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Fritel SC 2290 SLOW COOKER Manual

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Then turn the thermostat knob onto the chosen position: LOW-HIGH-WARM
o Follow the cooking time from the recipe
o For correct temperature, please refer to the table below.
Working time
Approx.temperature
on the HIGH position
Approx.temperature
on the LOW position
Approx.temperature on
the WARM position
1u
43°C
36°C
28°C
2u
63°C
53°C
32°C
3u
80°C
66°C
35°C
4u
90°C
76°C
39°C
5u
96°C
83°C
/
6u
97°C
88°C
/
7u
98°C
92°C
/
8u
100°C
93°C
/
ATTENTION:
o Never use the appliance for a period of more than 8 h!
o Never use the appliance on the WARM position for a period of more than 4 h!
o The ceramic bowl is not resistant to sudden temperature swings. If the bowl is
hot, do not add cold fluids. If you use frozen food, first add worm water.
o During cooking remove the least possible the lid, opening will cause a temperature
drop, this will slow the cooking process. Always remove the lid slowly and away
from you in order to allow the steam to escape carefully.
o During the cooking the base of the appliance gets warm. Only touch the
thermostat knob and the handle.
o When the dish is ready, turn the thermostat to WARM to keep the dish warm, or
turn to OFF and pull out the plug.
o Allow the appliance to cool down completely before moving or cleaning it.
TIPS:
o Meat prepared in the slow cooker doesn’t brown. Should you like this, brown the
meat in a separate pan.
o If possible, leave the herbage complete. This way they will reveal more aromas
than if chopped.
o Water or liquids do not evaporate in the Slow Cooker as they would with
traditional cooking. Base yourself on the ‘standard’ recipe, then diminish the
quantity of used fluid. Exception: soup and rice.
o Afterwards you can always add fluids if necessary. If the dish is too fluid, remove
the glass lid and turn the thermostat on HIGH. Let it cook for approximately 30
min.
o Ingredients cut up in equal parts will cook faster and more equally than when
cooking a large roast for instance.
o Use the WARM position to keep the dish warm at the right temperature. Never
cook the ingredients on the WARM position.
o Most recipes with raw meat and vegetables need approximately 6 to 8 h on the
LOW position.
o Fat meat can give dishes with less taste. Precooking or searing the meat can bring
the fat percentage down and will color the meat.
o The more the meat is fat the less you will have to add fluids.
o If needed you can remove melted fat with a spoon, a skimmer or a slice of bread.
… 16 …


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