Cleaning And Maintenance - cecotec ChupChup Manual De Instrucciones

ENGLISH
Suitable cuts for pot-roasting include:
Meat Cut
Beef Blade, chunk, round, silverside, skirt, top-side
Lamb Forequarter, shank, shoulder
Pork Loin, neck
PREPARING VEGETABLES
A characteristic of slow cooking is that vegetables generally cook much slower than most
meats. Most vegetables should be cut into small-sized pieces and placed near to the sides and
as close to the bottom of the ceramic pot as possible. Meat should then be placed on top of
the vegetables. Carrots should be peeled and placed where they will be completely covered by
liquid. Frozen vegetables should be thawed before adding to other foods.
PASTA AND RICE
If a recipe requires noodles, macaroni etc. to be added, cook them until slightly tender and then
introduce them in your slow cooker for the last 30 minutes of cooking. When cooking rice, stir
it with the other ingredients and add ¼ cup extra of liquid for every ¼ cup of rice. For better
results, use long-grain rice.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred. As the flavour of these is stronger, it is
recommended to use half the suggested amount. If using ground or dried herbs and spices,
add during the last hour of cooking. Always taste and season before serving.
MILK AND CREAM
Milk, cream and sour cream tend to break down during extended cooking. When possible, add
during the last hour of cooking.

5. CLEANING AND MAINTENANCE

Recommendation:
always unplug the slow cooker before cleaning it. Never immerse the cooker's
body, cord or plug in water or any other liquid. Do not use harsh abrasive cleaning materials.
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