Guide to slow cooking
15
When the slow cooker goes into the standby mode, the blue
backlight of the display will be on for another 3 minutes (see step 2
in
Fig. D
) and then turn off (see step 3 in
Fig. D
). In the standby
mode, you can press the mode button and the (+) and (–) buttons
to set and start a new cooking cycle as long as “00:00” shows on
the display.
9. When cooking is done, unplug the power cord of the slow cooker. Always
use oven mitts or gloves to remove the lid or ceramic bowl to avoid burns.
The display shows no blue backlight and messages when the power is
completely cut off (see step 4 in
Fig. D
).
10. Wash all parts after use. See chapter “Cleaning and maintenance”.
Guide to slow cooking
General guidelines
− Slow cooking is a gentle method of cooking, retaining both the flavors
and nutrients in food. It allows cheaper cuts of meat to be used which will
become tender and succulent. More delicate foods such as fish, fruit, and
vegetables will not breakup during cooking. As the temperature is low, very
little sticking occurs and very little stirring is required.
− Some ingredients are not suitable for extended cooking in the slow cooker.
Pasta, seafood, milk, cream and sour cream should be added 2 hours before
serving.
− Some factors can affect how quickly a recipe will cook, for example:
• the water and fat content of the ingredients (e.g. the higher the fat
content of the meat, the less liquid is required),
• the temperature,
• the size of the ingredients (ingredients which have been cut into pieces
will cook faster).
− If cooking meat and vegetables together, ensure the vegetables are
placed in the bowl first as they take longer to cook. For best results, it is
recommended that hard vegetables are cut into similarly sized pieces to
ensure even cooking. A rule of thumb for slow cooking most of the meat-
and-vegetable recipes is 8–10 hours at a low heat and 4–6 hours at a high
heat.
− When cooking meat with a high fat content, place thick vegetable slices
underneath, so the meat will not sit and cook in the fat.
− Pre-browning meat and vegetable on a pan before slow cooking can lock in
moisture and intensify tenderness and/or flavors.
− Slow cooking has very little evaporation and retains liquid from ingredients
within the ceramic bowl. When using traditional recipes, it is advisable to
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