Table des Matières
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Les langues disponibles
BEANS:
•
Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening
effect on beans and will prevent softening.
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker.
•
Place vegetables near the bottom of the stoneware to help cooking.
HERBS AND SPICES:
•
Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the flavour will dissipate
over long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
•
The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use
herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
MEATS:
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
•
Meat should be positioned so that it rests in the stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾
full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with
more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will
increase the required cooking time.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
FISH:
•
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
FITTING A PLUG (UK & IRELAND ONLY)
This appliance must be earthed.
If the plug is not suitable for the socket outlets in your home, it can be removed
and replaced by a plug of the correct type.
If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted.
The appliance must not be used without the fuse cover fitted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord
and an appropriate plug fitted as detailed. If you remove the plug it must not be
connected to a 13 amp socket and the plug must be disposed of immediately.
If the terminals in the plug are not marked or if you are unsure about the
installation of the plug please contact a qualified electrician.
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