Rival Crock-Pot VersaWare SC7500-IUK User manual

TM
Holmes Products (Europe) Ltd
1 Francis Grove
London SW19 4DT
England
Fax: [phone]
Email: [email protected]
Website address: www.theholmesgroup.com/europe
UK - Free phone Customer Service Helpline
– 0800 052 3615
Holmes Products France
1015, Rue du Maréchal Juin
Z.I Vaux - Le - Pénil
77000 Melun – France
Phone: [phone]
Fax: [phone]
FRANCE - SERVICE CONSOMMATEURS
0 825 85 85 82
SC7500-IUK/SC7500IUK04EM1
SC7500-IUK
READ AND SAVE THESE INSTRUCTIONS
INSTRUCTION MANUAL
TM
SLOW
COOKER
TM
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GUARANTEE
PLEASE KEEP YOUR RECEIPT AS THIS WILL BE REQUIRED FOR ANY CLAIMS UNDER THIS
GUARANTEE.
•This product is guaranteed for 2 years.
•In the unlikely event of breakdown, please take it back to the place of purchase, with your till receipt
and a copy of this guarantee.
•The rights and benefits under this guarantee are additional to your statutory rights which are not
affected by this guarantee.
•Holmes Products Europe undertakes within the specific period, to repair or replace free of charge, any
part of the appliance found to be defective provided that:
•We are promptly informed of the defect.
• The appliance has not been altered in any way or subjected to misuse or repair by a person
other than a person authorised by Holmes Products Europe.
• No rights are given under this guarantee to a person acquiring the appliance second hand or for
commercial or communal uses.
• Any repaired or replaced appliance will be guaranteed on these terms for the remaining portion of the
guarantee.
THIS PRODUCT IS MANUFACTURED TO COMPLY WITH THE E.E.C. DIRECTIVES 73/23/EEC,
89/336/EEC and 98/37/EEC.
-8-
IMPORTANT SAFEGUARDS
Please read this manual carefully before using this appliance, as correct use will give the best
possible performance.
Retain these instructions for future reference.
Mains connection
1. Read these instructions carefully, in conjunction with the illustrations, before using this appliance.
2. Before connecting this appliance, check that the voltage indicated on the rating plate (found on the
underside of the appliance) corresponds to the mains voltage in your home.
3. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent.
Safe positioning
1. DO NOT TOUCH THE HOT SURFACES, USE THE HANDLES OF THE BASE. USE OF AN OVEN
MITT WHILE HANDLING IS ADVISED.
2. DO NOT expose empty crockery to high heat. Always ensure there is liquid or food inside crockery to
prevent potential cracking.
3. To prevent cracking NEVER IMMERSE in water or place under running water if crockery has been left
EMPTY on a heated stovetop or in a heated oven for an extended period of time. Allow to cool down.
4. DO NOT position where it can be touched by children, especially the very young.
5. DO NOT position this appliance directly under an electrical socket.
6. DO NOT use this appliance outdoors.
7. DO NOT immerse the heating unit, cord or plug in water or other liquid.
8. Extreme caution must be used when moving an appliance containing hot liquids.
9. DO NOT allow the mains cord to overhang the edge of the counter or table.
10. DO NOT use harsh abrasives, caustic cleaners or oven cleaners when cleaning this appliance.
11.Avoid sudden temperature changes such as adding refrigerated foods into a heated pot.
12. Always unplug the appliance from the electrical socket when not in use and before cleaning.
13. Allow the appliance to cool before cleaning and storing.
14. When using this appliance, allow adequate air space above and on all sides for air circulation. Do not allow
this appliance to touch curtains, wall coverings, clothing, dishtowels or other flammable materials during use.
CAUTION is required on surfaces where heat may cause a problem. An insulated heat pad is recommended.
15. THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. DO NOT USE THE APPLIANCE FOR OTHER
THAN THE INTENDED USE.
16.
