MPM 1197887, User Manual

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7.
If you want to start cooking after a preset delay time, press DELAY TIME (2c). The DELAY TIME
LED will flash slowly, and the delay time value will appear on the LED display (2i). Set the delay
time with the Adjust Time (+) and (-) buttons (2g, 2h). The time range is 30 minutes to 18 hours
in 30-minute increments. If you do not operate any button for over 1 minute or proceed to
the next step of this instruction, the slow cooker will power off.
8.
Start the cooking mode you want with HIGH (2d), LOW (2e) or WARM (2f):
HIGH : fast cooking at temperatures up to 98°C. This mode speeds up the cooking time.
LOW
: slow cooking at temperatures up to 98°C. The target processing temperature is
reached several hours later than in the HIGH mode.
WARM
: holds the stoneware dish contents at up to 75°C. Can be used to reheat food.
The active cooking mode is indicated by its button LED indicator, and the LED display
(2i) shows the time to complete the processing in the active cooking mode. If you have
selected a delay time, the LED display will show the total of the set cooking and delay times
(the maximum of which is 36 hours).
9.
You can change the cooking mode any time during food processing by pressing HIGH (2d),
LOW (2e) or WARM (2f).
10.
Once the HIGH or LOW cooking mode is finished, the slow cooker will automatically switch
to WARM to keep the food warm. The WARM mode continues for 5 hours and it is indicated
with the WARM button LED indicator when on.
11.
To stop any cooking mode in progress, press START/STOP (2a).
12.
When done cooking or holding warm, unplug the slow cooker from power, remove the lid
(6) and serve your food.
CAUTION! The lid, the body and the stoneware dish are very hot after cooking. Wear kitchen mittens.
13.
Wait until the slow cooker cools down before cleaning.
USEFUL COOKING TIPS
1.
The slow cooker can boil, roast or stew.
2.
The HIGH cooking mode reduces the food processing time approximately by half of the LOW
cooking mode time. As a rule of thumb, one hour of cooking on a stove or in an oven is
approximately 4 hours in the HIGH cooking mode and 8 hours in the LOW cooking mode.
The target temperature of 98°C is actually reached only with certain types of food an meals.
3.
The food processed in the slow cooker does not have to be checked as often as when cooking
on a hob or in an oven. Check the food through the glass lid when processing. Do not remove
the slow cooker lid during processing, unless you absolutely have to. Otherwise the stone
cooker will loose much of its heat, which may significantly extend the time to finish cooking.
4.
Once the cooking process has been finished, you can remove the stoneware dish with the
contents and roast / bake it for a moment in an oven, if your recipe requires this.
5.
The slow cooker processes food at temperatures much lower than in the oven or on a stove
hob, and releases much less steam and aromas.
6.
Note the following when preparing your food for processing:

Chop the meat for a stew or goulash into ca. 2–3 cm (0.8” to 1.2”) cuts. Meat slices should be
1 cm (0.4”) thick and slightly tenderized with a mallet before processing in the slow cooker.

Fry the onion for a stew or a goulash a bit before processing in the slow cooker.
 Add less water to process in the slow cooker than suggested in the recipes. The relatively
low processing temperature of the slow cooker greatly reduces water evaporation ratio.