Instructon Booklet

12
Method:
1 R
emove the outer packaging from the joint but leave any collar in
place. Rinse the joint under cold running water and then place into
t
he Cooking Pot.
2 Transfer the Cooking Pot into the Base Unit.
3 Cover the joint with boiling water and then cover with the Glass Lid.
4 C
ook for 4-6 hours on the High setting, 6-8 hours on Medium
Setting or 8-10 hours on Low Setting.
Ingredients:
• 1
.8kg (max) gammon joint
Boiled Ham
Method:
1 Using the Cooking Pot, brown the mince on the hob without adding
any oil or fat.
2 When the fat has started to run from the meat, add the onions,
celery and garlic, stirring occasionally.
3 After a couple of minutes, add the remaining ingredients, stir well.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for 4-6 hours on the High setting, 6-8 hours on Medium
Setting or 8-10 hours on Low Setting.
Ingredients:
• 1.5kg minced beef
• 300g onions, peeled and
chopped
• 300g celery, thinly chopped
• 3 garlic cloves, crushed
• 3x 400g cans chopped toma-
toes
• 7 tbsp tomato puree
• 600ml beef stock
• 300g mushrooms, sliced
• 2 tsp mixed herbs
• Salt and pepper
Bolognese
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