Cooking Times - Silvercrest SSC 200 A1 Bedienungsanleitung

RP100155 slow cooker LB6 Seite 9 Donnerstag, 19. Juni 2014 12:05 12
• Many dishes involving stewed or stuffed
meat call for it to be seared beforehand.
This gives it a better appearance and the
browning also improves the flavour.
• Remove excess fat from the meat before
cooking it,
temperatures in the slow cooker are not
sufficient to expel it.
• The slow cooker is not suitable for
keeping food hot or warming it up.
• For all poultry and large cuts of other
meat you should use a cooking
thermometer to
The times quoted in the tables are intended
as a guide. Actual cooking time depends
on:
• the size and freshness of the foods;
• the quantity in the cooking pot 4;
• personal preference (al dente or soft).
Notes:
• Ensure that all the pieces are about the
same size. Arrange smaller pieces on
top.
Food
Beans White
Black
Kidney beans about 2.5 - 3.5 h
Runner beans
Peas green,
podded
green, whole
pods
Carrots sliced
Potatoes diced
Poultry
Beef
Pork
SSC 200 A1
because the low
check its core

8. Cooking times

Cooking time
about 3 - 4 h - Beans are always cooked on "HIGH"
- Dried beans should be soaked overnight
about 3 - 4 h
about 3 - 3.5 h
about 4.5 h - Cooker setting "AUTO"
- On the "LOW" setting, cooking times will be around
1 - 2 h longer.
about 5 h
- On the "HIGH" setting, cooking times will be
around 1 - 1.5 h shorter.
about 5 - 6h
about 5 - 6h
about 5 h
about 6 h
about 5 h
temperature to ensure that it is properly
cooked through.
• If there is too much liquid in the cooking
pot 4 at the end of the cooking time,
remove the 1 lid, turn the control knob 8
to "HIGH" and evaporate the excess.
• When cooking soups and stews, the
level of the liquid should always be at
least 3 cm below the rim of the cooking
pot 4. This is to prevent it from spilling
when you lift the cooking pot 4 out of
the base 6.
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Pierce sausages to stop them bursting.
• Poultry, in particular, needs to be cooked
right through to prevent the risk of
salmonella infection.
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