Related Manuals for Crock-Pot CSC029
Summary of Contents for Crock-Pot CSC029
- Page 1 CSC029 5.7L STONEWARE SLOW COOKER INSTRUCTION MANUAL READ AND SAVE THESE INSTRUCTIONS...
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. -
Page 3: Preparing For Use
Heating base Temperature control PREPARING FOR USE Make sure your Crock-Pot slow cooker is switched off and unplugged from the mains supply socket before ® cleaning. Never immerse the heating base, cord or plug in water or any other liquid. -
Page 4: How To Use Your Slow Cooker
HOW TO USE YOUR SLOW COOKER Set the Crock-Pot slow cooker on a flat, dry, heat-resistant surface. ® Before each use, wipe the inside of the stoneware cooking pot with cooking oil or butter to make cleaning easier. Place the stoneware cooking pot into the heating base Add your ingredients into the stoneware and cover with the . - Page 5 In most cases all ingredients can go into you slow cooker in the beginning and cook all day. Many of the normal preparatory steps are unnecessary when using the Crock-Pot slow cooker.
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Page 6: Questions And Answers
MILK Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during the last hour of cooking. Condensed soups may be substituted and can cook for extended times. SOUPS Some soup recipes call for 2–3 litres of water. Add other ingredients to the stoneware cooking pot, then add the water only to cover. - Page 7 Braised Beef in Ale Serves 6–8 800g stewing steak, diced Flour Salt and pepper Vegetable oil 1 large onion, diced 10–12 shallots peeled and left whole 2 large carrots, sliced 2 large sticks of celery, diced 500ml ale of your choice 100ml beef stock 400g tinned chopped tomatoes 30g tomato purée...
- Page 8 BBQ Pulled Pork Serves 6–8 40g paprika 7.5g salt 7.5g freshly ground black pepper 5g cayenne pepper 5g garlic powder or 2 cloves of garlic, finely chopped 2.5g dried thyme 125ml runny honey 60ml red wine vinegar 30 ml olive oil 2 large onions, peeled and cut into quarters 1.4–1.6kg boneless pork shoulder (halve the pork if it’s too big for the bowl) If you prefer, you can sear the pork shoulder before adding it to the stoneware bowl.
- Page 9 Creamy Chicken and Mushrooms Serves 6 15ml olive oil 6 rashers streaky bacon, finely sliced 1 large chicken jointed into 8 pieces or a pack of 8 chicken pieces (i.e. drumsticks and thighs) alternatively just use skin on boneless thighs. 25–30g plain flour 1 large onion, finely sliced 200g shallots, peeled and left whole...
- Page 10 Combine the ground cinnamon, brown sugar and cider in a separate bowl, mix well together. Spoon the mixture over the apples then top each apple with a cinnamon stick. Fit the lid and cook on Low for 4–5 hours. Serve piping hot with a scoop of vanilla ice cream. Nutty Apple Crumble Serves 6–8 300g plain flour 100g rolled oats...
- Page 11 Make the sauce by mixing 280ml of boiling water with the brown sugar and cocoa powder. Pour the sauce carefully over the mixture in the stoneware bowl. Put the stoneware bowl into the heating base, fit the lid and cook on High for 2 hours until firm and risen.
- Page 12 © 2015 Jarden Consumer Solutions (Europe) Limited. All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited, Cheadle Royal Business Park, Cheadle, SK8 3GQ, United Kingdom. Jarden Consumer Solutions (Europe) Limited is a subsidiary of Jarden Corporation (NYSE: JAH). The product supplied may differ slightly from the one illustrated due to continuing product development.