Hamilton Beach 840149601 User Manual
840149601
Party Crock™Cookset
Appareil de cuisson
Equipo de Cocina
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.
English.......................................................................................... 2
USA: 1-800-851-8900
Visit hamiltonbeach.com for delicious recipes, tips, and to register your product online!
Français ............................................................................................ 13
Canada : 1-800-267-2826
Consulter hamiltonbeach.ca pour les recettes délicieuses, conseils pratiques,
et pour enregistrer votre produit!
Español ...................................................................................... 24
México: 01 800 71 16 100
Visite hamiltonbeach.com.mx para recetas deliciosas, consejos, y para registrar
su producto en línea.
Great Recipes
and Tips Inside!
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This product is intended for household
use only.
This product is only intended for the
preparation, cooking, and serving of foods.
This product is not intended for use with
any non-food materials or products.
To avoid an electrical circuit overload, do
not use a high wattage appliance on the
same circuit with the slow cooker.
WARNING! Shock Hazard: This appliance
has a polarized plug (one wide blade) that
reduces the risk of electric shock. The plug
fits only one way into a polarized outlet. Do
not defeat the safety purpose of the plug by
modifying the plug in any way or using an
adaptor. If the plug does not fit, reverse the
plug. If it still does not fit, have an electrician
replace the outlet.
2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic
safety precautions should always be followed,
the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock do
not immerse cord, plug, or base in
water or other liquid.
4. Close supervision is necessary when
any appliance is used by or near
children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts.
6. Do not operate any appliance with
a damaged cord or plug, or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
7. The use of accessory attachments not
recommended by the appliance manufacturer may cause injuries.
8. Do not use electric base outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot surfaces,
including stove.
10. Do not place electric base or warming
stand on or near hot gas or an electric
burner, or in a heated oven.
11. Extreme caution must be used when
using an appliance containing hot oil or
other hot liquids.
12. To disconnect, turn control knob to Off
then remove plug from outlet.
13. Caution: To prevent damage or shock
hazard do not cook on electric base.
Cook only in stoneware dish.
14. Avoid sudden temperature changes,
such as adding refrigerated foods into
a heated stoneware dish.
15. Do not use appliance for other than
intended use.
Other Consumer Safety Information
The length of the cord used on this appliance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the slow cooker. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop where
it can be pulled on by children or accidentally tripped over.
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3
3. Serve
Looks great on the buffet table, with no
cords to get in the way, thanks to the
warming stand. The design compliments
any decorating style – and food stays
warm by elegant flickering of a single
tealight candle.
1. Prepare
Party Crock makes it easy to prepare
favorite hot dips, appetizers, and side
dishes hours before the party. The
Stoneware dish is
refrigerator safe,
so food can
be prepared
a day
ahead of
time.
2. Cook
The electric cooking base brings
slow-cook convenience to party
cooking. Simply set the dish on the
cooking base and
forget it! No need
to take up
valuable
stove or
oven space.
Thank you for purchasing a Hamilton Beach
®
Party Crock™Cookset!
Hamilton Beach®has created an innovative new cookset to help you with your
entertaining needs.
The 1.5 quart (1.5 L) capacity is perfect for favorite party foods like hot dips,
cocktail meatballs, and more. Plus it’s a great way to prepare and serve side
dishes like baked beans, caponata, even chocolate fondue for dessert!
Whether you are having 6 people over for a sitdown dinner or a cocktail party
for 20...this cookset will help you entertain with ease and style.
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The Control Knob on the slow cooker
offers Medium and
High temperature
settings for cooking. The Low
setting will hold a
prepared recipe at
a perfect serving
temperature.
The stoneware dish can be heated in
conventional and
microwave ovens
and is dishwasher
safe.
Parts and Features
How to Use Your Cookset
Before First Use: Hand wash
stoneware dish and lid in hot, soapy
water. Rinse and dry. “Seasoning” is
not required. Do not immerse electric
cooking base in water.
1. Prepare recipe according to instruc-
tions. Place dish on electric base
and cover.
NOTE: Do not heat with dish empty.
2. Plug cord into outlet. Select temper-
ature setting and cook according to
recipe instructions.
NOTE: When cooking cheese, high
sugar content or chocolate-based
recipes, use the MEDIUM heat setting and stir frequently to prevent
burning.
