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Crock Pot CSC011 Manual

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MEATS:
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater
depth of flavour.
• Meat should be positioned so that it rests in the cooking bowl without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
bowl is always ½ to ¾ full.
• The size of the meat and the recommended cooking times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork
tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck
or pork shoulder. Cooking meat on the bone versus boneless will increase the required cooking
time.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light
vegetables such as mushrooms, diced onion, aubergine, or finely chopped vegetables. This
enables all food to cook at the same rate.
FISH:
• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen
minutes to one hour of cooking.
RECIPES
Our products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and
millilitres. Common conversions for smaller quantities are:
15g = 1 tablespoon
5g = 1 teaspoon
2.5g = ½ teaspoon
1g = 1 pinch
Root Vegetable Soup Serves 6–8
300g carrots, peeled and cut into approx. 5cm pieces
300g celeriac, peeled and cut into approx. 5cm pieces
300g leeks, trimmed and washed and cut into approx. 5cm lengths
300g Swede, peeled and cut into approx. 5cm pieces
1 onion, diced
1.5 litres of good quality vegetable stock
2 bay leaves
Seasoning
1. Place all the ingredients into the cooking bowl, fit the lid and cook on setting 1 for 6-7 hours or
setting 2 for 4-5 hours.
2. Allow to cool before transferring to a blending jug and blend to the desired consistency.
Alternatively transfer to a container suitable for hand blending.
3. Serve piping hot garnished with a swirl of crème fraiche and some snipped chives.
Tuscan Bean Soup Serves 6–8
30ml vegetable oil
2 large onions, roughly diced
4 celery sticks, roughly chopped
3 large carrots, roughly chopped
3 garlic cloves, finely chopped
5 fresh thyme sprigs, leaves picked
4 fresh rosemary sprigs, leaves picked and chopped
5g smoked paprika
2 x 400g tins chopped tomatoes
2 litres good quality vegetable stock
30g tomato purée
… 7 …


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