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Silvercrest IAN 321529 SSC 200 C1 Manual

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SilverCrest SSC 200 C1
50 - English
General recommendations:
You can achieve best results by adding between 1.5 to 2 litres of ingredients, including liquid, into
the ceramic pan (4). This means the ceramic pan (4) is around half full.
Defrost frozen ingredients before preparing them in the slow cooker. Otherwise, they may not cook
through properly because of the low cooking temperature.
If there is a lot of liquid in the ceramic pan (4) at the end of the cooking process, remove the glass lid
(2) and switch the control dial (7) to the HIGH position. This allows the liquid to evaporate better.
The slow cooker is not suitable for heating food.
The slow cooker is not suitable for frying food.
Vegetables, beans and legumes:
Chop hard vegetables into even pieces which are not too large.
Beans and hard vegetables like potatoes or carrots should always be covered with liquid for
cooking.
Hard vegetables take slightly longer to cook than meat. So put the vegetables into the ceramic pan
(4) first so they stay at the bottom.
If you wish to prepare beans together with other vegetables (e.g. potatoes or carrots), pre-boil the
beans the day before and allow them to stand overnight. Then all you need to do is add the other
vegetables and finish cooking the dish.
Essentially, you can prepare all the ingredients the previous day, add them to the ceramic pan (4),
cover and leave to stand cold. The next day, all you need to do is place the ceramic pan (4) on the
heater unit (8) and cook the dish.
Peas, lentils and other legumes should be soaked overnight and the water poured away before you
prepare the dish with fresh water.
Soups and stews:
When preparing soups and stews, do not fill the ceramic pan (4) beyond 3 or 4 cm below the top.
Otherwise, it is easy to spill the liquid when removing the ceramic pan (4) from the heater unit (8).
Meat:
Cut the meat into even-sized pieces. Put the larger pieces underneath and smaller pieces on top in
the ceramic pan (4).
Before cooking, remove excess fat from the meat. Otherwise, the fat is retained because of the low
cooking temperature in the slow cooker and the meat can be very fatty.
For some meat dishes such as roulades or goulash, you need to seal the meat before putting it in the
slow cooker. This gives it a better flavour and makes it crisper.
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