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g
Cooking Capacity
• The 6.5 litre Flavour Savour has a maximum working capacity of 5 litres.
• The 4.5 litre Flavour Savour has a maximum working capacity of 3.5 litres.
• The capacity can be found on the rating label, located underneath the product.
Before using the Flavour Savour for the first time
Remove all labels and tags from the product.
Wash the stainless steel pan and lid in hot soapy water with a sponge or
dishcloth. DO NOT use a scouring pad or other abrasive material as this will mark
the stainless steel. Rinse the pan and lid thoroughly and dry.
IMPORTANT: DO NOT IMMERSE THE FLAVOUR SAVOUR BASE IN WATER
Please note:
During initial use, you may notice a slight odour due to the burning off of
manufacturing residue. This is completely normal, does not effect the food being
cooked and will disappear after a few uses.
Flavour Savour Hints & Tips
• All ingredients should be at room temperature before adding. If chilled, allow to
come to room temperature, as cold food will affect the cooking time.
• Meat can be used chilled from the fridge, but do not use frozen meat. Use the
browning function to seal the meat.
• Make sure all frozen ingredients are thoroughly thawed before use.
• If using cold stock in the slow cooking recipe (for example, wine) you will need to
pre-heat the ingredients. Start with the browning function first, adding all the
ingredients. When the 15 min time is up, continue with the slow cooking function.
• In traditional stove top slow cooking, it is advised to coat the meat in flour before
browning. There is no need to do this in the Flavour Savour. Simply brown / seal
the meat as instructed. If the liquid needs to be thickened, add and stir in a corn
flour / cold water paste mix 30 minutes towards the end of the cooking time.
• If using meat on the bone (for example, chicken thighs, spare ribs, etc), the slow
cooking process can make the meat fall away from the bone - this is normal, and
results in a richer flavour. However, watch out for small bones that could be in the
liquid.
• Do not over fill the pan, as the recipes in this instruction booklet are designed for
maximum capacity, and allows room above the food for even cooking. The
capacity can be found on the rating label, located underneath the product. If
using your own recipe, do not fill above the handle rivets that can be seen inside
the pan. A
• The lid will become very hot in use, especially the glass window and the stainless
steel rim. The silicon insulated handles will stay cool, allowing you to lift the lid
with. However, it is advisable to take the precaution of using oven gloves when
doing this.
• Ingredients should be evenly distributed throughout the pan. However, root
vegetables are better placed in the lower half of the pot to start cooking. All
ingredients should be immersed in the cooking liquid.
• To ensure even cooking, root vegetables should be cut to size (approx 20mm
cubed).
• If the pan over boils, this will usually be because it has been over filled, so remove
some of the ingredients and /or liquid.
• In general, tough meats like stewing meat require longer cooking times which are
ideal for slow cooking. For the stew function, a better quality cut of meat is
required to suit the 1:30–1:45 cooking time.
• Chicken and quality cuts of meat require less time to cook. You should therefore
use the lower value of the time range – for example, for level 1 use 8 hours.
• For dumplings, add to the stew 30-45 minutes before the end time. You can add
these to the surface, and there is no need to submerge in the liquid.
• Ham joints should be left in the plastic wrapper, if supplied. If not, use a suitable
heat resistant plastic bag or tie with butchers string to prevent the ham from
falling apart during the cooking.
• If using the stew setting, allow the cooked food to rest for 10 minutes in the pan
before serving. This allows the hot (boiling) food to cool before eating.
• When you have become experienced at using your Flavour Savour, you can begin
to create your own recipes, but it is advisable to follow an existing recipe as a
guide. If using ingredients such as pasta, milk, cream, sea food or shell fish in a
recipe, these should be added 30 minutes towards the end of the cooking of the
other ingredients. Coconut milk and rice pudding recipe does not apply.
• Do not leave raw, uncooked food in the pan for any length of time. Start the
cooking process as soon as possible. If you have to delay the cooking, store the
food in a fridge, and when ready, allow to come back to room temperature.
• If a previously cooked recipe has gone cold, use the stew setting at 1:30hrs to
reheat the food. Depending on the recipe, this can take 30-45 minutes to reheat.
Ensure the food is hot before serving.
