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11/2019
Copyright © 2019, Fast ČR, a.s.
to protect the cooking pot against damage by a sudden change in
temperature. At the same time, keep in mind that the cooking time
will be several hours longer.
■
As a rule, cut food into equal-sized pieces to ensure that it cooks
evenly.
■
Vegetables such as carrots, onions, turnips, etc. take longer to cook
than meat, therefore cut them into sufficiently small pieces.
■
Allow frozen vegetables to defrost and add them in the last half hour
to hour of cooking. This will ensure that the vegetables retain their
colour and structure. At the same time, the ingredients in the slow
cooker will not be cooled down excessively.
■
Searing meat and frying vegetables in advance separately on
a pan will remove a part of the fat from the meat and improve the
appearance and flavour of both meat and vegetables.
■
Milk products such as for example cream, sour cream or yoghurt as
well as pasta tend to shrink and disintegrate during the slow cooking
process, therefore add them at the end.
■
Never cook legumes (e.g. dry beans or lentils) in the slow cooker,
always first soak them for about ten hours in water.
■
Fats such as oils, butter, lard do not need to be used at all, especially
if you wish to adhere to a healthy diet. If you cannot be without fat,
then 2-3 tablespoons of oil based on the number of portions that
you are cooking will be sufficient.
■
During the cooking process, lift the lid as little as possible because
each time the lid is lifted, heat escapes and liquids are evaporated.
If you lift the lid frequently or put it aside when cooking for an
extended period of time, it is necessary to take into consideration
that the slow cooker will automatically extend the cooking time.
OPERATING LOCATION OF THE SLOW COOKER
■
Place the slow cooker on an even, dry, clean and most importantly
stable and heat-resistant surface. In the event that you wish to use
the slow cooker on a heat sensitive countertop, place a cutting board
or a similar heat resistant material underneath it.
■
There must be no items or surfaces in the near vicinity of the slow
cooker that may be damaged by the escaping steam, e.g. walls,
kitchen cabinets, cupboards, paintings, curtains, etc.
■
Position the handles of the slow cooker so that nobody can brush
against them and knock or tilt the slow cooker over, or spill its hot
contents.
TURNING ON AND STAND-BY MODE
■
Connect the power cord plug of the slow cooker to a power socket.
The slow cooker will beep and switch to stand-by mode. The stand-
by mode means that the slow cooker is ready for use. The display is
lit and the individual cooking programs are shown.
■
Set the slow cooker to stand-by mode also by pressing button
B5
(Start/Stop) at any time while the slow cooker is running.
CHANGING TEMPERATURE UNITS
■
The default cooking temperature display units are degrees Celsius.
If you wish to change the units to degrees Fahrenheit, hold down
button
B4
(Preset) for longer than 3 seconds. The slow cooker will
change the units and store your selection in memory.
COOKING
AUTOMATIC COOKING USING PRESET PROGRAMS
■
The slow cooker has smart cooking programs. Each of them has its
predefined cooking time and temperature to enable you to easily
achieve the best possible results.
Program description:
PROGRAM
APPLICATION
Sauté
(sautéing)
Enables food to be rapidly seared on a small amount of fat (oil or butter).
It is ideal for giving meat and vegetables a fresh crispy flavour and
consistency. It can also be used for cooking asian food, seared mixes and
breakfast meals such as sausages and scrambled eggs.
Slow Cook - Low
(very slow
cooking)
Suitable for very slow cooking of tough cuts of meat.
Slow Cook -
High
(slow cooking)
Suitable for slow cooking of tender cuts of meat
Stew
(stewing)
Enables the cooking of juicy meals similar to those cooked in a pressure
cooker. It is not necessary to add water. The program is ideal for stewing
meat, livers, fish or vegetables.
Steam
(steam cooking)
Enables the cooking of meals in steam, whereby vitamins and the natural
flavour of the food is retained. This program can also be used for heating
up cold or frozen foods. The program utilises the full power of the slow
cooker, therefore, use it with the steamer basket, which will ensure that
the food is not touching the bottom of the removable inner pot.
Rice - White
(white rice)
It is used for cooking standard or pre-cooked rice.
Rice – Brown
(brown rice)
Sous Vide
(cooking in
a vacuum)
This is an increasingly popular technique for cooking food in vacuum-
sealed bags in a water bath at a constant low temperature. It is
particularly suitable for meat, fish, vegetables as well as fruit. Cooking
time of such meals may extend out to 72 hours and thanks to this the
natural flavours, juices, texture, vitamins and minerals of the individual
foods are retained. When using the program, use the supplied rack.
However, do not forget to also add water to the pot. Foods that are not
suitable for sous-vide: Pak choi, leek, Swiss chard, spinach, cabbage-type
vegetables, which easily boil to mush such as cauliflower, brussels sprouts
or broccoli.
Keep Warm
(maintaining
temperature)
Keeps food warm at a temperature of approximately 66-73 °C for a set
time.
Yogurt
(yoghurt)
Suitable for making yoghurt. Before selecting it, first heat the milk in
steam for two minutes or use pasteurised milk. Then add the yoghurt
culture into the milk and select the Yogurt program. After the yoghurt
making process is finished and it has cooled down, place the yoghurt into
a refrigerator to help it thicken further.
The yoghurt culture can be commercial unflavoured yoghurt, yoghurt
made earlier, yoghurt powder mixture available in supermarkets or
a yoghurt culture from a health food store.
Manual
(manual mode)
Enables all cooking parameters to be custom set based on recipes,
amounts of ingredients and your personal preferences.
Preset
(delayed start)
Enables you to start cooking at a time of your choosing.
Overview of program settings:
PROGRAM
TIME
TEMPERATURE
DELAYED
COOKING
KEEP
WARM
Default
value
Manual
adjust-
ment
Manual
adjust-
ment
Manual
adjust-
ment
Sauté
(sautéing)
00:30
00:05
–
01:00
180 °C
150
–
180 °C
×
×
Slow Cook – Low
(very slow
cooking)
06:00
00:30
–
24:00
N/A
×
Max 10 h
Slow Cook – High
(slow cooking)
04:00
00:30
–
24:00
N/A
×
Max 10 h
Stew
(stewing)
02:00*
00:15
–
04:00
N/A
×
Max 10 h
Steam
(steam cooking)
00:15*
00:01
–
02:00
N/A
×
Max 2 h
Rice – White
(white rice)
N/A
×
N/A
×
Max 2 h
Rice – Brown
(brown rice)
N/A
×
N/A
×
Max 2 h
Sous Vide
(cooking in
a vacuum)
08:00*
00:30
–
72:00
56 °C
40-90 °C
×
×
Keep Warm
(maintaining
temperature)
10:00
01:00
–
10:00
N/A
×