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1. Russell Hobbs instructions ____ lid knob A ecem caution hot surface gt gt cookpot handle Cy low high a oy off l Q warm control Read the instructions keep them safe pass them on if you pass the appliance on Remove all packaging before use IMPORTANT SAFEGUARDS Follow basic safety precautions including 1 This appliance can be used by children aged from 8 years and above and persons with reduced physical sensory or mental capabilities or lack of experience and knowledge if they have been supervised instructed and understand the hazards involved Children shall not play with the appliance Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised Keep the appliance and cable out of reach of children under 8 years 2 If the cable is damaged it must be replaced by the manufacturer its service agent or someone similarly qualified to avoid hazard Don t immerse the appliance in liquid A The surfaces of the appliance will get hot 3 You must boil dried beans e g red kidney beans for at least 10 minutes before adding them to the slow cooker They re poisonous if eaten raw or under cooked 4 Leave a space of at least 50mm all round the appliance 5 Don t cover the appliance or put anything on top of it 6 Cooking pot is only suitable for gas and electric hobs Not suitable for induc
2. If you want a topping on poached fruit use an ovenproof bowl Don t put the cookpot in an oven Egg custards cook gently with little risk of overcooking or curdling Steamed puddings won t fill the kitchen with steam or need constant topping up Use a heatproof pudding basin which fits the cookpot without touching the sides Make a lifting strap to lower the pudding basin into the cookpot Fold a 45cm 18 long piece of aluminium cooking foil till it s about 5cm 2 wide Stand the basin on the strap and lower into the cookpot Leave in place during cooking and use it to remove the hot basin Half fill the cookpot with water When cooking steamed puddings or those containing a raising agent pre heat the cookpot for 20 minutes and cook at high for the time shown 13 slow cooker cooking times rough guide food quantity time at low time at high in hours in hours fish whole 1 2 beef 500 800g 7 10 5 7 lamb 500 800g 6 9 4 6 poultry 500 800g 8 10 32 4 stew 500 800g 9 14 6 8 vegetable soup 800 1000ml 6 10 3 4 beef soup 800 1000ml 10 14 7 9 converting recipes from a traditional oven to a slow cooker very rough guide oven cooking time time at low time at high in hours in hours 15 30 minutes 4 6 1 2 30 60 minutes 6 8 2 4 1 3 hours 8 12 4 7 15 ENVIRONMENTAL PROTECTION To avoid environmental and health problems due to hazardous substanc
3. t use scouring pads All other surfaces internal and external should be wiped with a damp cloth You may use a little washing up liquid if necessary Dry all surfaces thoroughly before re using the slow cooker or storing it away Don t immerse the body of the slow cooker in water or any other liquid Don t put the body of the slow cooker in a dishwasher 10 Don t use harsh or abrasive cleaners or solvents a few recipes to start you off Settings and times are in a box next to the recipe e g minestrone soup This means you can cook it at setting low for anything from 7 to 10 hours or at setting high for anything from 4 to 5 hours Some recipes have only one setting Cooking for more than an hour over these times may affect the flavour Nevertheless if these times don t suit you feel free to experiment Slow cooking is very forgiving Use metric or imperial measures don t mix them they re not exact equivalents Use the recipes to familiarise yourself with your slow cooker Then use them as a guide vary the ingredients vary the quantities taste the results Keep notes of any changes you make and you ll build up a range of recipes that suit your taste Keep notes of the not so successful ones too so you don t repeat them e To adapt your own recipes find a recipe in this booklet that uses similar ingredients and use that as a guide for timing and liquid quantity along with the guidelines given earlier The table at the end
4. also gives rough equivalents e Be careful with quantities After all the ingredients are put into the cookpot it shouldn t be more than about threequarters full to allow for expansion If you overfill it may spit hot water and it may overflow during use e For recipes requiring ingredients to be seared browned or saut ed Remove the food clean the cook pot Put the cookpot in the slow cooker fit the lid then preheat at high for 20 minutes before putting anything back into the cookpot e For recipes without searing put the cookpot in the slow cooker fit the lid then preheat at high for 20 minutes before putting anything into the cookpot e Slow cooking can leave too much liquid If you want to adjust this remove the lid stir in a teaspoon of flour and cook at high stirring till the sauce thickens reduces minestrone soup set _ hours 25g 1oz butter clove garlic crushed low ___ 7 10 1 leek sliced 1 small carrot chopped small high 4 5 1 medium potato chopped 1 small onion chopped celery stick thinly sliced 50g 20z cabbage finely shredded 200g 7oz canned tomatoes including juice salt and pepper to taste 300ml Ypt chicken stock 1 bay leaf 1 bouquet garni 25g 1oz thin cut macaroni Heat the butter in the cookpot Add the garlic leek carrot potato onion and celery Saut till the butter is absorbed Add the other ingredients except the macaroni Bring to the boil transfer the cookpot to t
5. and steaks are most suitable Frozen fish should be completely thawed before slow cooking Dry and place in the cookpot 3 Season well sprinkle with lemon juice then add hot stock water or wine 4 Dot some butter over the fish and cook at 1 for 2 3 hours poached cutlets of salmon 1 x 175g 225g 6 80z salmon cutlet 100ml 3 floz water 3 tbsp white wine Ya tsp salt set hours 1 bay leaf 2 peppercorns low 12 3 1 thin slice of onion 1 sprig parsley Put the cutlet on a piece of baking parchment and put into the cookpot Put the other ingredients into a pan bring to the boil then pour over the salmon Replace the lid and cook for the time shown Lift from the cookpot then remove the parchment bone and skin Serve hot with melted butter or hollandaise sauce To serve cold transfer the salmon to a dish and pour over the cooking liquid When cold drain and serve with salad or coat with aspic made from the liquid stuffed mackerel 1 tomato skinned deseeded and chopped 2 mackerel fillets set_ hours cooking apple peeled cored and chopped 2 tsp lemon juice low 2 4 v2 slice of bread crumbled chopped parsley to taste Lay the mackerel out skin side down season and sprinkle with lemon juice Mix the other ingredients and spread thickly over the mackerel Roll up from head to tail and secure with a cocktail stick or thread Butter baking parchment and the bottom of the cookpot put the
6. ensure even tenderness joint weight setting time beef lamb pork 500 800 1 1 lb high 5 7 hours beef and vegetable casserole with dumplings 450g 1lb stewing beef shin shoulder chuck 2 tbsp flour na hours 1 tbsp cooking oil 1 small onions sliced high 14 5 275ml Y2pt beef stock 1 carrot thinly sliced salt and pepper to taste Cut the meat in cubes and toss in seasoned flour Heat the oil in the cook pot and brown the meat Transfer cook pot to the slow cooker Fry the onions lightly in a pan Stir in the remaining flour gradually add the stock and carrots Bring to the boil transfer to the cookpot and cook dumplings 25g 102 self raising flour Y tsp salt set mins 12g 20z shredded suet 1 tbsp chopped parsley 5 tsp cold water high 45 Make the dumplings by mixing flour salt suet and parsley Add water and mix to a soft dough Shape into 4 balls Add to the casserole and cook at high for 45 minutes with the lid on lrish stew 1 carrot thinly sliced 1 small onion thinly sliced set hours 115g 40z potatoes thinly sliced 2 neck of lamb chops low_ 9 14 250ml 8 floz chicken stock 1 bay leaf high _ 6 8 salt and pepper to taste Put the vegetables into the cookpot Trim the chops of excess fat and lay on top Add the seasoning bay leaf and boiling stock Cook for the time shown braised liver and onions set_ hours 225g Yalb lambs l
