Questions And Answers - Crock-Pot SC7500-IUK Instruction Manual

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What if the food is not done after 8 hours when the recipe says 8 - 10 hours?

This can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in power are not normally

noticeable on most appliances, however with Slow Cookers it can alter the cooking times. Allow plenty of time and

remember, it is practically impossible to overcook. You will learn through experience whether to increase or decrease

cooking times.

Must the Slow Cooker be covered? Is it necessary to stir?

Always cook with the lid on. If the lid is removed, the Slow Cooker will not recover heat losses quickly on LOW

setting. Significant amounts of heat escape whenever the lid is removed, therefore cooking times are extended. Avoid

frequent removal of the lid for checking cooking progress or stirring. Never remove the lid during the first two hours

when baking breads or cakes. It is not necessary to stir whilst cooking on LOW heat. Whilst using HIGH heat for short

periods, occasional stirring improves the distribution of flavours.

How about thickening juices or making gravy?

Slow Cookers produce lots of tasty cooking liquids which are perfect for making a gravy. Either sprinkle over your

favourite gravy granules once the food is cooked, and stir well to combine and thicken. Or use a simple cornflour and

water combination. Stir in gradually until the desired consistency is reached.

Can I cook a roast without adding water?

Yes - if cooked on LOW. However we recommend a small amount of water because the gravies are especially tasty.

The more fat or "marbelling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook

the vegetables.

Our products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres. Common

conversions for smaller quantities are:

SPICY CARROT AND LENTIL SOUP Serves 5

20g cumin seeds

5g ground coriander

2g chilli flakes (or to taste)

1.2kg carrots washed and finely sliced (no need to peel)

300g split red lentils, rinsed and drained

1.5 litre hot vegetable stock

250ml milk

Natural yoghurt, chopped coriander and naan bread, to serve.

Place 10g cumin seeds and 1g of the chilli flakes into the removable stoneware bowl, dry fry these over a low to

medium heat on your hob until just fragrant, stirring continuously. Empty these out and set aside.

Place the remaining cumin, chilli, carrots, lentils and stock into the cooking bowl and stir well.

Cook on High for 3-4 hours until the lentils are tender.

When the lentils are tender, stir in the milk and blend the soup to the desired consistency. Adjust the seasoning as

required.

Add a swirl of yoghurt and sprinkle over the toasted spices and fresh coriander. Serve with warm naan bread.