Cuisinart Cook and Hold, CSC400U User Manual

Cook and Hold 4 Litre

CSC400U

Congratulations on your purchase of the Cuisinart Cook & Hold.

For over 30 years Cuisinart’s aim has been to produce the very  nest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.

All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. That is why they have come to be regarded as the de ning machines in their  eld by chefs across the world.

Whatever you cook, cook it better with Cuisinart.

CONTENTS

Product Description

Safety Cautions

Instructions for Use

A Cooking with the timer B Cooking without the timer C Hints & tips D Adapting your recipes

Cleaning & Maintenance

UK Guarantee

UK After Sales Service

Recipes

9 9

10 10 12

Product Description

Glass lid with stainless steel

rim and chrome plated handle

Ceramic pot

Stainless steel housing

“Hold” indicator light

“Cook” indicator light

Temperature dial

Timer dial

Safety Cautions

Carefully read all the instructions thoroughly before using the appliance and keep in a safe place for future reference.

Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book.

ß Unplug from the mains when not in use and before cleaning. Allow to cool before putting on or taking off

parts.

ß Never disconnect the plug by pulling on the lead. ß Always ensure that your hands are dry before removing the plug from the mains socket. ß The lid and bowl can be removed for washing by hand or in a dishwasher. ß Do not immerse the heater base in water or put it in a dishwasher. Disconnect from the mains, allow to cool,

and clean using a damp cloth. Allow to dry thoroughly before re-use or storing.

ß Do not allow the lead to overhang the edge of the table or work surface. ß Do not use this appliance if the lead is damaged. In the event of damage the lead must be replaced by a special

lead available from the manufacturer or its service agent. (See “UK After Sales Service” section).

ß Do not use this appliance if it has fallen or shows signs of damage. Discontinue use immediately. Contact the

Cuisinart helpline (See, “After Sales Service” section).

ß No repair should be carried out by the user. In case of fault, contact the Cuisinart Helpline, (See ‘UK After Sales

Service’ section).

ß Use this appliance for cooking only as described within these instructions for use. Retain these for future ref-

erence.

ß WARNING: A cut off plug inserted into a 13 amp socket is a serious safety shock hazard. Ensure the cut off

plug is disposed of safely.

ß The appliance and all its parts get very hot during use, always wear oven gloves to remove the

ceramic pot and lid.

ß For indoor use only. ß For domestic use only. ß Maximum cooking capacity of the appliance is 3.8 Litres. ß Do not use any attachments other than those recommended or sold by Cuisinart. ß Extreme caution must be used when moving a Slow Cooker containing hot oil or other hot liquids. ß Do not place on or near a hot gas or electric hob or in an oven. ß Avoid sudden temperature changes such as placing a chilled ceramic pot into the base of the

appliance. Really cold food or water can crack a hot ceramic pot.

ß When hot, never place the ceramic pot directly on a table or work surface. ß Never heat ceramic pot when it is empty. ß Do not touch sides of the ceramic pot or the housing whilst food is cooking. ß Do not place the ceramic pot into an oven, heat only using the base of the appliance it is sold with. ß The ceramic pot should always be at least half full for best cooking results; however, the appliance should never

be more than three quarters full or approximately 4cm from the top rim.

ß For food safety reasons, whole chickens should not be cooked in a Slow Cooker. They may not reach safe tem-

perature in the correct amount of time.

ß When cooking meat, set the appliance on ‘High’ for 2 hours and then reduce to ‘Low’ for the

remaining cooking time.

ß Because the appliance heats and cooks at low temperatures, food should be at room temperature before it

goes into the appliance.

ß This appliance should not be used for reheating foods. It may not reheat chilled foods quickly

enough to prevent the development of harmful bacteria.

ß To save any leftover food, remove from the ceramic pot and store, refrigerated, in plastic containers up to 2

days, or freeze for future use.

ß Do not add frozen foods to the appliance during cooking. Heat to room temperature before adding. ß This appliance should not be used by adults or children whose lack of experience, product knowledge or

disability might cause a hazard, unless they have been correctly instructed and are adequately supervised.

ß Children should always be supervised to ensure that they do not play with this product. ß WARNING: Polythene bags over a product may be dangerous. To avoid danger of suffocation, keep this

wrapper away from babies and children. This bag is not a toy.

ß This appliance complies with the basic requirements of Directives 04/108/EEC (Electromagnetic Compatibility)

and 06/95/EEC (Safety of domestic electrical appliances) amended by Directive 93/68/EEC (CE Marking).

