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Cooking guide
The cooking times given in the following recipes are for the
‘MEDIUM’ setting. Should you want to increase or reduce the
time please refer to the cooking guide in the table below.
Please note that these cooking times are for guidance only and
may vary depending on food type and personal tastes.
For your convenience a conversion table for weight and
volume has been included on page 11.
When set to high the cooking times become much closer.
Eg. If the recipe says cook for 4-6 hours (MED) and you
require this to be a shorter time cook on HIGH, which will
reduce the cooking time to 2-3 hours. Increasing the time
choose LOW which will give 6-8 hours.
The recipes are based on MAXIMUM WORKING
VOLUMES which is 4 litres (7 Pts).
This allows a 2-3cm space between the top of the cook pot
and the food.
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Recipes
Soups
Minestrone soup
50g
butter
85g
streaky bacon, chopped
2
onion, finely chopped
2
clove garlic, crushed
3
sticks celery, chopped
400g
potatoes, peeled and cubed
2 large carrots, peeled and diced
4
cabbage leaves, shredded
4 large tomatoes, skinned and roughly chopped
2
litres chicken stock
2 tbsp
tomato puree
2 tsp
worcestershire sauce
Salt and freshly ground black pepper
1.5 tbsp parsley, finely chopped
130g
pasta shells
2-3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry bacon and vegetables until
soft. Make up stock and add stock, bacon and vegetables to
the crock pot. Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Place the crock pot in the
base unit, cover with lid and cook for approx. 4-6 hours. 45
minutes before serving add the pasta shells and parsley.
Adjust the seasoning if necessary and sprinkle with parmesan
cheese. Serve with crusty french bread.
Lentil soup
180g
smoked bacon, chopped
2
large onion, finely chopped
4
carrots, finely diced
3
sticks of celery, finely sliced
350g
orange lentils
400g
can of chopped tomatoes
1.70ml chicken stock
3 tsp
worcestershire sauce
pinch
nutmeg
1
bayleaf
2 tsp
basil
Salt and freshly ground black pepper
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until the fat begins to run. Add the
onion, carrot and celery and fry until soft. Add all the remaining
ingredients except the parsley and bring to the boil.
Simmer for 2 minutes. Transfer to the crock pot. Place crock pot
into the slow cooker base, cover with the lid. Cook for approx.
4-8 hours. If a smoother consistency is required liquidise the
soup after cooling and then reheat the soup in a pan. Sprinkle
with parsley and serve with crusty french bread.
Vegetable soup
50g
butter
2kg
mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
50g
flour
1.7ml
stock
Salt and freshly ground black pepper
1-2 tsp mixed herbs
Peel, wash and cube or slice all the vegetables. Melt butter in a
pan and gently fry the vegetables for 2-3 minutes. Add the hot
stock. Stir well and bring to the boil. Season to taste and add
mixed herbs. Transfer all ingredients to the crock pot and place
pot in the slow cooker base. Cover with the lid and cook for
approx. 6-8 hours. Cool and liquidise the soup and then reheat
in a pan on the hob. Thicken it with the flour.
Poultry
Chicken paprika
6
chicken portions
50g
butter
50g
seasoned flour
3-4
large onions, chopped
5
carrots peeled and sliced
2
green pepper, de-seeded and chopped
2.5 tsp paprika
2.5 tsp tomato puree
80ml
chicken stock
salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in seasoned flour. Using a
pan, fry the chicken in the butter until brown all over. Add
onions and carrots and fry until soft. Add pepper, paprika,
tomato puree, and the remaining flour, stir well. Gradually mix in
the chicken stock. Bring to the boil and season. Transfer all
ingredients to the crock pot and place in the base unit. Cover
with the lid and cook for approx. 4-7 hours.
Cook on LOW
5-6
6-8
6-10
7-9
7-10
8-10
Cook on HIGH
-----
2-3
2-3
2-3
2-4
2-3
Cook on MEDIUM
3-4
4-6
4-8
5-6
5-8
6-8
