22.Don’t use the slow cooker for any purpose other than those described in
these instructions.
23.Don’t use the slow cooker if it’s damaged or malfunctions. If the mains lead
or plug is damaged, the slow cooker must be returned in order to avoid
hazard (see “After sales service” on page 22).
Household use only
Before use
Before using for the first time, remove all packaging and clean the slow
cooker, to remove manufacturing dust, etc. See “Care and maintenance” on
page 22.
The benefits of slow cooking
Health
The gentle cooking action reduces damage to vitamins and
retains more of the nutrients and flavours.
Economy
Long, slow cooking can tenderise the cheaper, tougher cuts of
meat, and uses about a quarter of the power of the small ring on
the average hob.
Convenience Prepare the ingredients the night before, put them in the slow
cooker before you leave, and have a delicious meal waiting for
you when you get home.
Preparation
Some of the recipes call for meat to be browned and/or vegetables to be
sautéed. Do this in a pan, not in the crock pot. Don’t use the crock pot for
cooking anywhere other than inside the slow cooker.
Thaw frozen food completely before adding to the crock pot.
Preheat the crock pot, in the slow cooker, on high for 20 minutes.
Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften
them.
Warning Dried beans (e.g. red kidney beans) must be boiled for at least 10
minutes before being added to the slow cooker. They’re poisonous if
eaten raw or undercooked.
Lentils don’t need soaking overnight.
Ingredients prepared beforehand (e.g. the night before) must be stored in the
fridge between preparation and putting into the slow cooker. Don’t put the
slow cooker or the crock pot into the fridge.
Root vegetables (potatoes, carrots, onions, etc.) take much longer to cook than
meat. Cut them to about 5mm (quarter inch) thick slices, sticks or dice. If
possible, sauté them gently for 2-3 minutes before adding to the crock pot.
All vegetables (including dried veg) must be immersed in the cooking liquid.
When cooking with rice, use at least 150ml (1pt) of cooking liquid for each
100g (4oz) of rice. We’ve found that “easy-cook” rice gives the best results.
Pasta isn’t suitable for slow cooking, it goes soft and mushy. If your recipe
needs pasta, stir it in 30-40 minutes before the end of the cooking time.
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