Russell Hobbs satin range, 10951 Instructions And Guarantee

dual pot slow cooker

instructions and guarantee

satin range

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Read the instructions before use and keep them safe. If you pass the slow
cooker on to anyone else, pass on the instructions too. Remove all packaging,
but keep it till you’re satisfied the slow cooker is working.

Important safeguards

Follow basic safety precautions, including:

1.Don’t put the slow cooker in water or any other liquid, don’t use
it in a bathroom, near any source of water, or outdoors.

2.The slow cooker must only be used by or under the supervision of
a responsible adult.

3.Don’t touch hot surfaces (inside/outside of the slow cooker). Use
oven gloves, use the handles and lid knob.

4.Keep clear of the steam vent in the lid, to avoid the risk of scalding by the
escaping steam.

5.Don’t touch internal surfaces till the slow cooker has cooled down fully.

6.Don’t cook on the Low setting without first preheating the crock pot in the
slow cooker on high for at least 20 minutes.

7.Don’t use the slow cooker to re-heat food that’s already been cooked.

8.Don’t use the Warm setting to warm food. It must only be used to keep
food warm immediately after it’s been cooked to readiness in the slow
cooker.

9.You must boil dried beans (e.g. red kidney beans) for at least 10 minutes
before adding them to the slow cooker. They’re poisonous if eaten raw or
undercooked.

10.Put the slow cooker on a stable, level, heat-resistant surface, close to a
power socket and out of reach of children.

11.Route the mains lead so it doesn’t overhang, and can’t be tripped over or
caught accidentally.

12.Unplug the slow cooker when not in use, before moving and before
cleaning. Let it cool down fully before cleaning and storing away.

13.Don’t try to cook in the slow cooker without using the crock pot.

14.Leave a clear space of at least 5cm (2 inches) all round the slow cooker
when in use.

15.Don’t cover the slow cooker or put anything on top of it while in use.

16.Don’t use the slow cooker near or below curtains or other combustible
materials.

17.Keep the slow cooker, crock pot, and mains lead away from hotplates, hobs
and burners.

18.Don’t put a hot crock pot on a cold surface or into cold water, it may crack

19.Don’t put cold water into a hot crock pot, or hot water into a cold crock
pot.

20.Don’t use the crock pot with any appliance (cooker, hob, oven, microwave
oven, etc.) other than the slow cooker.

21.Don’t use accessories or attachments other than those we supply.

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22.Don’t use the slow cooker for any purpose other than those described in
these instructions.

23.Don’t use the slow cooker if it’s damaged or malfunctions. If the mains lead
or plug is damaged, the slow cooker must be returned in order to avoid
hazard (see “After sales service” on page 22).

Household use only

Before use

Before using for the first time, remove all packaging and clean the slow
cooker, to remove manufacturing dust, etc. See “Care and maintenance” on
page 22.

The benefits of slow cooking

Health The gentle cooking action reduces damage to vitamins and

retains more of the nutrients and flavours.

Economy Long, slow cooking can tenderise the cheaper, tougher cuts of

meat, and uses about a quarter of the power of the small ring on
the average hob.

Convenience Prepare the ingredients the night before, put them in the slow

cooker before you leave, and have a delicious meal waiting for
you when you get home.

Preparation

Some of the recipes call for meat to be browned and/or vegetables to be
sautéed. Do this in a pan, not in the crock pot. Don’t use the crock pot for
cooking anywhere other than inside the slow cooker.
Thaw frozen food completely before adding to the crock pot.
Preheat the crock pot, in the slow cooker, on high for 20 minutes.
Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften
them.
Warning Dried beans (e.g. red kidney beans) must be boiled for at least 10

minutes before being added to the slow cooker. They’re poisonous if

eaten raw or undercooked.
Lentils don’t need soaking overnight.
Ingredients prepared beforehand (e.g. the night before) must be stored in the
fridge between preparation and putting into the slow cooker. Don’t put the
slow cooker or the crock pot into the fridge.
Root vegetables (potatoes, carrots, onions, etc.) take much longer to cook than
meat. Cut them to about 5mm (quarter inch) thick slices, sticks or dice. If
possible, sauté them gently for 2-3 minutes before adding to the crock pot.
All vegetables (including dried veg) must be immersed in the cooking liquid.
When cooking with rice, use at least 150ml (1pt) of cooking liquid for each
100g (4oz) of rice. We’ve found that “easy-cook” rice gives the best results.
Pasta isn’t suitable for slow cooking, it goes soft and mushy. If your recipe
needs pasta, stir it in 30-40 minutes before the end of the cooking time.

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The control panel

switches the slow cooker between standby and active.

Mode switches between Low for long slow cooking, and High for “fast” slow

cooking (4 hours or less). The Low and High lights show the mode.
increases the time shown on the display by 1 hour.
decreases the time shown on the display by 1 hour.

