Page 1
instructions
Slow Cooker
CKS420
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Slow Cooker CKS420
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Description of appliance
The following terms are used throughout the instruction manual
Tempered glass lid allows the food be monitored during cooking
Removable crock pot
Cool touch handles
Control panel
Plastic housing
Power indicator light
ON/OFF button
Turn power on or off
4 or 6 HRS for HIGH power cooking
8 or 10 HRS for LOW power cooking
COOK TIME button
Sets the time
Once cooking time
is reached, the cooking automatically
shifts to the WARM
setting, keeping your
food at the perfect
serving temperature
Control panel
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Thank you for choosing this De’Longhi appliance.To get the
best results it is advisable to read these instructions before
using the appliance. This is the only way to ensure optimum
results and maximum safety.
Before using the Slow cooker for the first time
Remove all labels and wash the crock pot and glass lid in hot soapy
water, rinse thoroughly and dry.
Do not immerse the slow cooker base in water.
Important
•Always use the appliance on a dry, level surface.
•Do not operate without food and liquid in the crock pot.
•Do not operate without the crock pot positioned in the stainless steel housing.
•Always place the glass lid in position on the crock pot during
use unless the recipe advises differently.
•Do not place the removable crock pot when hot on any surface that may be affected by heat.
• The suggested maximum quantity to be used is 3.5
litre.
• The minimum quantity of liquid to be used is 1 litre.
Using your Slow cooker
1. Before placing the removable crock pot in the plastic housing,
ensure that it’s exterior is clean.This will ensure proper contact with the inner cooking surface.
2. Place the preparated food into the removable crock pot,
ensuring that denser foods are spread evenly across the bottom of the pot and not heaped to one side.
3. Place the glass lid into position.
4. Plug the appliance into a 230/240V, the power indicator starts
to flash indicating that the unit is plugged in, but not turned on.
5. Push the COOK TIME button to choose the desired cooking
time. Push once and 4HRS light will light on, twice and 6HRS
light will come on, etc. Select the time according the food
recipes.The 4HRS and the 6HRS settings are the HIGH power
setting and may be used when you want your food cooked
more quickly.The 8HRS and 10HRS settings correspond to the
LOW power setting and is used for all day cooking.
6. Push the ON/OFF button to confirm the cooking time and the
appliance will start. If you want to change the cooking time,
push the ON/OFF button and repeat point nr.5.
7. When the cooking time is completed, the slow cooker will
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automatically shift to the WARM setting and the WARM light
will come on.
Note: Don’t use the WARM setting for more than 4
hours.
8. To turn the slow cooker off, push the ON/OFF button.The
POWER light will flash and then unplug unit from the wall outlet.
9. WARM function: if you want to choose the function WARM
push the ON/OFF button a 2nd time after point 4.When the
WARM function is completed, turn off the appliance as
described in point 8.
Always lift and remove the glass lid carefully and angled away
from yourself to avoid scalding from escaping steam.
Using the temperature control settings
Low setting
The Low setting gently simmers food for an extended period of
time without overcooking or burning. No stirring is required when
using this setting.
High setting
The High setting is used when cooking dried beans or pulses and
will cook food in half the time required for the Low setting.When
cooking with this setting, some foods may boil; if so, extra liquid
may need to be added.
Occasional stirring of stews and casseroles will improve flavour
distribution.
Warm setting
The Warm setting is used to keep cooked foods at serving temperature. It is not a cooking setting and should only be used after first
cooking on the Low or High setting. It is not recommended to
keep food on the Warm setting for more than 4 hours.
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A beginner’s guide to slow cooking
In years gone by, food cooked in large pots and allowed to simmer
for hours was full of flavour, moist and tender.The Slow cooker is
designed to produce these same results, whilst leaving you the time
to do other things, making it perfect for today’s busy lifestyles.
Here is a guide to help simplify the process of slow cooking, allowing you to obtain maximum satisfaction from your Slow cooker.
Timing
Always allow sufficient time for the food to cook. It is almost
impossible to overcook in the Slow cooker, particularly when using
the Low setting.
Most of the recipes contained within this book can be cooked on
the High or Low settings, however the cooking times will vary
accordingly. Each recipe will give specific instructions indicating the
appropriate settings and suggested cooking times.
Note: High humidity, altitude, cold tap water and ingredients and minor fluctuations in power may slightly effect
the cooking times in the Slow cooker.
Adapting cooking times
Your favourite traditional recipes can be adapted easily by halving
the amount of liquid and increasing the cooking time considerably.
The following is a guide to adjusting your favourite recipes.
Note:These times are approximate.They can vary
depending on ingredients and quantities in recipes.
