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This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of the reach of children aged less than 8 years.
Parts of the appliance are liable to get hot during use.
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
Please read these instructions before operating the appliance and retain them for future use.
Make sure your slow cooker is switched off and unplugged from the mains supply socket before cleaning. Never immerse the base of the cooker body, cord or plug in water or any other liquid.
Before using your slow cooker for the first time, wash the ceramic cooking bowl and glass lid in warm, soapy water. Rinse and dry thoroughly. Do not use harsh abrasives, chemicals or oven cleaners. Using a damp cloth or sponge, wipe the exterior and interior of the cooker body. Use a mild detergent solution.
During use, the glass lid and ceramic cooking pot will get very hot. Always handle with care and use oven gloves.
Always check that the food is thoroughly cooked before serving.
Position your slow cooker on a dry, flat, stable surface away from any potential heat source (hob, oven, etc.). Make sure that the mains lead does not hang over the work surface edge.
Your slow cooker works by building up heat and maintaining an even temperature. For the best results do not remove the glass lid before half the cooking time has elapsed. The glass lid allows you to monitor cooking progress without interrupting the cooking time.
If you aren't going to serve your meal straight away, you can set the temperature control of your slow cooker to LOW. This will keep your meal warm until you serve the food.
This section is designed to help you adapt your favourite recipes so they can be cooked in your slow cooker. Many recipes can be converted to cooking in your slow cooker. Soups and stews, of course, are natural favourites. Casseroles and most meats benefit from the low temperatures and even cooking.
Use the following table for suggested cooking times and settings when adjusting your favourite recipes. Always check that the food is thoroughly cooked before serving.
Recipe time | AUTO setting | HIGH setting |
15 to 30 mins | 2 to 3 hours | 1.5 to 2 hours |
35 to 45 mins | 3 to 5 hours | 2 to 3 hours |
50 mins to 3 hours | 5 to 10 hours | 3 to 6 hours |
These times are approximate and can vary depending on the ingredients and quantities.
When selecting meat, look for the leanest cuts. Trim any visible fat from the meat because the slow cooking process will result in too much liquid in the form of fat. If possible, use chicken without skin. For casserole style recipes, cut the meat into cubes, approximately 2.5cm (1").
Less tender cuts of meat are ideal to use in your slow cooker because the prolonged cooking periods make them tender and tasty. The table below shows cuts suitable for use.
Meat | Cut |
Beef | Brisket, shin, silverside, topside, stewing steak, braising steak |
Lamb | Neck, forequarter, neck chops, shanks, shoulder chops |
Pork | Leg steaks, butterfly steaks, loin chops, fillet |
Pre-browning meat and poultry prior to cooking seals in the moisture, intensifies the flavour and provides more tender results.
It also provides much richer flavours in other foods such as onions, peppers and leeks.
Pre-browning may take a little extra time, and whilst not strictly necessary, the rewards are evident in the end result. To brown, use a non-stick pan on the stove. Use a minimal amount of oil. Without browning, some meat and poultry may appear bland when cooked in your slow cooker.
Roasting in your slow cooker results in delicious, tender meat which is easy to slice. The long, slow covered cooking process breaks down and softens the connective tissues within the meat, therefore the cheaper cuts of meat provide perfect results cooked by this method.
The addition of liquids is not necessary for roasting. A minimal amount is required for pot-roasting. Raise the meat to be roasted on an inverted heat proof plate or saucer so the meat is kept free of any fat released throughout the cooking process. Suitable cuts for roasting include:
Meat | Cut |
Beef | Blade, fillet, rump, sirloin, silverside, topside |
Lamb | Leg, mid loin, rack, shank, shoulders, mini roast |
Pork | Loin, neck, leg, racks |
Suitable cuts for pot roasting include:
Meat | Cut |
Beef | Blade, chuck, round, silverside, skirt, topside |
Lamb | Forequarter, shank, shoulder, leg |
Pork | Loin, neck |
A characteristic of slow cooking is that vegetables generally cook much slower than most meat. Most vegetables should be cut into small bite sized pieces and placed near to the sides and as close to the bottom of the ceramic pot as possible. Meat should then be placed on top of the vegetables. Carrots should be peeled and placed where they will be completely covered by liquid. Frozen vegetables should be thawed before adding to other foods in your slow cooker.
If a recipe requires noodles, macaroni etc. to be added, cook on a conventional stove until slightly tender and add to your slow cooker during the last 30 minutes of cooking. To use rice, stir in with the other ingredients and add ¼ cup extra of liquid for every ¼ cup of rice. Long grain rice gives better results.
Leaf or whole herbs and spices are preferred. As the flavour of these is stronger, it is recommended to use half the suggested amount. If using ground or dried herbs and spices, add during the last hour of cooking. Always taste and season before serving.
Milk, cream and sour cream tend to break down during extended cooking. When possible, add during the last hour of cooking.
Always unplug your slow cooker before cleaning it. Never immerse the cooker body, mains lead or plug in water or any other liquid. Never use harsh abrasive cleaners or cleaning materials.
The interior and exterior of the cooker body can be wiped with a soft, damp cloth.
This appliance must be earthed.
If the plug is not suitable for the socket outlets in your home, it can be removed and replaced by a plug of the correct type.
If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord and an appropriate plug fitted as detailed. If you remove the plug it must not be connected to a 13 amp socket and the plug must be disposed of immediately.
If the terminals in the plug are not marked or if you are unsure about the installation of the plug please contact a qualified electrician.
Plug should be ASTA approved to BS1363
Fuse should be ASTA approved to BS1362
Ensure that the outer sheath of the cable is firmly held by the cord grip
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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