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Safeway Slow Cooker 3.5 Litres comes with a ceramic crock pot and a tempered glass lid. Temperature control and 12 month guarantee.
Safeway Slow Cooker 3.5 L Capacity
Owner's manual.Model number:PIA 4350.Temperature control.Tempered glass lid.Ceramic crock pot.Slow cooker:Congratulations on choosing a Safeway product. Compare our designs, features, quality and price with any other brand and you'll be pleasantly surprised!For over 30 years, Safeway has been providing South African homes with an extensive range of quality electrical appliances. Exclusive to Clicks and trusted by our customers, Safeway products are designed to be reliable and offer exceptional value.Please read this instruction manual before using your Safeway product and keep it in a safe place for future reference. If you pass the appliance on to anyone else, please include this manual. We also recommend you keep the packaging until you are satisfied that this product is operating correctly.You've made an excellent choice and we wish you many happy years of use!Specifications:Model: PIA 4350.Power: 220 - 240V - 50 Hz.Power: 200W.Overview:1. Glass lid.2. Ceramic pot.3. Handles.4. Base.5. Control knob.6. Power indicator light.Guarantee:Electrical and hi-tech products are covered by a 12 (twelve) month guarantee. Clicks reserves the right to test the product to confirm the alleged defect before the product will be replaced or refunded. Please note that this guarantee excludes degradation and/or defects arising as a result of normal wear and tear and/or misuse of the product caused by overloading, negligence, accidental or improper use.Any changes made to this appliance, cord or sealed plug will invalidate the guarantee, as would any attempted repair to the appliance while under the guarantee period.Did you know?Safeway has a broad range of products suited for your home consisting not only of household appliances but also audio and digital products, scales, plugs, adaptors, batteries, fans and heaters.We also offer an extensive range of personal grooming products including hairdryers, hair straighteners, men's shavers, hair clippers, body groomers and massage products.Clicks promise:All electrical merchandise is covered by a 12-month guarantee from date of purchase, excluding defects that occur due to normal wear and tear.Talk to us...0860 254 257.www.clicks.co.za.Recyclable: carton paper.
Quantity in pack:
Safeway.Slow cooker.3.5L capacity.Trusted quality.Exceptional value.12 month guarantee.Complete with 3-prong plug.
Before use:Remove all labels and tags from the product. Wash the ceramic pot and glass lid in hot, soapy water with a sponge or a dish cloth, rinse thoroughly and dry.Important: do not immerse the slow cooker base in water.Note: during initial use you may notice a slight odour due to the burning off of manufacturing residues. This is completely normal and will disappear after using the unit for some time.Auto setting:The auto setting allows the user to set the slow cooker to cook frozen food for the day and be ready to serve 8-10 hours later. When set to auto, the slow cooker will cook on high until the food defrosts and reaches a pre-set temperature; it then switches to low and maintains a constant low cooking temperature.However, if you wish to extend the cooking period, you can use the low setting, and if you wish to shorten the cooking period, you can use the high setting.Operation:1. Place the base on a dry, level, heat-resistant surface, away from the edge of the work surface. Do not use slow cooker on the floor.2. Place food and other ingredients into the ceramic 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. Set the control knob in the off position before plugging the unit into the main socket.4. Switch off and unplug the slow cooker after cooking and remove the ceramic pot, using oven gloves.Caution: be careful not to touch the base unit after cooking as it remains hot for some time.About slow cooking:Slow cooking has always been the best way to prepare a nutritious, hot meal with minimum preparation and maximum free time away from the kitchen.Traditionally, slow cooking has centered on soups and casseroles, but with this ceramic pot you can also produce most modern family meals and dinner party dishes. This pot is convenient and looks good enough to take straight to the table for serving. (Always place the ceramic pot on a heat-proof mat or surface).This method of cooking is ideal for preparing tougher cuts of meat, giving them the long, gentle simmering that ensures that they become tender and full of flavour.Suitable foods for slow cooking & preparation:Most foods are suited to slow cooking methods; however there are a few guidelines that need to be followed:Cut root vegetables into small, even pieces, as they