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Silvercrest SSC 200 B1 - IAN 288304 Manual

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SilverCrest SSC 200 B1
52 - English
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.
For poultry and larger pieces of meat, use a cooking thermometer to check the core temperature and
ensure it is cooked through. If this is not possible, take a piece of meat out of the ceramic pan (4)
and cut through it to check it is cooked.
It is recommended that you pierce sausages to prevent them bursting.
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