To prevent potential cracking, NEVER freeze water or water based foods in the ETCTM stoneware.
17. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC STOVETOPS or breakage may result.
FITTING OF A PLUG-FOR U.K. AND IRELAND ONLY
If the plug is not suitable for the socket outlets in your home, it can be removed and replaced by a plug of the
correct type. Please refer to "Installation of a plug" below.
INSTALLATION OF A PLUG
APPLICABLE TO U.K. AND IRELAND
WARNING - THIS APPLIANCE MUST BE EARTHED
The wires in the mains lead are coloured as such:
GREEN AND YELLOW - EARTH
BROWN - LIVE
BLUE - NEUTRAL
PLEASE NOTE THAT THE COLOUR OF THESE MAINS WIRES MAY NOT CORRESPOND WITH THE
COLOUR MARKINGS THAT IDENTIFY THE TERMINALS IN YOUR PLUG. PLEASE PROCEED AS
FOLLOWS:
The wire which is coloured GREEN AND YELLOW must be connected to the
terminal which is marked with the letter 'E' or by the earth symbol or coloured
GREEN or GREEN AND YELLOW.
The BROWN coloured wire must be connected to the terminal, which is marked with
the letter "L" or is coloured RED.
The BLUE coloured wire must be connected to the terminal, which is marked with the
letter "N" or is coloured BLACK.
NOTE: If the terminals in the plug are not marked or if you are unsure or in doubt about
the installation of the plug please contact a qualified electrician.
If a 13A 3-pin plug is fitted, it must be an ASTA approved plug, conforming to BS1363
standard. Replacement 3A fuses must be BSI or ASTA BS1362 approved.
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FRESH VEGETABLE PAELLA
This side dish is a twist on the Spanish classic. You can also serve this as a main course.
140g (5oz) frozen chopped spinach, thawed and drained
450g (1lb) long grain rice
1ltr (13⁄4 pt) vegetable stock
1 green pepper, deseeded and chopped
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
1-2 cloves garlic, crushed
15ml (1tbsp) flat leaf parsley, chopped
3ml (1⁄2 tsp) saffron threads
2.5ml (1⁄2 tsp) salt
2.5ml (1⁄2 tsp) freshly ground black pepper
1 x 390g can artichoke hearts, quartered, rinsed and well drained
115g (4oz) frozen peas
Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron,
salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or on
HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before serving. Mix
thoroughly to combine and replace the lid.
Makes 4 side servings.
CREAMY SPINACH DIP
You can present this warm version of classic spinach dip in the Slow Cooker or ladled into a bowl. Serve with
raw vegetables, your favourite crackers or crusty bread slices.
1 x 400g tubs cream cheese
125ml (4fl.oz) thickened cream
225g (3⁄4 lb) frozen, chopped spinach
1 packet dry onion soup mix - approx 30 - 40g weight.
(use vegetable if onion is not available)
5ml (1tsp) ready made spicy sauce
2 salad onions, sliced
5ml (1tsp) fresh lemon juice
Combine the cream cheese and cream in the Slow Cooker. Cover and heat on HIGH until the cheese has
melted - about 45 minutes. Add the spinach, soup mix and spicy sauce and stir thoroughly. Cover and cook
on HIGH for 30 minutes. Shortly before serving, add the salad onions and lemon juice and mix thoroughly
again.
RECIPES
ETCTM is a special stoneware formulation that can withstand extreme temperature changes, giving you the most versatile and
convenient cooking appliance. ETCTM stoneware is safe to use on stovetops*, in conventional and microwave ovens as well as
the refrigerator and freezer. (Be sure to read ETCTM STONEWARE CARE to ensure proper use.) Unlike most ceramic and glass
stoneware, you can take the VersaWareTM ETCTM stoneware directly from your stovetop or oven to your refrigerator or freezer and
vice versa. This versatility allows you to prepare foods, slow cook, store leftovers and reheat them all using the same stoneware
dish, saving cleaning time.The elegant design allows you to serve from your VersaWareTM slow cooker. From hot to cold, or cold
to hot, your VersaWareTM slow cooker will serve you well.