DECLARATION OF COMPLIANCE ( 1st May 2007 ) The ceramic bowl used in the Cuisinart Cook & Hold ( Ref : CSC400U ) was manufactured by Fengtang Dongmen Liangfa Porcelain Factory Chaoan, Fengtang Ind.Zone, Chaoan, P.R.C. and imported into the European Community by The Conair Group Ltd., Prospect Court, 3 Waterfront Business park, Fleet, Hants.GU51 3TW. This ceramic bowl meets fully the requirements of Commission Directive 2005/31/EC and Regulation (EC) No. 1935/2004.

Instructions for Use

Before using this appliance, ensure the ceramic pot, cooking rack and lid are cleaned and dry.

A Cooking with the timer

ß Place the housing base on a  at, clean and dry surface. Place the ceramic pot in the housing base. ß Fill the ceramic pot with desired ingredients. Place the lid on top of the ceramic pot and plug the unit into the

mains.

ß Set the desired time by turning the timer dial to the recommended cooking time: 1-8 hours using half hour

increments.

ß Set the desired temperature, by turning the temperature dial to ‘Low’ or ‘High’ setting.

N.B. The ‘Hold’ setting is not a cooking function, it is only for used to keep cooked food warm and ready to serve.

ß The ‘Cook’ indicator light will illuminate to denote the appliance is in ‘Cook’ mode and set on ‘Low’ or ‘High’

temperature setting.

N.B. If the timer is set to ‘0 hours’, the appliance will remain in ‘‘Hold’’ mode no matter what the

temperature states.

ß When the time has expired, the appliance will automatically switch to the ‘Hold’ setting and the ‘Hold’ light will

illuminate. This will remain illuminated until the appliance is turned off.

ß To turn the appliance off, turn the temperature dial to the ‘Off’ position. ß Lift the ceramic pot by using the ceramic handles.

B Cooking without the timer

mains.

ß Turn timer dial anticlockwise to the ‘On’ position. ß Set the desired temperature by turning the temperature dial to ‘Low’ or ‘High’ setting.

N.B. The ‘Hold’ setting is not a cooking function; It is only for used to keep cooked food warm and ready to

serve.

ß The ‘Cook’ indicator light will illuminate to denote the appliance is in ‘Cook’ mode and set on ‘Low’ or ‘High’

temperature setting.

ß Temperature will remain on the selected setting until the unit is turned off by turning the temperature dial to

the ‘Off’ position.

ß Lift the ceramic pot by using the ceramic handles.

C Hints and Tips

ß Before food is added, the ceramic pot can be lightly coated with cooking spray to avoid sticking. ß In general, cooking for 1 hour on ‘High’ is the equivalent of cooking for 2 hours on ‘Low’ ß If you are not ready to serve the meal as soon as the food is cooked, switch the temperature dial to the ‘Hold'

mode and the appliance will ‘Hold’ food at the perfect temperature until you are ready to serve.

ß Each time the lid is removed, heat will be lost and will add 15-20 minutes to your cooking time. If you need to

stir, lift the lid just enough to get the spoon in.

ß To reduce fat content from recipes, remove as much of the visible fat as possible from meats and poultry. Cook

and drain all minced meats. Remove skin from poultry.

ß You can skim the separated fat from the top of the slow cooked food, or alternatively refrigerate the food and

the congealed fat can be lifted off and discarded before reheating and serving.

ß Many slow cooked foods such as stews bene t from cooling and refrigerating, then reheating. ß If using frozen foods, ensure they are completely thawed before adding to the ceramic pot. ß Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cooking. Do not add salt

or anything acidic to the beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead drained and frozen. Thaw thoroughly before adding to recipes.

ß This appliance is perfect for foods that require long slow simmering such as soups, stocks, stews and dried

beans

ß This appliance is the perfect way to cook items that require a ‘Bain Marie’. We recommend using hot water and

cooking on ‘High’ for most of these recipes.

ß Root vegetables such as carrots and potatoes will take longer to cook. Either cut into small pieces or place on

the bottom of the ceramic pot.

ß For tender vegetables, or to achieve a ‘crisp-tender’ result, add to the ceramic pot 30 minutes before the end

of the cooking time, to prevent over cooking.

ß Ground meats and uncooked sausages should always be browned and drained before adding to the Cook &

Hold. Smoked sausage does not need to be browned (though it may add  avour and visual appeal). If browning the night before, make sure the meat is thoroughly cooked and then refrigerated once cooled. Combine the meat with other ingredients just before slow cooking.

ß Browning meats (roasts, chops, cubes for stews) and poultry adds  avour and visual appeal to the  nished dish.

It also helps to cook out some of the fat.

ß Cooking ground meats in the Cook & Hold without pre browning is not recommended as ground meat has

a ‘High’ level of bacteria, which, unless destroyed through thorough browning, can cause food poisoning. We strongly advise against cooking meatloaf in the Cook & Hold for this same reason.

