Instructon Booklet

13
Method:
1 P
lace 2 tbsp oil into the Cooking Pot on the hob and gently fry the
apples and onions for a few minutes without browning. Remove and
s
et aside.
2 Add one tbsp oil to the Cooking Pot and brown the meat in two
b
atches, adding the remaining oil for the second batch.
3 A
dd the remaining ingredients to the Cooking Pot together with the
apples and onions and stir well.
4 Place the Cooking Pot into the Base Unit and 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.
6 If necessary, at the end of cooking the sauce may be thickened by
mixing 2 tbsp cornflour in a cup with a little cold water to make a
paste. Add a little of the hot liquid and then stir into the Cooking
Pot. This can be done 30 minutes from the end of the cooking time.
Ingredients:
• 4
tbsp sunflower oil
• 6
50g cooking apples, peeled,
c
ored and thickly sliced
• 450g onions, peeled and
c
hopped
• 1
.5kg stewing steak, cubed
• 5 tsp curry powder
• 5
tbsp mango chutney
• 150g sultanas
• 600g tinned chopped
tomatoes
• 3 tbsp lemon juice
• 5 tbsp cornflour
• 1 L beef stock
Beef Curry
Method:
1 Place the oil in the Cooking Pot on the hob and sear the sausages
in two batches until browned. Remove and set aside.
2 Add the vegetables to the Cooking Pot and sauté for a couple of
minutes.
3 Add the remaining ingredients and stir well. Replace the sausages
into the Cooking Pot and stir gently.
4 Place the Cooking Pot into the Base Unit and 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.
6 Any excess fat may be removed from the surface of the Cooking
Pot after cooking.
Ingredients:
• 1 tbsp sunflower oil
• 1.5kg good quality thick pork
sausages
• 450g onions, peeled and
chopped
• 400g carrots, peeled and
sliced
• 500g, leeks, washed and
sliced
• 1.2L beef stock
• 6 tbsp chutney
• 5 tbsp Worcestershire sauce
• 3 tbsp plain flour
• Salt and pepper
Sausage Pot
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