Dome NSC-650 User manual

Slow Cooker 6.5L
User Manual
Model No.: NSC-650
Item No.: 900076
Rev 2
READ AND SAVE THESE INSTRUCTIONS

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1Before First Use ....................................................................3
2Important Safeguards............................................................3
3Using For First Time ..............................................................6
4Components ..........................................................................6
5Control Knob and Temperature Settings ...............................7
6About Slow Cooking ..............................................................7
7Using The Slow Cooker.........................................................8
8Suitable Foods for Slow Cooking & Preparation....................9
9Tips for slow cooking...........................................................11
10 Cleaning The Slow Cooker ..............................................12
11 Recipes ............................................................................13
11.1 Soups ........................................................................13
11.2 Seafood .....................................................................15
11.3 Beef or Lamb .............................................................15
11.4 Chicken......................................................................18
11.5 Pork ...........................................................................21
12 Warranty Against Defect ..................................................24

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1 Before First Use
Read and follow all the instructions in this “Instruction manual” even if you feel you
are familiar with the product, and find a place to keep it handy for future reference.
Your attention is drawn particularly to the section concerning “Important
Safeguards”.
For your convenience, record the complete model number (located on the product
identification plate) and the date you purchased the product, together with your
purchase receipt and attach to the warranty page. Retain in the event that warranty
service is required.
2 Important Safeguards
When using any electrically powered product, basic safety precautions should
always be followed, including the following:
PLEASE READ ALL INSTRUCTIONS CAREFULLY BEFORE USE.
WARNING - to reduce the risk of fire, electrical shock or injury
to persons or property:
•Always operate the product from a power source of the same voltage,
frequency and rating as indicated on the product identification plate.
•This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety..
•Children should be supervised to ensure that they do not play with the
appliance.
•Close supervision is necessary when appliance is used near children.
•Never allow children to use this product.
•Do not operate any product with a damaged cord or plug, or after the product
malfunctions, or is dropped or appears damaged in any way. Return the
complete product to the place of purchase for inspection, repair or
replacement.
•Avoid using on metal surfaces e.g. sink.
•Do not place appliance on or near a hot gas flame, electric element, hotplates
burners or on or in a heated oven. Do not place on top of any other appliance.

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•To reduce the risk of electric shock, do not put base or plug and cord in water
or in any other liquid. Under no circumstances must the Base of the Slow
Cooker be placed in water or other liquids
•For indoor use only
•This product should not be used in the immediate vicinity of water, such as
bathtub, washbowls, swimming pool etc. where the likelihood of immersion or
splashing could occur.
•Switch off and unplug from outlet when not in use, before assembling or
disassembling parts and before cleaning. Remove by grasping the plug - do
not pull on the cord.
•Do not use the appliance for other than its intended use.
•Do not let the cord hang over the edge of a table or bench or touch any hot
surfaces.
•Never touch the outer enclosure of the slow cooker during its operation or
before it cools. Use the handles or knobs. Do not touch hot surfaces. Use
oven gloves or a cloth when removing lid or handling contents.
•Extreme caution must be used when moving the slow cooker when it contains
hot food, water, or other hot liquids.
•This product may generate steam while cooking, take care when removing the
lid.
•Take care when removing food from the product.
•When using the product, ensure that there is sufficient air space above and
around all sides for air circulation.
•The use of attachments or tools not recommended by supplier may cause fire,
electric shock or injury.
•This product is intended for normal domestic/household use only.
•This product is not intended to be operated by means of an external timer or
separate remote-control system.
•Do not reach for an appliance that has fallen into water. Switch ‘OFF’ at the
power point and unplug immediately.
•Remove the mains plug from the mains supply whenever the Slow Cooker is
not in use or before filling or emptying the Ceramic pot .

