Andrew James 1.5L Manuale - Pagina 8

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 Vegetables usually take longer to cook

than meat, so try and arrange

vegetables in the lower half of the

pot.

 After the food is cooked, switch the

slow cooker off and leave it covered

with the lid on. There will be enough

heat in the ceramic pot to keep it

warm for 30 minutes. If you require

the food to keep warm for longer

switch the cooker to the low setting.

 All food cooked in the slow cooker

may be covered with a liquid, gravy or

sauce. Prepare your liquid, gravy or

sauce in a separate pan or jug and

completely cover the food in the

ceramic pot.

 Browning meat and onions in a pan

prior to slow cooking helps seal in

juices and flavours. This also helps

reduce the fat content before adding

to the ceramic pot. This will improve

the flavour but is not necessary If time

is limited and is down to personal

preference.

 When cooking joints of meat, ham

and poultry etc. the size and shape of

the joint is important. Try to keep the

joint in the lower 2/3 of the pot and

fully cover it with water. If necessary

cut the joint into two pieces. Joint

weight should be kept within the

maximum limit.

Care and Cleaning

Always make sure the slow cooker is

unplugged and in the off position

before storing away or cleaning. Make

sure the unit has cooled down

completely before cleaning.

 Always wash the ceramic pot by

hand with warm and soapy water.

 To remove any foods that have been

cooked onto the bottom of the pot,

simply soak overnight in soapy water

and rinse the next day.

 The exterior of the slow cooker can

be wiped with a damp cloth and

dried.

 Do not use harsh abrasive cleaners

or scouring pads to clean any parts

of the slow cooker as this will

damage the surface.

Slow Cooker recipes

Please note these recipes have been

tested in our 6.5 litre slow cooker. If

you have a smaller model, the

quantities of ingredients will need to be

adjusted accordingly.

Red Pepper and Tomato Soup

Ingredients

1 onion, chopped

2 cloves of garlic, crushed

4 red peppers, deseeded and chopped