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SCV400_37401BC-IUK_07EM1.qxd
6/22/07
USING YOUR CROCK-POT SLOW COOKER
1. Set the appliance on a flat, dry, heat resistance surface.
2. Place the food in the Stoneware Cooking Pot (A), according to the recipe.
3. Plug the power cord into a suitable electrical socket.
4. There are 3 temperature settings. LOW is recommended for slow "all day" cooking. HIGH pro-
vides faster cooking. 1 hour on HIGH = about 2 hours on LOW. KEEP WARM is only for keeping
food warm. DO NOT cook on the KEEP WARM setting.
To select the temperature, turn the Selector Dial (D) to the required setting.
5. Frozen foods such as vegetables or prawns may be used as part of a recipe. However, do not
cook frozen meats (such as beef or chicken) unless you first add at least 250ml (8fl. oz) of warm
liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes
containing frozen meats an additional 4 hours on LOW or 2 hours on HIGH.
6. When the cooking time is completed, turn the Selector Dial (D) to the KEEP WARM setting until
the food is required. NOTE: We do not recommend using the KEEP WARM setting for more than
4 hours.
7. To turn the Crock-Pot off, turn the selector dial to 'OFF/O" and unplug the appliance from the
electrical socket.
8. Always cook with the lid on.
9. Follow the recommended cooking times.
10. Do not use the Stoneware Cooking Pot (A) for the storage of food.
11. Do not reheat foods in your Crock-Pot Slow Cooker.
12. Do not place the heated unit, filled with food, on an unprotected wooden table.
13. Unplug from the electrical socket when cooking is completed and before cleaning.
14. The removable Stoneware Cooking Pot (A) is ovenproof or microwave safe. DO NOT use the
Stoneware Cooking Pot on a gas or electric hob or under a grill. The lid is NOT ovenproof or
microwave safe.
HOW TO CLEAN YOUR CROCK-POT SLOW COOKER
BEFORE MOVING AND CLEANING THE SLOW COOKER
•
ALWAYS switch off and unplug from the electrical socket.
•
ALWAYS allow the appliance to cool.
NEVER IMMERSE THE HEATING UNIT IN WATER OR ANY OTHER LIQUID.
HEATING UNIT
DO NOT immerse in water or any other liquid. Clean with a soft cloth which has been dampened with
warm soapy water and wrung out. Dry with a clean dry cloth. DO NOT use abrasive cleaners.
REMOVABLE STONEWARE COOKING POT
CARING FOR THE REMOVABLE STONEWARE COOKING POT
The removable Stoneware Cooking Pot (A) and the lid go safely into the dishwasher or may be
washed in hot soapy water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic
spatula will usually remove any stubborn residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the Stoneware Cooking Pot will not withstand sudden temperature changes.
•
If the Stoneware Cooking Pot has been pre-heated or is hot to the touch, DO NOT add refrigerated
food. DO NOT pre-heat the Crock-Pot Slow Cooker unless specified in the recipe The Stoneware
Cooking Pot should be at room temperature before adding hot foods.
•
Wash the Stoneware Cooking Pot straight after cooking, use hot water. DO NOT pour in cold
water if the Stoneware Cooking Pot is hot. DO NOT use abrasives or scouring pads or powder.
Avoid using harsh abrasive cleaners or scouring pads as continued use will scratch the highly pol-
ished surface and make subsequent cleaning more difficult.
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COOKING HINTS AND TIPS
•
Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate
skillet or pan and drain well before adding to the cooking pot). Season with salt and pepper. Place
the meat in the cooking pot on top of vegetables.
•
For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe.
More juices are retained in meat and vegetables during slow cooking than in conventional cooking.
•
Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware
Cooking Pot. In a Slow Cooker, meats generally cook faster than most vegetables.
•
Fresh herbs and spices are preferred, but when dried, their flavor power may increase. Therefore,
use half the recommened amount called for. If you use fresh herbs or dried ground herbs and
spices, add during the last half hour of cooking.
•
Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half
full, to conform with recommended times. Small quantities can be prepared, but cooking times
may be affected.
•
A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
•
Beans must be softened completely before combining with sugar and/or acidic foods.
(NOTE: Sugar and acid have a hardening effect on beans and will prevent softening).
Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the
beans with 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes,
reduce the heat, cover and allow simmer for 1
1
/
hours or until the beans are tender. Soaking in
2
water, if desired should be completed before boiling. Discard the water after soaking or boiling.
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes for the Crock-Pot Slow Cooker-your own favourites
and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to
save preparation time with fewer steps and less dirty dishes. and to keep cooking simple. In most
cases all ingredients can go into you Slow Cooker in the beginning and cook all day. Many of the nor-
mal preparatory steps are unnecessary when using the Crock-Pot Slow Cooker.
A few hints:
•
Allow sufficient cooking time.
•
Cook with the lid on.
•
Do not add as much water as some non Crock-Pot recipes indicate.
•
Remember - liquids do not "boil away" as in conventional cooking. Usually at the end of the cooking,
you will have more liquid than less.
•
This is "one-step" cooking: many steps in recipes can be deleted. Add ingredients to the
Stoneware Cooking Pot at one time, adding liquid last, then cook for 8 - 10 hours.
•
Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore every-
thing can go into the Crock-Pot Slow Cooker at one time. EXCEPTION: Milk, soured cream or
cream should be added during the last hour of cooking.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
IF RECIPE SAYS
COOK ON LOW
15 to 30 minutes
4 to 6 hours
31 to 45 minutes
6 to 10 hours
50 minutes to 3 hours
8 to 10 hours
-5-
OR COOK ON HIGH
1
1
⁄
to 2 hours
2
3 to 4 hours
4 to 6 hours
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