Before First Use
Wash the Lid (2) and Cooking Pot (3) in hot, soapy water. Rinse
and dry.
Note
The Cooking Pot is not suitable for use on an induction hob.
Features
(1)
Lid Handle
(2)
Glass Lid
(3)
Cooking Pot
(4)
Handles
(5)
Base Unit
(6)
Indicator Light
(7)
Control Knob
(8)
Cable Storage
(9)
Lid Rest
Using Your Slow Cooker
Please refer to page 6 for instructions on handling the cooker
pot.
1
Add oil to Cooking Pot (3). Refer to the recipe for the correct
amount of oil to use.
2
Pre-heat the oil in the Cooking Pot on the hob over a medium-
high heat. The Cooking Pot is compatible with all hobs, except
induction.
3
When the oil is hot, add the meat in to the Cooking Pot.
WARNING: The Cooking Pot will be hot. Handle with oven gloves.
4
When the meat has seared, place the Cooking Pot on the Base
Unit (5).
WARNING: The Cooking Pot will be hot. Handle with oven
gloves.
5
Add the rest of the ingredients to the Cooking Pot.
6
Place the Glass Lid (2) on the Cooking Pot.
7
Select Low, Medium or High setting on the Control Knob (7) to
start slow cooking. The Indicator Light (6) will illuminate
8
When cooking has finished, (refer to the cooking guide on page 9)
turn the Control Knob to Off before removing the Cooking Pot.
The Indicator Light will switch off.
WARNING
• Do not use the Base Unit (5) without the Cooking Pot (3) in
place.
• Only use the Cooking Pot provided. Using other cooking pots
or containers could damage the Base Unit.
Handling The Cooking Pot
• WARNING: The Lid Handle (1), Handles (4), the Base Unit (5)
and the Cooking Pot (3), as well as the outside of the Base
Unit, all become hot during cooking. Always use oven gloves
when handling ANY part of the Slow Cooker during cooking.
• WARNING: The Cooking Pot (3) will become very hot when in
use.
• To prevent the Cooking Pot from slipping when using to sear,
saute or fry the ingredients on your hob, use an oven glove to
support the Cooking Pot when stirring the food.
• Be careful when using the Cooking Pot on a gas hob, select the
correct size gas ring to fit the base area of the Cooking Pot.
DO NOT use on a wok burner or oversized gas hob.
• Do not use the Base Unit to sauté.
• Do not use metal utensils to stir food in the Cooking Pot as
this will scratch and remove the non stick coating. Use either
wood or silicone plastic utensils.
Handling The Glass Lid
9
• When removing the Glass Lid (2), tilt away from you to avoid being
burned by steam escaping from the Cooking Pot (3).
• The Glass Lid (2) features a Lid Rest (9) on the underside. The Lid
Rest allows the edge of Glass Lid to not come into contact with
the worktop
surface when placed on the worktop.
Foods For Slow cooking
• Most foods are suited to slow cooking methods, however there
are a few guidelines that need to be followed.
• Ensure all frozen ingredients are thoroughly defrosted prior to
cooking.
• Cut root vegetables into small, even pieces, as they take longer to
cook than meat. They can be gently sauteed for 2-3 minutes
before slow cooking. Ensure that root vegetables are always
placed at the bottom of the Cooking Pot (3) and all ingredients are
immersed in the cooking liquid.
• Trim all excess fat from meat before cooking, as the slow cooking
method does not allow fat to evaporate.
• When searing large quantities of meat, we suggest you split the
meat into smaller batches to make the job easier. As the meat
should be stirred at all times during the process, smaller quantities
of meat are easier to handle.
• If adapting an existing recipe from conventional cooking, you may
need to reduce the amount of liquid used. Liquid will not
evaporate from your Slow Cooker to the same extent as
conventional cooking.
• Never leave uncooked food at room temperature in your Slow
Cooker.
• To ensure even cooking, root vegetables should be cut to size
(approx 20mm cubed).
• Uncooked kidney beans must be soaked overnight and boiled for
at least 10 minutes to
remove toxins before use in a Slow Cooker.
6
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