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HOW TO USE
TIPS:
The slow cooker has been developed with a wrap-around side element, concealed in the unit. This element provides
the low, even temperature that makes lengthy cooking times possible. As a result of the wrap-round element, food
will not stick to the base of liner despite the long cooking time, and the need to stir the food is almost unnecessary.
As food cooks just below boiling point, very little steam is given off and there is next to no evaporation, all of which
provides flavorsome, tender and moist result.
There are three settings to choose from and most foods can be cooked successfully by any one of these settings.
LOW SETTING
The LOW heat settings gently simmers food for an extended period of time without overcooking or burning. No
stirring is required when using this setting. Ideal for vegetable dishes and reheating. Typically, cooking temperatures
on LOW are around 75-80C. Cooking times around 8-10 hours
NOTE: When using the Low setting to cook meat dishes, the meat should be browned first.
HIGH SETTING
The HIGH heat setting is used when baking, cooking dried beans or pulses and will cook food in half the time required
for the LOW heat setting. As food will boil when cooked on the HIGH heat setting, it may be necessary to add
extra liquid, depending on the recipe and the amount of time in which it is cooked. Occasional stirring of stews and
casseroles will improve the flavour distribution. Food should be monitored when using the high setting, just like
cooking in a pot with a lid on. Typical cooking temperature on HIGH setting is around 85-90 degrees C, although
some small pockets of boiling may be observed.
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