3. When finished, turn Off and unplug
electric base.
Using the Electric Cooking Base
4
Stoneware Cover
Stoneware Dish
Warming
Stand
(tealight not
included)
Electric
Cooking
Base
Control Knob
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Using the Warming Stand
The Warming Stand and Low Setting
should only be used after a recipe has
been thoroughly cooked. Food should
not be reheated on the Low setting.
Food must be heated to serving temperature before using the Low setting.
If food has been cooked and then refrigerated it must be reheated on Medium or
High, then switched to Low.
Visit foodsafety.gov for food safety
guidelines.
1. When ready to transfer dish from
electric base
to warming
stand, be
sure to place
the warming
stand at it’s
final destination. Always
place on
a flat, level
surface.
2. Light the candle. Do not move or tip
the warming
stand once
the tealight
candle is lit.
Never leave
warming
stand unattended with
ignited
candle.
NOTE: Always use a potholder or
insulated glove when handling the
stoneware dish after or during cooking to prevent burns.
3. Place dish securely on warming
stand.
NOTE: To maintain proper serving
temperature keep cover on dish
and/or reheat on the electric base.
4. When finished, remove dish from
warming stand and place on a
heat-resistant surface. Use a candle
snuffer to extinguish the tealight
flame.
5
Fire Hazard.
• Use only one small, unscented
tealight candle.
• Do not use any liquid fuel, solid gel
fuel, or canned chafing fuel such as
Sterno
™
.
w WARNING
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6
Care and Cleaning
1. Turn the control knob to Off. Unplug
cord from outlet.
2. Remove stoneware dish and cover
from electric cooking base and let
cool on a trivet or heat-resistant
surface.
3. Wash the stoneware dish and cover
in hot, soapy water. Rinse and dry.
The dish and cover may also be
placed in a dishwasher.
4. To clean the electric cooking base
and warming stand, wipe with a
damp cloth. Do not use abrasive
cleansers.
• Avoid sudden, extreme temperature
changes. For example, do not place
a hot stoneware cover or dish into
cold water or onto a wet surface.
• Avoid hitting stoneware dish and
cover against the faucet or other hard
surfaces.
• Do not use stoneware dish or cover if
chipped, cracked or severely
scratched.
• Do not use abrasive cleansers or
metal scouring pads.
• The stoneware dish and cover can
become very hot. Use caution. Do not
place directly on any unprotected
surface or countertop.
• The stoneware dish and cover are
microwave safe and oven proof, but
never heat the stoneware when
empty. Never place the stoneware
on a burner or stovetop.
Party Crock™Cookset Tips
• The stoneware dish should be at least
half-filled for best results. If less than
half-filled, check for doneness 30
minutes to one hour earlier than
called for in the recipe.
• Removing the cover when cooking
results in major heat loss and the cooking time may need to be extended.
• If your schedule doesn’t allow time to
prepare a recipe, do it the night
before. Place all ingredients in the
stoneware dish, cover and place in
the refrigerator overnight. When
you’re ready to cook, simply place
the stoneware dish on the electric
cooking base.
• Pasta, seafood, milk, cream, or sour
cream should only be added 2 hours
before serving. Evaporated milk or
condensed soups are perfect for the
cookset.
• When cooking cheese, high-sugar
content or chocolate-based recipes,
use the MEDIUM heat setting and stir
frequently to prevent burning.
• If cooking a vegetable-type casserole,
be sure there is liquid in the recipe to
prevent scorching on the sides of the
stoneware dish.
• Defrost frozen foods, meats or poultry
before cooking in the Party Crock to
ensure the food reaches a proper
temperature quickly. Visit the web site
foodsafety.gov for food safety guidelines.
• If cooking larger cuts of meat or
poultry, brown or sear before cooking
in the Party Crock.
Shock Hazard.
Do not immerse electric cooking base
in water or any other liquid.
w WARNING
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Party Crock™Entertaining Tips
Bruschetta Party
Prepare Ratatouille or Caponata recipe as directed for Bruschetta sauce. Prepare
some Crostini by slicing French bread loaf, brushing slices with olive oil and baking in a 400ºF (205ºC) oven for 5 to 7 minutes, turning once.