*Heat diffuser must be used when cooking on electric stovetop.
ETC™ STONEWARE CARE
WARNING: TO PREVENT DAMAGE TO YOUR ETC™ STONEWARE, YOU MUST FOLLOW THE SAFEGUARDS BELOW.
1. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC STOVETOPS or breakage may result.
2. DO NOT use on HIGH HEAT on stovetop.
3. DO NOT heat empty stoneware on stovetop burners. Always ensure there is liquid or food inside the stoneware.
4. ALWAYS begin stovetop cooking on low heat before increasing to medium or medium low heat.
5. ALWAYS coat bottom of stoneware with a minimum of 2 tablespoons of oil when sautéing or browning on stove tops.
6. ALWAYS stir food often when cooking on stovetop.
7. NEVER freeze water or water based foods in the stoneware. It may result in cracking of stoneware.
8. DO NOT use metal utensils with the stoneware to protect against scratches.
NOTE: Please use with caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop or table. Due
to the nature of the stoneware, the rough bottom surface may scratch these surfaces if caution is not used.
1. There are three temperature settings. LOW is recommended for slow "all-day" cooking. 1
hour on HIGH equals about 2 to 21⁄2 hours on LOW. WARM is recommended for keeping
already cooked food at the perfect serving temperature until you are ready to eat. DO NOT
cook on this setting.
2. Before each use (whether in Heating Base Unit, on stovetop, in conventional or microwave
oven), coat the inside of the stoneware with oil or butter to make clean up easier.
3. Always cook with the Lid on when using your stoneware in the slow cooker Heating Base Unit.
4. Follow recommended cooking times.
5. When using stoneware on electric stovetop, a heat diffuser (included) must be used. When
using the diffuser, the cross supports should be facing up.
6. Unplug from wall outlet when cooking is done
7. Do not reheat foods in the slow cooker Heating Base Unit.
8. ALWAYS use a trivet or hot pad underneath heated stoneware when placing on table or
countertops.
9. Removable stoneware and lid are safe for use on stovetops*, in conventional and
microwave ovens as well as refrigerator and freezer.
10. Handles on stoneware will stay cool to the touch when using in Heating Base Unit,
however please use pot holders when using in the oven, microwave or on stovetop.
11. Always use pot holders when moving Heating Base Unit. Handles will become hot when in use.
NOTE: Due to the unique manufacturing process of the ETCTM stoneware, you may see
variations in the glazed surface. This is normal and does not affect performance.
*Heat diffuser must be used when cooking on electric stovetop
HOW TO USE YOUR VERSAWARETM SLOW COOKER
Warm
OffLowHigh
V
ersaware
Removabl
e
Stonewar
e
Heating Base
Unit
(wire stand not
detachable)
Lid
DIFFUSER
Cross Supports
Facing Up
This side
down
ELECTRIC BURNER
CONGRATULATIONS ON YOUR PURCHASE OF THE NEWEST INNOVATION
IN COOKING TECHNOLOGY; THE VERSAWARE
TM
SLOW COOKER FEATURING
ETC
TM
(EXTREME TEMPERATURE COOKWARE)
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SALMON & PARMESAN CASSEROLE
Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
450g (1lb) long grain rice
1 x 418g can salmon, drained and flaked
65g (21⁄2 oz) cauliflower florets
50g (2oz) Parmesan cheese
250ml (8fl.oz) dry white wine
250ml (8fl.oz) milk
250ml (8fl.oz) water
15ml (1tbsp) fresh tarragon, finely chopped
5ml (1tsp) Dijon mustard
4ml (3⁄4 tsp) salt
2.5ml (1⁄2 tsp) freshly ground black pepper
4 medium tomatoes, chopped
2 salad onions, thinly sliced
Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix thoroughly, cover
and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4 hours). Before serving, stir
in the tomatoes and salad onions.
