User manual DELONGHI SLOW COOKER CKS420

[. . . ] GB 28-08-2003 13:50 Pagina 1 instructions Slow Cooker CKS420 GB 28-08-2003 13:50 Pagina 2 Description of appliance The following terms are used throughout the instruction manual Tempered glass lid allows the food be monitored during cooking Plastic housing Removable crock pot Cool touch handles Control panel Control panel Power indicator light ON/OFF button Turn power on or off Once cooking time is reached, the cooking automatically shifts to the WARM setting, keeping your food at the perfect serving temperature COOK TIME button Sets the time 4 or 6 HRS for HIGH power cooking 2 8 or 10 HRS for LOW power cooking Slow Cooker CKS420 GB 28-08-2003 13:50 Pagina 3 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. [. . . ] 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. 15 Slow Cooker CKS420 GB 28-08-2003 13:50 Pagina 16 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. 10-16 hours (or on the High setting for approx. 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. Slow Cooker CKS420 16 GB 28-08-2003 13:50 Pagina 17 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) Toss 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. [. . . ] 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. [. . . ]