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•Check the Slow Cooker and the cable regularly for damage. If there is
damage of any kind, the Slow Cooker should not be used.
•In case of any repairs, replacement of cord or plug, or adjustment, please
consult a qualified electrician, or take The Slow Cooker to an authorised
service facility.
•Ensure that the Slow Cooker is at the lowest temperature setting if left
cooking unattended for a period of time.
•When storing the Slow Cooker wrap the cord neatly to avoid unnecessary
strain on the cord.
•Extreme caution must be taken when using the Slow Cooker containing hot oil
or other hot liquids.
•Avoid sudden temperature changes, such as adding refrigerated or frozen
foods into a heated Ceramic pot.
•Allow lid and ceramic pot to cool down first before cleaning with water.
•Do not switch on the slow cooker if the ceramic pot is empty.
•Never cook directly in the base unit. Use the ceramic pot.
•Do not use ceramic pot or glass lid if cracked or chipped.
•Do not switch on the slow cooker when it is upside down or laid on its side.
•The glass lid and ceramic pot are fragile. Handle them with care
•The Slow Cooker must only be used as intended in accordance with the
enclosed operating instructions.
•If the supply cord is damaged, it must be replaced by the manufacturer or its
service agent or a similarly qualified person in order to avoid a hazard.
•Do Not Open appliance. There are no user serviceable parts inside.
READ AND SAVE THESE INSTRUCTIONS

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3 Using For First Time
Before using the Slow Cooker for the first time:
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. Refer to Cleaning
Instructions.
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 a short time.
4 Components
1. Glass Cover
2. Ceramic pot
3. Base
4. Control Knob
1
2
3
4

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5 Control Knob and Temperature Settings
•The Control Knob on the Slow Cooker offers a Low, High and Auto
temperature setting for cooking.
•High Setting is for quicker cooking time.
•Low Setting is for slower cooking time.
•The AUTO setting allows the user to set the slow cooker to cook
frozen food for the day and be ready to server 8 - 10 hours later.
•When set to AUTO, the Slow Cooker will cook on HIGH until the
food heats and reaches a pre-set temperature, then it switches to
LOW and maintains a constant low cooking temperature.
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.
6 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 centred 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 as well as looking 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.

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7 Using The Slow Cooker
Do not use the Ceramic pot or Lid if chipped, cracked, or
severely scratched.
•Place the base on a dry, level, heat resistant surface, away from the
edge of the work surface. Do not use on the floor.
•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.
•Set the control knob the OFF position before plugging the unit into
the main socket.
•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.
•Never heat the Ceramic pot when empty or place the Ceramic pot
on a burner or stovetop or in an oven or microwave oven.
•Do not place the Lid on a burner or stovetop or in an oven or
microwave oven.
•Stirring is not necessary when slow cooking. However, if cooking on
High, you may want to stir occasionally.
•Slow cooking retains most of the moisture in the ingredients. If there
is too much liquid at the end of the cooking time, remove the cover,
turn the Control Knob to High, and reduce the liquid by simmering.
This will take 30 to 45 minutes.
•The Slow Cooker should be at least half-filled for best results. Do
Not Over fill.

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•If cooking soups or stews, leave a 5cm space between the top of the
Ceramic pot and the contents to be cooked so that that the liquid
can come to a simmer. If cooking soup or stew on high, keep
checking the progress as some soups will reach boiling point when
cooked on High.
•Many recipes call for cooking all day.
•If your morning schedule does not allow time to prepare a recipe,
prepare it the night before.
•Meat and poultry require at least 7 to 8 hours on Low.
•Do not use frozen meat in the Slow Cooker. Thaw any meat or
poultry before slow cooking.
•When removing the glass lid, tilt it so that the opening faces away
from you to avoid being burned by steam.
•The sides of the Base of the Slow Cooker gets very hot because the
heating elements are located here. Take care to avoid injury.
•Use the Handles on the Base if necessary. Use oven mitts (buy
separately) to remove the Ceramic pot.
8 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 for best results.
•Cut root vegetables into small, even pieces, as they take longer to
cook than meat. They should be gently sautéed 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.

