Emerio SC-109678 Bedienungsanleitung Seite 7

5. Any servicing other than cleaning should be performed by an authorized service representative.
NOTE: The inner bowl and lid are dishwasher-safe.
CAUTION: Never immerse the outer pot into water or any other liquid!
Tips for slow cooking
1. The slow cooker must be at least half full for best results.
2. Slow cooking retains moisture. If you wish to reduce this, remove the lid after cooking and turn the control
to LOW and reduce by simmering for 30 to 45 minutes.
3. The lid is not a sealed fit. Don't remove unnecessarily as the built-up heat will escape. Each time you remove
the lid, allow 10 minutes extra cooking time.
4. Most meat and vegetable recipes require 8-10 hours on LOW or 4-6 hours on HIGH.
5. Do not use frozen meat or poultry unless it is thoroughly thawed out first.
6. After food is cooked, switch off and leave the appliance covered with the lid. There will be enough heat in
the inner bowl to keep warm for 30 minutes. If you require longer to keep warm, switch to the WARM
setting.
RECIPES

Roast Turkey with Herbs
2.5kg turkey (entire breast), deboned
¼ cup (60ml) of chopped parsley
2 tablespoons of fresh chopped thyme
Salt and pepper
60g of cut Fontina cheese
60g of Parma ham
4 sprigs of Parsley or Thyme
⅔ cup of chicken stock
⅓ cup of dry white wine
2 tablespoons of corn starch
2 table spoons of cold water
Rinse, dry and place the turkey skin-side down on a chopping board. Sprinkle the meat with chopped parsley
and thyme and season with salt and pepper. Cover with overlapping slices of cheese and Parma ham. Roll
together the turkey. Tie up roll with kitchen string at 5cm intervals. (Turkey prepared as above can be kept in the
fridge overnight) Place some thyme on the turkey and put it face up in the slow cooker. Add the stock and wine.
Cover and select the low setting (LOW) and slow cook until the meat is tender in the thickest part (9 to 10 hours).
Carefully place the turkey onto a hot plate and remove the cooking liquid. Mix the corn starch with the water.
Select the cooker's high setting (HIGH); cover and simmer, stirring 2 or 3 times until the sauce thickens.
Remove the string and the thyme sprigs from the turkey and cut the meat into slices. Garnish with thyme sprigs
if desired. Serve with the sauce.

Portuguese Garlic Chicken
1 medium onion, finely sliced
6 cloves of garlic, finely sliced
2 medium tomatoes cut into quarters
⅓ cup of chopped roast ham
½ cup of raisins (Golden Raisins)
1.7 kg chicken
½ cup of Port
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