Operation Manual

8
GoChef
™
Cooker Functions
Slow cook 110 – 140°C
Basic instructions
1. Place your food in the Non-Stick Bowl and
cover it with liquid (water, stock, wine etc.)
Make sure you don’t exceed the Max Fill Line.
2. Place on the Glass Lid and turn the temperature
to 110 – 140°C. Avoid opening the Glass Lid
until your food is cooked.
3. When finished, carefully remove your food. Wait
for the GoChef™ Non-Stick Bowl to fully cool down.
Use the Pouring Lip side of the Non-Stick Bowl to
empty out the water from the Bowl.
Warning
Hot steam will be released when removing the Glass Lid. Be careful when removing the Lid
and the Rack as they will both be hot.
To slow cook meat
Meat should be sautéed before slow cooking to help seal in the flavours. Large portions of
meat such as joints should be cooked for around 3 – 4 hours with the Lid on while smaller
portions such as breasts, legs, joints and chops should be cooked for approximately 1 – 2
hours with the Lid on.
Meat suitable for slow cooking:
Beef: Chuck, skirt, round steak, shin or gravy, shanks.
Lamb: Lamb shanks, drumsticks, chops, neck chops, forequarter or shoulder.
Veal: Diced leg, shoulder/forequarter chops and steak, neck chops, knuckle.
Pork: Leg steaks, diced belly, diced shoulder, boneless loin chops.
Poultry: Skinless pieces such as thighs and breasts.
Coventional oven to slow cooker approx. conversion times
Note: As the maximum setting of the GoChef™ Timer is 120 minutes, we recommend
using an external timer and placing the Cooker on the ‘On’ setting to slow cook for more
than 2 hours.
Max Fill Line
Conventional cooking time Slow cooking time
15 - 30 mins 1 - 1.5 hours
30 - 50 mins 3 - 4 hours
1 - 3 Hours 4 - 6 Hours
Pouring Lip