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•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 the slow cooker.
•Authentic ceramic pots are 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 a lot of steam so there will be little heat loss. Due to
normal wear and tear through the products life, the outer surface
may start appearing “crazed” but this is normal.
•Do not put the ceramic pot or glass lid in an oven, freezer,
microwave oven, conventional oven or on a gas/electrical hob.
•Do not subject the ceramic pot to sudden changes in temperature.
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 (You can leave
water in the pot to soak).
There is an area on 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 if the ceramic pot is empty.
•Do not switch the cooker on without the ceramic pot located in the
base.

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9 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. Do not 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 and add liquid/gravy. Select the setting low, high or
auto as required.
•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, 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 optimize 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.

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•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
approximately 30 minutes. If you require longer to keep warm switch
to the low setting.
•All food may 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 ceramic pot.
•Pre-browning meat and onions in a pan to seal in the juices also
reduces the fat content before adding 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.
10 Cleaning The Slow Cooker
Caution: Do Not Immerse Base In Water or Liquid.
•Turn the Control Knob to the “OFF” position. Remove the mains
plug from the mains supply.
•Always ensure the slow cooker has completely cooled down and
only then remove the Lid and Ceramic pot from the Base.
•Wash the Ceramic pot and the Lid in hot, soapy water. Rinse and
dry.
•The Ceramic pot and the Lid may also be washed in the
dishwasher. Always place the glass lid on the top rack for a gentler
wash.
•To remove any foods that have been cooked onto the bottom of the
pot, simply fill the pot with hot soapy water and allow to soak
overnight. Do Not soak the pot in water.

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•The exterior of the slow cooker can be wiped with a damp cloth and
dried. DO NOT use harsh abrasive cleaners or scouring pads to
clean any part of the slow cooker as this will damage the surface.
•Do not use the Ceramic pot or Lid if chipped, cracked, or severely
scratched.
11 Recipes
11.1 Soups
BEEF SOUP WITH VEGETABLES
1Kg stew beef, cut into 1cm cubes
6 to 8 ribs celery, sliced into 1cm pieces
2 tablespoons vegetable oil
1 cup chopped onions
3 cloves garlic, crushed
2 bay leaves
2 teaspoons dried leaf thyme
1 can (400 grams) diced tomatoes
1 medium carrot, diced
1 to 2 medium potatoes, diced
3 tablespoons brown rice, cooked or steamed until just tender, drained.
8 cups water, broth, or combination
salt and pepper to taste
Brown beef in oil in a Frypan. Transfer beef to the slow cooker. Add
to frypan, onions, celery, and garlic. Cook, stirring, for about 10
minutes, or until celery is tender. Add the cooked vegetables to beef.
Put a little water in the hot frypan to remove any browned bits, stirring
to scrape the bottom a bit. Add this water to slow cooker. Stir in bay
leaves, thyme, tomatoes, carrot, potato, water and/or broth, and salt
and pepper. Cover and cook on LOW for 6 to 8 hours. About 30
minutes before serving, turn Slow Cooker to HIGH; add rice.

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LAMB AND LENTIL SOUP
1 large onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
4 cups Swiss chard or spinach, chopped
2 cups lentils
2 lamb shanks
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
7 cups beef broth or water
1/4 cup fresh lemon juice
In a frypan, sauté onion and garlic in oil until tender. Combine in the
slow cooker with greens lentils, lamb shanks, salt, pepper, and water.
Cover and cook on low 8 to 10 hours. Add lemon juice, adjust
seasonings, and serve.
Shanks may be served on the side or meat may be removed from
bones, diced and returned to soup.
MINESTRONE
1 1/2 to 2 cups shredded cabbage, about 1 small head, cored
1Kg salt pork, cut into 1cm Cubes
1 clove garlic, minced
1 medium onion, thin slice
2 sprigs parsley, chopped
1/2 cup small white beans, soaked overnight, drained
2 medium potatoes, cubed
2 medium carrots, diced
2 ribs celery, sliced
3 small zucchini, thin slice
1 can (400 grams) tomatoes, diced
1 cup frozen peas, thawed
1/2 cup rice, cooked until just tender
salt and pepper, to taste
1 tablespoon chopped basil
grated Parmesan cheese, for garnish
Steam or simmer cabbage until just tender; refrigerate until soup is
nearly done. Sauté the salt pork, garlic, onion and parsley in a frypan.

