Care and Cleaning
CAUTION: NEVER IMMERSE BASE UNIT OR CORD IN WATER OR OTHER LIQUID.
1� Always unplug and allow to cool completely before cleaning�
2� Both the cookpot and the glass lid may be cleaned in the dishwasher� To clean by
hand, wash the stoneware cookpot, glass lid, and lid rests in warm, soapy water�
3� If food sticks to the stoneware cookpot, fill with warm soapy water and allow to soak
before cleaning with a dishwashing brush� Rinse and dry thoroughly�
4� Wipe interior and exterior of the base unit with a soft, slightly damp cloth or sponge�
Never use abrasive cleansers or scouring pads to clean the base unit, as they may
damage the surfaces�
Storage
1� Be sure all parts are clean and dry before storing�
2� Store appliance in its box or in a clean, dry place�
3� Never store the Triple Slow Cooker while it is hot or wet�
4� To store, place stoneware cookpot inside the base unit� Place each lid rest inside the 3
cooking pots and the glass lid over the stoneware cookpot; to protect the glass lid, it
may be wrapped with a soft cloth and placed upside down over the cookpot�
5� Never wrap cord tightly around the appliance; keep it loosely coiled�
Servicing
This appliance requires little maintenance� It contains no user serviceable parts� Do not
try to repair it yourself� Any servicing requiring disassembly other than cleaning, must
be performed by a qualified electrician�
1� Avoid sudden, extreme temperature changes� For example, do not place a hot glass
lid or stoneware cookpot into cold water or onto a wet surface�
2� Do not use the stoneware cookpot to store food in the fridge, and then reheat in the
base unit� The sudden temperature change may crack the cookpot, bring the cookpot
to room temperature first�
3� Avoid hitting the stoneware cookpot and glass lid against hard surfaces otherwise
they may crack�
4� Do not use stoneware cookpot or glass lid if chipped, cracked, or severely scratched�
10
11
1 carrot, roughly chopped
1 courgette, roughly chopped
1 small sweet potato, diced
100g green beans, trimmed and sliced in half
150g paneer cheese, cut into bite sized pieces
30g baby spinach leaves
Small bunch coriander, chopped
Salt and pepper
To serve
Warm naan bread and pilau rice�
Method
Heat the oil in a frying pan over a medium heat, add the sliced onion and fry until
softened but not coloured� Add the ginger, garlic, spices and chilli and fry until fragrant�
Add the coconut milk and bring to the boil� Stir in the carrot, courgettes, sweet potato,
green beans and paneer cheese and season generously� Pour into the cooking pot and
cover with a lid�
Transfer to the heating base, and cook on LOW for 3-4 hours or until the vegetables are
tender� Taste and adjust the seasoning if necessary�
Before serving, stir in the spinach and leave to wilt for 5 minutes, stir in the coriander
and serve�
Serve with warm naan bread to soak up the delicious sauce�
Slow Cooker Rice
The rule of thumb is 1 cup of rice to 2 cups of water, for best results use easy cook rice�
This has been parboiled first and some of the starch has been removed ensuring that
you get fluffy separate grains of rice�
Serves 2-3
Butter
1 cup of rice
2 cups of water
Salt
Method
Rub the inside of the cooking pot with butter�
Place the rice in the cooking pot with the water and a good pinch of salt�
Turn the control dial to High and leave to cook for 2- 2 ½ hours until the water is fully
absorbed�
During cooking give it a stir a couple of times�
Fluff up before serving�
