Crock-Pot SCRI500-I Manuel D'utilisation page 3

SCRI500I07MLM2.qxd:SCRI500I07MLM1.qxd
THE SLOW COOKER FEATURING ETC STONEWARE
(EXTREME TEMPERATURE COOKWARE)
ETC is a special stoneware formulation that can withstand extreme temperature changes, giving you the most versatile and
convenient cooking appliance. ETC stoneware is safe to use on hobs*, in conventional and microwave ovens as well as the
refrigerator and freezer. (Be sure to read ETC STONEWARE CARE to ensure proper use.) This versatility allows you to prepare
foods, slow cook, store leftovers and reheat them all using the same stoneware dish, saving cleaning time. The elegant design
allows you to serve from your slow cooker.
*Heat diffuser must be used when cooking on electric hob.
ETC STONEWARE CARE
WARNING: TO PREVENT DAMAGE TO YOUR ETC STONEWARE, YOU MUST FOLLOW THE SAFEGUARDS BELOW.
1. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC HOBS or breakage may result.
2. DO NOT use on HIGH HEAT on hob.
3. DO NOT heat empty stoneware on hob burners. Always ensure there is liquid or food inside the stoneware.
4. ALWAYS begin hob cooking on low heat before increasing to medium or medium low
heat.
5. ALWAYS coat bottom of stoneware with a minimum of 2 tablespoons of oil when
sautéing or browning on the hob.
6. ALWAYS stir food often when cooking on hob.
7. NEVER freeze water or water based foods in the stoneware. It may result in cracking
of stoneware.
8. DO NOT use metal utensils with the stoneware to protect against scratches.
NOTE: Please use with caution when placing your stoneware on a ceramic or smooth
glass cook top hob, work surface or table. Due to the nature of the stoneware, the rough
bottom surface may scratch these surfaces if caution is not used.
HOW TO USE YOUR SLOW COOKER
1. There are three temperature settings. LOW (I) is recommended for slow "all-
day" cooking. 1 hour on HIGH (II) equals about 2 to 2
WARM ( ) is recommended for keeping already cooked food at the perfect
serving temperature until you are ready to eat. DO NOT cook on this setting.
2. Before each use (whether in Heating Base Unit, on hob, in conventional or
microwave oven), coat the inside of the stoneware with oil or butter to make
clean up easier.
3. Always cook with the Lid on when using your stoneware in the slow cooker
Heating Base Unit.
4. Follow recommended cooking times.
5. When using stoneware on electric hob, a heat diffuser (included) must be
used. When using the diffuser, the cross supports should be facing up.
6. Unplug from wall outlet when cooking is done.
7. The detachable power cord located at the back of the heating base allows
more convenience for serving.
8. Do not reheat foods in the slow cooker Heating Base Unit.
9. ALWAYS use a trivet or hot pad underneath heated stoneware when placing on table or countertops.
10. Removable stoneware and lid are safe for use on hobs*, in conventional and microwave ovens as well as refrigerator and freezer.
11. Handles on stoneware will stay cool to the touch when using in Heating Base Unit, however please use pot holders oven gloves
when using in the oven, microwave or on the hob.
12. Always use pot holders oven gloves when moving Heating Base Unit. Handles will become hot when in use.
NOTE: Due to the unique manufacturing process of the ETCstoneware, you may see variations in the glazed surface. This is normal
and does not affect performance.
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Stoneware
Heat Diffuser
1 ⁄
Lid
hours on LOW (I). Heat Diffuser
2
Heating Base
I II
Control Panel
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HOW TO CLEAN YOUR SLOW COOKER
Before moving and cleaning the Slow Cooker:
• ALWAYS switch off and unplug from the electrical socket.
• ALWAYS allow the appliance to cool.
NEVER IMMERSE THE HEATING UNIT IN WATER OR ANY OTHER LIQUID.
HEATING UNIT
DO NOT immerse in water or any other liquid. Clean with a soft cloth which has been dampened with warm
soapy water and wrung out. Dry with a clean dry cloth. DO NOT use abrasive cleaners.
Caring for the removable Stoneware Cooking Pot
The removable Stoneware Cooking Pot and the lid go safely into the dishwasher or may be washed in hot
soapy water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic spatula will usually remove
any stubborn residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the Stoneware Cooking Pot will not withstand sudden temperature changes.
• If the Stoneware Cooking Pot has been pre-heated or is hot to the touch, DO NOT add refrigerated
food. DO NOT pre-heat the Slow Cooker unless specified in the recipe. The Stoneware Cooking Pot
should be at room temperature before adding hot foods.
• Wash the Stoneware Cooking Pot straight after cooking, use hot water. DO NOT pour in cold water if the
Stoneware Cooking Pot is hot. Do not use abrasives or scouring pads or powder. Avoid using harsh
abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make
subsequent cleaning more difficult.
COOKING HINTS AND TIPS
• Trim fats and wipe meats well to remove residue. (If meats contain fats. Brown in the cooking pot and
drain well). Season with salt and pepper. Place the meat in the cooking pot on top of vegetables.
• For roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More
juices are retained in meat and vegetables during slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware Cooking
Pot. In a Slow Cooker, meats generally cook faster than most vegetables.
• Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground
herbs and spices are used, they should be stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half full, to
conform with recommended times. Small quantities can be prepared, but cooking times may be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
• Beans must be softened completely before combining with sugar and/or acidic foods. (NOTE: 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. Cover the beans
with 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes, reduce the heat,
⁄
1
cover and allow simmer for 1 hours or until the beans are tender. Soaking in water, if desired should be
2
completed before boiling. Discard the water after soaking or boiling.
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