Operation Manual

30
Slow Cooking
NOTE: The Slow Cooking funcon on this appliance has a xed cooking me of
8 hours. Should you have a recipe that requires less cooking me then you will
need to switch o the Sr Cooker manually by pressing the „Keep Warm / Stand-
by“ buon. The rst press of the buon will change the unit to „Standby“ a se-
cond press will switch it to the „Keep Warm Mode.
a. Place the INNER POT (3) into the BASE UNIT (6). Rotate it both le and right to
ensure it is correctly located. It should come to a stop in both direcons when it is
seated properly.
b. Add the food that you wish to cook to the INNER POT.
NOTE: If you are cooking meat and wish to seal it before adding to your ingredients
then you can use the „Sauté“ mode rst to achieve this.
c. If desired, ingredients for the recipe can be combined in the cooking pot and kept
refrigerated (but not frozen) for up to 2 days before cooking.
d. Raw vegetables typically take longer to cook than meats as the liquid simmers
rather than boils for most of the cooking me.
e. Fresh or thawed sh and seafood fall apart during long hours of cooking. To avoid
this, add these ingredients about an hour before serving.
f. Because milk, soured cream and natural cheese break down during long hours
of cooking, add these ingredients just before serving or substute with undiluted
condensed creamed canned soups or evaporated milk. Processed cheese tends to
give beer results than naturally aged cheese.
g. Rice and pasta may either be cooked separately or added, uncooked, during the
last hour of cooking me. If added uncooked, make sure that there are at least 2
cups (half litre) of liquid in the cooking pot. Sr occasionally to prevent pieces from
scking together.
h. Dried beans must be pre-soaked and fresh kidney beans MUST be boiled for at
least 12-minutes before being added; canned variees of kidney beans are general-
ly pre-boiled and safe to add straightaway. If in doubt, contact the manufacturer.
i. Dried beans must be pre-soaked and fresh red kidney beans MUST be boiled for at
least 12-minutes before being added; canned variees of kidney beans are general-
ly pre-boiled and safe to add straightaway. If in doubt, contact the manufacturer.
j. Take care to thicken the sauces with our near the beginning, or corn our to-
wards the end.
k. Any recipes that call for milk or cream - add as close to the end as possible to
avoid curdling.