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Tips for Stew / Slow Cook
• The STEW program cooks on a high heat
for 1- 4 hours whereas the SLOW COOK
program cooks on a gentle heat for 5 – 10
hours. The SLOW COOK program is a great
way to cook less-expensive cuts of meat
such as stewing beef, which are tenderised
through the long cooking process. Certain
less-expensive cuts of meat may not
therefore be suitable for the STEW program.
• Make sure all frozen ingredients are well
thawed out.
• Cut root vegetables into small even pieces,
as they take longer to cook than meat. They
should be sautéed for 2-3 mins before slow
cooking. Ensure that root vegetables are
always placed at the bottom of the bowl
and all ingredients are immersed in the
cooking liquid.
• Trim all excess fat from meat before cooking
to prevent grease gathering in the bowl.
• If adapting an existing recipe from
conventional cooking, you may need to cut
down the amount of liquid used. Liquid will
not evaporate to the same extent as with
conventional cooking.
• Uncooked red kidney beans must be
soaked and boiled for at least 10 minutes to
remove toxins before use in a slow cooker.
• Insert a meat thermometer into joints of
roasts or hams to ensure they are cooked to
the desired temperature.
Reheat
• Press the MENU button until the dot
appears next to REHEAT. A default time of
25 mins will appear N.
• To adjust, press the COOK TIME button and
then the MINUTE button. The minimum time
that can be set is 8 mins and the maximum
is 25 mins O.
• Close the lid and press START O.
• Ensure food is thoroughly heated through
before consuming.
Keep Warm
• The KEEP WARM program will start
automatically after cooking has finished and
will keep food warm for 2 hrs.
• A red light will appear to indicate the KEEP
WARM program is selected and the display
will return to zero and will count up P.
• Press the OFF / KEEP WARM button to stop
the KEEP WARM program. The red light on
the START button will flash to indicate the
appliance is now in standby.
• To resume the KEEP WARM program, press
the OFF / KEEP WARM button again.
• We suggest that if food is not consumed
within these two hours, it should be
discarded.
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