Crockpot express CPE200, Руководство пользователя

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Food Amount Amount of
water
Pre-prep Cooking
Time,
minutes
Asparagus 250g 400ml trim woody ends 2
Broccoli 300g 400ml trim stalks 2
Brussel Sprouts 400g 400ml peel outer leaves, leave whole 4
Butternut Squash 1 whole,
900g-1kg
400ml cut in half, remove seeds, slice
into 6
7
Carrots 500g 400ml sliced into 1 cm rounds 5
Carrots and Swede 600g 400ml peel and cut into similar sized
pieces
6
Cauliflower 500g 400ml cut into 5cm florets 3
Corn on the Cob 2 400ml remove any outer leaves 3
Frozen Chunky
Vegetables
500g 400ml cook from frozen 3
Green cabbage 1 whole 400ml cut into quarters 4
Leeks 500g 400ml trim ends and cut into 2 cm
rounds
4
New Potatoes 750g 400ml leave whole 8
Sweet Potatoes 900g - 1kg 400ml peel and cut into large chunks 5
White potatoes, ideal
for mash
900g - 1kg 400ml peel and cut into large chunks 9
Basmati Rice 400g (2 cups) 600ml rinse rice before use 6
Brown Rice 400g (2 cups) 400ml rinse rice before use 22
Eggs 6 400ml whole in shell 7
Chicken fillet 2-4 fillets 400ml season before cooking 8
Asparagus 2-4 fillets 400ml season before cooking 3
Steaming Chart
This setting does not cook under pressure. It
works similarly to standard cooking, requiring
dry heat, and therefore does not need the Lid.
Place the Cooker on a flat, level surface.
Place Cooking Pot inside Heating Base. Plug
the Cooker into a wall outlet. The Cooker will
beep, and the Display Screen will illuminate
with four dashes (- - - -).
• Select the BROWN/SAUTÉ function
and adjust the time and temperature if
necessary, using the + and - buttons.
• Press START/STOP.
• When the Cooker is pre-heating, “HEAt”
will appear on the Display Screen. When
the temperature has been reached, the
timer will start counting down. Using
plastic tongs, carefully add your food to the
hot pot.
BROWN/SAUTÉ can be used for each of the
following:
A. Brown (sear) meats for casseroles and
soups. Browning meat prior to pressure
cooking and slow cooking not only gives
your food great color, but it also seals in
the juices and flavors and keeps the meat
tender.
B. Sauté onions or mirepoix (mixture of
chopped onion, carrot, and celery), among
many other foods, often used in pressure
cooker and slow cooker recipes. Sautéing
onions allows caramelization which
contributes to flavor and color in the end
dish.
Capacity:
When the Cooker is used to brown or sauté it
may be best to cook in batches to ensure the
food is evenly cooked.
When cooking rice, use the RICE/RISOTTO
function. This is suitable for all types of rice,
including white and/or brown rice.
The RICE/RISOTTO function cooks under
pressure for faster cooking.
Capacity:
Since rice expands during cooking, do not fill
Cooking Pot above the 1/2 mark when using
the RICE/RISOTTO function.
Using the BROWN/SAUTÉ Function
Rice Cooking
Important: Do not use the Lid with this
function.