D Adapting your recipes

ß For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate

as they do in traditional cooking, and you often end up with more than when you began.

ß In most cases, all ingredients can go in the ceramic pot at once and can cook all day on a ‘Low’

setting. While it is not necessary to brown or sauté vegetables (onion, carrots, celery, peppers etc), it will add to the  avour. Browning meats adds both  avour and visual appeal and helps to remove fat.

ß Certain cuts of meat are more appropriate for the slow cooking; see ‘Guide for Slow Cooking meat & poultry’

table.

ß Dairy products milk, sour cream and some cheeses will break down and curdle during slow cooking.

Substitute with canned evaporated milk or dried skimmed milk or add dairy products during the last 30 minutes of cooking.

ß When making soups, add solid ingredients to the appliance and then liquid to cover. If a thinner soup is desired,

add more liquid to taste.

ß If your recipe requires precooked pasta, undercook it. ß Add rice to recipes during the last hour of cooking.

Meat and Poultry Guide for Slow Cooking

Meat / Fish Cuts

Chicken/ Turkey/ Duck Portions Thighs, Breast joints, Quarters, Drumsticks

Beef Joints

Mince Steak

Brisket, Topside, Silverside

Braising/Stewing

Fish Fillets

Lamb Joints

Mince Steaks

Leg, shoulder, middle neck, Shanks

Pigeon/ Pheasant/ guinea fowl Whole

Pork Chops

Joints Mince Steak Stewing

Knuckle, Shoulder, Collar Gammon

Rabbit Pieces

Veal/ Venison Pieces Stewing

Cleaning & Maintenance

ß Before  rst use and after every use, clean each part thoroughly. ß Unplug your appliance and allow it to cool before cleaning. ß Place ceramic pot, cooking rack and lid in the dishwasher or wash with warm soapy water. ß If food sticks to the side of the ceramic pot,  ll with warm soapy water and allow to soak before cleaning. ß If scouring is necessary, use a non abrasive cleanser or liquid detergent with a nylon pad or brush. ß Never immerse the stainless steel housing plug or lead in water or other liquid, or place in a dishwasher.

To clean simply wipe the exterior with a clean damp cloth and dry thoroughly before storing. Apply any cleaning agents to the cloth before cleaning, not to the housing.

ß Make sure all parts are clean and dry before storing. Store appliance in a clean, dry place. ß Periodically check all parts before reassembly. If any part is damaged or the ceramic pot is chipped or cracked,

DO NOT USE APPLIANCE. Contact the Cuisinart helpline (see UK After Sales Service).

ß The symbol on the product or on its packaging indicates that this product may not be

treated as household waste. Instead it should be handed over to an appropriate collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more detailed information about the recycling of this product, please contact your local council office or your household waste disposal service.

UK Guarantee

ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of

alteration or repair by unauthorized persons.

ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repaired

or replaced by the manufacturer (see UK after sales service for details).

ß This guarantee is only valid in the United Kingdom and Eire (includes Channel Islands and The Isle of Man). ß No responsibility will be accepted for any damage caused in transit. ß A charge may be made if goods are returned outside the relevant guarantee period or if the product is

returned unnecessarily.

ß The manufacturer reserves the right to amend terms and speci cations without prior notice. ß This guarantee in no way affects your statutory rights.

UK After Sales Service

For further advice on using your Cuisinart Cook & Hold and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk.

In Guarantee

Firstly, please call the Cuisinart Helpline 0870 240 6902.

Return the product to the Cuisinart Service Centre at the following address:

Cuisinart Service Centre P.O. Box 506 WIGAN WN1 9AA

Enclose your name and address, together with proof of purchase and details of the fault.

Cuisinart will either repair or replace the product, as appropriate.

Out of Guarantee

Contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk for details of the standard repair or replacement charge. If you wish to proceed with the repair or replacement, return the product to the Cuisinart Service Centre at the following address:

Cuisinart Service Centre P.O. Box 506 WIGAN WN1 9AA

Recipes

Stocks and Sauces

Apple Sauce Brown Beef Stock Chicken Stock Tomato Sauce

Soups

Caramelized Onion Soup Curried Butternut Squash and Apple Soup Tomato Soup

Starters, Snacks & Sides

Almost Baked Potatoes New Potatoes with Rosemary Ratatouille Spinach, Gruyere & Artichoke Dip

Main Meal

Barbecue Beef Brisket Chilli Con Carne Dilled Pot Roast Lamb Shanks with White Beans and Sun-Dried Tomatoes

