CSC029
5.7L STONEWARE
SLOW COOKER
INSTRUCTION MANUAL
READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
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.
• This appliance generates heat during use. Adequate precaution must be taken to prevent the risk of burns, scalds, fires
or other damage to persons or property caused whilst in use or during cooling.
• Never use this appliance for anything other than its intended use. This appliance is for household use only. Do not use
this appliance outdoors.
• Always ensure that hands are dry before handling the plug or switching on the appliance.
• Always use the appliance on a stable, secure, dry and level surface.
• This appliance must not be placed on or near any potentially hot surfaces (such as a gas or electric hob).
• Do not use the appliance if it has been dropped, if there are any visible signs of damage or if it is leaking.
• Ensure the appliance is switched off and unplugged from the supply socket after use and before cleaning.
• Always allow the appliance to cool before cleaning or storing.
• Never immerse the body of the appliance or power cord and plug in water or any other liquid.
• Never let the power cord hang over the edge of a worktop, touch hot surfaces or become knotted, trapped or pinched.
• Always allow adequate air space above and on all sides for air circulation. Never use the appliance under cupboards
or curtains or other flammable materials.
• Do not touch the external surfaces of the appliance during use as they may become very hot. Use oven gloves or a
cloth when removing the lid. Beware of escaping steam when removing the lid.
• NEVER attempt to heat any food item directly inside the base unit. Always use the removable cooking bowl.
• Some surfaces are not designed to withstand the prolonged heat generated by certain appliances. Do not set the
appliance onto a surface that may be damaged by heat. We recommend placing an insulating pad or trivet under the
appliance to prevent possible damage to the surface.
FITTING OF A PLUG – U.K. AND IRELAND ONLY
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 ASTAapproved to BS1363
Fuse should be ASTAapproved to BS1362
Green/Yellow
(Earth)
Blue
(Neutral)
Brown
(Live)
Ensure that the outer sheath of
the cable is firmly held by the cord grip
3A
Fuse
PARTS
Lid
A
Removable stoneware cooking pot
B
Heating base
C
Temperature control
D
A
B
C
D
PREPARING FOR USE
Make sure your Crock-Pot® slow cooker is switched off and unplugged from the mains supply socket before
cleaning. Never immerse the heating base, cord or plug in water or any other liquid.
• Before using your slow cooker for the first time, wash the lid and stoneware cooking pot in warm, soapy water. Rinse
and dry thoroughly. Do not use harsh abrasives, chemicals or oven cleaners.
• Before cooking for the first time, wipe the interior of the cooking pot with a light coat of cooking oil to condition the
cooking surface.
• Using a damp cloth or sponge, wipe the exterior and interior of the heating base. Use a mild detergent solution. Dry
thoroughly.
IMPORTANT NOTES: Some countertop and table surfaces are not designed to withstand the prolonged heat generated
by certain appliances. Do not set the heated unit on a surface that may be damaged by heat. We recommend placing an
insulated pad or suitably sized trivet under your slow cooker to prevent possible damage to the surface.
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HOW TO USE YOUR SLOW COOKER
1. Set the Crock-Pot® slow cooker on a flat, dry, heat-resistant surface.
2. Before each use, wipe the inside of the stoneware cooking pot
3. Place the stoneware cooking pot into the heating base
lid A. Always cook with the lid on.
4. Plug in your slow cooker and select the cooking temperature by turning the temperature control
setting. There are 3 temperature settings:
• Low is recommended for slow ‘all-day’ cooking.
• High provides faster cooking. 1 hour on High equals about 2 hours on Low.
• Warm is recommended for keeping already cooked food at the perfect serving temperature until you are ready to
eat. DO NOT cook on this setting.
5. Follow recommended cooking times.
6. When cooking has finished, turn the temperature control to Warm until the food is required. NOTE: We do not
recommend using the Warm setting for more than 4 hours.
7. Turn the slow cooker off by turning the temperature control to
8. Unplug from wall outlet when cooking is done.
9. DO NOT reheat foods in the heating base unit.
10. ALWAYS use a trivet or hot pad underneath the heated stoneware cooking pot when placing on a table or countertops.
11. The stoneware cooking pot is ovenproof and microwave safe. DO NOT use the stoneware cooking pot on a gas or
electric hob or under a grill. The lid is NOT ovenproof or microwave safe.
12. ALWAYS use an insulated cloth when moving the heating base unit. The handles will become hot when in use.
B with cooking oil or butter to make cleaning easier.
C. Add your ingredients into the stoneware and cover with the
D to the required
Off.
CLEANING
ALWAYS unplug your slow cooker from the electrical outlet and allow it to cool before cleaning.
