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Before first use
Wash the Lid (2) and Cooking Pot (3) in hot, soapy water. Rinse
and dry.
Note
The Cooking Pot is not suitable for use on an induction hob.
Features
(1) Lid Handle
(2) Glass Lid
(3) Cooking Pot
(4) Base Unit
(5) Base Handles
(6) Indicator Light
(7) Control Knob
Using your Slow Cooker
Add oil to Cooking Pot (3). Refer to the recipe for the correct
1
amount of oil to use.
Pre-heat the oil in the Cooking Pot on the hob over a medium-
2
high heat. The Cooking Pot is compatible with most hobs, except
induction.
When the oil is hot, add the meat in to the Cooking Pot.
3
WARNING: The Cooking Pot will be hot. Handle with oven
gloves.
4 When the meat has seared, place the Cooking Pot into the Base
Unit (4).
WARNING: The Cooking Pot will be hot. Handle with oven
gloves.
5 Add the rest of the ingredients to the Cooking Pot.
Place the Glass Lid (2) on the Cooking Pot.
6
7 Select Low, Medium or High cooking setting on the Control Knob
(7) to start slow cooking. The Indicator Light (6) will illuminate
When cooking has finished, (refer to the Cooking Guide). Turn the
8
Control Knob to Off. The Indicator Light will switch off.
Handling the Cooking Pot
•
WARNING: The Cooking Pot (3) will become very hot when in
use.
•
To prevent the Cooking Pot from slipping when using to sear,
saute or fry the ingredients on your hob, use an oven glove to
support the Cooking Pot when stirring the food.
•
Be careful when using the Cooking Pot on a gas hob, select the
correct size gas ring to fit the base area of the Cooking Pot.
DO NOT use on a wok burner or oversized gas hob.
•
Do not use metal utensils to stir food in the Cooking Pot as
this will scratch and remove the non stick coating. Use either
wood or silicone plastic utensils.
•
WARNING: The Lid handle (1), the Base Unit (4) and the
Cooking Pot (3), as well as the outside of the Base Unit, all
become hot during cooking. Always use oven gloves when
handling ANY part of the Slow Cooker during cooking.
6
Handling the Glass Lid
•
When removing the Glass Lid (2), tilt so that opening faces away
from you to avoid being burned by steam.
Foods for slow cooking
•
Most foods are suited to slow cooking methods, however there
are a few guidelines that need to be followed.
•
Ensure all frozen ingredients are thoroughly defrosted prior to
cooking.
•
Cut root vegetables into small, even pieces, as they take longer to
cook than meat. They can be gently sauteed for 2-3 minutes
before slow cooking. Ensure that root vegetables are always
placed at the bottom of the Cooking Pot (3) and all ingredients are
immersed in the cooking liquid.
•
Trim all excess fat from meat before cooking, as the slow cooking
method does not allow fat to evaporate.
•
If adapting an existing recipe from conventional cooking, you may
need to reduce the amount of liquid used. Liquid will not
evaporate from your Slow Cooker to the same extent as
conventional cooking.
•
Never leave uncooked food at room temperature in your Slow
Cooker.
•
Uncooked kidney beans must be soaked overnight and boiled for
at least 10 minutes to remove toxins before use in a Slow Cooker.
•
Insert a meat thermometer into joints of roasts, hams or whole
chickens to ensure they are cooked to the desired temperature.
•
Do not use your Slow Cooker to reheat food.
Slow cooking tips
•
The Slow Cooker must be at least half full for best results.
•
Slow cooking retains moisture. If you wish to reduce liquid,
remove the lid after cooking and turn the control to High. Reduce
the moisture by simmering for 30 to 45 minutes.
•
If cooking soups, leave 5 cm gap from the rim of the Cooking Pot
(3) and the food surface to allow for simmering.
•
Removing the Glass Lid (2) will allow heat to escape, reducing the
efficiency of your Slow Cooker and increasing the cooking time. If
you remove the lid to stir or add ingredients, you will need to
allow 10-15 minutes extra cooking time for each time you remove
the Glass Lid.
•
Many things can affect how quickly a recipe will cook, including
water and fat content, initial temperature of the food and the size
of the food. Check food is properly cooked before serving.
•
Many recipes will take several hours to cook. If you don't have
time to prepare food in the morning, prepare it the night before,
storing the food in a covered container in the fridge. Transfer the
food to the Cooking Pot and add boiling liquid/stock. In most of
the recipes in this book, the meat ingredients are browned first to
improve their appearance and flavour.
•
If you are short on preparation time and would prefer to skip the
searing stage, simply add your meat and other ingredients into
your Slow Cooker and cover with boiling liquid/stock. You will
need to increase the recipe cooking time as follows: High setting
+1hr, Medium setting +1-2 hrs, Low Setting +2-3hrs.
•
Most meat and vegetable recipes require 8-10 hours on Low,
5-7 hours on Medium and 4-6 hours on High.
•
Some ingredients are not suitable for slow cooking. Pasta,
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