22 23

24 25 26

27 28

29 30

31 32

34 35

20 21

Penne Lasagne Wild Mushroom Ragout

Cakes and Desserts

Stewed Rhubarb Baked Apples Peach Cobbler Winter Fruit Crisp Apple Streusel Cheesecake

37 39

41 42 43 44

Apple Sauce

Juice 1 lemon

1.35kg apples, e.g. Gala or Braeburn Sugar, optional Cinnamon, optional

ß Mix the lemon juice with enough water to make 220ml and pour into the ceramic pot. ß Core but do not peel the apples and cut them into 5cm chunks. ß Add the apples to the lemon and water mixture, cover and cook on ‘Low’ for 4 hours. ß When cooked and the slow cooker has switched to ‘Hold’, use a potato masher to mash the apples

for a chunky sauce, alternatively or blend for a smooth sauce.

ß Season with the sugar and cinnamon if desired.

Brown Beef Stock

500g beef and/or veal bones 225g stewing steak, cut into 2.5cm cubes 1 large carrot, peeled and cut into 8cm lengths 1 stick celery, cut into 8cm lengths 1 large onions, peeled and quartered 2 tbsps olive oil or vegetable oil 3 chives 3 sprigs parsley 3 sprigs thyme 1 clove garlic, peeled 6 peppercorns

ß Preheat oven to 220°C/425°F, Gas Mark 7. Arrange the bones, beef cubes and vegetables in a

shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes.

ß Tie the chives, parsley and thyme into a bundle. ß Transfer the browned bones, meat and vegetables to the ceramic pot. Add the bundle of herbs,

garlic clove and peppercorns.

ß Add 175ml cold water. Cover and cook on ‘High’ for 5-6 hours. Strain stock from solids and discard solids. ß Cover and refrigerate. The fat will solidify and come to the surface, remove and discard the fat.

Keep refrigerated for up to 5 days or freeze.

Chicken Stock

1.35kg chicken wings 1 medium onion, peeled and quartered 1 stick celery, cut into 5cm lengths 1 carrot, cut into 5cm lengths 1 leek, trimmed, halved lengthways and cleaned 1 parsnip, peeled and cut into 5cm lengths 1 bay leaf 6 black peppercorns 1 sprig parsley 1 sprig thyme 175ml water

ß Rinse and drain the chicken and place in the ceramic pot along with the onions, celery, carrots, leeks, parsnips,

bay leaves, peppercorns, parsley and thyme.

ß Add the water, cover and cook on ‘Low’ for 8 hours. ß When cooked and the slow cooker has switched to ‘Hold’, pass through a  ne mesh sieve to remove small bits

and bones. Cover and refrigerate.

ß When chilled and the fat has solidi ed, remove the fat and discard. Keep stock for 3 days in the

refrigerator, or freeze for up to 6 months.

Tomato Sauce

1 tbsp extra virgin olive oil 225g onions, peeled and  nely chopped 175g carrots, peeled and chopped 2 sticks celery, peeled and  nely chopped 2 cloves garlic, peeled and  nely chopped ½ tbsp dried basil 1 tsp dried marjoram 1 tsp dried oregano 1 can 475g Italian plum tomatoes 1 x 350g jar tomato paste 1 ½ tbsp tomato puree 55ml dry white wine or vermouth pinch of salt

ß Heat the oil in a frying pan over a medium heat. Add the chopped onions, carrots, celery and garlic. Cook until

the vegetables are softened but not brown, approximately 5 minutes.

ß Add the basil, marjoram and oregano; cook until the herbs are aromatic, 2-3 minutes longer. ß Place the cooked vegetables in the ceramic pot, add the tomatoes, tomato paste tomato puree, wine and salt,

stir well to blend.

ß Cover and cook on ‘Low’ for 8 hours. When the Cook & Hold switches to ‘Hold’ the sauce is

cooked.

ß For a smoother sauce, blend the cooked sauce until the desired consistency is reached.

Caramelized Onion Soup

900g onions, peeled and sliced 25g unsalted butter melted 1 tbsp extra virgin olive oil Pinch of salt 1 ½ tbsp plain  our ¾ tbsp brown sugar 880ml hot meat stock 1 tbsp Port

ß Combine the onions, butter, olive oil and salt in the ceramic pot. Cover and cook on ‘High’ for one hour.

Reduce the heat to ‘Low’ and cook for 5-6 hours, until nicely browned, stirring every hour to ensure the onions brown evenly.

ß When the onions are done, sprinkle in the  our and sugar. Cook on ‘Low’ for 30 minutes, stirring occasion-

ally. Add the hot stock and cook on ‘High’ for 1 hour. Reduce to ‘Low’ for 2 hours longer and then stir in the Port.

