Heinner HSCK-C57IXBK, Instruction Manual

Page: 17 / 48

www.heinner.com 185-220W, 220-240V~50/60Hz
V. USING INSTRUCTIONS
INTRODUCTION TO COOKING IN A SLOW COOKER
Due to the unique “wrap-around side” heating element, low cooking temperatures and
long cooking times, slow cooking cannot be compared to oven or frying pan cooking.
Slow cooking is cooking at a very low temperature, just below boiling point. Since liquids
do not boil there is little, if any steam and no evaporation, foods do not stick and virtually
no stirring is required. Slow cooking also allows you to select cheaper cuts of meat,
which still retain both their flavour and nutrition.

On Low, the Slow Cooker can operate all day and night if required.

When set to High, it is very much like a covered pot on the stove. Foods will
cook in half the time required for Low.
Preparing in Advance
Prepare a recipe in advance the night before in the removable ceramic bowl and store it,
covered in the refrigerator. When you are ready to cook, transfer the ceramic bowl to
the Slow Cooker.
Important: The cooking vessel within the slow cooker is ceramic, and as with any fine
ceramic, it will not withstand the shock of sudden temperature changes. Do not place
any frozen or very cold foods, or store in the refrigerator if the ceramic bowl has been
pre-heated or hot to the touch. The ceramic bowl is not suitable for storing foods in the
freezer.
Cutting Vegetables
An unusual characteristic of slow cooking is that most vegetables – depending on their
age – generally cook slower than most meats. Most vegetables should be cut into small
pieces, or at least quartered and placed near the sides, or close to the bottom of the slow
cooker. Carrots should be peeled and placed where they will be completely covered
with liquid.
Spicing your Cooking
Meats will pick up flavours from the vegetables that they are cooked with. This might
give you more flavour than you are used to. You can reduce quantities of vegetables,
such as onions and carrots, if desired, to suit your personal taste. The same applies to
fresh spices; a little goes a long way in the slow cooker. Meats, especially cubed for a
stew, if not browned first, should be cleaned and carefully wiped to remove particles
normally disposed of during browning to ensure the best flavour, before cooking.
Cooking Times
Altitude, high humidity and slight fluctuations in power can slightly alter cooking times in
a slow cooker. Allow plenty of time – it is almost impossible to overcook. It is seldom
necessary to stir while cooking on the Low setting. When cooking on the High setting,
occasional stirring may be necessary and will improve the distribution of flavours
throughout the food.