Serve Crostini and Bruschetta sauce with a selection of toppings such as grated
Parmesan cheese, toasted pine nuts, fresh herbs, crumbled cooked bacon or
crumbled goat cheese. Have guests build their own Bruschetta.
Fondue Party
Prepare Choco-Berry Fondue as directed. Serve with a variety of dipping ingredients such as fresh fruit, pound cake, chocolate chip cookie pieces or pretzels.
Patio Party
Prepare Choco-Berry Fondue as directed or melt two 14-ounce (400 g) bags of
caramels along with 1⁄4 cup (60 ml) of water in stoneware dish on Medium for
approximately 1 hour, stirring occasionally, until thoroughly heated. Place warming
stand on a stable surface outdoors then light the tealight candle to keep dip warm
(do not use the electric cooking base outdoors). Serve with Granny Smith apple
slices for dipping.
After Work/Happy Hour Party
Prepare an appetizer or dip recipe as directed the day before. Refrigerate
overnight. Just before serving, use microwave to heat to a safe serving
temperature. Place on warming stand with tealight to keep warm.
NOTE: See pages 8-11 for recipes mentioned above.
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8
Recipes
Paige’s White Bean Dip
1 (151⁄2 ounce/450 g) can cannellini beans (white kidney beans)
2 tablespoons (30 ml) olive oil
1
⁄4 cup (60 ml) chicken broth
1 tablespoon (15 ml) lemon juice (fresh is best)
1 clove garlic, minced
2 tablespoons (30 ml) cilantro leaves, chopped
1
⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper
1. Process beans in food processor (or mash with a fork).
2. Place all ingredients into stoneware dish.
3. Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.
Artichoke Dip
2 cans (14 ounce/400 ml) artichoke hearts in water, drained and chopped
1 small onion, chopped
3
⁄4 cup (180 ml) mayonnaise
1 cup (250 ml) Parmesan cheese, grated and divided
1. In stoneware dish, mix artichoke, onion, mayonnaise and 1⁄2 cup (125 ml)
cheese.
2. Cover and cook on MEDIUM for 2-3 hours.
3. One-half hour prior to serving, reduce temperature to warm, top with additional
1
⁄2-cup (125 ml) cheese, and cover. 8 servings.
Salsa con Queso
1 (1 lb/450 g) package pasteurized prepared cheese, cubed
2 cups (500 ml) salsa
1 (4 ounce/115 g) can chopped green chilies
2 teaspoons (10 ml) chili powder
1
⁄2 teaspoon (2.5 ml) garlic powder
4 ounces (115 g) Monterey Jack cheese, shredded
1. Place cubed cheese, salsa, chilies, chili powder, and garlic powder in
stoneware dish. Cover and cook on MEDIUM for 1 hour.
2. Stir and continue to cook until mixture is heated.
3. Stir in Monterey Jack cheese just prior to serving. 12 servings.
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Ratatouille
1
⁄2 pound (225 g) eggplant, peeled, cubed
1 teaspoon (5 ml) kosher salt
1 medium onion, chopped
1 small zucchini, cubed
1 small yellow squash, cubed
1
⁄2 each: yellow, red, and green peppers, diced
1 (15 ounce/400 g) can diced tomatoes, with juice
2 tablespoons (30 ml) tomato paste
3 garlic cloves, minced
1
⁄2 teaspoon (2.5 ml) hot sauce
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) freshly ground pepper
1 tablespoon (15 ml) each: fresh parsley, and basil, minced
1. Place eggplant cubes in colander, sprinkle with kosher salt, drain.
2. Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot
sauce, salt, and pepper in stoneware dish.
3. Rinse eggplant and pat dry; add to dish.
4. Stir all ingredients. Cover and cook on HIGH for 21⁄2 hours or MEDIUM for 4 hours.
5. Stir in parsley and basil 15 to 20 minutes before serving.
Couscous with Feta and Tomatoes
1 (14 ounce/400 ml) can diced tomatoes
1
⁄2 small onion, chopped
2 cloves garlic, crushed
2 teaspoons (10 ml) Italian seasoning
1
⁄3 cup (85 ml) couscous
1
⁄4 cup (60 ml) feta or blue cheese
1. Place tomatoes, onion, garlic, and seasoning in stoneware dish.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.
Caponata
1 (14 ounce/400 ml) can diced tomatoes
1 eggplant, peeled, cubed (3-4 cups/750-1000 ml)
1 medium onion, diced
1 tablespoon (15 ml) olive oil
2 stalks celery, diced
3 tablespoons (45 ml) capers
3 tablespoons (45 ml) balsamic vinegar
1
⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste
1 clove garlic, crushed
1 tablespoon (15 ml) snipped fresh basil
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil
during last half hour. 6-8 servings.