ß Serve the soup with slices of toasted French bread, topped with melted Parmesan cheese.

Curried Butternut Squash & Apple Soup

25g unsalted butter 1 medium onion, peeled and chopped 1/2 tbsp curry powder Pinch ground ginger 900g butternut squash, cut into 2.5cm cubes 225g apples, peeled, cored and cut into wedges 25g white rice 650ml chicken stock Salt and freshly ground pepper

ß Melt the butter in a frying pan. Add the onions and fry over a medium heat for 2-3 minutes, or until the

vegetables begin to soften. Place in the ceramic pot.

ß Add the curry powder and ginger and cook for a further 5-6 minutes over a ‘Low’ heat until the

vegetables are softened and the spices are fragrant.

ß Place the butternut squash, apples and rice into the ceramic pot, in the order listed. ß Add the chicken stock, season well and cook on ‘High’ for 1 hour. Then reduce the temperature to ‘Low’ for

5 hours.

ß Purée the cooked vegetables in batches to make the smooth thick soup.

Tomato Soup

2 x 400g cans chopped tomatoes, drained. 1 clove garlic, peeled and chopped 1 small onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, trimmed and chopped 500ml chicken or vegetable stock 1 bay leaf Pinch dried basil Pinch thyme

ß Place the tomatoes, garlic, onion, carrots and celery in the ceramic pot. ß Add the stock, bay leaf, basil and thyme. Cover & cook on ‘Low’ for 5 hours or until the vegetables are tender.

Serve immediately for a rustic soup, or blend until smooth.

‘Almost’ baked potatoes

3 baking potatoes, approximately 275g each, scrubbed and dried 1 tsp good quality olive oil

ß Prick each potato several times with a fork. Rub each with 1/4 tsp of the oil. Place the rack in the ceramic pot,

evenly space the potatoes on the rack.

ß Cover and cook on ‘Low’ for 7 hours, until the potatoes are tender. When the Cook & Hold switches to ‘Hold’

the potatoes are ready to serve.

New Potatoes with Rosemary

900g new potatoes, washed but left whole 1 tbsp extra virgin olive oil 1 ½ tbsp  nely chopped fresh rosemary 2 cloves garlic, peeled and crushed Salt and freshly ground black pepper

ß Place the potatoes in the ceramic pot. Pour over the olive oil, sprinkle over the rosemary and garlic and season

well.

ß Cover and cook on ‘Low’ for 4 hours. ß Once the Cook & Hold switches to ‘Hold’ the potatoes will be ready to serve.

Ratatouille

2 tbsp olive oil 1 small onion, peeled and sliced 1 cloves garlic, peeled and crushed 1/2 yellow pepper, cored de-seeded and cut into 1.5cm cubes 1/2 red pepper, cored deseeded and cut into 1.5cm cubes 350g aubergine, cut to 1.5cm cubes 150g courgettes, cut into 1.5cm half moons 200g tomatoes, fresh or canned 1 tbsp tomato puree 1 tsp oregano 1 tbsp chopped parsley Salt and freshly ground black pepper

ß Heat the oil in a large saucepan and fry the onions, garlic and peppers for approximately 5 minutes to soften,

but do not allow to brown.

ß Add all the remaining ingredients, except the parsley, season well and heat through, stirring the vegetables

thoroughly until they are well mixed.

ß When the vegetables begin to bubble, remove from the heat and place in the ceramic pot, cover and cook on

‘Low’ for 6 hours.

ß Just before serving, sprinkle the parsley over the vegetables and stir.

Spinach, Gruyere & Artichoke Dip

225g frozen spinach, thawed 1 x 400g cans artichoke hearts, drained and quartered 1 clove garlic, peeled and chopped 25g shallots, peeled and chopped 225g reduced-fat cream cheese, cut into 2.5cm pieces 2 tbsp evaporated fat-free milk 50g Gruyere cheese, shredded 25g Parmesan, grated

ß Brush a suitably sized souf é dish lightly with olive oil or coat with cooking spray. Place the spinach in a clean,

dark kitchen towel and squeeze until all liquid is removed and reserve.

ß Place the artichoke quarters in a kitchen towel and gently squeeze to remove excess liquid and

reserve.

ß Place the cream cheese and evaporated milk in a large bowl and beat until creamy and smooth. Crumble the

dried spinach over the cream cheese. Add the Gruyere and two thirds of the Parmesan and stir gently. Add the reserved artichoke hearts and stir gently to blend.

ß Transfer the mixture to the prepared dish; sprinkle with the remaining Parmesan. Place the cooking rack in the

ceramic dish and place the  lled souf é dish on the rack. Cover and cook on ‘High’ for 2-3 hours, until puffed and bubbly. Serve hot with crackers or sliced French bread.

