15
•
The appliance is now ready for use.
3.
OPERATION OF THE APPLIANCE
•
Put the ingredients in the ceramic bowl and put the lid on the appliance.
o
Do not fill the bowl to the top.
o
If you combine meat and vegetables, first put the vegetables on the bottom and then the meat.
•
Unroll the cord completely and insert the plug into the 230 V power socket.
•
Then turn the thermostat knob onto the chosen position: LOW-HIGH-WARM
o
Follow the cooking time from your recipe
o
For correct temperature, please refer to the table below.
Working time
Approx. temperature on
the HIGH position
Approx. temperature on
the LOW position
Approx. temperature on the
WARM position
1h
43°C
36°C
28°C
2h
63°C
53°C
32°C
3h
80°C
66°C
35°C
4h
90°C
76°C
39°C
5h
96°C
83°C
/
6h
97°C
88°C
/
7h
98°C
92°C
/
8h
100°C
93°C
/
ATTENTION:
o
Never use the appliance on the WARM position for a period of more than 4 h!
o
The ceramic bowl is not resistant to sudden temperature swings. If the bowl is hot, do not add cold fluids.
Make sure the ceramic bowl never comes into contact with cold water. If you use frozen food, first add
warm water. Never heat up the ceramic bowl that comes from a cool place, such as cool storage or fridge.
o
During cooking remove the least possible the lid, opening will cause a temperature drop, this will slow
the cooking process. Always remove the lid slowly and away from you in order to allow the steam to
escape carefully.
o
During the cooking the base of the appliance gets warm. Only touch the thermostat knob and the handle.
•
When the dish is ready, turn the thermostat to WARM to keep the dish warm, or turn to OFF and pull out the
plug.
•
Allow the appliance to cool down completely before moving or cleaning it.
TIPS:
o
Meat prepared in the slow cooker doesn’t brown. Should you
like this, brown the meat in a separate pan.
o
If possible, leave the herbage complete. This way they will reveal more aromas than if chopped.
o
Water or liquids do not evaporate in the Slow Cooker as they would with traditional cooking. Base
yourself on your
‘standard’ recipe, then diminish the quantity of used fluid. Exception: soup and rice.
o
Afterwards you can always add fluids if necessary. If the dish is too fluid, remove the glass lid and turn the
thermostat on HIGH. Let it cook for approximately 30 min.
o
Ingredients cut up in equal parts will cook faster and more equally than when cooking a large roast for
instance.
o
Use the WARM position to keep the dish warm at the right temperature. Never cook the ingredients on
the WARM position.
o
Most recipes with raw meat and vegetables need approximately 6 to 8 h on the LOW position.
o
Fat meat can give dishes with less taste. Precooking or searing the meat can bring the fat percentage
down and will color the meat.
o
The more the meat is fat the less you will have to add fluids.
o
If needed you can remove melted fat with a spoon, a skimmer or a slice of bread.
