Heinner HSCK-C35CR, Instruction Manual

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www.heinner.com 135-160W, 220-240V~50/60Hz
Pre-browning may take a little extra time, and whilst not strictly necessary, the rewards
are evident in the end results. Use a non-stick pan to reduce the amount of oil required.
Roasting
Roasting meats in the Slow Cooker creates tender, flavoursome results that are easy to
slice. The long, slow, covered cooking process breaks down and softens the connective
and muscle tissue within the meat. Cheaper cuts of meat can be used to provide perfect
results cooked by this method.
Meat will not brown during the roasting process, so for browner results seal in a frypan
before roasting.
The addition of liquid is not required for roasting. Elevate the meat to be roasted on an
inverted, heatproof saucer or plate. This will assist in keeping the surface of the meat dry
and free from any fat released throughout the cooking process.
Whole fresh chickens can be roasted but if chickens that have been frozen and thawed are
used they may release a significant amount of liquid into the removable crockery bowl
whereby the chicken is pot-roasted or steamed in this liquid.
Pot Roasting
The addition of liquid is required for pot roasting. Place sufficient liquid into the
Removable Bowl to cover up to a third of the meat. Meat will not brown during the pot
roasting process. For browner results, seal in a frypan before pot roasting.
Preparing Vegetables
Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding to other foods for cooking in Slow Cooker.
Preparing Dried Beans and Pulses
If time permits, overnight soaking of dried beans and pulses is preferable. After soaking,
drain the beans or pulses then place into the removable crockery bowl then pour in water
that is double the volume of beans. Ensure the removable crockery bowl is at least ½ to ¾
full. Cook beans on the High Setting for 2-4 hours or until tender. Pre-soaked beans and
pulses will cook a little faster.
Serving
6. Using oven gloves, remove the lid, and set it down on a heatproof surface.
7. It’s best to handle the food from slow cooker into serving dishes of plates
8. Don’t carry the slow cooker; the trailing cable nay catch on something
9. You may use oven gloves to lift the cook/crock pot, complete with the lid.
10. Cleaning can be made much easier if you remove all the cooked food from the
cook/crock pot as soons as it’s cooked, then fill the cook crock pot with warm
water to soak.