• If you are cooking half quantities, cooking time can usually be reduced to two
thirds. Check that the food is thoroughly cooked before serving.
• Adapting existing recipes from conventional cooking to use in a slow cooker may
require reducing the liquid used, as liquid does not evaporate to the same extent.
• Where stock is required, use boiling water.
• When cooking joints of meat, start by covering with boiling water or stock. This
can be reduced towards the end of the cooking time.
• Uncooked red kidney beans must be soaked and boiled for 10 minutes to remove
toxins before use in the Flavour Savour.
• If required pour off excess oil after browning.
• If using stock or sauces from jars or containers, heat first in a microwave and then
add to the pan. Alternatively add 30 minutes to the cooking time.
Explanation of Terms
Browning/Sealing:
Before stewing or slow cooking meat, it is important that the meat is sealed /
browned first. This means to cook the meat lightly on the outside in hot oil before
starting the stewing or slow cooking process (the meat should still be raw in the
middle). Sealing / browning your meat in this way helps it to retain flavour as well
as moisture.
Stewing:
With respect to the Flavour Savour, stewing means to cook your meat and / or
vegetables in a liquid (eg wine, stock, water) in between 1 hour 30 minutes and 1
hour 45 minutes.
Slow Cooking:
Slow cooking is a way of cooking food over a long period of time (usually
between 4 and 10 hours) in a liquid (eg wine, stock, water). As the name
suggests, food is cooked more slowly and gently, often meaning that meat will be
more tender. Meats with a higher fat content are well suited to slow cooking as
the process allows the fat to melt, leaving the meat very tender.
Instructions for Use
Place the base fi on to a dry, level, heat resistant surface, away from the edge of
the work surface. Do not use on the floor.
Please note:
If the product is switched on and not in use, the timer display light will switch off
to standby mode after 30 minutes.
Flavour Savour Sealing/Browning Function
Place the pan ‹ on to the base unit fi and plug the Flavour Savour in.
The display fl will show the default screen B.
The time display ‚ and the Sealing Function icon ‰ will both be flashing. Add
an appropriate amount of oil to the pan for the quantity of meat you wish to seal.
See recipes in this instruction booklet.
We recommend that approximately two tablespoons of vegetable oil is suitable to
seal between 800g-1200g of meat. This can however be varied depending on
personal taste and the amount of fat in the meat being sealed.
To select the Sealing function, press the ‘Accept’ button „ once. The Flavour
Savour will beep for approximately 2 seconds and the display will stop flashing.
The pan will then start to heat up and the timer ‚ will begin to countdown. The
oil will take approximately 5 minutes to reach the correct temperature for sealing /
browning meat (i.e. when the timer reads 00:10). A good way to test if the oil if hot
enough is to add a small piece of meat or onion to the pan. If it sizzles when it hits
the oil, the temperature is sufficient to seal / brown. If it does not sizzle, let the pan
heat up for another minute or so and then test it again.
Add the meat to pan and stir regularly until the outside of the meat is sealed /
browned. When the timer reaches zero, the base will beep and the cooking
process will stop. If your meat is sealed before the timer reaches zero, hold down
the ‘Accept’ button „ for approximately 3 seconds. The base will beep, the
cooking process will stop and the screen will return to the default display B.
If your meat needs a few extra minutes sealing after the timer has reached zero,
simply press the ‘Accept’ button to start the sealing/browning function again. As
explained above, to cancel the sealing function before the timer reaches zero,
hold down the ‘Accept’ button „ for approximately 3 seconds.
Due to the high temperature that the Flavour Savour operates at in Seal / Brown
mode, you should only carry out a maximum of two 15 minute programmes in
quick succession. If you try to select the programme a third time and the unit is
hot, the following screen will show --:-- and the ‘Seal / Brown’ icon ‰ will flash
C.
The function cannot be selected again until the product has cooled down
sufficiently. This should however not cause any difficulties as it should always be
possible to seal/brown the required amount of meat in 30 minutes (2 x 15).
Please note:
Do not start the ‘Sealing / Browning’ function without the pan ‹ on the base fi
as this will make the product overheat. You should also not start the ‘Sealing /
Browning’ function without adding your oil to the pan.
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48784MEE Rev1:9225 47507 MEE pump - Jon 30/3/10 09:29 Page 7
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