Start starts the slow cooker, once everything’s set.
Warm when cooking is over, the slow cooker changes to Warm mode, and the

Warm light comes on. Warm mode is not available as a choice.

Here’s how

1.Decide when you want to eat and when you want to start cooking.

2.Find a recipe that suits your timing. If you want to eat at 6 p.m., and you
need to start cooking at 8 a.m., find a recipe that takes about 10 hours.

4.Sit the slow cooker on a stable, level, heat-resistant surface, close to a
power socket and out of reach of children.

5.Plug the slow cooker into the power socket. If necessary, switch the socket
on. The display will show 12:00 — ignore it.

9.Press to change from standby to active. The display will change to 4:00.

10.Press the Mode button to turn the Low light off and the High light on.

11.Leave the slow cooker to heat up for 20 minutes.
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Dual pots

a)You can cook one recipe using both pots, using it as a single, big crock pot.
b)You can cook the meat in one pot, and the vegetables in the other.
c)You can cook two different recipes — they must take roughly the same

time, and note that you’ll get some cross-over between the two pots, so
don’t cook rice pudding alongside chilli con carne!

‘One-step’

Use this method when time is at a premium.
While the slow cooker is warming up, boil the stock/cooking liquid in a pan.
When the slow cooker has heated up, remove the lid (oven gloves) and put it
on a heatproof surface. Put the raw ingredients into the crock pot and add the
boiling cooking liquid. Replace the lid (oven gloves).

‘Browning’

This method takes longer, but the results are usually worth the extra time.
While the slow cooker is warming up, brown meat and vegetables in a pan. If
you use a tinned cooking sauce, add it to the cooking liquid. Boil the cooking
liquid in a pan. When the slow cooker has heated up, remove the lid (oven
gloves) and put it on a heatproof surface. Put the ingredients into the cooking
pot and add the boiling cooking liquid. Replace the lid (oven gloves).

Mode — high/low

Whichever method you use, ‘One-step’ or ‘Browning’, use the Mode button to
set the slow cooker to high or low — the High or Low light will come on.
Warm mode is not available as a choice, it’s automatic, at the end of the
cooking time.

Set the time

Press to increase, to decrease the time on the display to the time you
want. It displays whole hours only.

Start cooking

Press Start, then leave the slow cooker to get on with it. You can’t change
anything after this. If you’re not happy with the settings, press to stop the
slow cooker, then set it up again.

Finished?

Unplug the slow cooker (switch the socket off first, if it’s switchable). Using
oven gloves, remove the lid and set it on a heatproof surface. Remove all the
food from the crock pot, then fill it with warm water.

Gravy/sauce

Slow cooking retains more of the juices than normal cooking. This tends to
increase the volume of cooking liquid and thin the sauce or gravy. To allow for
this, sauces should initially be thicker than normal. Anything to be sautéed
could be tossed in seasoned flour beforehand, to thicken the sauce/gravy.

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Recipes

The recommended cooking times are given after the title of each recipe.
See opposite: Minestrone high 4-5/low 6-10. This means you can cook it on
high for anything from 4 to 5 hours, or on low for 6 to 10 hours.
After cooking for the time you set on the display, the slow cooker will go into
Warm mode. Don’t leave it on Warm for more than about 3 hours. After this,
flavour loss becomes noticeable, and textures become confused.
Remember, the cooking liquid must be boiling hot before it’s added to the
preheated crock pot.
The metric and imperial measures in these recipes are not exact equivalents.
Use metric or imperial, don’t mix the two in the same recipe.
Tablespoons (tbsp) are 15ml, teaspoons (tsp) are 5ml, spoons are level.
The recipes yield 2-3 servings. Use them to familiarise yourself with your slow
cooker, then use them as a guide — vary the ingredients, vary the quantities,
and taste the results. Keep notes, write down what changes you make, and
you’ll build up a range of recipes which suit your taste. Keep notes of the not
so successful ones as well, so that you know what not to do next time.
To adapt your own recipes for the slow cooker, we suggest you find a recipe in
this booklet which uses similar ingredients and use that as a guide for timing
and liquid quantity, along with the food preparation guidelines given earlier.
Be careful with quantities. After all the initial ingredients are put into the
crock pot, it shouldn’t be more than threequarters full, to allow for expansion.
If you overfill, it may spit hot water.

Soup

If home-made soup appeals to you, then try some in your slow cooker. Tasty,
home-made soup can be left simmering all day or overnight. Soup benefits
from long cooking, so there’s no need to worry if it’s left for a few hours
longer than intended. Flavours develop and mingle slowly and gently .

1.Trim and cut up the meat and/or vegetables.

