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6
A
s a guide, the slow cooker selects the heat
setting based on the following:
1
-4 hours 5-8 hours 9-12
H
igh Medium Low
These timings are a guide and together with the
r
ecipes provided are intended to help you get the
best from your slow cooker. Items such as
chicken joints or breasts are less fibrous than
meat and cook more quickly, be guided by the
recommendations in our recipes before trying
your own.
• Turn off and unplug the Slow Cooker from the
mains. Allow to cool completely before cleaning.
• Do not use metal utensils or abrasive cleaners
when cleaning.
• Remove the Glass Lid (2) and Cooking Pot (3) and
clean in hot soapy water.
• Wipe the sides of the Base Unit (5) with a damp
cloth.
• The Cooking Pot (3) is dishwasher safe.
DO NOT IMMERSE THE BASE UNIT IN WATER.
• WARNING: The Cooking Pot (3) will become
very hot when in use.
• Do not use metal utensils to stir food in the
Cooking Pot (3) as this will scratch and remove
the non stick coating. Use either wood or
silicone plastic utensils.
• WARNING: The Lid Handle (1), Base Unit (5) and
Cooking Pot (3), as well as the outside of the
Base Unit (5), all become hot during cooking.
Always use oven gloves when handling ANY
part of the Slow Cooker during cooking.
• When removing the Glass Lid (2), tilt so that the
opening faces away from you to avoid being
b
urned by steam.
• Use the Lid Handle (1).
• 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 sautéed 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 the
Slow Cooker to the same extent as conventional
cooking.
• Never leave uncooked food at room temperature
in the 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 the Slow Cooker to reheat food.
Guide To Automated Heat
Selection
Care And Cleaning
Handling The Cooking Pot
Handling The Glass Lid
Foods For Slow Cooking
SC460021 MUK Rev1.qxp_Layout 1 01/07/2021 14:05 Page 6
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