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EN
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Do not place the ceramic bowl and glass lid in an oven, refrigerator, microwave,
gas or electric hob. Do not expose the ceramic bowl to sudden changes in
temperature. If you add cold water to the hot dish, it may break.
•
Do not leave the bowl in the water for long periods of time. Just leave some water in
the bowl to soak.
• There is an unglazed area on the underside of the ceramic bowl for production
reasons. Since this area absorbs water, make sure that it does not get wet.
•
Do not use the appliance when the ceramic bowl is empty or not in the appliance.
COOKING AND PREPARATION TIPS
• For optimum cooking results, the dish should be at least half full.
• The moisture is retained during gentle cooking. If you want to reduce the moisture,
remove the lid after cooking, set the temperature to HIGH and simmer for 30-45
minutes.
•
The lid does not have a seal. Do not lift it unnecessarily so that the heat is not lost.
Increase the cooking time by 10 minutes for each time you lift the lid. If you are
preparing soups, leave 5 cm of space between the top of the bowl and the lid to
allow the soup to simmer.
• Most meat and vegetable dishes require a cooking time of 8-10 hours at low
temperature (LOW) and 4-6 hours at high temperature (HIGH). Some ingredients
are not suitable for gentle cooking. Noodles, seafood, milk and cream should be
added towards the end of cooking. Several things have an effect on the cooking
time, e.g. water and fat content, temperature of the food used and also the size.
•
Cut food will cook faster. Experiment with different ingredients and cooking times
until you get the desired result.
• Vegetables usually take longer to cook than meat, so put them in the bottom half of
the bowl.
• After the meal is ready, turn off the appliance and leave the lid on the bowl.
• The ingredients to be cooked should always be covered with water, broth or sauce.
• Fry onions and meat beforehand to trap the juice and reduce the fat content. If you
don‘t have much time, you don‘t have to, but it increases the taste.
• If you cook pieces of meat, ham and chicken, size is important. The pieces should
be in the lower 2/3 of the shell and completely covered with water. If necessary,
cut larger pieces into pieces. The total weight should not exceed the maximum limit.