2.Fry them lightly In a large pan, with a little cooking oil/butter/margarine.

3.If thickening is required, stir in flour or cornflour, then gradually add stock.

4.Bring to the boil, season to taste, and transfer to the crock pot.

5.Cook for the time shown, then adjust the seasoning.

6.Don’t add milk till the final half hour of cooking. Cream or egg yolk may be
added just before serving.

French onion soup high 3-4/low 5-7

Butter or margarine 25g (1oz)
Onions, sliced 450g (1lb)
Chicken stock 550ml (1pt)
Salt and pepper to taste
Bay leaf 1
French bread 4 slices
Grated cheese 100g (4oz)

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Melt the butter/margarine in a large pan and fry the onions till golden brown.
Add stock, bay leaf and season to taste. Bring to the boil, transfer to the crock
pot, and cook for the time shown. Remove the bay leaf. To serve: sprinkle
slices of French bread with grated cheese and float on top of the soup. Remove
the crock pot and brown under a hot grill till the cheese bubbles. Alternatively,
toast the cheese on the bread and then float on top of the soup.

Minestrone high 4-5/low 6-10

Butter 25g (1oz)
Garlic, crushed 1 clove
Leek, sliced 1 large
Carrot, finely chopped 1 large
Potato, chopped 1 large
Onion, chopped 1 large
Celery sticks, thinly sliced 2
Cabbage, finely shredded 175g (6oz)
Canned tomatoes including juice 397g (14oz)
Salt and pepper to taste
Chicken stock 1.1 litre (2pt)
Bay leaves 2
Bouquet garni 1

Thin cut macaroni 50g (2oz)
Heat the butter in a large pan. Add the garlic, leek, carrot, potato, onion and
celery. Sauté till the butter is absorbed. Add the other ingredients, except the
macaroni. Bring to the boil, transfer to the crock pot and cook for the time
shown. 45 minutes before serving, remove the bay leaves and bouquet garni
and add the macaroni. Adjust seasoning and serve with grated Parmesan.

Scotch broth high 7-9/low 10-15

Scrag end lamb, cut into pieces 350g (12oz)

Water 1 litre (2pt)

Pearl barley 50g (2oz)

Onions, sliced 2

Carrots, cut into small dice 175g (6oz)

Turnip, cut into small dice 175g (6oz)

Leeks, thinly sliced 2

Salt and pepper to taste

Chopped parsley
Put the lamb in a pan, cover with cold water and bring to the boil. Remove
scum. Add the other ingredients, except the parsley. Bring to the boil, transfer
to the crock pot, and cook for the time shown. Remove the bones, trim off any
meat and return it to the broth. Adjust seasoning and sprinkle with parsley.

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Old fashioned vegetable soup high 4-6/low 7-10

Mixed vegetables, chopped
e.g. potato, onion, carrot,
parsnip. celery, tomato 1kg (2lb)
Butter 25g (1oz)
Flour 25g (1oz)
Stock 900ml (1

1

/2pt)
Salt and pepper to taste
Mixed herbs 5ml (1tsp)

Melt the butter in a large pan and fry the vegetables gently for 2-3 minutes.
Stir in the flour, add the stock, and season. Bring to the boil, transfer to the
crock pot, and cook for the time shown.

Pâté

The crock pot is ideal for cooking pâté. Prepare the pâté as in the recipe and
simply use the crock pot as a water bath to provide the gentle even
temperature necessary for cooking this dish.

Chicken liver pâté high 3-5/low 6-8

Streaky bacon rashers 4
Chicken livers 450g (1lb)
Onion,sliced 1 medium
Cloves 2
Bay leaf 2
Bouquet garni 1
Salt 5ml (1tsp)
Butter 50g (2oz)
Flour 50g (2oz)
Milk 150ml (

1

/4pt)
Garlic, crushed 1 clove
Cream 30ml (2tbsp)
Egg 1, size 2
Black pepper to taste
Salt to taste

Use a 16cm (6") round cake tin or small loaf tin. Butter the inside and line the
bottom with bacon rashers. Put the liver, onion, cloves, bay leaf, bouquet garni
and salt in a pan, and add water to cover. Bring to the boil and cook for a few
minutes till the liver stiffens. Cool. Remove the cloves, bay leaf and bouquet
garni. Blend the liver, onion and about 30ml (2tbsp) of the cooking water for
about a minute, or till smooth. Alternatively, chop finely with a sharp knife.
Melt the butter in a pan and stir in the flour. Gradually add the milk and cook
till thick. Add liver, garlic, cream and egg. Season to taste with black pepper
and salt. Turn into the cake tin and cover with foil. Put the cake tin into the
crock pot and pour boiling water round it. Cook for the time shown. The pâté
should be firm to touch. Let it cool in the tin. Chill before serving.

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