7. more slow cooking than meat Cut them into 5mm 4 slices sticks or dice and immerse in the cooking liquid Cooking times vary with the type and age of the vegetables Experience will soon show the best times for your own taste Quickly cooked vegetables like frozen peas and sweetcorn must be thawed then added half an hour before the end of cooking Don t slow cook baked potatoes in their jackets pulses beans peas and lentils warning Boil dried beans e g red kidney beans for at least 10 minutes before adding to the cookpot They re poisonous if undercooked Don t soak lentils Soak dried peas or beans overnight Drain and rinse then boil for 10 minutes in the cooking liquid before adding to the cookpot Season at the end of cooking For canned beans or peas simply drain and add them 30 minutes before the end of the cooking time ratatouille 1 small aubergine sliced 50g 20z butter 1 green pepper deseeded and diced 1 onion chopped set hours 1 red pepper deseeded and diced 1 clove garlic crushed low_ 6 8 397g can chopped tomatoes 2 courgettes sliced high _ 4 5 salt and pepper to taste Slice the aubergine and sprinkle with salt Leave for half an hour rinse and pat dry In the cooking pot melt the butter and fry the onion and garlic till transparent Mix in the remaining ingredients and cook for a further 2 minutes stirring then return the cook pot to the slow cooker Cook for the time sh
8. parchment in the cookpot and the fish on the parchment Cook for the time shown Portuguese haddock 25g 1oz butter 1 small onion very thinly sliced 2 haddock or cod steaks or fillets 1 bay leaf a hours 298g 10 20z can condensed cream of tomato soup salt and pepper to taste Butter the bottom of the cookpot Lay the onion on the butter then the fish and bay leaf Season Boil the tomato soup in a pan stirring well and pour over the fish Cook for the time shown Remove the bay leaf before serving meat Slow cooking tenderises cheaper cuts and reduces shrinkage and evaporation retaining flavour and nutritive value The size and shape of the joint its quality and the proportion of lean fat and bone all affect cooking times When testing a dish to see if it s cooked don t forget that root vegetables usually take longer to cook Thaw frozen meat completely before cooking Recipe times are given only as a guide Where a different cut of meat is used cooking times may need to be adjusted Avoid meat with a high proportion of fat or trim the excess fat Small joints up to 800g 121b can be cooked depending on shape and fit The meat mustn t force the lid up 1 Season the meat then brown on all sides in the cook pot 2 Transfer the cook pot to the slow cooker and cook at high for the time shown 3 Pork joints with rind may be grilled for 10 minutes to crisp 4 If possible turn joints once during cooking to
9. GISTER ONLINE FOR wen E 10 000 prize draw see EXTRA year guarantee EGES FREE rewards gallery Visit www russellhobbs co uk productregister You must register within 28 days of purchase T22 5001781
10. ack the cookpot f warm for keeping food warm but only after it has been cooked to readiness in the slow cooker caution Don t use the low setting to heat food up you won t kill the bugs GENERAL 1 Thaw frozen food completely before adding it to the cookpot 2 Brown the meat and saut the vegetables in a pan or the cookpot 3 You can use the cookpot for searing browning saut ing or frying suitable for gas and electric hobs only prior to using the slow cooker 4 Don t cook on low without first preheating the cookpot in the slow cooker at high for at least 20 minutes 5 Soak dried peas and beans for 8 hours or overnight before cooking to soften them warning boil dried beans e g red kidney beans for at least 10 minutes before adding to the slow cooker They re poisonous if eaten raw or undercooked 6 You don t need to soak lentils overnight 7 Store ingredients prepared beforehand e g the night before in containers in the fridge Don t put the slow cooker or the cookpot into the fridge 8 Root vegetables tubers and bulbs carrots potatoes onions take much longer to cook than meat so cut them down to about 5mm inch thick slices sticks or dice and saut them gently for 2 3 minutes before adding to the cookpot 9 All vegetables including dried veg must be immersed in the cooking liquid 10 When cooking with rice use at least 150ml apt of cooking liquid for each 100g 402 of rice We ve found th