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Traditional recipe time Slow cooker recipe time
13-30 minutes 4-6 hours on Low setting
60 minutes 6-8 hours on Low setting
1-3 hours 8-12 hours on Low setting
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Adapting liquid amounts
When food is cooking in your Slow cooker, most moisture is
retained. It is recommended to put less liquids than used in traditional recipes.
However, after cooking if the liquid content is excessive, remove
the lid and operate the Slow cooker on the High setting for 30-45
minutes or until the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by adding a mixture of
cornflour and water.
Stirring the food
Little or no stirring is required when using the Low setting.
However, stirring the food when using the High setting ensures
even flavour distribution.
Preparing meat and poultry
Select the leanest cuts when purchasing meat.Trim the meat or
poultry of any visible fat. If possible, purchase chicken portions
without the skin. Otherwise, the slow cooking process will result
in extra liquid from the fat.
For casserole-type recipes, cut the meat into cubes, approximately
2.5cm to 3cm.
Slow cooking allows less tender cuts of meats to be used.
Suitable meat cuts for slow cooking
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Beef Beef chuck, skirt, round steak, boneless shin (gravy)
beef, bone-in shin (osso bucco).
Lamb Lamb shanks, drumsticks (frenched shanks) neck chops,
best neck chops, boned out forequarter or shoulder.
Veal Diced leg, shoulder/forequarter chops and steaks, neck
chops, knuckle (osso bucco).
Pork Leg steaks, diced belly, diced shoulder, boneless loin
chops.
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Browning before slow cooking
Pre-browning meat and poultry, prior to slow cooking, seals in the
moisture, intensifies the flavour and provides more tender results,
whilst producing richer flavours in other food, such as onions, capsicums and leeks. Pre-browning may take a little extra time, and
whilst not strictly necessary, the rewards are evident in the end
results. Use a non-stick pan to reduce the amount of oil required.
Roasting
Roasting meats in the Slow cooker creates tender, flavoursome
result that are easy to slice.The long, slow, covered cooking
process breaks down and softens the connective and muscle tissue
within the meat. Cheaper cuts of meat can be used to provide perfect results cooked by this method.
Meat will not brown during the roasting process, so for browner
results seal in a frying pan before roasting.
The addition of liquid is not required for roasting.
Elevate the meat to be roasted on an inverted, heatproof saucer or
plate.This will assist in keeping the surface of the meat dry and
free from any fat released throughout the cooking process.
Suitable cuts for roasting
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Beef Blade, rump, rib roast, sirloin, fresh silverside, topside.
Lamb Leg, mid loin, rack, crown roast, shank, shoulder, mini
roasts.
Veal Leg, loin, rack, shoulder/forequarter.
Pork Loin, neck, leg, remove skin and fat, racks.
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Pot roasting
For pot roasting it is necessary to add liquid to cover up to a third
of the meat. Meat will not brown during the pot roasting process.
For browner results, seal in a frying pan before pot roasting.
Suitable cuts for pot roasting
Preparing vegetables
Ve getables should be cut into small even-sized pieces to ensure
more even cooking. Frozen vegetables must be thawed before
adding to other foods cooking in the Slow cooker.
When cooking vegetables and meat together, take note that vegetables cook slower than meat;To gain the best results, position
the vegetables on the base and sides of the Slow cooker and place
the meat on top.
Preparing dried beans and pulses
If time permits, overnight soaking of dried beans and pulses is
preferable.After soaking, drain and place in the Slow cooker and
cover with sufficient water to reach double their volume. Cook
beans on the High setting for 2-4 hours or until tender. Pre-soaked
beans and pulses will cook a little faster.
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Beef Beef topside, blade, silverside roasts, rolled brisket.
Lamb Forequarter, shank, shoulder
Veal Shoulder/forequarter
Pork Loin, neck.
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Hints and tips
•Always thaw frozen meat and poultry before cooking
•Trim all visible fat from meat or poultry
• Meat and poultry require at least 6-7 hours of cooking on Low
setting
• Ensure that the food or liquid to be cooked fills half or more
of the removable crock pot.
• On completion of cooking, if there is too much liquid remove
the lid, turn the temperature control dial to the High setting
and cook for 30-45 minutes until the liquid reduces.
Do s
• Ensure the removable crock pot is at room temperature when
placing into the plastic housing prior to cooking.
•Avoid extreme temperature changes to the crock pot and glass
lid. Handle the crock pot and glass lid with care.
• Use oven mitts when lifting the crock pot containing hot liquids.
•Place the removable crock pot onto a heat proof placemat
when serving from the crock pot at the table.
Don’ts
• Do not place removable crock pot or glass lid into or under
cold water while still hot.
• Do not use the removable crock pot or glass lid if chipped or
cracked.
• Do not operate the Slow cooker without the removable crock
pot in position.
•Do not place the hot removable crock pot onto a wet surface.
• Do not cook with frozen meats or poultry.
