Fritel SC 2290 Mode D'emploi page 15

Working time Approx. temperature on
the HIGH position
1h 43°C
2h 63°C
3h 80°C
4h 90°C
5h 96°C
6h 97°C
7h 98°C
8h 100°C
ATTENTION:
o Never use the appliance on the WARM position for a period of more than 4 h!
o The ceramic bowl is not resistant to sudden temperature swings. If the bowl is hot, do not add cold fluids.
Make sure the ceramic bowl never comes into contact with cold water. If you use frozen food, first add
warm water. Never heat up the ceramic bowl that comes from a cool place, such as cool storage or
fridge.
o During cooking remove the least possible the lid, opening will cause a temperature drop, this will slow the
cooking process. Always remove the lid slowly and away from you in order to allow the steam to escape
carefully.
o During the cooking the base of the appliance gets warm. Only touch the thermostat knob and the handle.
 When the dish is ready, turn the thermostat to WARM to keep the dish warm, or turn to OFF and pull out the
plug.
 Allow the appliance to cool down completely before moving or cleaning it.
TIPS:
o Meat prepared in the slow cooker doesn't brown. Should you like this, brown the meat in a separate pan.
o If possible, leave the herbage complete. This way they will reveal more aromas than if chopped.
o Water or liquids do not evaporate in the Slow Cooker as they would with traditional cooking. Base
yourself on your 'standard' recipe, then diminish the quantity of used fluid. Exception: soup and rice.
o Afterwards you can always add fluids if necessary. If the dish is too fluid, remove the glass lid and turn the
thermostat on HIGH. Let it cook for approximately 30 min.
o Ingredients cut up in equal parts will cook faster and more equally than when cooking a large roast for
instance.
o Use the WARM position to keep the dish warm at the right temperature. Never cook the ingredients on
the WARM position.
o Most recipes with raw meat and vegetables need approximately 6 to 8 h on the LOW position.
o Fat meat can give dishes with less taste. Precooking or searing the meat can bring the fat percentage
down and will color the meat.
o The more the meat is fat the less you will have to add fluids.
o If needed you can remove melted fat with a spoon, a skimmer or a slice of bread.
CONVERTING TRADITIONAL RECIPIES TO SLOW COOKING:
o Vegetables such as carrots, potatoes, turnips and beetroots require a longer cooking time than most
kinds of meat. Always place them on the bottom of the Slow Cooker and add liquids.
o You can only add fresh milk or yoghurt during the last 2 hours. Condensed milk can be added from the
beginning.
o Rice, pasta and noodles are not suited for a long cooking time. It is preferable you cook them separately
and add them for the last 30 minutes.
WHAT'S MORE:
o Avoid extreme temperature differences. A hot glass lid of ceramic bowl immerged in cold water can
crack.
Approx. temperature on
the LOW position
36°C
53°C
66°C
76°C
83°C
88°C
92°C
93°C
15
Approx. temperature on the
WARM position
28°C
32°C
35°C
39°C
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