6
•
Do not use the Base Unit
(5)
without the
Cooking Pot
(3)
in place.
•
Only use the Cooking Pot provided. Using other
cooking pots or containers could damage the
Base Unit.
•
WARNING: The Lid Handle
(1)
, Handles
(4)
, the
Base Unit
(5)
and the Cooking Pot
(3)
, as well as
the outside of the Base Unit, all become hot
during cooking. Always use oven gloves when
handling ANY part of the Slow Cooker during
cooking.
•
WARNING: The Cooking Pot
(3)
will become
very hot when in use.
•
To prevent the Cooking Pot from slipping when
using to sear, saute or fry the ingredients on your
hob, use an oven glove to support the Cooking
Pot when stirring the food.
•
Be careful when using the Cooking Pot on a gas
hob, select the correct size gas ring to fit the
base area of the Cooking Pot.
DO NOT use on a
wok burner or oversized gas hob.
•
Do not use the Base Unit to sauté.
•
Do not use metal utensils to stir food in the
Cooking Pot as this will scratch and remove the
non stick coating. Use either wood or silicone
plastic utensils.
•
When removing the Glass Lid
(2)
, tilt away from
you to avoid being burned by steam escaping
from the Cooking Pot
(3)
.
•
The Glass Lid
(2)
features a Lid Rest
(9)
on the
underside. The Lid Rest allows the edge of Glass
Lid to not come into contact with the worktop
surface when placed on the worktop.
•
Most foods are suited to slow cooking methods,
however there are a few guidelines that need to
be followed.
•
Ensure all frozen ingredients are thoroughly
defrosted prior to cooking.
•
Cut root vegetables into small, even pieces, as
they take longer to cook than meat. They can be
gently sauteed for 2-3 minutes before slow
cooking. Ensure that root vegetables are always
placed at the bottom of the Cooking Pot
(3)
and
all ingredients are immersed in the cooking liquid.
•
Trim all excess fat from meat before cooking, as
the slow cooking method does not allow fat to
evaporate.
•
When searing large quantities of meat, we
suggest you split the meat into smaller batches to
make the job easier. As the meat should be
stirred at all times during the process, smaller
quantities of meat are easier to handle.
•
If adapting an existing recipe from conventional
cooking, you may need to reduce the amount of
liquid used. Liquid will not evaporate from your
Slow Cooker to the same extent as conventional
cooking.
•
Never leave uncooked food at room temperature
in your Slow Cooker.
•
To ensure even cooking, root vegetables should
be cut to size (approx 20mm cubed).
•
Uncooked kidney beans must be soaked
overnight and boiled for at least 10 minutes to
remove toxins before use in a Slow Cooker.
•
If using stock or sauces from jars or containers,
heat first in a microwave and then add to the
Cooking Pot. Alternatively add 30 minutes to the
cooking time.
•
Insert a meat thermometer into joints of meat, or
whole chicken to ensure they are cooked to the
desired temperature.
•
Do not leave raw, uncooked food in the Cooking
Pot for any length of time. Start the cooking
process as soon as possible. If you have to delay
the cooking, store the food in a fridge, and when
ready, allow to come back to room temperature.
•
Some ingredients are not suitable for slow
cooking. Pasta, seafood, milk and cream should
be added towards the end of the cooking time.
•
Do not use your Slow Cooker to reheat food.
WARNING
Handling The Cooking Pot
Handling The Glass Lid
Foods For Slow cooking
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