Never
• Place water or liquids into the plastic housing of the Slow
cooker.
•Immerse the base, cord or plug of the Slow cooker in water.
•Touch hot surfaces with bare hands, always use the cool touch
handles.
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Care and cleaning
• Before cleaning switch the temperature control dial to Off,
switch off the Slow cooker at the power point and then
unplug.
•Always allow the unit to cool before cleaning.
•To remove stubborn, cooked-on foods in the removable crock
pot, soften by filling with warm, soapy water and allow to soak
for 20-30 minutes. Remove by lightly scrubbing with a soft
nylon kitchen brush.
• The removable crock pot and glass lid can be washed in hot,
soapy water using a mild household detergent. Rinse and dry
thoroughly.
•Do not use abrasive cleaners, steel wool, or metal scouring
pads as these can damage the surfaces.
• The removable crock pot and glass lid are dishwasher safe,
however care should be taken not to chip or crack the crock
pot or lid.
• The plastic housing can be wiped over with a soft damp cloth
and then dried thoroughly.
Do not immerse plastic housing or power cord in water or any
other liquid as this may cause electrocution.
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Important safeguards
Read all instructions before operating and save for future reference
• Do not immerse appliance, cord or power plug in water or any
other liquid.
•Always use the appliance on a dry, level surface.
• Do not let the cord hang over the edge of a table or bench,
touch hot surfaces or become knotted.
• Do not place this appliance on or near a hot gas burner, an
electric element or a heated oven. Use the Slow cooker well
away from walls.
• Do not touch hot surfaces. Use handles to move Slow cooker
and pot holders or oven mitts to remove the removable cooking pot.
•Do not place the removable cooking pot when hot on any surface that may be affected by heat.
•Never plug in or switch on the Slow cooker without having the
removable crock pot placed inside the plastic housing.
• Do place food or liquid into plastic housing. Only the removable
crock pot is designed to contain food or liquid.
• Lift and remove the glass lid carefully and angled away from
yourself to avoid scalding from escaping steam. Do not allow
water from the lid to drip into the stainless steel housing, only
into the removable crock pot.
•Avoid sudden temperature changes. Do not place frozen or
very cold foods into the removable crock pot when it is hot.
• Switch off the appliance when finished by turning the temperature control dial to the Off position, switch off at the power
outlet and then unplug.Allow all parts to cool before disassembling for cleaning.
• The appliance is not intended for use by young children or
infirm persons without supervision.
•Young children should be supervised to ensure they do not play
with the appliance.
• Regularly inspect the power supply cord, plug and actual appliance for any damage. If found damaged in any way, immediately
cease use of the appliance and return the entire unit to the
nearest authorized Service Centre for examination, replacement
or repair.
• Do not use a damaged or cracked removable crock pot.
Replace before use.
• This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use outdoors.
• The installation of a residual current device (safety switch) is
recommended to provide additional safety protection when
using electrical appliances. It is advisable that a safety switch
with a rated residual operating current not exceeding 30 mA be
installed in the electrical circuit supplying the appliance. See
your electrician for professional advice.
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Electrical requirements
Before using this appliance ensure that the voltage indicated on the
product corresponds with the main voltage in your home, if you
are in any doubt about your supply contact your local electricity
company. The flexible mains lead is supplied connected to a B.S.
1363 fused plug having a fuse of 13 amp capacity. Should this plug
not fit the socket outlets in your home, it should be cut off and
replaced with a suitable plug, following the procedure outlined
below.
Note: Such a plug cannot be used for any other appliance and
should therefore be properly disposed of and not left where children might find it and plug it into a supply socket - with the obvious consequent danger.
N.B.We recommend the use of good quality plugs and wall sockets
that can be switched off when the machine is not in use.
important: the wires in the mains lead fitted to this appliance are
coloured in accordance with the following code:
As the colours of the wires in the mains lead of this appliance may
not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:
The wire which is coloured green and yellow must be connected
to the terminal in the plug which is marked with the letter E or by
the earth symbol or coloured green or green and yellow.
The wire which is coloured blue must be connected to the terminal which is marked with the letter N or coloured black.
The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured red.
When wiring the plug, ensure that all strands of wire are securely
retained in each terminal. Do not forget to tighten the mains lead
clamp on the plug. If your electricity supply point has only two pin
socket outlets, or if you are in doubt, consult a qualified electrician.
Should the mains lead ever require replacement, it is essential that
this operation be carried out by a qualified electrician and should
only be replaced with a flexible cord of the same size.
After replacement of a fuse in the plug, the fuse cover must be
refitted. If the fuse cover is lost, the plug must not be used until a
replacement cover is obtained. The colour of the correct replacement fuse cover is that of the coloured insert in the base of the
fuse recess or elsewhere on the plug.Always state this colour
when ordering a replacement fuse cover. Only 13amp replacement
fuses which are asta approved to B.S. 1362 should be fitted.
