND MEATBALLS (Serves 2-4)
2-4 sausages, hot and/or sweet, sliced
2-4 meatballs, uncooked
2 cloves garlic, peeled and chopped
LEMON HERB ROASTED CHICKEN (Serves 3-4)
2 sprigs fresh basil, torn
Cooked pasta
1 14 ounce can crushed tomatoes
1 14 ounce can plum tomatoes
1 whole chicken, cut up (2-3 lbs)
1 small pat butter or margarine, melted
3 cloves garlic
5 ounces canned tomatoes
and green chilies
1 lemon, cut into thin slices
¼ cup white wine or chicken broth
Kosher salt and pepper to taste
Grated cheese
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to cooker & server stoneware except pasta and grated cheese.
3. Cover and cook on Low for 7- 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
2 tsps fresh rosemary
(or 1 tsp dried rosemary)
1. Clean the chicken and pat dry. Add chicken to the cooker & server stoneware.
2. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt
and pepper as desired.
3. Sprinkle the rosemary on top of the chicken.
Pour wine over chicken and top chicken with lemon slices.
4. Cover and cook on Low 7-8 hours or on High for 4 hours.
BARBECUED BABY BACK RIBS (Serves 3-4)
1-2 racks baby back ribs slab
cut to fit into stoneware
Kosher salt and pepper
½ onion, sliced
6-8 ounces barbecue sauce
1. Rub each side of ribs with salt and pepper. Place ribs in broiler pan
and broil 15 minutes or until browned. Drain.
2. Place sliced onion in cooker & server stoneware and place rib sections
on top of onions. Coat ribs with barbecue sauce.
3. Cover and cook on LOW 8-10 hours or on High for 4-5 hours.
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DESSERTS
NOTES
PEANUT BUTTER FUDGE CAKE (Serves 4-6)
1 cup flour
1 tsp vanilla
1½ cups sugar
½ cup peanut butter
1 cup sugar
1½ tsp baking powder
2
⁄
3
cup milk
¼ cup cocoa powder
1 cup boiling water
2 tbs vegetable oil
1. Combine flour, ½ cup sugar and baking powder. Add milk, oil, vanilla and
peanut butter. Spoon batter into cooker & server stoneware.
2. Combine 1 cup sugar and cocoa powder, and stir in water.
Pour into cooker & server stoneware, but do not stir.
3. Cover and cook on High for 2-3 hours.
APPLE CRANBERRY CRISP (Serves 4-6)
5 apples, peeled, cored and sliced
½ cup cranberries
Pinch salt
Pinch cinnamon
¼ cup butter, softened
1 cup sugar
¼ cup brown sugar
1
⁄3
cup oats
1. Combine all ingredients in cooker & server stoneware.
2. Cover and cook on High for 2-3 hours.
CHOCOLATE FONDUE (Serves 4-6)
2 12 ounce packages semisweet chocolate chips
1 cup half and half
Strawberries, pretzels, or cookies for dipping
1. Add ingredients to cooker & server stoneware.
2. Cover and cook on High for 1 hour, or until chocolate is melted.
Turn to Warm and dip your choice of strawberries, pretzels or cookies.
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