5
COOKING
1. When the 20 minutes is up, remove the lid (oven gloves) and put it on a heatproof surface.
2. Put the meat and vegetables into the cookpot and add the boiling cooking liquid.
3. Turn the mode select control to 1 (low) or 2 (high) as required.
4. The light will come on, and cooking will start.
5. If you want to serve the food right away, turn the control to 0, unplug the slow cooker
(switch the socket off first, if it’s switchable)
6. Using oven gloves, remove the lid, and put it on a heatproof surface.
7. It’s best to ladle the food from the slow cooker into serving dishes or plates.
8. Don’t carry the slow cooker, the trailing cable may catch on something.
9. You may use oven gloves to lift the cookpot, complete with the lid, but it’s hot and it’s
heavy – so take care.
TIP
Cleaning can be made much easier if you immediately remove all the cooked food from the
cooking pot, then fill it with warm water.
SEARING
Important points when using the cooking pot for searing:
When searing on the hob, the cooking pot will become very hot. Handle with care using
oven gloves!
On gas hobs, always use the correct sized burner. Do not use on a burner that is larger
than the base area of the cooking pot.
Use an oven glove to hold the cooking pot during use and when stirring.
• For recipes requiring ingredients to be seared, browned,sautéed or fried. Always use
silicone, heatproof plastic or wood utensils to avoid scratching nonstick surface. Never use
metal spoons, spatulas, tongs, forks or knives as these will damage the non-stick surface.
• If your recipe calls for searing, browning, sautéing or frying ingredients prior to slow
cooking, remove the cooking pot from the slow cooker and place it directly on a hob to
cook ingredients as per a normal frypan.
• Hob use is only suitable for gas and electric hobs. Not suitable for induction hobs.
• Do not leave the cooking pot unattended when cooking on the hob.
• Do not use the lid when searing on the stove top, otherwise ingredients will not sear or
brown.
• Once food is seared or browned as required, add other ingredients and stir though.
• Using oven mitts grasp both handles and carefully place the cooking pot back into the slow
cooker.
GRAVY/SAUCE
Slow cooking retains more of the juices than normal cooking. This tends to increase the volume
of cooking liquid, and thin the sauce or gravy. To allow for this, sauces should initially be thicker
than normal. Anything to be sautéed could be tossed in seasoned flour beforehand, to thicken
the gravy/sauce.
23160 Slow Cooker IB T22-5003021.indd 5 03/02/2016 09:13:28
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