This appliance conforms to the Norms EN 55014 regarding the
suppression of radio interference.
warning - this appliance must be earthed
green and yellow
blue
brown
earth
neutral
live
Green and Yellow to Earth
Blue to
Neutral
13 amp
Fuse
Brown
to Live
Cord Clamp
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Recipes
Soups
Minestrone
40g butter
70g streaky bacon, chopped
1 onion, finely chopped
1 clove garlic, crushed
4 sticks celery, chopped
350g potatoes, peeled and cubed
3 carrots, peeled and diced
3 cabbage leaves, shredded
4 tomatoes, skinned and roughly chopped
1.50 litres chicken stock
2 tbsp tomato puree
2 tsp worcestershire sauce
Salt and freshly ground black pepper
2 tbsp parsley, finely chopped
75g pasta shells
2-3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry bacon and vegetables until soft.
Make up stock and add stock, bacon and vegetables to the crock
pot.Add remaining ingredients except the parsley, pasta shells and
parmesan cheese. Place the crock pot in the base unit, cover with
lid and cook on the Low setting for approx. 8-12 hours (or on the
High setting for approx. 4-6 hours). 45 minutes before serving add
the pasta shells and parsley. Adjust the seasoning if necessary and
sprinkle with parmesan cheese. Serve with crusty french bread.
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Lentil soup
125g smoked bacon, chopped
1 large onion, finely chopped
3 carrots, finely diced
2 sticks of celery, finely sliced
200g orange lentils
400g can of chopped tomatoes
1100ml chicken stock
3 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
1 tsp basil
Salt and freshly ground black pepper
1 tbsp parsley, finely chopped
In a pan gently fry the bacon until the fat begins to run. Add the
onion, carrot and celery and fry until soft. Add all the remaining
ingredients except the parsley and bring to the boil. Simmer for 2
minutes.Transfer to the crock pot. Place crock pot into the slow
cooker base, cover with the lid. Cook on the Low setting for
approx. 8-16 hours (or on the High setting for approx. 4-8 hours).
If a smoother consistency is required liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and
serve with crusty french bread.
Vegetable soup
40g butter
1.50kg mixed vegetables, e.g. potato, onion, carrot, parsnips,
celery, leek, tomato
40g flour
1100ml stock
Salt and freshly ground black pepper
2tsp mixed herbs
Peel, wash and cube or slice all the vegetables. Melt butter in a pan
and gently fry the vegetables for 2-3 minutes.Add the hot stock.
Stir well and bring to the boil. Season to taste and add mixed
herbs.Transfer all ingredients to the crock pot and place pot in the
slow cooker base. Cover with the lid and cook on the Low setting
for approx. 12-16 hours (or on the High setting for approx. 6-8
hours). Cool and liquidise the soup and then reheat in a pan on the
hob.Thicken it with the flour.
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Tomato and herbs
1 medium red onion, roughly chopped
1 yellow bell pepper seeded and chopped
1 medium carrot julienned
1 cup prepared tomato and basil pasta sauce
280 g package frozen spinach defrosted and drained
400 g can tomatoes undrained and crushed
230 g can tomato sauce
1 shallot minced
2 cloves garlic minced
1
/2tsp crushed red pepper
1 tsp salt
1
/2 tsp freshly ground black pepper
1
/2 tsp sugar
1
/2 tsp ground thyme
1
/2 tspground sage
3 Tbs fresh italian parsley chopped
1 cup lowfat mozzarella cheese grated
450 g ziti pasta cooked al dente and drained
Combine all of the ingredients, except for the mozzarella cheese
and pasta, in the Slow cooker. Cover: cook on the Low setting for
6 to 8 hours (or on High setting for 3 to 4 hours). For each individual serving, place a serving of the pasta, sprinkled with the mozzarella cheese, in a pasta bowl, and then ladle the pasta sauce over
the top. Makes 6 servings: 2 grams of fat per serving.
Poultry
Chicken paprika
4 chicken portions
30g butter
50g seasoned flour
3 large onions, chopped
4 carrots peeled and sliced
1 green pepper, de-seeded and chopped
1tsp paprika
1tsp tomato puree
500ml chicken stock
salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in seasoned flour. Using a pan, fry
the chicken in the butter until brown all over.Add onions and carrots and fry until soft.Add pepper, paprika, tomato puree, and the
remaining flour, stir well. Gradually mix in the chicken stock. Bring
to the boil and season.Transfer all ingredients to the crock pot and
place in the base unit. Cover with the lid and cook on the Low
setting for approx. 8-14 hours (or on the High setting for approx.
4-7 hours).
