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SLOW COOKER
TCL002110MD
economy of the nutrients and flavours. 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.
B. THE SWITCH
The slow cooker is controlled by a 4-position switch. the positions are:
off
low for traditional "slow cooking". You must preheat the cookpot, in the slow cooker, on high for at least 20
minutes before cooking at low.
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 crack the cookpot.
warm for keeping food warm – but only after it has been cooked to readiness in the slow cooker.
caution Don't use the warm setting to heat food up – you won't kill the bugs.
C. GENERAL
1.
Thaw frozen food completely before adding it to the cookpot.
2. Brown the meat and sauté the vegetables in a pan, not in the cookpot.
3. Don't use the cookpot for cooking anywhere other than inside the slow cooker.
4. Don't cook on the low setting without first preheating the cookpot, in the slow cooker, on the high setting
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.
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