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Combine with parsley, beans, potatoes, carrots, celery, zucchini, and
2 litres water in Slow Cooker.
Cover and cook on high 2 hours, then on low 8 hours. Add tomatoes,
the reserved cooked cabbage, peas, and cooked rice; cook on high
30 minutes. Add salt, pepper, and basil, top with grated Parmesan
cheese, and serve in bowls, with French bread.
Serves 8 to 10.
11.2 Seafood
FISH CHOWDER
1Kg frozen fish filets (Cod, haddock, etc.)
100grams. bacon or salt pork, diced
1 medium onion, chopped
4 medium potatoes, peeled and cubed
2 cups water
1 to 1 1/2 teaspoons salt, or to taste
1/4 tsp. pepper
1 can (340 grams) evaporated milk
Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In a frypan,
sauté bacon or salt pork and onion until meat is cooked and onion is
golden. Drain and put into Slow Cooker with the fish pieces.
Add potatoes, water, salt and pepper. Cover and cook on low for 5 to
8 hours. Add evaporated milk during last hour.
11.3 Beef or Lamb
POT ROAST
This is a very easy recipe for a delicious pot roast. It makes its own
gravy. It's designed especially for the working person who does not
have time to cook all day, but it tastes like you did. You'll want the cut
to be between 2 and 3 Kg.
Prep Time: approx. 10 Minutes
Cook Time: approx. 8 Hours
Makes 12 servings

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2 (300gram) cans condensed cream of mushroom soup
1 (30grams) package dry onion soup mix
1 ¼ cups water
2 – 3 Kg pot roast
In the slow cooker, mix cream of mushroom soup, dry onion soup mix
and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.
PEPPER STEAK RECIPE
1Kg beef sirloin, cut into 5cm strips
Garlic powder to taste
3 tablespoons vegetable oil
1 beef stock cube
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (400grams) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large frypan
over medium heat, heat the vegetable oil and brown the seasoned
beef strips. Transfer to a slow cooker.
Mix stock cube with hot water until dissolved, then mix in cornstarch
until dissolved. Pour into the slow cooker with meat. Add onion, green
pepper, stewed tomatoes, soy sauce, sugar and salt.
Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

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BEEF STROGANOFF
700 grams. round steak, cut into 1cm cubes
3 tablespoons butter
2 cans cream of mushroom soup
1 tsp. paprika
1 cup chopped onion
1/4 cup water
1 cup sour cream
salt and pepper, to taste
Put steak cubes in Slow Cooker with butter, cream of mushroom
soup, paprika, onion, and water. Salt and pepper to taste. Cook on
high 1 hour then low 4 to 6 hours. Add sour cream during last 20 to
30 minutes.
BEEF POT ROAST WITH VEGETABLES
1 lean beef chuck or bottom round roast, about 2Kg, fat trimmed
6 to 8 medium red potatoes
220grams baby carrots
4 cloves garlic, whole, peeled
1 teaspoon salt
1 teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh
rosemary
½ teaspoon pepper
¼ cup water or beef broth
¼ cup dry red wine
2 tablespoons corn starch, dissolved in 2 tablespoons cold water
chopped fresh parsley, optional
In the slow cooker, place potatoes, carrots and garlic. Rub herbs and
seasonings into the pot roast; place on top of vegetables. Add water
or broth and wine. Cover and cook on LOW for 9 to 11 hours or until
beef and vegetables are tender.
Remove pot roast; arrange pot roast and vegetables on serving
platter. Cover and keep warm. Just before serving, carve roast across
the grain into thin slices. For gravy, strain cooking liquid; skim off fat.
In small saucepan, combine 2 cups cooking liquid and corn starch
mixture until blended. Cook and stir 1 minute or until thickened.
Garnish beef and vegetables with parsley, if desired; serve with the
thickened gravy. Serves 8.