Serving Tip: Serve over
hot, cooked pasta or as a
topping for Bruschetta.
Serving Tip: Top with
freshly snipped chives.
Serving Tip: Serve with pita
chips or French bread.
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10
Cranberry Sweet Potatoes
4 tablespoons (60 ml) orange juice or orange liquor
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) vegetable oil
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1
⁄4 teaspoon (2.5 ml) salt
2 pounds (1 kg) sweet potatoes, washed, peeled, cut into 1-inch (2.5 cm) pieces
1
⁄2 cup (125 ml) dried cranberries
1. In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
2. Cover and cook on HIGH while preparing potatoes.
3. Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH
for 3 to 4 hours. 4-6 servings.
Roasted Red Pepper Marinara Sauce
1 (32 ounce/900 g) can diced tomatoes
1 (6 ounce/170 g) can tomato paste
2 tablespoons (30 ml) olive oil
2 cloves garlic, crushed
1 teaspoon (5 ml) Italian seasoning
1
⁄2 medium onion, chopped
1
⁄2 cup (125 ml) roasted red peppers, chopped
1 teaspoon (5 ml) each salt and pepper
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4-6 servings.
Artichoke & Sun Dried Tomato Pasta Sauce
1 (32 ounce/900 g) can diced tomatoes
1
⁄4 cup (60 ml) olive oil
2 cloves garlic, crushed
1
⁄2 medium onion, chopped
1 (10 ounce/280 ml) jar artichoke hearts
1 (4 ounce/115 g) jar sun dried tomatoes,
packed in oil, drained and chopped
1
⁄2 cup (125 ml) dry white wine
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) each salt and pepper
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.
Tip: Replace potatoes with
canned sweet potatoes
(drained). Reduce cooking
temperature to MEDIUM.
Shortcut Tip: Replace tomatoes with Italian seasoned
tomatoes and omit seasoning.
Serving Tip: Serve over angel
hair pasta (or your favorite
pasta) and top with freshly
grated Parmesan cheese.
Serving Tip: Serve over
fettucine (or your favorite pasta)
and top with freshly grated
Parmesan cheese.
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11
Choco-Berry Fondue
1 (12 ounce/350 ml) jar caramel
ice cream topping
1 can (8 ounce/250 ml) evaporated milk
1 (10 ounce/300 ml) jar raspberry preserves
1 (12 ounce/340 g) package semi-sweet chocolate chips
1
⁄2 cup (1 stick/115 g) butter, quartered
1. In cooking dish, mix caramel topping, evaporated milk, and raspberry
preserves together.
2. Stir in chocolate chips.
3. Cover dish and cook on MEDIUM for 2 hours, stirring occasionally.
4. Before serving, stir in butter until melted. 10-12 servings.
Gourmet Caramel Apples
2 (14 ounce/800 g) bags caramels
1
⁄4 cup (60 ml) water
4 green apples, washed
1 cup (250 ml) walnuts, chopped
2 tablespoons (30 ml) crystallized ginger, chopped
1
⁄2 cup (125 ml) dried cranberries
4 popsicle sticks
1
⁄2 cup (125 ml) coconut, toasted (optional)
1. Unwrap caramels and place with water in the stoneware dish.
2. Cover and heat on MEDIUM. Stir occasionally, until thoroughly heated,
approximately one hour.
3. Mix walnuts, crystallized ginger and cranberries together on a cookie sheet.
4. Push popsicle stick into apples, dip in melted caramel and immediately roll in
walnut mixture. Sit on wax paper to dry. 10-12 servings.
Visit hamiltonbeach.com for more
delicious recipes, tips, and to register
your product online!
Serving Tip: Excellent sauce
to serve over pound cake.
840149601 Ev03.qxd 5/19/08 10:15 AM Page 11
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