Barbecue Beef Brisket

1 beef brisket approximately 1kg 1 tbsp light or dark brown sugar 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp mustard powder 1 small onion, peeled and cut to 1.5cm slices 60ml larger or ale 225ml barbecue sauce (refer to recipe) Salt and freshly ground black pepper

ß Trim the fat from the top of the brisket to 1/2 cm thickness. Do not remove all of it, as it helps to keep the

brisket tender and moist.

ß Combine the brown sugar, Worcestershire sauce, pepper, garlic powder, mustard powder and season well.

Rub over the brisket.

ß Make a single layer of the sliced onions in the bottom of the ceramic pot place the brisket on top. Cover and

cook on ‘Low’ for 8 hours. When the Cook & Hold switches to ‘Hold’, remove the brisket, onions and cooking juices from the ceramic pot.

ß Place in a dish, cover and refrigerate. ß 1 hour before serving, remove the brisket from the refrigerator. Preheat the oven to 190°C/375°F, Gas Mark 5.

Remove the hardened fat and discard. Remove the brisket from the cooking liquid and slice thinly while cold, reassemble and place in a roasting dish.

ß Cover with foil and cook for 30-40 minutes until heated through, serve hot.

Chilli Con Carne

Cooking spray 1 tsp good quality olive oil 350g onions, peeled and  nely chopped 3 cloves garlic, peeled and crushed 675g lean mince beef 3 green chillies, deseeded and  nely chopped 2 tsp oregano 2 tsp cumin 1/2 tbsp paprika 1/2 red pepper, cored, deseeded and chopped 1/2 green pepper, cored, deseeded and chopped 1/2 yellow pepper, cored, deseeded and chopped 1 x 400g cans chopped tomatoes 75g tomato puree 1 ½ tbsp red wine vinegar 2 x 400g cans kidney beans, drained. Salt and freshly ground black pepper

ß Lightly coat the interior of the ceramic pot with cooking spray. ß Heat half the oil in a frying pan over a medium-high heat and add the onions and garlic and sauté them until

softened. Season well and place in the ceramic pot.

ß In the same frying pan, heat the remaining oil, cook the mince until evenly browned. ß Season well and add the chillies, oregano, cumin and paprika. ß Cook over a low heat until spices are fragrant. Transfer meat mixture to the ceramic pot. ß Add the sliced peppers, tomatoes, tomato puree and red wine vinegar. ß Cover and cook on ‘Low’ for 6 hours. 1 hour before serving, turn the heat to ‘High’. Stir in the beans, cover

and cook until heated through.

Dilled Pot Roast

25g plain  our 900g beef roast, brisket or rump 1 tsp vegetable oil 2 tbsp Dijon mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and cut into 2.5cm slices 1 celery stalk, trimmed and cut to 2.5cm pieces 1 clove garlic, peeled 1 tsp dill seed ½ tsp peppercorns 2 tbsp beef stock 2 tsp red wine vinegar Salt and freshly ground black pepper

Sauce

Cooking juices from beef 3 tbsp corn  our 1 tsp Dijon mustard 1 tsp dried dill 125ml sour cream Salt and freshly ground black pepper

ß Season the  our and rub over the beef, shaking off any excess. ß Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate and

allow to cool for a few moments. Rub the mustard evenly over all sides of the beef.

ß Place the onions, carrots, celery, garlic, dill and peppercorns in the ceramic pot. Top with the

mustard coated beef. Pour in the stock and vinegar and cook on ‘Low’ for 8 hours. When the slow cooker switches to ‘Hold’, remove the beef, transfer to a container.

ß Strain and discard the vegetables and pour the juices over the meat, cover and refrigerate over

night.

ß One hour before serving, remove the beef and cut off any visible fat. Place in a small roasting pan and reheat at

170°C/325°F, Gas Mark 3 for 30-45 minutes.

ß For the sauce, strain the cooking juices into a saucepan, discard the fat. Add the  our, mustard and dill. Stir over

a medium heat until the sauce comes to the boil and thickens. Season well and stir in the cream, heat on low until warmed through.

ß Carve the meat into thin slices and serve with the sauce poured over the top.

Lamb Shanks with White Beans & Sun Dried Tomatoes

225g dried cannellini beans 2 lamb shanks, approximately 350g each 1 tsp extra virgin olive oil 150g onions, peeled and chopped 1 clove garlic, peeled and chopped 100g oil packed sun dried tomatoes, drained and slivered 1 tsp oil, from the sun dried tomatoes 1 tsp rosemary 175ml chicken stock 55ml white vermouth or dry white wine Salt and freshly ground black pepper

ß Soak the beans over night in water following the pack guidelines. Drain and rinse and place into the ceramic

pot.