CAUTION: Never immerse the heating base in water or any other liquid.
Heating base unit
Clean with a soft cloth which has been dampened with warm soapy water and wrung out. Dry with a clean dry cloth. DO
NOT use abrasive cleaners.
Caring for the removable stoneware cooking pot
The removable stoneware cooking pot and the lid go safely into the dishwasher or may be washed in hot soapy water. Do
not use abrasive cleaning compounds – a cloth, sponge or plastic spatula will usually remove any stubborn residue. After
washing it is recommended to thoroughly dry the stoneware cooking pot inside and outside. To remove water spots and
other stains, use a non-abrasive cleaner or vinegar.
COOKING HINTS AND TIPS
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate pan and drain well before
adding to the stoneware cooking pot). Season with salt and pepper.
• Place the meat in the stoneware cooking pot on top of vegetables.
• For roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More juices are
retained in meat and vegetables during slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware cooking pot. In a slow
cooker, meats generally cook faster than most vegetables.
• Because there is no direct heat at the bottom, always fill the stoneware cooking pot at least half full, to conform with
recommended times. Small quantities can be prepared, but cooking times may be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example, substituting a can
of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
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• Beans must be softened completely before combining with sugar and/or acidic foods. (NOTE: Sugar and acid have a
hardening effect on beans and will prevent softening).
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times
their volume of unsalted water and bring to the boil. Boil for 10 minutes, reduce the heat, cover and allow simmer for
1½ hours or until the beans are tender. Soaking in water, if required should be completed before boiling. Discard the
water after soaking or boiling.
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes for the Crock-Pot® slow cooker – your own favourites and prized recipes
collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer
steps and less dirty dishes, and to keep cooking simple. In most cases all ingredients can go into you slow cooker in the
beginning and cook all day. Many of the normal preparatory steps are unnecessary when using the Crock-Pot® slow cooker.
A few hints:
• Allow sufficient cooking time.
• Cook with the lid on.
• Do not add as much water as some non Crock-Pot
• Liquids do not ‘boil away’ as in conventional cooking. Usually at the end of the cooking, you will have more liquid than
less.
• This is ‘one-step’ cooking: many steps in recipes can be deleted. Add ingredients to the stoneware cooking pot at the
same time, adding liquid last, then cook for the recommended time.
• Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore everything can go into the
Crock-Pot® slow cooker at the same time. EXCEPTION: Milk, soured cream or cream should be added during the last
hour of cooking.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on Low.
RECIPE TIME COOK ON LOW COOK ON HIGH
15–30 minutes 4–6 hours 1½–2 hours
30–45 minutes 6–10 hours 3–4 hours
50 minutes–3 hours 8–10 hours 4–6 hours
PASTA AND RICE
If a recipe calls for pasta or macaroni etc, add during the last hour of cooking. If rice is required, stir in with other
ingredients. Add 60ml (4tbsp) cup of extra liquid per 60ml (4tbsp) cup of raw rice. Use long grain rice for best results.
LIQUIDS
Use less in slow cooking – usually about half the recommended amount. 250ml of liquid is usually enough, unless it
contains rice or pasta.
SAUTÉING VEGETABLES
This is generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception to this is
aubergine, which should be parboiled or sauteed, due to its strong flavour.
Since vegetables develop their full flavour potential with slow cooking, expect delicious results, even when you reduce
quantities. Because vegetables take longer to cook than meat, slice or chop them where possible.
HERBS AND SPICES
Fresh herbs add flavour and colour when added at the end of the cooking cycle but for dishes with shorter cooktimes,
hearty, fresh herbs such as rosemary and thyme hold up well. If added at beginning, the flavour of many fresh herbs will
dissipate over long cook times. Ground/dried herbs and spices work well in slow cooking and may be added at beginning,
but use sparingly and taste at end of cook cycle and correct the seasoning. The flavour of all herbs and spices can vary
greatly depending on their particular strength and shelf life and so it is always recommended to taste and adjust the
seasoning just before serving.
®
slow cooker recipes indicate.
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MILK
Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during the last hour of
cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2–3 litres of water. Add other ingredients to the stoneware cooking pot, then add the water
only to cover. If thinner soup is desired, add more liquid at serving time. If milk based recipes have no other liquid for initial
cooking, add 1 or 2 cups of water. Then during the final hour add milk or cream as required.
QUESTIONS AND ANSWERS
Q What if the food is not done after 8 hours when the recipe says 8–10 hours?
A This can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in power are not normally
noticeable on most appliances, however with slow cookers it can alter the cooking times. Allow plenty of time and
remember, it is practically impossible to overcook. You will learn through experience whether to increase or decrease
cooking times.
