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7
g
6
--
Cooking guide
The cooking times given in the
following recipes are for the
(MEDIUM) setting. Should you want
to increase or reduce the time,
please refer to the cooking guide in
the table below A. Please note that
these cooking times ar
e for
guidance only and may vary
depending on food type and
p
ersonal tastes. For your
convenience, a conversion table for
weight and volume has been
included on page 12.
Eg. If the recipe says cook for 4 - 6
hours (MEDIUM), and you require
this to be shorter, cook on (HIGH),
which will reduce the cooking time
to 3 - 4 hours. Alternatively, if you
wish to increase the time, choose
(LOW) which will increase the
cooking time to 6 - 8 hours.
The recipes are based on
MAXIMUM WORKING VOLUMES.
This 6.5 litre slow cooker has a
working capacity of 41/2 litres / 8
pts. This allows a 3cm space
between the top of the ceramic pot
and the food.
RECIPES
Visit our website for more delicious
recipes.
Soups
Vegetable soup
4.5 litres
Butter 60g
Mixed vegetables, e.g. potato, onion, carrot,
parsnips, celery, leek, tomato 2.2kg
Flour 60g
Stock 2 litres
Salt and freshly ground black pepper
Mixed herbs 2 tsp
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to
taste and add mixed herbs. T
ransfer
all ingr
edients to the ceramic pot
and place pot in the slow cooker
base. Cover with the lid and cook
for approximately 6 - 8 hours. Cool
and liquidise the soup and then
reheat in a pan on the hob. Thicken
it with the flour.
• Do not subject the ceramic pot to
sudden changes in temperature.
Adding cold water to a very hot pot
could cause it to crack.
• Do not allow the ceramic pot to
stand in water for a long time (you
can leave water in the ceramic pot
to soak). There is an area on the
base of the ceramic pot that has to
remain unglazed for manufacturing
purposes. This unglazed area is
porous, therefore will soak up water,
this should be avoided.
• Do not switch the slow cooker on
when the ceramic pot is empty or
out of the base unit.
Tips for slow cooking
• The slow cooker must be at least
half full for best results.
• Slow cooking retains moisture. If
you wish to reduce this, remove the
lid after cooking and turn the control
to (HIGH), if set to (LOW) or
(MEDIUM), and reduce the moisture
by simmering for 30-45 minutes.
• Removing the lid will allow valuable
heat to escape, reducing the
efficiency of your slow cooker and
increasing the cooking time. If you
remove the lid more than a couple
of times to stir or add ingredients,
then you will need to allow 10-15
minutes extra cooking time each
time you remove the lid.
• If cooking soups, leave 5 cm space
between the top of the ceramic pot
and the food surface to allow for
simmering.
• Many recipes will take several hours
to cook. If you don’t have time to
prepare food in the morning,
prepare it the night before, storing
the food in a covered container in
the fridge. Transfer the food to the
ceramic pot and add boiling
liquid/stock.
• In most of the recipes in this book,
the meat ingredients are browned
first to improve their appearance
and flavour. If you are short on
preparation time and would prefer
to skip the browning stage, simply
add your meat and other ingredients
into the slow cooker and cover with
boiling liquid/stock. You will need to
increase the recipe cooking time as
follows:
(HIGH) setting +1 hour,
(MEDIUM) setting +1-2 hours,
(LOW) Setting +2-3 hours.
• Most meat and vegetable recipes
require:
8 - 10 hours on (LOW),
5-7 hours on (MEDIUM),
and 4-6 hours on (HIGH).
• Do not use frozen meat or poultry
unless it is thoroughly thawed out
first.
• Some ingredients are not suitable
for slow cooking. Pasta, seafood,
milk, and cream should be added
towards the end of the cooking
time. Many things can affect how
quickly a recipe will cook: water and
fat content, initial temperature of the
food and the size of the food.
• Pieces of food cut into small pieces
will cook quicker.
A degree of ‘trial and error’ will be
required to fully optimise the
potential of your slow cooker.
• Vegetables usually take longer to
cook than meat, so try and arrange
vegetables in the lower half of the
ceramic pot.
• After food is cooked, switch to the
(OFF) position and leave covered
with the lid. There will be enough
heat in the ceramic pot to keep
warm for 30 minutes. If you require
longer to keep warm, switch to the
(LOW) setting.
• All food should be covered with a
liquid, gravy or sauce. In a separate
pan or jug, prepare your liquid,
gravy or sauce and completely
cover the food in the ceramic pot.
• Pre-brown meat and onions in a
pan to seal in the juices, this also
reduces the fat content if separated
before adding to the ceramic pot.
This is not necessary if the time is
limited, but improves the flavour.
• When cooking joints of meat, ham,
poultry etc, the size and shape of
the joint is important. Try to keep
the joint in the lower 2/3 of the
ceramic pot and fully cover with
water. If necessary, cut into two
pieces. Joint weight should be kept
within the maximum limit of 1.5kg
for this slow cooker.
Equivalent cook times for ((LOW) and (HIGH)
A
Cook on
(MEDIUM)
4 - 6 hours
6
- 8 hours
8 - 10 hours
Cook on
(LOW)
6 - 8
hours
8 - 10 hours
10 - 12 hours
Cook on
(HIGH)
3 - 4
hours
5 - 6 hours
7 - 8 hours
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