ß Trim the lamb of as much visible fat as possible and season well. ß Heat the oil in a frying pan over a medium- high heat. When hot, add the lamb shanks and brown on all sides. ß Remove and reserve. Pour off excess fat from the pan. Reduce the heat to Low and add the onions and garlic.

Cook over a Low heat until onions are softened and opaque, 3-4 minutes.

ß Stir the onion mixture in the ceramic pot along with the beans. Add the sun dried tomatoes, sun dried tomato

oil and rosemary. Tuck the browned lamb shanks into the bean mixture. Add the stock and wine, cover and cook on ‘Low’ for 8 hours.

ß When the Cook & Hold switches to ‘Hold’, remove the lamb shanks, Mash some of the beans if

desired and serve one lamb shank per person on a bed of beans

Penne Lasagne

50g freshly grated parmesan 225g ricotta cheese 225g grated mozzarella, 25g set aside for topping 2 tsp extra virgin olive oil 100g closed cup mushrooms, cleaned and sliced 225g frozen spinach, thawed and drained until very dry 1 small onion, peeled and  nely chopped 2 cloves garlic, peeled and crushed 110g minced turkey 2 x 400g cans diced tomatoes, juices drained and separated 225g tomato sauce for pasta 175g penne, par-cooked for 5 minutes, drained and cooled 1 tsp dried basil 1/2 tsp oregano Salt and freshly ground black pepper

ß Combine the parmesan, ricotta and 225g of the mozzarella in a small bowl and set aside. ß Heat 1 tsp of the olive oil in a frying pan and sauté the mushrooms until golden, remove from the heat, season

well and mix with the drained spinach. Set aside.

ß Heat another tsp of oil and sauté the onions and garlic until softened, approximately 5 minutes. Set aside. ß Heat the remaining oil and brown the turkey. Transfer to the bowl with the onions, stir in 1 can of the tomatoes

and set aside.

ß Combine the tomato sauce with the remaining diced tomatoes, penne, basil and oregano. ß Lightly coat the interior of the ceramic pot with cooking spray. ß Using 1/3 of the pasta mixture make a layer on the bottom of the pot. Spread the meat mixture evenly over the

pasta and cover with 1/2 the cheese mixture. Make a second layer of pasta, top with the spinach and mushroom mixture, sprinkle over the remaining cheese mixture. Make a  nal layer of pasta and top with the reserved mozzarella.

ß Cover and cook on ‘Low’ for 6 hours, when the Cook & Hold switches to ‘Hold’ the dish is ready to serve.

Wild Mushroom Ragout

Cooking spray 25g dried mushrooms e.g. Shiitake or porcini 150g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster 1 1/2 tbsp unsalted butter, divided 1 1/2 tbsp extra virgin olive oil, divided 125g shallots, peeled and  nely chopped 55ml dry sherry 225g white button mushrooms, quartered 225g Portobello mushrooms, cut in 1.5cm slices 1/2 red pepper, cored deseeded and thinly sliced 3 spring onions, cut into 1/2 cm slices 1 tbsp chopped parsley Pinch thyme 1 1/2 tbsp tomato puree 100ml chicken or vegetable stock Salt and freshly ground black pepper

ß Lightly coat the interior of the ceramic pot with the cooking spray. ß Place the dried mushrooms in a small bowl and cover with 450ml boiling water. Leave to stand for 10 minutes.

Drain and reserve the liquid.

ß Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms. ß Heat 1 tbsp each butter and olive oil in a frying pan and heat over medium heat. Add the shallots and cook until

softened, approximately 5 minutes.

ß Add the sherry and bring to the boil. Cook until reduced by half. Transfer to the ceramic pot. ß Heat 1/2 tbsp butter and oil in the same frying pan, cook the button mushrooms until golden, in 2 batches.

Transfer to the ceramic pot. Brown half the Portobello mushrooms in 1/2 tbsp butter and 1/2 tbsp oil. Repeat with second half of mushrooms and transfer to the ceramic dish.

ß Add the red pepper, spring onion, parsley, thyme and season well. ß Combine the tomato paste with the reserved mushroom liquid and chicken stock. Stir into the

ceramic pot.

ß Cover and cook on ‘Low’ for 4 hours. Serve as a side dish or as a topping for Bruschetta.

Stewed Rhubarb

900g fresh rhubarb, washed and dried 225g granulated sugar

ß Slice the rhubarb into 1-1.5cm pieces. ß Place the rhubarb in the ceramic pot and stir in the sugar. ß Leave to stand at room temperature for 1-2 hours, until the rhubarb gives up liquid. ß Cover and cook on ‘Low’ for 4-5 hours.