Q Must the slow cooker be covered? Is it necessary to stir?
A Always cook with the lid on. If the lid is removed, the slow cooker will not recover heat losses quickly on Low setting.
Significant amounts of heat escape whenever the lid is removed, therefore cooking times are extended. Avoid
frequent removal of the lid for checking cooking progress or stirring. Never remove the lid during the first two hours
when baking breads or cakes. It is not necessary to stir whilst cooking on Low heat. While using High heat for short
periods, occasional stirring improves the distribution of flavours.
Q How about thickening juices or making gravy?
A Slow cookers produce lots of tasty cooking liquids which are perfect for making a gravy. Either sprinkle over your
favourite gravy granules once the food is cooked, and stir well to combine and thicken. Or use a simple cornflour and
water combination. Stir in gradually until the desired consistency is reached.
Q Can I cook a roast without adding water?
A Yes – if cooked on Low. However we recommend a small amount of water because the gravies are especially tasty.
The more fat or ‘marbelling’ the meat has, the less liquid you need. The liquid is needed to properly soften and cook
the vegetables.
RECIPES
Our products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres. Common
conversions for smaller quantities are:
1g 1 pinch
2.5g ½ teaspoon
5g 1 teaspoon
15g 1 tablespoon
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Braised Beef in Ale Serves 6–8
800g stewing steak, diced
Flour
Salt and pepper
Vegetable oil
1 large onion, diced
10–12 shallots peeled and left whole
2 large carrots, sliced
2 large sticks of celery, diced
500ml ale of your choice
100ml beef stock
400g tinned chopped tomatoes
30g tomato purée
2g dried oregano
30ml Worcestershire sauce
15g French mustard
150g chestnut mushrooms, wiped and quartered
1 bay leaf
Although cooking and browning the beef and sautéing the vegetables beforehand enhances the flavour and appearance of
the dish, it is not necessary if you are short of preparation time.
1. In a suitable bowl, add some flour, salt and pepper then toss the beef cubes in the seasoned flour to coat. Set the beef
aside.
2. Heat a frying pan until hot, add a couple of tablespoons of vegetable oil.
3. Sauté the diced onions and shallots. Add the carrot and celery and stir-fry for a couple of minutes until the vegetables
are lightly browned.
4. Remove the vegetables with a slotted spoon and place them into the removable stoneware bowl.
5. Add 15ml of oil to the frying pan and heat until hot. Seal the beef cubes in the hot vegetable oil. You may need to do
this in batches to obtain a good colour.
6. Add the sealed beef to the removable stoneware bowl.
7. Add the ale, stock, tomatoes, tomato purée, herbs, bay leaf, Worcestershire sauce, mustard and mushrooms and stir
well.
8. Cover and cook on Low 7–8 hours or high for 6–7 hours.
9. Serve with creamy mashed potatoes and steamed vegetables.
Quick and Easy Spicy Ribs Serves 6–8
1.5–2kg meaty pork ribs
2 x 350ml bottles of your favourite spicy BBQ sauce
10g mustard seeds, lightly crushed
10g coriander seeds, lightly crushed
1. Put the BBQ sauce, mustard and coriander seeds into the removable stoneware bowl and mix well.
2. Cut the ribs up into portion sized pieces and place them into the bowl.
3. Cover and cook on Low for 7–8 hours or High for 5–6 hours.
4. Remove the ribs from the sauce with a slotted spoon and place them into a hot oven (200ºC/Gas 6/ 400ºF) and bake
for 15 minutes until they start to crisp. Thicken the sauce slightly if required.
5. Serve the ribs with a jacket potato topped with homemade coleslaw.
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BBQ Pulled Pork Serves 6–8
40g paprika
7.5g salt
7.5g freshly ground black pepper
5g cayenne pepper
5g garlic powder or 2 cloves of garlic, finely chopped
2.5g dried thyme
125ml runny honey
60ml red wine vinegar
30 ml olive oil
2 large onions, peeled and cut into quarters
1.4–1.6kg boneless pork shoulder (halve the pork if it’s too big for the bowl)
If you prefer, you can sear the pork shoulder before adding it to the stoneware bowl.
1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices). Pour in the honey, vinegar and
olive oil and mix together to form a paste.
2. Place the onion in the bottom of the removable cooking bowl. Place the pork on top of the onion quarters then pour the
honey paste over all sides of the pork.
3. Cover and cook on Low for 8–9 hours or HIGH for 6–7 hours or until the meat is tender enough to be easily pulled
apart.
