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Food
Chicken leg, wing, thigh
Fish, (salmon, cod, etc.)
Root vegetables (carrots, swede,
celeriac, etc.)
THE BENEFITS OF SLOW COOKING
•
Health: The gentle cooking action reduces damage to vitamins and retains more of the nutrients and flavours.
•
Economy: Long, slow cooking can tenderise the cheaper, tougher cuts of meat, and uses about a quarter of the power of the small ring on the
average hob.
•
Convenience: Prepare the ingredients the night before, put them in the slow cooker before you leave, and have a delicious meal waiting for you
when you get home.
USING THE SLOW COOKING MODE
1.
Add the ingredients to the cooking pot and cover with the glass lid.
2.
Plug in the appliance. The main control display will flash "----". This indicates that the heat is off and the appliance is ready to be programmed.
Press the Slow Cook High or Slow Cook Low button as desired.
3.
4.
The display will show a flashing default time. For the low setting, the default cooking time is 8 hours and for the high setting the default time is 4
hours. To adjust the cooking time, use the u and d buttons. The maximum cooking time is 20 hours.
Press the I/O button to begin cooking. The display will stop flashing and the ":" between the numbers will flash, indicating the unit is cooking.
5.
•
When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm setting. The display will flash and start
counting up from zero (00:00) to 4 hours (04:00).
•
After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: "----".
•
Note: Do not keep foods on the keep warm setting for more than 4 hours.
•
Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Making Adjustments During Cooking
You may adjust the time during the cooking cycle by pressing the u and d buttons. After 3 seconds of no buttons being pressed, the numbers will stop
flashing and the new time for cooking will begin.
GENERAL TIPS
•
Keep in mind that ingredients used straight from the fridge can increase the cooking time.
•
Try not to open the lid unnecessarily during cooking. A lot of heat can escape when you do this and it can take your multi cooker a long time to
recover.
•
When testing a dish to see if it's cooked, don't forget that root vegetables usually take longer to cook.
•
Thaw frozen food completely before adding it to the cooking pot.
•
Pre-browning meat beforehand is not strictly necessary but can help seal in the moisture and add depth to the flavour. Use your multi cooker's sear
function to brown meat.
•
Store ingredients prepared beforehand (e.g. the night before) in containers in the fridge. Don't put the multi cooker or the cooking pot into the
fridge.
•
When cooking with rice, use at least 150ml (¼ pt) of cooking liquid for each 100g (4 oz) of rice.
•
Pasta isn't suitable for slow cooking, it becomes too soft. If your recipe requires pasta, it should be pre-cooked and then stirred in 30-40 minutes
before the end of the cooking time.
•
After all the ingredients are put into the cooking pot, it shouldn't be more than about three quarters full. If you overfill, it may spit hot liquid or
overflow during use.
•
If the finished dish is too liquid, it can be thickened using a little cornflour, arrowroot, etc. For each 250-300 ml of liquid, mix together 2 tbsp of
cornflour with enough water to form a thin paste. Add the paste to the dish approx. 30-45 minutes before the end of cooking. Alternatively, stir in
ready-made gravy granules following the manufacturer's instructions.
COOKING GUIDELINES
Vegetables
Slow cooking is ideal for vegetables. There's little evaporation, so all the juices and flavours are retained.
Root vegetables like potato, carrot, turnip, and swede, need more slow cooking than meat. Cut them into bite-size pieces and immerse in the cooking
liquid. Place the vegetables as close to the bottom of the pot as possible.
Quickly cooked vegetables, like peas and sweetcorn, should be added half an hour before the end of cooking.
Temperature
Juicy/tender: 63ºC
Well done: 72ºC
Soft, flaky 55ºC
Firm, well cooked 65ºC
80ºC
SLOW COOKING
6
Time (hours)
Notes
min.
max.
3 ½
5 ½
4 ½
6 ½
1
2
Timings based on a 150 - 200 g portion.
1 ½
2 ½
4
6
Cut into even sized pieces, 15-20 mm in size.
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