User manual RUSSELL HOBBS 3.5L SLOW COOKER 18144

[. . . ] instructions 2 Read the instructions, keep them safe. pass them on if you pass the slow cooker on. Remove all packaging, but keep it till you're satisfied the cooker is working. important safeguards 1 The slow cooker must only be used by or under the supervision of a responsible adult. Use and store it out of reach of children. [. . . ] Put into refrigerator till well chilled. Coat fat with toasted bread crumbs before serving. pâté Use the cookpot as a water bath to provide the gentle even temperature necessary for cooking. chicken liver pâté high 3-5/low 8-10 4 rashers streaky bacon 450g (1lb) chicken livers 1 medium onion, sliced 2 cloves 2 bay leaves 1 bouquet garni 5ml (1tsp) salt 50g (2oz) butter 50g (2oz) flour 150ml (¼pt) milk 1 clove garlic, crushed 30ml (2tbsp) cream 1, size 2 egg salt and black pepper 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. 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. Season to taste with black pepper and salt. Turn into the cake tin and cover with foil. Put the cake tin into the cookpot and pour boiling water round it. The pâté should be firm to touch. Chill before serving. 9 meat Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat and bone, all affect cooking times. When testing a dish to see if it's cooked, don't forget that root vegetables usually take longer to cook. Thaw frozen meat completely before cooking. Where a different cut of meat is used cooking times may need to be adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Joints up to 1. 6kg (3½lb) can be cooked, depending on shape and fit. 1 Season the meat, then brown on all sides in a frying pan. [. . . ] Add the wine and cook for 40 minutes on low. Mix the cheese with the cornflour and seasonings. Cook for 1½ hours, stirring after 30 minutes. The fondue may now be left in the cookpot. [. . . ]