11. at easy cook rice gives the best results 11 Pasta isn t suitable for slow cooking it becomes too soft If your recipe requires pasta it should be stirred in 30 40 minutes before the end of the cooking time PREPARATION 12 Decide when you want to eat and when you want to start cooking 13 If you want to eat at 6 p m and you need to start cooking at 8 a m find a recipe that takes 8 10 hours If you re slow cooking at low power an extra hour or so at the end of the cooking time doesn t make much difference as long as there s sufficient cooking liquid to prevent the food drying out 14 Prepare the food in accordance with the recipe 15 Sit the slow cooker on a stable level heat resistant surface 16 Check that the slow cooker is off turn the control to low 17 Plug the slow cooker into a wall socket switch the socket on if it s switchable 18 For recipes without searing put the cookpot in the slow cooker fit the lid 19 Turn the control to high and leave the slow cooker to preheat for 20 minutes 20 Boil the cooking liquid in a pan If you use a tinned cooking sauce add it to the pan before bringing it to the boil FILL THE COOKPOT 21 When the 20 minutes is up remove the lid oven gloves and put it on a heatproof surface 22 Put the meat and vegetables into the cookpot and add the boiling cooking liquid CHOOSE THE MODE 23 Turn the control to low for traditional slow cooking or high if you re usi
12. es in electrical and electronic goods appliances marked with this symbol mustn t be disposed of with unsorted municipal waste but recovered reused or recycled W SERVICE If you ring Customer Service please have the Model No to hand as we won t be able to help you without it It s on the rating plate usually underneath the product The product isn t user serviceable If it s not working read the instructions check the plug fuse and main fuse circuit breaker If it s still not working consult your retailer If that doesn t solve the problem ring Customer Service they may be able to offer technical advice If they advise you to return the product to us pack it carefully include a note with your name address day phone number and what s wrong If under guarantee say where and when purchased and include proof of purchase till receipt Send it to Customer Service Spectrum Brands UK Ltd Fir Street Failsworth Manchester M35 OHS email support russellhobbs com telephone 0845 230 9700 local rate number GUARANTEE Defects affecting product functionality appearing within two years of first retail purchase will be corrected by replacement or repair provided the product is used and maintained in accordance with the instructions Your statutory rights are not affected Documentation packaging and product specifications may change without notice ONLINE www russellhobbs co uk for more products g RE
13. gh 32 4 hours pheasant small high 3 4 hours country chicken casserole 200g 7oz tinned tomatoes including juice 2 chicken joints skinned 100g 3 20z tinned sweet corn drained 1 stick celery finely chopped 1 small onion finely chopped 25g 10z white cabbage finely shredded 1 bay leaf V2 tsp mixed herbs 160ml Ypt chicken stock boiling salt and freshly ground black pepper to taste Put all the ingredients into the cookpot making sure that the fresh vegetables are covered by the boiling hot stock Cook for the time shown 12 chinese chicken and mushroom set hours 1 tbsp cooking oil 2 chicken joints low_ 8 10 1 onion roughly chopped 2 tbsp cornflour high _ 3 2 5 150ml apt chicken stock 225g 80z button mushrooms halved 2 tbsp soy sauce juice of 1 lemon 1 tsp sugar salt and pepper to taste Heat the oil in the cook pot and fry the chicken till golden brown Transfer to a plate In the remaining oil fry the onions till transparent stir in the cornflour then gradually stir in the stock Add the other ingredients bring to the boil Transfer stock to a jug Add chicken to cook pot pour over the chicken transfer cook pot to the slow cooker and cook for the time shown chicken with barbecue sauce set lhours 750g 1 lb chicken breast or thigh meat 30g 10z butter 1 small onion finely chopped 2 tbsp tomato ketchup high 4 5 1 tbsp vinegar 3 tbsp mango chutney chopped Y tsp F