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BEEF STEW WITH MUSHROOMS
10 to 12 small new potatoes, quartered
1/2 cup chopped onion
3 medium carrots, sliced
100 – 200grams fresh sliced mushrooms (button mushrooms, shiitake,
crimini, or other fresh mushrooms)
1 can (400 grams) diced tomatoes, undrained
1 can (300 grams) condensed beef broth
1/2 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried leaf marjoram
1/4 teaspoon pepper
700 grams lean beef stew meat, cut into 1cm cubes
Mix all ingredients except beef in slow cooker; add beef. Cover and
cook on LOW for 7 to 9 hours or until vegetables and beef are tender.
Stir gently before serving. Serves 8.
11.4 Chicken
SWEET & SOUR CHICKEN
1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tablespoons corn starch
4 Chicken breasts boned, cut
220 grams Pineapple chunks; canned undrained
1/3 cup brown sugar; firmly packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken stock
1/2 teaspoon Garlic powder
2 tablespoons Ginger root; fresh, minced
Rice; hot cooked
Put vegetables in bottom of Slow Cooker. Sprinkle corn starch over
vegetables. Place chicken on top vegetables.

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Combine all other ingredients except rice in a small bowl. Pour over
chicken. Cover Slow Cooker and turn to low and cook for 8 - 10
hours.
Before serving make rice. Serve over rice. Serves 4
CHICKEN PAPRIKA
12 pieces of chicken breast strips (not entire breast)
4 medium sized potatoes, sliced (skins left on by choice)
4 medium onions, peeled and sliced
1 cup of water
3 Tablespoons oil
Paprika
Place four chicken strips in the bottom of the Slow Cooker. Sprinkle
with Paprika. Then cover with a layer of potatoes. Cover the potatoes
with layer of onions. Add 1 tablespoon of oil. Then sprinkle
generously with Paprika. Then start over with the four chicken strips
and follow the steps above again for three complete layers. Pour cup
of water into Slow Cooker (down sides so not to wash off the
Paprika).
Cook on high temperature 6-8 hours.
CHICKEN CURRY WITH RICE
4 boneless, skinless chicken breasts, cut in 2cm strips or chunks
2 large onions, quartered and sliced thinly
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1/3 cup chicken broth or water
hot cooked rice
Mix all ingredients, except rice, together in the slow cooker. Cover
and cook on low from 6 to 8 hours, or until chicken is tender. Serve
over rice.
Serves 4.

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GREEK-STYLE CHICKEN
4 to 6 skinless chicken breasts
1 large. can (425 grams) tomato sauce
1 can (400 grams) diced tomatoes with juice
1 can sliced mushrooms
1 can (100 grams) sliced ripe olives
2 cloves garlic, minced
1 tablespoon. lemon juice
1 teaspoon. dried leaf oregano
½ cup chopped onion
½ cup dry white wine (optional)
2 cups hot cooked rice
Salt to taste
Wash chicken and pat dry. Bake in 180°C oven for about 30 minutes.
Meanwhile, combine all other ingredients (except rice). Dice chicken
and combine with the sauce; cover and cook on low for 4 to 5 hours.
Serve chicken and sauce with hot cooked rice.
Serves 4 to 6.
EASY CHICKEN WITH POTATOES
4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper,
and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices
Place chicken in bottom of Ceramic Pot. Sprinkle with half of the
Italian dressing, spices, and the grated cheese. Put the potatoes on
top or around the chicken. Sprinkle with the rest of the dressing,
spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and
potatoes are tender.