EN
20
• When cooking soup, do not fill the pot to
more than 5 cm below the rim to leave
space for simmering.
MAINTENANCE
WARNING!
Do not immerse the cooker in water or any
other liquid.
NOTE:
Switch off the cooker, pull out the plug from
the mains and allow the cooker to cool before
cleaning it and/or putting it away.
• Stoneware can be washed in a
dishwasher, or with hot water and
washing-up liquid. If necessary leave the
pot filled with water and washing-up
liquid overnight to dissolve encrusted
scraps of food.
• Clean the outside of the cooker with a
damp cloth and wipe dry. Do not use
abrasive detergents or implements, they
can damage the surface.
• For best results the pot should be at
least half full.
• Food can be prepared the night before
and kept in closed containers in the
fridge.
• Cut root vegetables into small, even
pieces – they need to cook longer than
meat. Sauté pieces of root vegetables
carefully for 2–3 minutes before slow
cooking them.
• Place pieces of root vegetables in the
bottom of the pot and make sure all the
ingredient are covered with liquid.
• Cut off all surplus fat from meat before
cooking – the fat cannot evaporate during
slow cooking.
• Meat and onions can be browned in a pan
to contain the juices and reduce the fat
content before being put in the ceramic
pot. This produces more taste, but is not
necessary if there is not enough time.
• Root vegetables normally require longer
cooking times than meat, which is why
they should be put in the bottom of the
pot. If possible place pieces of meat in the
bottom 2/3rds of the pot, covered with
liquid. Cut up larger pieces of meat.
• Raw red beans must be soaked and
cooked for at least 10 minutes before
cooking them, to remove toxins.
Adding liquid
• It can be appropriate to use less liquid
than for conventional cooking. There is
less evapouration during slow cooking
than during conventional cooking.
• All the food can be covered with liquid,
broth or sauce. Prepare liquid, broth or
sauce in an other utensil and pour into
the pot to cover the food.
• Slow cooking retains the liquid. To reduce
the amount of liquid, take off the lid when
the cooking is finished, turn the knob to
HIGH (if LOW or WARM were used) and
allow to simmer for 30–45 minutes.
Summary of Contents for 002-423
Page 16: ...PL 16 ...
