Tabla de contenido
Publicidad
Idiomas disponibles
Idiomas disponibles
Meat
•
When roasting, the juices don't spit or evaporate, so flavour and nutritive value are retained. The size
and shape of the joint, its quality, and the proportion of lean, fat and bone, all affect cooking times.
Experience will soon help you judge these.
•
Avoid meat which has a high proportion of fat, or trim the excess fat.
Poultry
•
Wash and dry the poultry and season inside and out.
•
Brown the skin in its own fat or a little cooking oil, in a large frying pan.
Fish
•
To retain flavour and texture, fish shouldn't be cooked for long periods.
•
Grease the base of the cookpot with butter or margarine.
•
Clean, trim and wash the fish. Dry and place in the cookpot.
•
Season, sprinkle with lemon juice, then add hot stock, water or wine.
•
Dot butter over the fish, and cook on low (1) for 2-3 hours.
Vegetables
•
Quickly cooked vegetables, like frozen peas and sweetcorn, must be thawed, then added half an
hour before the end of cooking.
•
Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to cook than meat,
so cut them to about 5mm thick slices, sticks or dice, and sauté them gently for 2-3 minutes before
adding to the cookpot.
Pulses (beans, peas and lentils)
•
You must boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding them to the
slow cooker. They're poisonous if eaten raw or under-cooked.
•
Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
•
You don't need to soak lentils overnight.
•
When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice. We've found that
"easy-cook" rice gives the best results.
•
Pasta gets too soft for slow cooking. If your recipe requires pasta, stir it in 30-40 minutes before the
end of the cooking.
Soup
•
Tasty, home-made soup can be left simmering all day or overnight.
•
Brown the meat and vegetables in a pan.
•
If thickening is required, stir in flour or cornflour, then gradually add stock.
•
Bring to the boil, season to taste, and transfer to the cookpot.
•
Don't add milk till the final half hour of cooking. Cream or egg yolk may be added just before serving.
Puddings
•
Use a heatproof pudding basin, which fits the cookpot without touching the sides.
•
Fill the cookpot with enough water to come half-way up the basin.
Pâté
•
Prepare the pâté as in the recipe and simply use the cookpot as a water bath to provide the gentle
even temperature necessary for cooking this dish.
PREPARATION
1.
Connect the plug to the wall power outlet and switch the power on.
2.
The display screen will flash " 88:88" 4 times along with all 3 indicator lights.
3.
The display screen will then flash "----" indicating that the slow cooker is in standby mode.
4.
Put the meat and vegetables into the cooking pot and add the boiling cooking liquid.
USING WITHOUT DELAY START
1.
Select LO or HI temperature by pressing the Mode select button (m) until the corresponding red
mode light comes on.
Then, set the cooking time by pressing the time/delay timer button (D). Repeatedly press the
2.
button to adjust the time in 30 minute increments (between 30 minutes and 10 hours).
4
Publicidad
Tabla de contenido