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Caribbean chicken
2 tbsp vegetable oil
2 small onion, chopped
2 sticks celery, chopped
2 carrots, sliced
250g mushrooms, sliced
1 red pepper, de-seeded and sliced
4 chicken joints, skinned
200g can sliced peaches
400g can pineapple chunks
5 tbsp tbsp cornflour
1 tsp paprika
1 tbsp soy sauce
1 tbsp worcestershire sauce
4 tbsp malt/wine vinegar
1/2 litre boiling water
Salt and freshly ground black pepper
Fry onions, celery, carrot, mushrooms and pepper in a pan.Add
chicken joints and fry until browned all over. Drain peaches, and
pineapple, reserving juice, and add them to the pan.To make the
sauce blend cornflour and paprika with soy sauce, worcestershire
sauce, vinegar and reserved juice, add seasoning, boiling water and
pour into pan. Bring the sauce to the boil, stirring continuously.
Transfer all ingredients to the slow crock pot and place pot into
the base unit. Cover with the lid and cook on the Low setting for
approx. 10-14 hours (or on the High setting for approx. 5-7 hours).
Chicken in white wine sauce
4 chicken joints, skinned
30g butter
1 large onion, finely chopped
125g mushrooms, sliced
2 tbsp cornflour
500ml dry white wine
1tsp mixed herbs
salt and freshly ground black pepper
2 egg yolks
5 tbsp double cream
Place the chicken joints and butter in a pan and gently fry until all
the juices are sealed in.Add the onion and fry until softened but
not browned.Add the mushrooms and cook for a minute on low
heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and
seasoning. Bring to the boil, stirring continuously until thickened.
Transfer all ingredients to the crock pot, place in the base of the
slow cooker and place the lid on the slow cooker. Cook on the
Low setting for approx. 10-16 hours (or on the High setting for
approx. 5-8 hours). Just before serving beat together the egg yolk
and cream. Beat in a few tablespoons of hot sauce mix well together. Pour this mixture into the slow crock pot and stir until the
sauce thickens.
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Chicken and mushroom casserole
6 chicken quarters
40g butter
3 tbsp flour
1 large onions, finely chopped
3 sticks celery, thinly sliced
300g mushrooms, thinly sliced
1 clove of garlic, crushed
375ml chicken stock
salt and freshly ground black pepper
5 tbsp cream (optional)
To ss the chicken in the flour, place in a pan and fry in the butter
until golden brown on all sides.Add the onion and celery and gently fry until softened but not browned.Add the mushrooms and
garlic and stir in the stock. Bring to the boil and season.Transfer all
ingredients to the slow crock pot and place pot in the base unit.
Place lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook on the Low setting for approx. 10-14
hours (or on the High setting for approx. 5-7 hours). Before serving, stir in the cream.
Fricasse of Turkey
4 turkey portions
1 large onions, finely chopped
30g butter
125g mushrooms, sliced
bouquet garni
sliver of zest of lemon
salt and freshly ground black pepper
400ml stock
2 tbsp cornflour
4 tbsp milk
In a pan gently fry the onions in the butter until softened but not
browned. Cube the turkey meat and add to the pan.Add the
remaining ingredients, except the milk and cornflour, and bring to
the boil.Transfer all the ingredients to the crock pot. Place the
crock pot in the slow cooker base unit. Place the lid over the slow
cooker. Cook on the Low setting for approx. 8-12 hours (or on
the High setting for approx. 4-6 hours). Remove the bouquet garni
and lemon half an hour before serving. Pour the liquid into a pan.
Blend the cornflour with the milk and pour into the pan. Stir well
and leave to thicken.
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Meat
New England beef
1 kg piece of topside
1 bouquet garni
1tsp thyme
1tsp black peppercorns
4 shallots
225g carrots, sliced
100g swede, diced
Put the beef into a pan and cover with cold water. Add all the
remaining ingredients, cover and bring to a simmer. Season well and
then transfer all the ingredients to the slow crock pot. Place the
crock pot in the slow cooker base. Place the lid over onto the
low cooker. Cook on the Low setting for approx. 10-14 hours (or
on the High setting for approx. 5-7 hours). Take the beef out of the
slow cooker with a slotted spoon and allow to cool for 10 minutes.The cooking liquid can be used as a base to make gravy. Cut
the beef into slices and spoon a little of the cooking liquid over.
Serve with vegetables and garnish with fresh parsley.
IMPORTANT:When buying a joint of meat, make sure that it will
fit the slow cook pot. It should fit into the crock pot so that when
it is covered with liquid it will still be 2.5cm below the rim of the
pot.The joint must not stick out above the rim and there should
be enough room to cover the meat with water.The shape of the
meat is just as important as the weight.
