Slow Cooking - Kemar KMC-218 Manual Del Usuario

Slow Cooking

NOTE: The Slow Cooking function on this appliance has a fixed cooking time of
8 hours. Should you have a recipe that requires less cooking time then you will
need to switch off the Stir Cooker manually by pressing the „Keep Warm / Stand-
by" button. The first press of the button will change the unit to „Standby" a se-
cond press will switch it to the „Keep Warm Mode.
a. Place the INNER POT (3) into the BASE UNIT (6). Rotate it both left and right to
ensure it is correctly located. It should come to a stop in both directions when it is
seated properly.
b. Add the food that you wish to cook to the INNER POT.
NOTE: If you are cooking meat and wish to seal it before adding to your ingredients
then you can use the „Sauté" mode first to achieve this.
c. If desired, ingredients for the recipe can be combined in the cooking pot and kept
refrigerated (but not frozen) for up to 2 days before cooking.
d. Raw vegetables typically take longer to cook than meats as the liquid simmers
rather than boils for most of the cooking time.
e. Fresh or thawed fish and seafood fall apart during long hours of cooking. To avoid
this, add these ingredients about an hour before serving.
f. Because milk, soured cream and natural cheese break down during long hours
of cooking, add these ingredients just before serving or substitute with undiluted
condensed creamed canned soups or evaporated milk. Processed cheese tends to
give better results than naturally aged cheese.
g. Rice and pasta may either be cooked separately or added, uncooked, during the
last hour of cooking time. If added uncooked, make sure that there are at least 2
cups (half litre) of liquid in the cooking pot. Stir occasionally to prevent pieces from
sticking together.
h. Dried beans must be pre-soaked and fresh kidney beans MUST be boiled for at
least 12-minutes before being added; canned varieties of kidney beans are general-
ly pre-boiled and safe to add straightaway. If in doubt, contact the manufacturer.
i. Dried beans must be pre-soaked and fresh red kidney beans MUST be boiled for at
least 12-minutes before being added; canned varieties of kidney beans are general-
ly pre-boiled and safe to add straightaway. If in doubt, contact the manufacturer.
j. Take care to thicken the sauces with flour near the beginning, or corn flour to-
wards the end.
k. Any recipes that call for milk or cream - add as close to the end as possible to
avoid curdling.
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