14. he slow cooker and cook for the time shown 45 minutes before serving remove the bay leaf and bouquet garni and add the macaroni Adjust seasoning and serve with grated parmesan Scotch broth set___ hours 175g 602 scrag end lamb cut into pieces 500ml 1pt water low 10 14 100g 402 turnip cut to small dice 25g 10z pearl barley high _ 7 9 100g 402 carrots cut into small dice 1 onion sliced 1 leeks thinly sliced chopped parsley to garnish salt and pepper to taste Put the lamb in a pan cover with cold water and bring to the boil Remove scum Add the other ingredients except the parsley Bring to the boil transfer to the cookpot and cook for the time shown Remove the bones trim off any meat and return it to the broth Adjust seasoning and sprinkle with parsley set hours old fashioned vegetable soup low_ 8 10 225g Yalb mixed vegetables chopped potato onion carrot celery etc high _ 4 6 25g 1oz butter 2 tbsp flour 200ml pt stock 2 tsp mixed herbs salt and pepper to taste Melt the butter in the cook pot and fry the vegetables gently for 2 3 minutes Stir in the flour and add the stock Bring to the boil season to taste and add mixed herbs Transfer cookpot to the slow cooker vegetables Slow cooking is ideal for vegetables There s little evaporation so all the juices and flavours are retained Oddly enough root vegetables like potato carrot turnip and swede need
15. iver thinly sliced 2 tbsp cooking oil low 5 7 25g 102 plain flour 1 large onion thinly sliced high _ 2 4 300ml pt beef stock Heat the oil in the crookpot on a hob Coat the liver in the flour and fry till sealed Transfer onto a plate Add the onions to the cook pot and fry till golden Stir in the remaining flour and stock Bring to the boil stirring Transfer to a jug Add the liver to the cook pot pour the stock over the liver and cook for the time shown Serve with grilled bacon bolognese sauce 1 tbsp cooking oil 1 smallonion finely chopped 1 clove garlic crushed 350g 34lb minced beef set hours 200g 80z tinned chopped tomatoes juice 100g 40z tomato pur e low 6 10 100ml 200ml 1 4 2pt beef stock 60g 20z button mushrooms siegigh 3 4 1 tsp dried basil 1 bay leaf 1 bouquet garni 1 tbsp dried mixed peppers Heat the oil in the cook pot and fry the onion and garlic lightly Add the beef and fry till brown Stir in the other ingredients Bring to the boil transfer cook pot to the slow cooker and cook for the time shown Remove the bay leaf and bouquet garni Serve with spaghetti or noodles and grated parmesan boiled bacon in apple juice 10 500g 11b collar of bacon 275ml Yapt apple juice set hours 1 small onion sliced 1 tbsp cornflour low 4 6 freshly ground black pepper to taste high _ 2 4 Put the bacon in a large pan cover with cold water and bring t
16. ng it as an electric stewpot or the auto setting this setting is ideal for slow cooking when you require variable temperature and a have approximately 4 to 6 hours to cook your recipe 24 The light will come on and cooking will start FINISHED 25 When the cooking time is over a 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 SERVING 26 Check that the slow cooker is off turn the control to 0 27 Using oven gloves remove the lid and put it on a heatproof surface 28 It s best to ladle the food from the slow cooker into serving dishes or plates 29 Don t carry the slow cooker the trailing cable may catch on something 30 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 For recipes requiring ingredients to be seared browned saut ed 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 saut ing or frying ingredients prior to slow cooking remove the cooking pot from the slow cooker and place it directly on a hob to cook i
17. ngredients 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 saut ed could be tossed in seasoned flour beforehand to thicken the gravy sauce CARE AND MAINTENANCE 1 2 7 8 9 Switch off 0 and unplug the slow cooker switch the socket off first if it s switchable Using oven gloves remove the lid and the cookpot and put them on a heatproof surface If you don t intend to wash up right away fill the cookpot with warm water otherwise residual heat may bake food debris on to the cookpot making its eventual removal more difficult Don t soak the exterior of the cookpot in water The base is porous so it may soak up water which may then expand and crack the cookpot when it s heated Wash the lid and cookpot in hot soapy water using a cloth or sponge then rinse and dry thoroughly Don