take longer to cook than meat. They 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 re-heat food.Uncooked red beans must be soaked and boiled for at least 10 minutes to remove toxins before use in the slow cooker.Authentic stoneware is fired at high temperatures, therefore the ceramic pot may have minor surface blemishes and the glass lid may rock slightly due to these imperfections. Low heat cooking does not produce steam, so there will be little heat loss. Due to normal wear and tear through the product's life, the outer surface may start appearing "grazed".Do not put the ceramic pot or glass lid in an oven, freezer or a microwave or on a gas/electrical hob.Do not subject the ceramic pot to sudden. Adding cold water to a very hot pot could cause it to crack.Do not allow the pot to stand in water for a long time (but you can leave water in the pot to soak).There is an area under the base of the ceramic pot that has to remain unglazed for manufacturing purposes. This unglazed area is porous and will soak up water when immersed in it. This should be avoided.Do not switch the cooker on when the ceramic pot is empty or out of the base.Tips for slow cooking:The slow cooker pot must be at least half full for best results.Slow cooking retains moisture. If you wish to reduce moisture in the cooker, remove the lid after cooking and turn the control to high (if set to low or auto) and simmer 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 an additional 10 minutes to the cooking time.If cooking soups, leave a 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 that morning, prepare it the night before and store the food in a covered container in the refrigerator. Transfer the food to the ceramic pot the next morning, and add liquid/gravy. Select the 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.Some ingredients are not suitable for slow cooking. Pasta, seafood, milk and cream should be added towards the end of the cooking time. Many things can affect how quickly a recipe will cook, such as water and fat content, initial temperature of the food and the size of the food.Food cut into small pieces will cook more quickly. A degree of 'trial and error' will be required to fully optimise the potential of your slow cooker.Root vegetables usually take longer to cook than meat, so try and arrange vegetables in the lower half of the pot.After food is cooked, switch cooker off and leave covered with the lid. There will be enough heat in the ceramic pot to keep warm for 30 minutes. If you need to keep it warm for longer, switch to the low setting.All food should be covered with enough gravy or sauce to prevent drowning or drying out. In a separate pan or jug, prepare your liquid, gravy or sauce and completely cover the food in the ceramic pot. But beware, too much water will turn it into a soup, making the food soggy.Pre-browning meat and onions in a pan to seal in the juices also reduces the fat content and can be done before adding it to the ceramic pot. This improves the flavour but is not necessary if time is limited.When cooking joints of meat, ham and poultry, etc. the size and shape of the joint is important. Try to keep the joint 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.1. The stoneware insert is dishwasher safe or 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 with soapy water and rinse the next day.2. The exterior of the slow cooker can be wiped with a damp cloth and dried.Do not use harsh abrasive cleaner or a scouring pad to clean any part of the slow cooker as this will damage the surface.For household use only.3.5 slow cooker recipes:French onion soup:Serves 4.20 g butter.1 tablespoon olive oil.3 large onions, finely sliced.1 large clove garlic, crushed.1 tablespoon plain flour.2 tablespoons brandy.3 cups beef stock.1 baguette (French bread roll), thickly sliced.1 cup of grated gruyere cheese or 1/2 cup parmesan.Heat oil and butter in a large saucepan over medium heat until butter is foaming. Add onion and garlic and cook, until onion has softened. Make sure it does not colour.Add flour and coat onion mixture. Gradually add brandy. Cook for 2 - 3 minutes until alcohol has evaporated. Transfer to slow cooker and add stock.Cover and cook on high 3 - 4 hours or low 6 - 8 hours.Place bread on a baking tray in one layer, brush or spray with oil. Bake 5-10 minutes or until bread is crisp and lightly coloured. Top bread with cheese and cook a further 5 minutes or until cheese is melting.To serve, place a slice of bread in a soup bowl, ladle in soup and top with extra cheese.Corned beef:Serves 6 - 8.1.2 kg corned silverside beef.1 onion, chopped.10 pepper corns.2 bay leaves.2 tablespoons brown sugar.Place meat into slow cooker; fill with enough water to just cover. Add remaining ingredients.Cover and cook on low 8 -10 hours or high