Beef stew
50g lard
2 onions, finely chopped
350g carrots, thinly sliced
450g potatoes, thinly sliced
2 sticks celery, thinly sliced
1 tablespoon flour
700g stewing beef, cubed
1 teaspoon tomato purée
1 litre beef stock
In a large saucepan gently fry the vegetables in half the lard until
brown. Using a slotted spoon transfer the vegetables to the Slow
cooker. Toss the meat in the flour.Add the remaining fat to the
saucepan and brown the meat on all sides.Add all the remaining
ingredients and bring to the boil, stirring continuously.Transfer to
the Slow cooker and cook on the Low setting for approx. 8 hours
(or on the High setting for approx. 4 hours). Before serving stir
well to mix the meat and vegetables.
Note: If you wish to prepare this recipe without pre-browning put
the vegetables at the bottom of the Slow cooker to ensure thorough cooking.
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Steak and kidney ragout
700g stewing steak
200g kidney
2 tbsp flour
2 large onions, quartered
600ml hot beef stock
200ml red wine
3 tbsp tomato puree
1
1
/2tsp worcestershire sauce
125g button mushrooms
Using a sharp knife trim the beef and cut into 1 inch (2.5cm)
cubes. Cut the kidney into bite size pieces. Coat the beef with the
flour. Place into a pan with onions, stock, wine and tomato puree.
Bring to a simmer. Add the worcestershire sauce and season.
Transfer all ingredients to the crock pot and place in the base unit.
Place the lid on the slow cooker. Cook on the Low setting for
approx. 10-14 hours (or on the High setting for approx. 5-7 hours).
Add the button mushrooms one hour before serving.This recipe
can be used as a base for steak and kidney pie.
Chicken Curry
3 tbsp Vegetable oil
3 cooking apple, peeled, cored and sliced
3 large onions, chopped
5 chicken portions
3 tsp curry powder
3 tbsp plain flour
500ml chicken stock
Salt and freshly ground black pepper
3 tbsp mango chutney
80g sultanas
200g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and onion in a pan until soft. Coat the chicken in seasoned flour, add to the pan and fry until lightly browned.
Stir in the stock and bring to a simmer. Add remaining ingredients
and bring back to a simmer. Transfer all the ingredients to the
crock pot and place pot in the slow cooker base. Place the lid onto
the slow cooker. Cook on the Low setting for approx. 8-14 hours
(or on the High setting for approx. 4-7 hours). At the end of the
cooking time it may be necessary to thicken the sauce.
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Paprika beef
700g stewing steak
30g seasoned flour
2 large onions, chopped
1 clove of garlic, crushed
30g 7 cooking fat
500g tomatoes
400ml brown stock
1
1
/2tsp paprika
1
1
/2tbsp tomato puree
2 bay leaves
11/2tsp mixed herbs
Salt and freshly ground black pepper
Cut the meat into cubes and toss in seasoned flour. In a pan fry
onions and garlic until softened, then add the meat and continue to
fry until the meat is slightly browned. Skin and chop tomatoes finely,add to meat with the stock, (blended with the paprika) tomato
puree, bay leaves and mixed herbs. Season to taste and bring to a
simmer. Transfer all ingredients to the crock pot and place pot in
the base unit. Cover with the lid. Cook on the Low setting for
approx. 10-16 hours (or on the High setting for approx. 5-8 hours).
Before serving remove the bay leaves and thicken the sauce if necessary.
Beef in red wine
2 tbsp oil
1 large onions, chopped
700g stewing beef, cubed
8 black olives
1 clove garlic, crushed (optional)
5 tomatoes skinned, de-seeded and roughly chopped
125g mushrooms
400ml dry red wine
Salt and freshly ground black pepper
1 leaf
Freshly chopped parsley
In a pan gently fry the onion in the oil until softened. Add the beef
and brown on all sides.Add all the remaining ingredients except
the parsley and bring to a simmer. Transfer all the ingredients into
the crock pot and place the pot into the slow cooker base. Place
the lid into the slow cooker. Cook on the Low setting for approx.
8-16 hours (or on the High setting for approx. 4-8 hours). Before
serving remove the bay leaf and sprinkle with parsley.
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Hungarian Goulash
500g stewing steak, cut into cubes
30g seasoned flour
3 tbsp vegetable oil
1 large onions, finely chopped
1 green pepper, de-seeded and chopped
2 carrot, peeled and chopped
1 sticks celery chopped
1tsp paprika
3 tbsp tomato puree
pinch of grated nutmeg
3 tsp mixed herbs
Salt and freshly ground black pepper
200ml beef stock
200g can of tomatoes, roughly chopped
200ml red wine (optional)
3 tsp worcestershire sauce
Toss the meat in seasoned flour. Heat the oil in a pan and fry
onions, pepper, carrot and celery until soft.Add the meat and fry
until browned.Add the paprika, tomato puree, nutmeg, mixed herbs
and seasoning and cook for a further 2 minutes.Add stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer.