18. o the boil Put the bacon in the cookpot and discard the water Put the apple juice and onion in the pan bring to the boil and pour over the bacon Add pepper Cook for the time shown Remove the bacon to a serving dish and keep hot Put the cornflour in a small pan and blend with a little cold water Gradually stir in the apple juice Bring to the boil and simmer for 2 minutes Serve with the bacon braised brisket of beef 750g 1 lb brisket salt and pepper to taste set lhours 25g loz butter 1 onion chopped 1 carrot finely chopped 150ml pt beef stock high 6 8 1 bay leaf flour or cornflour to thicken Season the meat Heat the butter in the cook pot and brown the meat Transfer meat to a plate Fry the onion and carrot with a little oil in the cook pot till the onion is transparent Add stock and bay leaf and bring to the boil Transfer stock to a jug Add the meat to the cook pot pour the stock round the meat Cook for the time shown Remove the meat to a serving dish Keep hot Strain the stock In a pan blend a little flour with cold water to make a paste Gradually add the stock Bring to the boil stirring Adjust the seasoning Serve the gravy with the meat beef in Guinness 675g 1 lb shin of beef 300ml pt Guinness A 4 set hours 2 medium onions sliced 1 tbsp oil low 6 8 3 tbsp soy sauce 1 tbsp mushroom ketshup seasoned flour Cut the beef into 4 pieces and toss in the
19. own stuffed tomatoes 4 large firm tomatoes 50g 20z fresh bread crumbs set__ hours 50g 20z boiled ham finely chopped 50g 20z cheese grated low 3 4 salt and pepper to taste 1 tsp chopped parsley high 1 2 Cut a lid off the top of each tomato and scoop out the pulp Mix the ham cheese breadcrumbs seasoning parsley and a little of the tomato pulp to bind the mixture Spoon into the tomatoes Stand the tomatoes in the cookpot add any extra filling and 1 tbsp water vegetarian curry set hours 1 tbsp cooking oil 2 onion chopped low 3 4 v2 clove garlic crushed 4 tsp chilli high _ 1 2 Ys tsp turmeric Y tsp coriander Y4 tsp cumin 50g 207 lentils 300ml 2pt white stock v2 tsp lemon juice salt and pepper to taste 1 small carrot diced 2 apple peeled cored and chopped 15g 202 sultanas Heat the oil in the cook pot Lightly saut the onion and garlic Add the turmeric chilli coriander cumin and lentils Cook gently for a minute Stir in the stock lemon juice salt and pepper Bring to the boil and boil for 5 minutes Transfer the cookpot to the slow cooker and stir in the carrots apple and sultanas fish Cooking fish in the cookpot develops delicate flavours slowly retains the flavour and nutritive value and holds the fish together Don t cook fish for long periods 1 Grease the base of the cookpot with butter or margarine 2 Clean trim and wash the fish rolled fillets
20. redients and season Bring to the boil transfer the cook pot to the slow cooker and cook for the time shown Remove the bay leaf before serving pork and pineapple curry 500g 1Ib lean pork cut into cubes 25g 10z flour set hours 1 tsp salt 2 tbsp cooking oil low 16 8 1 large onion chopped 1 tbsp curry powder high 3 4 1 tbsp paprika pepper 300ml pt chicken stock 1 dried red chillies 1 tbsp mango chutney 1 tsp worcester sauce 225g lb tinned pineapple cubes juice 2 bay leaves Toss the pork in the flour and salt In the cook pot heat the oil and brown the meat Lift out on to a plate with a draining spoon In the cook pot fry the onions till soft Stir in the curry powder and paprika pepper Fry for 2 minutes then return meat to the cook pot Stir well and cook for a few minutes Add remaining ingredients bring to the boil Transfer the cook pot to the slow cooker Cook for the recommended time Remove bay leaves before serving poultry Cook poultry up to 750g 1 2lb The lid mustn t be raised by the meat Thaw frozen poultry before cooking Cook whole poultry unstuffed at high 1 Wash and dry the poultry and season inside and out Aree pap set hours 2 Brown the skin in its own fat or a little cooking oil in the cookpot on a hob flow 18 10 3 Transfer to the slow cooker and cook at high for the time shown high 15 7 poultry weight setting time chicken poussin 750g 1 2lb hi