Serve with vanilla ice cream.

Baked Apples

100g brown sugar ¾ tsp cinnamon ¼ tsp nutmeg 25g dried cranberries 25g raisins 50g  aked almonds, lightly toasted 1 tbsp unsalted butter 4 medium baking apples e.g. granny smith, Braeburn 75ml apple juice or cider

ß Mix the brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 4 tbsp for topping. ß To make the  lling, add the cranberries, raisins and almonds to the remaining sugar mixture and stir well to

combine.

ß Core the apples 1/2 the way down, scrape out a small cavity. Peel 1/3 top of the apples. Stuff some  lling in each

cavity, reserving any excess  lling.

ß Place the prepared apples in the ceramic pot, sprinkle with the remaining sugar and spice mix over the top. ß Dot each with 1/2 tsp butter. Pour apple juice around the edges, cover and cook on ‘Low’ for 4 hours. ß To serve, place on dessert plates and top with loose nuts and fruit. Drizzle with pan juices.

Peach Cobbler

450g fresh peaches, skinned, stoned and cut into 1.5cm slices 30g brown sugar ½ tbsp tapioca ½ tsp ground ginger 15g unsalted butter, melted 100g rolled oats Cooking spray

ß Place the peaches in a large bowl. Combine brown sugar with tapioca and ginger and toss with the peaches. ß Mix the rolled oats with the melted butter and stir 1/2 of the mixture into the peaches. Reserve the rest for

the topping.

ß Lightly coat the interior of a large souf é dish with cooking spray. Transfer the peach mixture to the souf é dish

and top with the remaining rolled oat mixture.

ß Place the cooking rack into the ceramic pot and place the souf é dish on top. Cover and Cook on ‘Low’ for 5

hours. Serve with freshly whipped cream, ice cream or vanilla yogurt.

Winter Fruit Crisp

Cooking spray 150g mixed dried fruits e.g. apricots, plums, sultanas etc 1 large Golden Delicious apples, peeled, cored and cut into 0.5cm squares 2 pears, peeled, cored and cut into 1/2 cm squares 100g dried cranberries 1 cinnamon stick Zest 1 orange 50g sugar 1 tsp chopped crystallized ginger or pinch ground ginger 1/4 tsp freshly grated nutmeg 1/2 tbsp dark rum or brandy 1-2 drops vanilla extract

Crumb topping:

75g plain  our 50g rolled oats 75g brown sugar Pinch freshly grated nutmeg 75g unsalted butter, softened

ß Lightly coat the interior of the ceramic pot with cooking spray. ß Cut any large pieces of dried fruit into 2.5cm pieces and place in the prepared ceramic pot. Add the apple,

pears and cranberries and stir gently. Add the cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla and stir gently to combine.

ß Place the  our, oats, brown sugar and nutmeg in a medium bowl and stir. Add the butter and rub together using

your  nger tips until the mixture resembles large crumbs.

ß Sprinkle this crumb topping over the fruit patting it down lightly. ß Cover and Cook on ‘Low’ for 4 hours. When cooked and the Cook & Hold automatically switches to ‘Hold’,

the fruits will be tender and bubbling and topping will be lightly browned.

ß Serve warm with cream or ice-cream.

Apple Streusel Cheesecake

1/2 tsp butter 1 apple, peeled, cored and cut in half and sliced 1 tbsp lemon juice 1 1/2 tsp ground cinnamon 1 tbsp brown sugar 2 tbsp butter, divided 24 ginger biscuits, broken into crumbs 450g low fat cream cheese, cut into 2.5cm pieces, at room temperature 2 large eggs 3 tbsp single cream 1 tbsp corn  our 1 tsp vanilla essence

ß Lightly coat the bottom of an 18cm (7inch) spring form cake tin with 1/2 tsp butter. Toss the apple slices in the

lemon juice, cinnamon and 1 tbsp brown sugar and set aside.

ß Melt the remaining butter and combine with the biscuit crumbs. Press into the bottom of the cake tin. ß Place the cream cheese and remaining sugar into a work bowl and beat until  uffy. Add the eggs and beat

together.

ß Add the cream, corn  our and vanilla and mix until smooth. Pour half the cream mixture onto the biscuit crumb

in the cake tin. Top with half the apple and then repeat the layers.

ß Place the rack in the ceramic pot and place the tin on top. Cover and cook on ‘High’ for 2 ½ hours. Turn

off, and using oven gloves transfer the cheesecake to a wire rack to cool completely.When cool, place in the refrigerator for at least 8 hours before serving.

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