Transfer all the ingredients into the crock pot and place the pot
into the slower cooker base. Place the lid onto the slow cooker.
Cook on the Low setting for approx. 10-14 hours (or on the High
setting for approx. 5-7 hours)
Chilli con carne
3 tbsp vegetable oil
3 large onions, chopped
3 cloves garlic, crushed
1 green pepper de-seeded and chopped
700g minced beef
400g can of tomatoes, chopped
2 tsp chilli powder
2 tbsp 4flour
2 tsp brown sugar
5 tbsp tomato puree
Salt and freshly ground black pepper
425g can red kidney beans, drained
Fry onions, garlic and pepper in a pan until soft.Add minced beef
and fry until lightly browned. Blend together chilli powder, flour,
brown sugar and tomato puree. Stir in tomatoes, chilli paste and
seasoning.Transfer all ingredients to the crock pot and place pot in
slow cooker base. Place lid on the slow cooker. Cook on the Low
setting for approx. 6-14 hours (or on the High setting for approx.
3-7 hours) One hour before serving add the kidney beans. Serve
with boiled rice or baked potatoes.
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Bolognese sauce
1 kg minced beef
1 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
2 tbsp flour
400g can of tomatoes including juice
400ml beef stock
150g mushrooms, sliced
2 tsp mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince without adding any fat or oil.
When the fat has started to run from the meat add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. Blend some of the tomato juice with the flour to make a
smooth pouring cream, add to the meat with remaining tomatoes
and juice and bring to the boil stirring continuously until thickened.
Add the remaining ingredients and mix well.Transfer all the ingredients to the crock pot and place in the base of the slow cooker.
Place the lid on the slow cooker. Cook on the Low setting for
approx. 6-16 hours (or on the High setting for approx. 3-8 hours).
(Note: a slight ‘crust’of brown meat may appear on the top. It soon
disappears if stirred into the sauce).
Pork goulash
2 tbsp oil
1 onion, finely chopped
4 tbsp flour
1
1
/2tsp paprika
Salt and freshly ground black pepper
750g stewing pork, cubed
1 red pepper de-seeded and diced
1 tsp oregano
3 tbsp tomato puree
450ml stock
1 small carton of soured cream or yoghurt
In a pan gently fry onion in the oil until soft. Blend together the
flour, paprika, salt and pepper.Toss the pork in the seasoned flour
and add to the pan, fry until brown on all sides.Add red pepper,
oregano, puree and stock. Bring to the boil, stirring continuously
until thickened.Transfer all the ingredients to the crock pot and
place into the slow cooker base. Place the lid on the pot and cook
on the Low setting for approx. 8-16 hours (or on the High setting
for approx. 4-8 hours). Just before serving swirl the cream or
yoghurt into the goulash.
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Oriental honeyed pork
550g pork fillet
4 tbsp seasoned cornflour
4 tbsp corn oil
1 onion, chopped
1 cloves garlic, crushed
1 green peppers, de-seeded and chopped
400g pineapple chunks, drained (reserve juice)
6 mushrooms, sliced
4 ripe tomatoes quartered
SAUCE
600ml chicken stock
4 tbsp honey
2 tbsp soy sauce
4 tbsp cornflour
pineapple juice (reserved from chunks)
Cut pork into cubes and toss in seasoned cornflour. Heat oil in
a pan and fry garlic and onion. Add pork and fry until lightly
browned on all sides. Lower heat and add pepper, pineapple, mushrooms and tomatoes, leave on gentle heat whilst preparing sauce.
To make the sauce mix together chicken stock, honey and soy
sauce. Blend cornflour with pineapple juice and add to the mixture.
Add sauce to the pan and stir whilst bringing to the boil.Transfer
all ingredients to the crock pot, place in the slow cooker base and
cover with the lid. Cook on the Low setting for approx. 10-16
hours (or on the High setting for approx. 5-8 hours). Serve with
rice and fresh green vegetables.
Pork and pineapple curry
1.25kg lean pork, cubed
50g flour
1 tsp salt
3 tbsp oil
1 large onions, chopped
1
1
/2tsp curry powder
1
1
/2tsp paprika
400ml chicken stock
2 tbsp mango chutney
2 tsp worcester sauce
225g can pineapple cubes, with juice
2 bay leaves
Toss the pork in the flour and salt. In a pan heat the oil and brown
the meat.Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes.Add remaining ingredients, bring to a simmer and transfer to the crock pot.
Place crock pot into the base unit. Cook on the Low setting for
approx. 8-14 hours (or on the High setting for approx. 4-7 hours).
Remove bay leaves before serving.
