Heinner HSCK-C35CR, Инструкция по эксплуатации

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www.heinner.com 135-160W, 220-240V~50/60Hz
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GENERAL COOKING ADVICE
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When adding liquid or stock to the slow cooker is recommended that hot liquid is
added to reduce the cooking time and to ensure that the slow cooker reaches the
higher cooking temperatures more quickly.

Avoid lifting the glass lid during the cooking process as this breaks the seal formed
around the lid and adds time to the cooking process.

Vegetables such as carrots, potatoes and turnips require longer cooking than many
types of meat and should be cut into the smallest sizes practical. Place in the
bottom or the sides of the bowl and cover with liquid.

Trim excess fat from meat, as the cooking method does not allow the fat to drain
away.

If adding fresh milk or yoghurt, this should be done in the final two hours of cooking.
Evaporated milk may be added at the start of cooking.

Rice, noodles and pasta are not recommended for long cooking periods. Cook them
separately and then add to the slow cooker during the final 30 minutes.
NOTE: High humidity, altitude, cold tap water, ingredients and minor fluctuations may
slightly affect the cooking times in the slow cooker.
Adapting Liquid Amounts
When food is cooking in your Slow Cooker, most moisture is retained. To allow for this
when using traditional recipes, it is advisable to halve the liquid content.
However, after cooking if the liquid quantity is excessive, remove the lid and operate the
slow cooker on the High Setting for 30-45 minutes or until the liquid reduces by the
desired amount. Alternatively, the liquid can be thickened by adding a mixture of
cornflour and water.
Stirring the Food
Little or no stirring is required when using the Low setting. However, stirring the food
when using the High setting ensures more even flavour distribution.
Preparing Meat and Poultry
Select the leanest cuts when purchasing meat. Trim the meat or poultry of any visible fat.
If possible, purchase chicken portions without the skin. Otherwise, the slow cooking
process will result in extra liquid being formed from the fat as it melts.
For casserole-type recipes, cut the meat into cubes, approximately 2.5cm to 3cm. Slow
cooking allows less tender cuts of meat to be used.
Browning Before Slow Cooking
Pre-browning meat and poultry, prior to slow cooking, seals in the moisture, intensifies
the flavour and provides more tender results, whilst producing richer flavours in other
food, such as onions, capsicums and leeks.