4. Remove the pork and shred it using two forks. If you are using the sauce, thicken it slightly with a little cornflour mixed
with water.
Delicious served warm on crusty rolls with a handful of crunchy salad leaves, homemade coleslaw and a spoonful of
the hot sauce.
Turkey Meatballs Serves 6–8
500g turkey thigh mince
500g turkey breast mince
1 large egg
40g dried breadcrumbs
45ml olive oil
30g grated parmesan cheese
3 cloves garlic, finely chopped
10g dried oregano
10g dried basil
2.5g salt
2.5g pepper
1 large onion, sliced
2 x 400g chopped tomatoes
50g tomato purée
Fresh basil for serving (optional)
1. Beat the egg in a large mixing bowl. Add the turkey, breadcrumbs, 15ml of the olive oil, parmesan, garlic, oregano,
basil, salt, and pepper. Mix until the ingredients are just combined (avoid over mixing). Roll the mixture into balls then
place them onto a large baking sheet.
2. Place the onion in the bottom of the removable stoneware bowl, mix in the tomatoes and tomato purée.
3. Heat the remaining olive oil over a medium heat in a large frying pan. Lightly brown the meatballs in batches for about
1 minute on each side. Place the browned meatballs into the removable stoneware bowl.
4. Mix the tomatoes and tomato purée together to form a sauce then pour it over the meatballs.
5. Cover and cook on Low for 6–7 hours or High for 4–5 hours.
6. Serve with freshly cooked pasta, a dusting of fresh parmesan and some torn basil leaves.
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Creamy Chicken and Mushrooms Serves 6
15ml olive oil
6 rashers streaky bacon, finely sliced
1 large chicken jointed into 8 pieces or a pack of 8 chicken pieces (i.e. drumsticks and thighs) alternatively just use skin on
boneless thighs.
25–30g plain flour
1 large onion, finely sliced
200g shallots, peeled and left whole
2 garlic cloves, finely chopped
200g chestnut mushrooms, sliced
300ml dry white wine
100ml chicken stock
Few sprigs fresh thyme, leaves picked
Large handful fresh parsley, chopped
100ml double cream
1. Heat the oil in a frying pan over a medium heat. Add the bacon and fry until just crisp, remove with a slotted spoon and
add to the stoneware bowl.
2. Brown the chicken on all sides for about 5 minutes. Put the browned chicken into the stoneware bowl.
3. Add the sliced onion, shallots, garlic, mushrooms and thyme to the frying pan and brown for 5 minutes. Sprinkle over
the flour and cook for a further minute stirring continuously. Pour over the wine and allow to bubble then add the stock.
4. Pour into the removable stoneware bowl, add half of the parsley and some seasoning and gently mix to coat the
chicken in the sauce. Cover and cook on the low setting for 6–7 hours or High for 5–6 hours until the chicken is cooked
and the sauce is thick. Stir in the cream, warm through, sprinkle with the remaining chopped parsley and serve with
baked potatoes or steamed rice.
Mediterranean Braised Lamb Shanks Serves 6
15ml vegetable oil
6 small lamb shanks
1 large red onion, roughly chopped
2 cloves garlic, chopped
1 x 400g tin chopped tomatoes
1 large aubergine, roughly chopped
15g roughly chopped fresh oregano or 10g dried oregano
250ml lamb stock
30g tomato purée
1. Heat a suitable frying pan until hot, add the oil, then sauté the lamb shanks until browned on all sides.
2. Place the lamb into the stoneware bowl, add the remaining ingredients and stir well to combine.
3. Cover and cook on Low for 7–8 hours or High for 5–6 hours.
4. Thicken the sauce if required with a little cornflour mixed with water. Serve with roasted root vegetables and couscous.
Baked Autumn Apples Serves 6
6 medium sized eating apples
100g chopped walnuts
100g mixed dried fruits
2 pieces of stem ginger, finely cut
125g Demerara sugar
2.5g ground cinnamon
6 cinnamon sticks
175g soft brown sugar
185ml apple cider
1. Cut a small slice from the base of each apple. Hollow out a small cavity in each apple using a sharp knife or apple
corer. Place the apples into the stoneware bowl.
2. In a small bowl mix together the walnuts, dried fruit, Demerara sugar and ginger. Spoon the mixture into the cavity.
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3. Combine the ground cinnamon, brown sugar and cider in a separate bowl, mix well together. Spoon the mixture over
the apples then top each apple with a cinnamon stick.
