Bedienungsanleitung Russel Hobbs 25570-56 (Seite 4 von 72) (Alle Sprachen)

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USING

1. Put the prepared ingredients into the cooking pot.

2. Put the cooking pot into the slow cooker then t the lid.

3. Plug the slow cooker into a wall socket.

4. Turn the mode switch to LOW or HIGH as required. Cooking will start.

5. When cooking is nished turn the mode switch to the WARM position. If you want to serve the food

right away, turn the control to OFF and unplug your slow cooker. Don’t use the WARM setting for

longer than 4 hours.

6. Always use oven gloves when handling the lid or cooking pot.

GENERAL

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

• Brown the meat and sauté the vegetables in a pan or the cooking pot.

Meat

• When roasting, the juices don’t spit or evaporate, so avour and nutritive value are retained. The size

and shape of the joint, its quality, and the proportion of lean, fat and bone, all aect cooking times.

Experience will soon help you judge these.

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

Poultry

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

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

Fish

• To retain avour and texture, sh shouldn’t be cooked for long periods.

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

• Clean, trim and wash the sh. Dry and place in the cookpot.

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

• Dot butter over the sh, and cook on low (1) for 2-3 hours.

Vegetables

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

hour before the end of cooking.

• 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.

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

• You don’t need to soak lentils overnight.

• 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.

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

end of the cooking.

Soup

• Tasty, home-made soup can be left simmering all day or overnight.

• Brown the meat and vegetables in a pan.

• If thickening is required, stir in our or cornour, then gradually add stock.

• Bring to the boil, season to taste, and transfer to the cookpot.

• Don’t add milk till the nal half hour of cooking. Cream or egg yolk may be added just before serving.

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Russel Hobbs 25570-56 Seite 4

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