Instructions

Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don’t change the page numbering. Keep the language
integrity.
7 SC 3008- 180917
Assembly page 7/40
Fax [phone]

TIPS FOR SLOW COOKING & PREPARATION
 The slow cooker must be at least half full for best results.
 Slow cooking retains moisture. If you wish to reduce moisture in the cooker, remove the lid
after cooking and turn the control to high (if set to low) and simmer for 30 to 45 minutes.
 The lid is a sealed fit. Please be careful when it is removed. Don’t remove unnecessarily as
the built up heat will escape. Each time you remove the lid, allow an additional 10 minutes
to the cooking time. If cooking soups, leave 5cm space between the top of the pot and
the food to allow simmering.
 Many recipes demand all day cooking, if you do not have time to prepare food that
morning prepare it the night before and store the food in a covered container in the
refrigerator. Transfer the food to the crock pot and add liquid/gravy. Select the required
setting.
 Most meat and vegetable recipes require 8-10 hours on low or 4-6 hours on high. Some
ingredients are not suitable for slow cooking. Pasta, seafood, milk, and cream should be
added towards the end of the cooking time. Many things can affect how quickly a recipe
will cook - water and fat content, initial temperature of the food and also the size of the
food.
 Food cut into small pieces will cook more quickly. A degree of “trial and error” will be
required to fully optimize the potential of your Slow cooker.
 Vegetables usually take longer to cook than meat, so try to put vegetables in the lower
half of the pot.
 After food is cooked, switch cooker off and leave covered with the lid.
 All food should be covered with a liquid, gravy or sauce.
 Pre-browning meat and onions in a pan to seal in the juices also reduces the fat content
before adding to the crock pot. This is not necessary if time is limited, but improves the
flavor.
 When cooking joints of meat, ham, and poultry etc the size and shape of the joint is
important. Try to keep the join in lower 2/3 of the pot and fully cover with water. If
necessary cut in two pieced. Joint weight should be kept within the maximum limit.
MAINTENANCE AND CLEANING
 Always unplug the appliance and wait for it to cool down before cleaning it.
 Remove the lid and take out the crock using their handles and clean them in soapy
water. You can also immerse them in water, but never use scouring pads to clean them.
 Wipe the inside of the base and the body of the appliance with kitchen paper or a soft
cloth.
 Never immerse the appliance in water or any other liquid. Never fill the crock with water to
clean it when it is still in the base.
 Never put any part of the appliance in the dishwasher.