for 4 - 6 hours.Serve with mashed potatoes and steamed vegetables.Italian chicken:Serves 4.10 ml olive oil.10 small chicken drumsticks.1 large onion, sliced.1-2 garlic cloves, crushed.500 g tinned tomatoes.3 tablespoons tomato sauce.100 ml white wine.160 ml chicken stock.10 button mushrooms, quartered.1 tablespoon basil, chopped.3 teaspoons rosemary, chopped.10 green olives, pitted.3 teaspoons capers.Heat the olive oil in a non-stick pan and brown the chicken in batches over medium heat. Transfer the chicken pieces to the slow cooker. Add the rest of the ingredients to the slow cooker and put the lid on. Cook on low for 6 - 8 hours, high for 3 - 4 hours or auto for 7 - 9 hours.Lamb stew:Serves 3 - 4.1.5 kg (3lb) lamb neck chops or lamb stewing meat.75 g (3oz) flour.1 teaspoon salt.Ground white pepper.1 garlic clove, finely chopped.Leaves from 1 sprig of thyme, chopped.2 medium onions, sliced.3 celery stalks, sliced.4 carrots, sliced.3 - 4 potatoes, peeled and thickly sliced.450 ml (3/4 pint) beef stock.Mix together the flour, salt, sugar, thyme, garlic and a pinch of ground white pepper. Toss the lamb in the flour mixture, ensuring it is coated on all sides and transfer the lamb into the slow cooker. Add the onions, celery, carrots, potatoes and stock. Stir well. Cover and cook on low for 7 - 8 hours.Skim off any fat that comes to the surface before serving.Ratatouille:Serves 4.1 large red onion, roughly chopped.1 small garlic clove, crushed.20 ml vegetable oil.1 green pepper, de-seeded and sliced.1 red pepper, de-seeded and sliced.2 medium courgettes, chopped into small, bite-sized chunks.1 small aubergine, chopped into small, bite-sized chunks.600 g tinned, chopped tomatoes.Pinch of salt.1/2 tablespoon chopped, fresh basil.Heat the oil in a non-stick pan and cook the onion and garlic until the onion is soft but not brown.Transfer the onion and garlic into the slow cooker and add the peppers, courgettes, aubergine, tomatoes, salt and basil. Stir well, cover and cook on low for 6 - 7 hours, high for 3 - 4 hours or auto for 7 - 9 hours.Glazed gammon:Serves 4.1 kg gammon joint.7 whole cloves.65 g (4oz) brown sugar.2 teaspoons English mustard.3 teaspoons lemon juice.Place the gammon joint in a large saucepan. Fill the saucepan with cold water and bring to the boil. Remove the gammon. Score in a diamond pattern and stud with the cloves. Place the gammon joint into the slow cooker. Mix together the sugar, mustard and lemon juice and spoon evenly over the gammon. Cover and cook on auto for 6 - 8 hours.Rice pudding:Serves 2.2 tablespoons butter.280 ml whole milk.100 ml evaporated milk.45 g pudding rice.35 g sugar.Pinch of nutmeg.Optional: 50 g raisins or chopped, dried apricots.Butter the inside of a ceramic pot. Add the milk, evaporated milk, pudding rice sugar and nutmeg.Variation - for a fruity rice pudding, try adding raisins or chopped dried apricots. Stir well, cover and cook on low for 3 - 4 hours or high for 2 - 3 hours.Dhal:Serves 4 - 6.1 1/2 tablespoons vegetable oil.1 large onion, finely chopped.2 cloves garlic, crushed.3 teaspoons ground cumin.1 teaspoon cumin seeds.2 teaspoons black mustard seeds.1/4 cup tomato paste.3 cups red lentils.1 1/2 cups vegetable stock.3 cups water.1 x 400 g can chopped tomatoes.2 baby eggplants, roughly chopped.Salt to taste.In a large frying pan, heat oil over medium heat. Add onion and garlic and cook for 2 - 3 minutes or until onion is softened.Add dried spices and cook a further 1 minute or until spices are fragrant. Stir through tomato paste and cook for 2 minutes. Place in slow cooker. Rinse lentils in water until water runs clear. Put in slow cooker with remaining ingredients, except salt and stir well to combine all ingredients.Cook on high for 1 - 2 hours or on low 4 - 5 hours.Season to taste, serve hot.Potato bake with creamy bacon sauce:Serves 6 - 8.1 tablespoon olive oil.2 leeks, trimmed, washed and thinly sliced.175 g bacon, diced.1.5 kg potatoes, peeled and thinly sliced.2 cups pouring cream.1 tablespoon Dijon mustard.1/4 cup milk.Salt and freshly ground black pepper.3/4 cup grated parmesan cheese.Heat oil in a large, non-stick frying pan. Cook leeks and bacon for 2 - 3 minutes or until leeks are soft and the bacon is slightly browned.Place a third of the potatoes in a slow cooker. Layer with half the leek-and-bacon mixture. Repeat, finishing with potatoes.Combine cream, mustard, milk, salt and pepper in a jug. Pour over potatoes.Sprinkle with cheese. Cover and cook on high for 3 hours. Allow to stand for 30 minutes before serving.
I don't know how I lived without a slow cooker, it is so convenient and the food is full of flavour and delicious. The black colour suits my kitchen and the Safeway Slow Cooker is the perfect size for our family of three.
Cooked a 19 hour chicken broth on low. Good value for money.