User manual KENWOOD CP707

[. . . ] Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions. food safety Cook meat (including poultry), fish and seafood thoroughly. Never partially cook meat and poultry and then refrigerate for subsequent cooking. Follow the cooking advice of the ingredient manufacturer in particular with dried beans. For example dried red kidney beans should be soaked overnight and then fast boiled on a cooker for at least 10 minutes in a pan of fresh cooking water to destroy toxins before straining and adding to the slow cooker. [. . . ] 2 Set the desired cooking time by pressing the timer increase (+) or timer decrease (-) buttons. The timer can be set in 30 minute increments up to a maximum of 10 hours for low and high settings but will default to a maximum of 2 hours for the keep warm setting. 3 Select the desired cooking mode by pressing the high, low or keep warm setting button. An icon will appear on the right side of the screen and a dash will appear next to the selected cooking mode. Cooking and the timer countdown will begin, indicated by the decimals flashing. Note: if a cooking mode is not selected within 15 seconds, the timer will default back to 0:00 and will need to be re-set. 4 At the end of the cooking time on low or high settings, the slow cooker will default to the keep warm setting and count down from 2 hours. After 2 hours, heating will stop and the display will return to 0:00. 4 hints on using your slow cooker 1 Prepare and use ingredients at room temperature rather than straight from the refrigerator. However ingredients such as meat and fish should not be left out of the refrigerator for longer than is necessary, so remove from the refrigerator just to take the chill off and keep covered with cling film or plastic wrap. Do not prepare food in advance and then leave out of the refrigerator. 2 Cut root vegetables such as carrots, onions, swedes etc into fairly small pieces as they take longer to cook than meat. 3 Cut each type of ingredient into even sized pieces, this will assist with even cooking. 4 Browning the meat and sauteing the vegetables first in a separate pan will help to remove a certain amount of fat from the meat and also improve the appearance and flavour of both meat and vegetables. 5 Do not lift the lid more than necessary during cooking as this will cause loss of heat and evaporation of liquid. It may be necessary depending upon how often the lid is removed and for how long, to allow an extra 20 minutes to half an hour cooking time. 7 Never plunge the hot cooking pot into cold water immediately after use or pour boiling water into an empty cold cooking pot. Subjecting it to a sudden change in temperature could cause it to crack. 8 After several months of use the glaze on the cooking pot may become crackled: this is common with glazed stoneware and will not affect the efficiency of the slow cooker. 9 If you are adapting recipes from conventional cooking you may need to reduce the amount of liquid used. In slow cooking liquid does not evaporate as quickly as with conventional cooking although a certain amount of liquid is necessary to help the transfer of heat. 11 Milk products, including cream, sour cream and yoghurt, should be added towards the end of cooking to help combat any curdling that might take place. 12 Frozen vegetables such as peas should be thawed and added during the last 1/2 to 1 hour of cooking. This will ensure retention of colour and texture in the vegetables and temperature within the pot. [. . . ] Cover with the lid and cook on High for approximately 3 hours or Low for approximately 6 hours. At the end of the cooking time, remove the chicken pieces and keep warm. Mix the cornflour with some water to form a smooth paste and add to the slow cooker with the cream, stir well. Return the chicken pieces to the cooking bowl, replace the lid and allow to cook for additional time until the mixture thickens. [. . . ]