4. Fit the lid and cook on Low for 4–5 hours.
5. Serve piping hot with a scoop of vanilla ice cream.
Nutty Apple Crumble Serves 6–8
300g plain flour
100g rolled oats
200g light brown sugar
5g ground cinnamon
2.5g ground nutmeg
Pinch salt
300g butter, cut into pieces
250g walnuts, chopped
For the apples:
100g caster sugar, or to taste
40g cornflour
5g ground ginger
5g ground cinnamon
1.6kg cooking apples – peeled, cored and sliced
60ml lemon juice
1. Place the flour, brown sugar, oats, spices and salt into a large mixing bowl. Add the cubed butter and rub with your
fingertips until a mixture that looks like crumbs is formed. Stir in the chopped walnuts and set aside.
2. Set aside one spoonful of the caster sugar then combine the remaining sugar, cinnamon and ginger in a small bowl.
3. Place the prepared apples into the stoneware bowl in layers, sprinkling each layer with the sugar and spice mixture.
4. Mix together the reserved caster sugar, cornflour and lemon juice then pour it over the top layer of apples.
5. Top with the crumb mixture, fit the lid and cook on Low for 4–5 hours or High for 3 hours (or until the apples are
tender).
6. When the cooking time has finished, partially remove the lid for about 30 minutes to allow the crumble topping to
become firm. Serve with vanilla ice cream or hot creamy custard.
Self-saucing Chocolate Orange Pudding Serves 6
100g butter, melted, plus a little extra for the dish
225g self-raising flour
150g caster sugar
75g cocoa, sifted
5g baking powder
Zest and juice of 1 orange
Salt
3 medium eggs
150ml milk
100g orange flavoured milk chocolate, chopped
For the sauce:
200g light brown soft sugar
25g cocoa powder
1. Lightly grease the removable bowl with a little butter.
2. Mix the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a bowl.
3. Whisk together the orange juice, eggs, melted butter and milk, then pour onto the ingredients in the bowl and mix until
smooth. Stir in the chocolate chunks then transfer the mixture into the stoneware bowl.
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4. Make the sauce by mixing 280ml of boiling water with the brown sugar and cocoa powder. Pour the sauce carefully
over the mixture in the stoneware bowl. Put the stoneware bowl into the heating base, fit the lid and cook on High for 2
hours until firm and risen.
5. Serve with pouring cream or vanilla ice cream.
GUARANTEE
Please keep your receipt as this will be required for any claims under this guarantee.
This appliance is guaranteed for 2 years after your purchase as described in this document.
During this guaranteed period, if in the unlikely event the appliance no longer functions due to a design or manufacturing
fault, please take it back to the place of purchase, with your till receipt and a copy of this guarantee.
The rights and benefits under this guarantee are additional to your statutory rights, which are not affected by this guarantee.
Only Jarden Consumer Solutions (Europe) Limited (“JCS (Europe)”) has the right to change these terms.
JCS (Europe) undertakes within the guarantee period to repair or replace the appliance, or any part of appliance found to
be not working properly free of charge provided that:
• you promptly notify the place of purchase or JCS (Europe) of the problem; and
• the appliance has not been altered in any way or subjected to damage, misuse, abuse, repair or alteration by a person
other than a person authorised by JCS (Europe).
Faults that occur through, improper use, damage, abuse, use with incorrect voltage, acts of nature, events beyond the
control of JCS (Europe), repair or alteration by a person other than a person authorised by JCS (Europe) or failure to follow
instructions for use are not covered by this guarantee. Additionally, normal wear and tear, including, but not limited to, minor
discoloration and scratches are not covered by this guarantee.
The rights under this guarantee shall only apply to the original purchaser and shall not extend to commercial or communal
use.
If your appliance includes a country-specific guarantee or warranty insert please refer to the terms and conditions of such
guarantee or warranty in place of this guarantee or contact your local authorized dealer for more information.
Waste electrical products should not be disposed of with household waste. Please recycle where facilities exist. E-mail us at
enquiriesEurope@jardencs.com for further recycling and WEEE information.
Jarden Consumer Solutions (Europe) Limited
5400 Lakeside
Cheadle Royal Business Park
Cheadle
SK8 3GQ
UK
11
All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited, Cheadle Royal Business Park,
Jarden Consumer Solutions (Europe) Limited is a subsidiary of Jarden Corporation (NYSE: JAH).
The product supplied may differ slightly from the one illustrated due to continuing product development.
© 2015 Jarden Consumer Solutions (Europe) Limited.
Cheadle, SK8 3GQ, United Kingdom.
Printed In China
www.crockpot.co.uk
email: enquiriesEurope@jardencs.com
UK Freephone Customer Service Helpline 0800 052 3615
CSC029_Rev1 09/15 94022-0 UKPUL
P.N.183699
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