21. rench mustard Ya tsp caster sugar 1 2 tsp worcestershire sauce salt and pepper to taste Rub inside the cookpot with a little of the butter Season the chicken Heat the remaining butter in the cook pot and brown the chicken pieces all over Transfer to a plate Put the onion in the cook pot and fry for 2 3 minutes without colouring Add the other ingredients and bring to the boil Transfer the stock to a jug Add the chicken to the cook pot pour over the chicken Transfer the cook pot to the slow cooker and cook for the time shown set hours coq au vin low 18 10 2 chicken joints skinned 1 tbsp cooking oil high _ 3 5 100g 402 streaky bacon chopped 40g 1202 flour 1 onion chopped 200ml 8 floz chicken stock 200ml 8 floz red wine 100g 40z button mushrooms sliced 1 bay leaf 1 cloves 1 bouquet garni salt and pepper to taste Heat the oil in the cook pot Coat the chicken in seasoned flour and brown all over Transfer to a plate Put the bacon and onion in the pan and soften but don t brown Stir in the remaining flour and add the other ingredients Bring to the boil stirring Transfer stock to a jug Add the check to the cook pot and pour the stock over the chicken Transfer the cook pot to the slow cooker Cook for the time shown Remove the bay leaf clove and bouquet garni before set hours serving low 6 8 puddings high _ 3 5 To poach fruit follow the methods for pears in red wine or rhubarb and orange
22. seasoned flour Heat the oil in the cook pot brown the beef all over then transfer to a plate Add the Guinness soy sauce and mushroom ketchup to the cook pot and bring to the boil Transfer to a jug Add the beef to the cook pot Transfer to the slow cooker Pour over the meat then cook at 1 for 6 8 hours savoury pork casserole 1 tbsp cooking oil 250g Yalb lean pork cubed set__ hours 1 small onion sliced 1 tbsp flour low __ 6 10 150ml apt white wine 90ml 3 floz chicken stock high _ 3 4 2 tbsp tomato pur e Ye green pepper deseeded and chopped 75g 30z button mushrooms salt and pepper to taste v2 tsp dried sage 1 tomatoes skinned deseeded and sliced Heat the oil in the cook pot and lightly brown the pork Add the onions Stir in the flour and add the wine stock and tomato pur e Add the green peppers and mushrooms Bring to the boil season and add sage and tomatoes Transfer the cook pot to the slow cooker and cook for the time shown 11 boeuf bourguignonne 1 tbsp cooking oil 500g 1lb stewing steak cubed 50g 20z streaky bacon chopped 1 tbsp flour 150ml pt red wine 1 tbsp brandy set hours 150ml Yapt stock good pinch thyme low __ 7 10 1 bay leaf 1 clove garlic crushed high _ 4 6 6 8 shallots or tiny onions whole salt and pepper to taste Heat the oil in the cook pot lightly brown the beef and bacon add the flour stir in the wine and brandy Add the other ing
23. tion hobs Do not leave the cooking pot unattended when cooking on the hob Unplug the appliance when not in use before moving and before cleaning Don t use accessories or attachments other than those we supply 0 Don t use the appliance for any purpose other than those described in these instructions 11 Don t operate the appliance if it s damaged or malfunctions household use only BEFORE USING FOR THE FIRST TIME Remove all packaging and clean the slow cooker to remove manufacturing dust etc THE BENEFITS OF SLOW COOKING O oN _ health The gentle cooking action reduces damage to vitamins and retains more of the nutrients and flavours economy Long slow cooking can tenderise cheaper tougher cuts of meat and uses about a quarter of the power of the small ring on the average hob convenience Prepare the ingredients the night before put them in the slow cooker in the morning before you leave for work and have a delicious meal waiting for you when you get home THE SWITCH The slow cooker is controlled by a 4 position switch the positions are 0 off 1 low for traditional slow cooking You must preheat the cookpot in the slow cooker at 2 for at least 20 minutes before cooking at 1 2 high for fast cooking using the slow cooker as an electric stewpot Keep an eye on it to make sure that the food doesn t dry out If it looks like drying out add hot water not cold water you might cr
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