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Russell Hobbs 24180-56 Slow Cooker Specifications
Slow cooker type
Power 200 W
Volume 3.5 l
Body material metal
Bowl cover ceramic
Management and programs
Mechanical control
3D heating no
Sous-Vide technology no
Automatic cereal programs
Keeping warm there
Delayed start no
Features chalk-coated case
The chalk surface of the CHALKBOARD is very stylish and totally unusual. She turns the routine associated with cooking into a reason for cute fun, because you can leave "notes" to loved ones with wishes or just the name of the dish.
The Slow Cooker is the perfect appliance if you want your food to be nutritious and wholesome, but you don't have time to cook it. Slow-cooked dishes always have a rich taste and mouth-watering aroma, while maintaining all the vitamins and nutritional properties due to the gentle thermal effect.
The volume of a pot of 3.5 liters is enough to prepare a meal for a family of 4. The slow cooker has 3 temperature settings: high, low and maintain temperature - the operation is very simple. The glass lid will allow you to control the cooking process; the outer casing has cool handles.
Slow Cooker Recipes
1. Cover
2. Casserole
3. Handle
4. Backlight
5. Mode switch
6. Chalk
Important! Prepare the surface before writing on the supplied slow cooker. If this is not done, it will be difficult to erase the chalk later. For surface treatment, rub the writing area on the slow cooker with the side of the chalk, ensuring an even coating (fig. A). Wipe off the chalk with a soft cloth. The surface is now finished and ready to use. The outer surface of the slow cooker heats up during use. Write on the slow cooker only before cooking or after the appliance has cooled down.
Benefits of slow cooking
Health: The slow cooking process reduces damage to vitamins and retains more nutrients and flavors.
Economy: Long, slow cooking can soften tough cuts of meat and uses about a quarter of the power of the small ring on the medium burner.
Convenience: Prepare your ingredients for cooking the night before, place them in the slow cooker before leaving, and a delicious meal is ready for your return home.
Cooking modes
1 for normal slow cooking (typically 8-10 hours).
2 for quick cooking (typically 4-5 hours).
3 to reheat food before serving (only after it has completely cooked in the slow cooker).
Attention! Do not use mode 2 to reheat food.
Exploitation
1. Put prepared ingredients in a saucepan.
2. Place the saucepan in the slow cooker and close the lid.
3. Plug the slow cooker into an electrical outlet.
4. If necessary, turn the mode switch to position 1 or 2. Cooking starts.
5. When cooking is finished, turn the mode switch to the% position. If you want to serve food immediately, turn the switch to the OFF position and unplug the slow cooker from the outlet. Do not use the setting for more than 4 hours.
6. Always use oven mitts when handling the lid or pan.
General Provisions
• Defrost frozen food completely before placing it in the kettle.
• Saute meat or sauté vegetables in a skillet or saucepan.
• The pot can be used for pre-browning, searing, browning, or frying on gas or electric hobs before slow cooking.
Meat
• When baked, the juice does not splatter or evaporate, so the flavor and nutritional value are preserved. The size and shape of the meat pieces, the quality and proportions of meat, fat and bones all affect the cooking time. You can only calculate it empirically.
• Fie use high fat meat or cut off excess fat.
Bird
• Wash and dry the chicken and season it inside and out.
• Brown it in its own fat or with a little oil in a large frying pan.
Fish
• To maintain flavor and texture, fish should not be cooked for long periods.
• Lubricate the base of the pot with butter or margarine.
• Brush and rinse the fish. Dry and place in a pot.
• Season with spices, drizzle with lemon juice, then add hot broth, water or wine.
• Place small pieces of oil on the fish and cook on low setting (1) for 2-3 hours.
Vegetables
• Semi-finished vegetables such as frozen peas and corn must be thawed and added half an hour before the end of cooking.
• Roots, tubers, carrots, potatoes and onions take much longer to cook than meat, so cut them into thick pieces, sticks or 5 cm cubes and sauté them for 2-3 minutes before placing them in the slow cooker.
Beans (beans, peas and lentils)
• Dried beans (such as red beans) must be cooked for at least 10 minutes before they can be placed in a slow cooker. They are poisonous when raw or undercooked.
• Set dry peas and beans to soak for 8 hours (or overnight) to soften before cooking.
• No need to soak lentils overnight.
• When cooking rice, use a minimum of 150 ml liquid per 100 g of rice. We have found that instant rice produces the best results.
• Pasta becomes too soft when cooked slowly. If the recipe contains pasta, add it 30-40 minutes before the end of cooking.
Soup
• Delicious, homemade soup can be left to simmer slowly throughout the day or night.
• Brown meat and vegetables in a skillet.
• If thickening is required, stir in flour or cornmeal, then gradually add broth.
• Bring to a boil, season to taste and transfer to a kettle.
• Milk can only be added in the last half hour of cooking. Cream or egg yolk may only be added before serving.
Pudding
• Use an ovenproof pudding dish that fits in the pot and does not touch the sides.
• Fill the pot halfway with water.
Care and maintenance
1. Unplug the appliance and let it cool down.
2. Wipe the surface with a clean damp cloth.
3. Wash the lid and pot with warm soapy water using a cloth or sponge, then rinse and dry thoroughly.
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