Bedienungsanleitung Russell Hobbs 19790-56 COOK HOME SLOW COOKER (Seite 3 von 84) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Türkisch, Schwedisch, Norwegisch, Finnisch)

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economy Long, slow cooking can tenderise the 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 before

you leave, and have a delicious meal waiting for you when you get home.

C TEMPERATURE CONTROL

0 oﬀ

1 For traditional slow cooking.

2 For “fast cooking”, using the appliance as an electric stewpot.

O For keeping the food warm after cooking.

C GENERAL

1 Thaw frozen food completely before adding it to the cookpot.

2 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.

meat

3 When roasting, the juices don’t spit or evaporate, so ﬂavour and nutritive value are retained.

The size and shape of the joint, its quality, and the proportion of lean, fat and bone, all aﬀect

cooking times. Experience will soon help you judge these.

4 Avoid meat which has a high proportion of fat, or trim the excess fat.

poultry

5 Wash and dry the poultry and season inside and out.

6 Brown the skin in its own fat or a little cooking oil, in a large frying pan.

ﬁsh

7 To retain ﬂavour and texture, ﬁsh shouldn’t be cooked for long periods.

8 Grease the base of the cookpot with butter or margarine.

9 Clean, trim and wash the ﬁsh. Dry and place in the cookpot.

10 Season, sprinkle with lemon juice, then add hot stock, water or wine.

11 Dot butter over the ﬁsh, and cook on low (1) for 2-3 hours.

vegetables

12 Quickly cooked vegetables, like frozen peas and sweetcorn, must be thawed, then added half

an hour before the end of cooking.

13 Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to cook than

meat, so cut them to about 5mm thick slices, sticks or dice, and sauté them gently for 2-3

minutes before adding to the cookpot.

pulses (beans, peas and lentils)

, 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.

14 Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.

15 You don’t need to soak lentils overnight.

16 When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice. We’ve

found that “easy-cook” rice gives the best results.

17 Pasta gets too soft for slow cooking. If your recipe requires pasta, stir it in 30-40 minutes

before the end of the cooking.

instructions

diagrams

0 oﬀ

1 low

2 high

O keep warm

3 light

4 temperature control

5 lid knob

6 lid

7 cookpot

8 handle

` dishwasher safe

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