Usage instructions:
Operating instructions: 1. Place the base on a dry, level, heat resistant surface, away from the edge of the work surface. Do not use on the floor. 2. Place ingredients into the ceramic crock pot, and place the pot into the base. Cover with the glass lid. If you need to pre-cook or brown foods prior to slow cooking, this must be done in a pan. Do not try to brown or pre-cook food in the slow cooker. 3. With the control knob set to the off position, plug the unit into the mains socket. 4. Set the heat control to low, high or auto and cook for the recommended time given in the recipes or use the cooking guide on page 6. 5. Switch off and unplug the slow cooker and remove the crock pot using oven gloves. Important: The slow cooker works by building up heat and maintaining an even temperature. To get the best cooking results, do not remove the lid during cooking, since this will lose heat and therefore slow down the cooking time. The glass lid allows you to monitor the cooking progress without interrupting the cooking time. Suitable foods for slow cooking: Most foods are suited to slow cooking methods, however there are a few guidelines that need to be followed. Make sure all frozen ingredients are well thawed out. Cut root vegetables into small, even pieces, as they take longer to cook than meat. Vegetables should be gently sauteed for 2-3 minutes before slow cooking. Ensure that root vegetables are always placed at the bottom of the pot and all ingredients are immersed in the cooking liquid. Trim all excess fat from meat before cooking, since the slow cooking method does not allow fat to evaporate. If adapting an existing recipe from conventional cooking, you may need to cut down on the amount of liquid used. Liquid will not evaporate from the slow cooker to the same extent as with conventional cooking. Never leave uncooked food at room temperature in the slow cooker. Do not use the slow cooker to reheat food. Uncooked red beans must be soaked and boiled for at least 10 minutes to remove toxins before use in a slow cooker. Insert a meat thermometer into joints of roasts, hams or whole chickens to ensure they are cooked to the desired temperature. Tips for slow cooking: The slow cooker must be at least half full for best results. Slow cooking retains moisture. If you wish to reduce this, remove the lid after cooking and turn the control to low and reduce by simmering for 30 to 45 minutes. The lid is not a sealed fit. Don't remove unnecessarily as the built-up heat will escape. Each time you remove the lid, allow 10 minutes extra cooking time. If cooking soups, leave 5 cm space between the top of the cook pot and the food surface to allow simmering. Many recipes demand all day cooking, if you do not have time to prepare food on the morning, prepare it the night before and store the food in a covered container in the fridge. Transfer the food to the crock pot and add boiling liquid/gravy. Select the desired setting - low, high or auto. Most meat and vegetable recipes require 8-10 hours on low. 4-6 hours on high and 5-7 hours on auto. Do not use frozen meat or poultry unless it is thoroughly thawed out first. Some ingredients are not suitable for slow cooking. Pasta, seafood, milk and cream should added towards the end of the cooking time. Many things can affect how quickly a recipe will cook, water and fat content, initial temperature of the food and the size of the food. Pieces of food cut into small pieces will cook quicker. A degree of 'trial and error' will be required to fully optimize the potential of your slow cooker. After food is cooked, switch off and leave covered with the lid. There will be enough heat in the crock pot to keep worm for 30 minutes. If you require longer to keep food warm, switch to the low setting. All food should be covered with a liquid, gravy or sauce. In a separate pan or jug, prepare your liquid, gravy or sauce and completely cover the food in the crock pot. Pre-brown meat and onions in a pan to seal in the juices. This also reduces the fat content if separated before adding to the crock pot. This is not necessary if time is limited, but it will improve flavour. When cooking joints of meat, ham, poultry, or the like, the size and shape of the joint is important. Try to keep the join in the lower 2/3 of the pot and fully cover with water. If necessary, cut in two pieces. Joint weight should be kept within the maximum limit. Care and cleaning: Always make sure the slow cooker is unplugged and in the off position before storing away or cleaning. Make sure the unit has cooled down completely before cleaning. The stoneware insert is dishwasher safe and can also be cleaned with warm, soapy water. To remove any foods that have been cooked onto the bottom of the pot, simply soak overnight in soapy water and rinse the next day. The exterior of the slow cooker can be wiped with a damp cloth and dried. Do not use a harsh abrasive cleaner or scouring pad to clean any part of the slow cooker, as this will damage the surface. Note: always unplug the slow cooker from the mains supply socket and allow it to cool down completely before cleaning it. Do not immerse the slow cooker, power cord and plug in water. Waterblommetjie Bredie: Prep time: 20 minutes. Cooking time: 6 hours. Ready in: 6 hours, 20 minutes. Serves: 4-6. Ingredients: 2 tbsp olive oil. 1 large onion, roughly chopped. 