Russell Hobbs 14586, Инструкция по эксплуатации

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the benefits of slow cooking
health The gentle cooking action reduces damage to vitamins and retains more
of the nutrients and flavours.
economy Long, slow cooking can tenderise the cheaper, tougher cuts of meat,
and uses about a quarter of the power of the small ring on the average
hob.
convenience Prepare the ingredients the night before, put them in the slow cooker in
the morning, before you leave for work, and have a delicious meal
waiting for you when you get home.
cooking modes
You’re not restricted to slow cooking. You can use the slow cooker in three different
modes.
low
This is the traditional “slow cooking” method. You must preheat the cookpot, in the
slow cooker, on high for at least 20 minutes before cooking at low power.
high
This is “fast cooking”, using the slow cooker as an automatic stewpot. You need to take
care that the food doesn’t dry out. If it does, don’t just add cold water, you might crack
the cookpot. Switch off, unplug, then either let it cool or add hot water.
auto
This is a compromise between high and low power. Cooking starts at high power, then
switches automatically to low. You get most of the benefits of slow cooking, but shave
an hour or two off the cooking time.
general
1 Thaw frozen food completely before adding it to the cookpot.
2 Brown the meat and sauté the vegetables in a pan, not in the cookpot.
3 Don’t use the cookpot for cooking anywhere other than inside the slow cooker.
4 Don’t cook on the low setting without first preheating the cookpot, in the slow
cooker, on the high setting for at least 20 minutes.
5 Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
warning
Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes
before being added to the slow cooker. They’re poisonous if eaten raw or
undercooked.
6 You don’t need to soak lentils overnight.
7 Store ingredients prepared beforehand (e.g. the night before) in containers in the
fridge. Don’t put the slow cooker or the cookpot into the fridge.
8 Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to
cook than meat, so cut them to about 5mm (¼ inch) thick slices, sticks or dice, and
sauté them gently for 2-3 minutes before adding to the cookpot.
9 All vegetables (including dried veg) must be immersed in the cooking liquid.
10 When cooking with rice, use at least 150ml ( ¼ pt) of cooking liquid for each 100g
(4oz) of rice. We’ve found that “easy-cook” rice gives the best results.
11 Pasta isn’t suitable for slow cooking, it becomes too soft. If your recipe requires
pasta, it should be stirred in 30-40 minutes before the end of the cooking time.