GUARANTEE
PLEASE KEEP YOUR RECEIPT AS THIS WILL BE REQUIRED FOR ANY CLAIMS UNDER THIS
GUARANTEE.
•
This product is guaranteed for 2 years.
•
In the unlikely event of breakdown, please take it back to the place of purchase, with your till
receipt and a copy of this guarantee.
•
The rights and benefits under this guarantee are additional to your statutory rights which are not
affected by this guarantee.
•
Holmes Products (Europe) Ltd undertakes within the specific period, to repair or replace free of
charge, any part of the appliance found to be defective provided that:
• We are promptly informed of the defect.
• The appliance has not been altered in any way or subjected to misuse or repair by a person
other than a person authorised by Holmes Products (Europe) Ltd.
•
No rights are given under this guarantee to a person acquiring the appliance second hand or for
commercial or communal uses.
•
Any repaired or replaced appliance will be guaranteed on these terms for the remaining portion of
the guarantee.
THIS PRODUCT IS MANUFACTURED TO COMPLY WITH THE E.E.C. DIRECTIVES
2006/95/EC
,
2004/108/EC and 2006/42/EC.
Waste electrical products should not be disposed of with Household waste.
Please recycle where facilities exist.
Check on the following website for further recycling and WEEE information:
www.jardencs.com or e-mail: [email protected].
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SOUPS
•
Some soup recipes call for 1.9 to 2.8 litres of water. Add other soup ingredients to the slow cooker
first; then add water only to cover. If thinner soup is desired, add more liquid at serving time.
•
If milk-based soup recipes have no other liquid for initial cooking, add 240 or 480 ml water. Since
milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at
end of cooking cycle.
MEATS
•
For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a
separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater
depth of flavor to dish.
•
Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless
roasts or hams ranging from 1.4 to 2.7 kg.
•
Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook
turkey legs, thighs, and breasts, up to 2.7 kg.
•
If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is
1
⁄
2
to
3
⁄
4
full.
•
Always remember, the size of the meat and the recommended cook time are just estimates. The
exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut,
meat configuration, and bone structure.
•
Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such
as mushrooms, diced onion, eggplant, or finely minced vegetables. This will enable food to cook at
the same rate.
•
Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective
tissue and fat such as beef chuck or pork shoulder.
•
Meat should be positioned so that it rests in the stoneware and does not touch the lid.
•
If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of
warm liquid. The liquid will act as a “cushion” to prevent sudden temperature changes. For most
recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on
HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize.
FISH
•
Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen
minutes to hour of cooking.
SPECIALTY DISHES
•
Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serve attractively.
HERBS
•
Fresh herbs add flavor and color when added at the end of the cooking cycle but for dishes with
shorter cook times, hearty, fresh herbs such as rosemary and thyme hold up well. If added at
beginning, many fresh herbs’ flavor will dissipate over long cook times. Ground and/or dried herbs
and spices work well in slow cooking and may be added at beginning, but use sparingly and taste
at end of cook cycle and correct seasonings including salt and pepper. The flavor power of all
herbs and spices can vary greatly depending on their particular strength and shelf life and so it is
always recommended to taste and adjust seasonings just before serving.
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