800g stewing lamb or mutton on the bone, cut into smaller pieces if necessary. Salt and pepper, to taste. 3 large potatoes, cut into bite-size cubes. 1/4 cup quartered, dried olives. 1/4 preserved lemon, finely chopped. 3 cups waterblommetjies, thoroughly rinsed. 2 tbsp lemon juice. 1/4 cup red wine. 1/4 - 1/2 cup water. 2 fresh lemons, quartered to serve. Preparation: 1) Heat half the oil in a large pot, add onion and saute briefly until starting to soften. Remove and set aside. 2) Add rest of oil and half of the lamb, searing on both sides. Remove and repeat with rest of the lamb. Season to taste with salt and pepper. 3) Now start layering in your slow cooker. First add the onions, followed by the Iamb, potatoes, olives, preserved lemon and waterblommetjies. 4) Pour in lemon juice, red wine and 1/4 cup water, cover and cook on highest setting for approximately 6 hours, adding more water if necessary. Serve warm with rice and fresh lemon quarters to squeeze over. Tomato bredie: Prep time: 10 minutes. Cooking time: 9 - 10 hours. Ingredients: 1 kg mutton shoulder (may substitute with beef shoulder). 1 1/2 cups water. 6 ripe, red tomatoes. 70g can tomato paste. 3 potatoes. 3 cloves garlic. 2 onions. 1 chicken stock cube. 2 tbsp oil. 1 tbsp butter. 1 tbsp potato flour. 2 tsp sea salt. 1 tsp sugar. 1 tsp mixed herbs. 1/2 tsp freshly-ground black pepper. 1/2 tsp paprika. 1/4 tsp chili powder. Preparation: 1) Cut the meat into 3 cm cubes. 2) Peel and dice the potatoes. 3) Peel and crush the cloves of garlic. 4) Peel and chop the onions. 5) Simply brown onion, garlic and meat and put in slow cooker. Add rest of ingredients and slow cook for 9-10 hours. Beefy French onion soup: Prep time: 30 minutes. Cooking time: 10 hours. Ready in: 10 hours, 30 minutes. Serves: 8. Ingredients: Small onions, cut in half and thinly sliced (about 7 cups). 1 tablespoon butter or 1 tablespoon margarine, melted. 2 t tbsp sugar. 2 bay leaves. 700 g beef (stewing meat). 3 cans condensed beef consomme. 1/4 cup dry sherry or 1/4 cup apple juice. 1 cup apple juice. 1/2 teaspoon dried thyme. 8 slices french bread, toasted (1/2 inch thick). 2 cups shredded Swiss cheese. Directions: 1. Place onions and butter in pot; toss to coat. 2. Top with bay leaves and beef. 3. Cover and cook on low for 9-10 hours or until the onions are deep brown in color. 4. Mix together the beef consomme, sherry, apple juice, and thyme in a bowl. 5. Pour into slow cooker; increase setting to high. 6. Cover and cook for 10 minutes or until hot. 7. Take out bay leaves. 8. Spoon soup into oven-proof soup bowls. 9. Top each serving with a slice of toast and 1/4 cup shredded cheese. 10. If you want, grill cheese-covered slices of toast until it begins to brown, then serve. Vegetarian chilli: Prep time: 15 minutes. Cooking time: 6 hours. Ready in: 6 hours, 15 minutes. Serves: 6 - 8. Ingredients: 410g black beans, in brine. 410g kidney beans, drained and rinsed. 410g chickpeas, drained and rinsed (can be replaced with lentils). 410g vegetarian baked beans. 410g chopped tomato puee. 410g whole kernel corn, drained. 1 onion, chopped. 1 green bell pepper, chopped. 2 courgettes, chopped. 2 stalks celery, chopped. 2 garlic cloves, chopped. 115 g diced chillies. 1-2 jalapenos, chopped (depending on how hot you want your chilli). 1 tbsp chilli powder. 2 tsp cumin. 1 tbsp dried parsley. 1 tbsp dried oregano. 1 tbsp dried basil. 1 tbsp coriander (optional). Directions: 1. In a saucepan, saute the onion, bell pepper, zucchini and celery for about 5 minutes. 2. In a Slow Cooker, combine black beans, kidney beans, chickpeas, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chillies, and celery. 3. Season with garlic, chilli powder, cumin, parsley, oregano, basil (and coriander, if using). 4. Cook for about 6 hours on low. 5. Serve with tortillas, cornbread, rice, or french bread. 6. Enjoy! 7. This dish freezes well! 8. Leftovers are good on top of nachos! Leg of lamb: Prep time: 10 minutes. Cooking time: 6 hours. Ready in: 6 hours, 10 minutes. Serves: 4. Ingredients: 1.6 kg leg of lamb, preferably deboned. 1/4 cup olive oil. 1/2 cup lemon juice. 4 -6 garlic cloves, crushed. 1 tsp dried oregano. 1 tsp nutmeg. 2 tsp dried mint. 1 tsp sugar. 1/4 cup white vinegar.

Warnings:
Appliance will remain hot for a period of time after use. Do not leave unattended while in use. Children should always be supervised to ensure that they do not play with this product. For indoor use only. For domestic use only. Do not use the appliance for any other than its intended use. Do not immerse the appliance in water or any other liquid

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