Mienta SC45122A, Instruction Manual

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5 Instruction Manual
and uses significantly less power than an oven or the small ring on the average
cook top.
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Convenience - Prepare the ingredients the night before, put them in the slow
cooker in the morning and have a delicious meal waiting for you when you get
home.
Using the appliance:
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Place the slow cooker on a flat surface.
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Ensure that the temperature control knob is on “OFF” position. Plug the appliance
in the mains outlet.
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Turn the temperature control knob to “HIGH” position and allow preheating for
20 minutes.
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Prepare the food to be cooked and place inside the ceramic pot. Place the glass
cover on the unit.
Note: Do not over fill the slow cooker. The bowl should never be more than two
thirds full.
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Turn the temperature control knob to the desired heat setting according to the food
to be cooked.
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When the food is ready to serve, turn the temperature control knob to “OFF”
position, and then unplug the appliance from the wall outlet.
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Using oven gloves remove the lid from the slow cooker and set it on a heat proof
surface.
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Now you can start serving the food.
Helpful tips:
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Thaw frozen food completely before adding to the ceramic bowl.
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Cut root vegetables (potatoes, carrots, onions, etc) into small size as possible
(preferably 5 mm), as vegetables take a longer time to cook in the slow cooker.
Vegetables should be placed on the bottom or against the sides of the cooking
pot. Ensure that they are in the hottest part and are completely immersed during
the cooking process. You may need to sauté or partly boil root vegetable before
cooking them in the slow cooker.
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When cooking with rice, use at least 150 ml of cooking liquid for each 100 g of
rice.
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Pasta is not suitable for slow cooking – it will become too soft. If your recipe
requires pasta, it should be stirred in 30-40 minutes before the end of the cooking
time.
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Trim excess fat from the meat before cooking as the slow cooking method does
not extract the fat away from the meat.
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Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften
them.
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WARNING: Dried beans (e.g. red kidney beans) must be boiled for at least
10 minutes before being added to the slow cooker. They are poisonous if eaten
raw or undercooked.