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Boiled ham
2.5 litre up to 1 kg. Gammon joint
Put the gammon in a pan, cover with cold water and bring to the
boil, drain and rinse. Place in the crock pot and cover with boiling
water. Place the crock pot in the slow cooker base unit and cover
with the lid. Cook on the Low setting for approx. 10-14 hours (or
on the High setting for approx. 5-7 hours). Drain and cool slightly
before removing the skin.Allow to cool. Wrap tightly in kitchen
foil. Place in the refridgerator until well chilled. Coat fat with toasted breadcrumbs before serving.
IMPORTANT
When buying a joint of meat, make sure that it will fit the size of
the slow crock pot. It should fit into the crock pot so that when it
is covered with liquid it will still be 2.5cm below the rim of the
pot.The joint must not stick out above the rim and there should
be enough room to cover the meat with water.The shape of the
meat is just as important as the weight.
Irish stew
4 lamb chops
2 large onions, sliced
11/2tsp mixed herbs
1 large parsnip
550g carrots, thickly sliced
750g potatoes, quartered
750ml hot vegetable stock
2 leeks, sliced
Remove any excess fat from the chops and then place in a pan
with the onions. Brown chops on each side. Sprinkle over the
mixed herbs.Add parsnip, carrots, potatoes, leeks and pour over
the stock. Bring to a simmer. Transfer all the ingredients to the
crock pot and place into the slow cooker base. Place the lid onto
the crock pot. Cook on the Low setting for approx. 10-16 hours
(or on the High setting for approx. 5-8 hours).
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Lamb with lentils
425g carrots, sliced
125g parsnips, sliced
1 cloves garlic, crushed
1 bay leaf
125g orange lentils, soaked for 1 hour
salt and freshly ground black pepper
200ml red wine
750g lamb leg fillet cubed
3 tbsp soy sauce
200g button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
crock pot and season with salt and pepper. Pour in the wine after
bringing to simmering point in a pan. Brush the meat all over with
the soy sauce and sprinkle with salt and pepper. Place on top of
the vegetables. Place crock pot into the slow cooker base and
replace the lid. Cook on the Low setting for approx 12-16 hours
(or on the High setting for approx. 6-8 hours). Add the mushrooms
for the last 30 minutes. Discard the bay leaf. Garnish with parsley
and serve with a crisp green salad.
Sausage Pot
2 tbsp oil
750g sausage
1 large onions, finely chopped
3 carrots, thinly sliced
2 leek, sliced
3 tbsp flour
400ml beef stock
3 tbsp chutney
2 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on all sides in the oil.
Add the onions, carrots and leeks and gently saute until
softened, but not browned. Stir in the flour and cook on a low
heat until the oil is absorbed. Slowly add the stock, and bring
to the boil, stirring continuously until thickened. Stir in the
chutney, worcestershire sauce and seasoning.Transfer all
ingredients to the crock pot and place into the slow
cooker base. Cover with the lid and cook on the Low setting for
approx. 10-16 hours (or on the High setting for approx. 5-8 hours).
If the sausages contain a lot of fat, any excess can be
removed from the surface of the finished dish with kitchen
paper.
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Vegetarian curry
3 tbsp cooking oil
2 large onions, chopped
1 cloves garlic, crushed
3 tsp curry powder
275g lentils
200ml white stock
2 tsp lemon juice
Salt and freshly ground black pepper
3 carrots, diced
2 apple, peeled, cored and chopped
50g sultanas
Heat the oil in a pan. Saute the onion, carrots and garlic lightly. Add
the curry powder. Cook gently for one minute. Stir in the stock,
lemon juice, salt, pepper and lentils. Bring to the boil and continue
to boil for 3 minutes.Transfer all ingredients to the crock pot and
place into the slow cooker base. Stir in the apples and sultanas.
Place lid on the slow cooker. Cook on the Low setting for approx.
10-16 hours (or on the High setting for approx. 5-8 hours). Ensure
that the vegetables are immersed during cooking.
Dessert
Rice pudding
40g butter
150g pudding rice
150g sugar
1
1
/2litre milk
Pinch of nutmeg
Butter the inside of the slow crock pot.Add all ingredients and
stir. Place crock pot into slow cooker base and cover with
the lid. Cook on the Low setting for approx. 6-8 hours (or on the
High setting for approx. 3-4 hours).
Fruit compote
275g dried mixed fruit, such as apples, prunes,
pears, apricots and peaches.
30g sultanas
30g raisins
20g flaked almonds
3 tbsp caster sugar
625ml water
3 tbsp cointreau
Place all ingredients, except the cointreau, in the crock pot. As the
apple rings tend to float to the surface and may discolour, put
them at the bottom. Cook on the Low setting for approx. 10-14
hours (or on the High setting for approx. 5-7 hours). Transfer the
fruit to a serving dish and allow to cool. Cool the fruit first before
putting into a cut-glass dish. Stir in the cointreau and serve chilled.
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