11 Milk products, including cream,
sour cream and yoghurt, should be
added towards the end of cooking
to help combat any curdling that
might take place.
12 Frozen vegetables such as peas
should be thawed and added
during the last half hour of cooking.
This will ensure retention of colour
and texture in the vegetables and
temperature within the pot.
13 Best results are achieved when the
ingredients are covered in liquid.
14 Trim excess fat from meat.
15 Providing that you have suitably
sized heat proof dishes, more than
one dish can be cooked in the slow
cooker at the same time eg steak
and kidney pudding, carrots and
fruit compote. Cover the dishes
with foil sealing tightly and stand
them in hot water in the cooking
pot.
16 When cooking whole joints make
sure they fit comfortably into the
cooking pot and always add liquid.
Turn part way through the cooking
process.
17 Using hot stock will speed up the
cooking process.
18 To thicken gravy etc., mix some
cornflour with a little cold water to
form a smooth paste. Add the
mixture to the cooking pot towards
the end of the cooking time. Cover
and cook for additional time until
the juices are bubbling and
thickened.
care and cleaning
Always switch off, unplug and allow
the appliance to cool before
cleaning.
base unit
Wipe the outside of the slow cooker
with a damp cloth and then dry.
Never immerse the base unit in
water.
lid, cooking pot
Wash in warm soapy water, rinse
and then dry thoroughly. Food that
has stuck to the inside of the bowl
can be removed with the aid of a
soft bristled brush.
The cooking pot and lid can be
washed in the dishwasher
service and customer
care
●
If the cord is damaged it must, for
safety reasons, be replaced by
KENWOOD or an authorised
KENWOOD repairer.
If you need help with:
●
using your slow cooker
●
servicing or repairs
Contact the shop where you bought
your slow cooker.
RECIPES
potato, cheddar and
chive soup
6 large potatoes, peeled and sliced
1 large clove garlic, peeled
700ml/1pt 5 fl oz stock
300g/10 oz Cheddar cheese,
grated
75g/3 oz fresh chives, chopped
salt and pepper
Place the potatoes, garlic and
500ml/17
1
⁄2 fl oz stock into the cooking
pot. Cook on High for 2 hours. Remove
the mixture and blend in a liquidiser to
the desired consistency. Return the
mixture back into the cooking pot and
add the cheese, the remaining stock,
chives and seasoning. Leave on setting
High for a further 30 minutes. Before
serving, additional cheese and cream
can be added.
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