1.5 L Slow Cooker
7644
Instructions for Use
Please read and retain these instructions for future reference
v002: 29/09/16
lose heat and therefore slow down the cooking time. The glass lid allows you to monitor the
cooking progress without interrupting the cooking time. Each time you remove the lid, allow 10
minutes extra cooking time.
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This method of cooking is ideal for preparing tougher cuts of meat, giving them the long, gentle
simmering that ensures that they become tender and full of flavour.
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Make sure all frozen ingredients are fully thawed out before cooking.
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Cut root vegetables into small, even pieces, as they take longer to cook than meat. They should
be gently sautéed for 2-3 minutes before slow cooking. Ensure that root vegetables are always
placed at the bottom of the pot and all ingredients are immersed in the liquid.
•
Trim all excess fat from meat before cooking, as the slow cooking method does not allow fat to
evaporate.
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If adapting an existing recipe from conventional cooking, you may need to cut down on the
amount of liquid used. Liquid will not evaporate from the slow cooker to the same extent as with
conventional cooking.
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Never leave uncooked food at room temperature in the slow cooker.
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Do not use the Slow Cooker to reheat food.
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Uncooked red beans must be soaked and boiled for at least 10 minutes to remove toxins before
use in a Slow Cooker.
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Insert a meat thermometer into joints of roasts, hams, or whole chickens to ensure they are
cooked to the desired temperature.
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1 hour of cooking on high temperature is approximately equivalent to 2 hours of low
temperature.
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Slow cooking retains moisture. If you wish to reduce this, remove the lid after cooking and turn
the control to LOW and reduce by simmering for 30 to 45 minutes.
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Authentic stoneware is fired at high temperatures therefore the cooking pot may have minor
surface blemishes. The glass lid may rock slightly due to these imperfections. Low heat cooking
does not produce steam so there will be little heat loss. Due to normal wear and tear throughout
the product’s life, the outer surface may start appearing ’crazed’.
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Most meat and vegetable recipes require 8-10 hours on LOW. 4-6 hours on HIGH and 5-7 hours
on AUTO.
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Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and cream should be
added towards the end of the cooking time.
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Pieces of food cut into small pieces will cook quicker. A degree of ‘trial and error’ will be
required to fully optimise the potential of your Slow Cooker.
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Once cooked, there should be sufficient heat in the cooking pot to keep food warm for up to 30
minutes. The Slow Cooker can be set to the LOW setting to keep food warm for a longer period.
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If cooking soups, leave 5cm space between the top of the cook pot and the food surface to allow
simmering.
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All food should be covered with a liquid, gravy or sauce.
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For approximate cooking times see below table:
Conventional Oven
Hob Slow Cooker (low)
Slow Cooker (high)
20 - 30 min
4 - 6 hours
1½ -2½ hours
30 - 45 min
6 - 8 hours
3 - 4 hours
45 min - 3 hours
8 - 10 hours
4 - 6 hours
CLEANING
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Wash the cooking pot and lid in warm, soapy water. These are also dishwasher safe.