Serves 3.
LAMB WITH BALSAMIC GLAZED VEGETABLES
Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.
2.5ml (1⁄2 tsp) salt
2.5ml (1⁄2 tsp) freshly ground black pepper
2.5ml (1⁄2 tsp) ground coriander
7.5ml (1⁄2 tbsp) dried rosemary
2.5ml (1⁄2 tsp) dried mint
2.5ml (1⁄2 tsp) dried thyme
2.5ml (1⁄2 tsp) ground fennel
1.2kg (21⁄2 lb) lamb joint, (suitable for roasting), trimmed of fat
1 medium red onions, cut into eighths
2 small courgettes, cut into 1cm (1⁄2inch) thick slices
2 small yellow squash (summer squash), cut into bite sized chunks
2 red potatoes, cut into bite sized chunks
40ml (21⁄2tbsp) balsamic vinegar
Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the
seasonings over the lamb joint. Place the onions in the bottom of the slow cooker and add the lamb joint. Add
the remaining vegetables. Drizzle the balsamic vinegar over the vegetables. Cover and cook on HIGH for 1
hour, then turn to LOW for 10 - 12 hours.
Serves 4.
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RECIPES
Before moving and cleaning the Slow Cooker:
•ALWAYS switch off and unplug from the electrical socket.
•ALWAYS allow the appliance to cool.
NEVER IMMERSE THE HEATING UNIT IN WATER OR ANY OTHER LIQUID
HEATING UNIT
DO NOT immerse in water or any other liquid. Clean with a soft cloth which has been dampened with warm
soapy water and wrung out. Dry with a clean dry cloth. DO NOT use abrasive cleaners.
Caring for the removable Stoneware Cooking Pot
The removable Stoneware Cooking Pot and the lid go safely into the dishwasher or may be washed in hot
soapy water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic spatula will usually remove
any stubborn residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the Stoneware Cooking Pot will not withstand sudden temperature changes.
•If the Stoneware Cooking Pot has been pre-heated or is hot to the touch, DO NOT add refrigerated
food. DO NOT pre-heat the VersawareTM Slow Cooker unless specified in the recipe The Stoneware
Cooking Pot should be at room temperature before adding hot foods.
•Wash the Stoneware Cooking Pot straight after cooking, use hot water. DO NOT pour in cold water if the
Stoneware Cooking Pot is hot. Do not use abrasives or scouring pads or powder. Avoid using harsh
abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make
subsequent cleaning more difficult.
-3-
•Trim fats and wipe meats well to remove residue. (If meats contain fats. Brown in the versaware cooking
pot and drain well). Season with salt and pepper. Place the meat in the cooking pot on top of vegetables.
•For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More
juices are retained in meat and vegetables during slow cooking than in conventional cooking.
•Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware Cooking
Pot. In a Slow Cooker, meats generally cook faster than most vegetables.
•Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground
herbs and spices are used, they should be stirred in during the last hour of cooking.
•Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half full, to
conform with recommended times. Small quantities can be prepared, but cooking times may be affected.
•Aspecific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
•Beans must be softened completely before combining with sugar and/or acidic foods. (NOTE: Sugar and
acid have a hardening effect on beans and will prevent softening).
•Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans
with 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes, reduce the heat,
cover and allow simmer for 11/2 hours or until the beans are tender. Soaking in water, if desired should
be completed before boiling. Discard the water after soaking or boiling.
HOW TO CLEAN YOUR VERSAWARETM SLOW COOKER
COOKING HINTS AND TIPS
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PORK LOIN WITH SHERRY AND RED ONIONS
The mild flavour of the pork is awakened by the rich, delectable sauce
2 large red onions, thinly sliced
175g (6oz) silver skin (button) onions, blanched and peeled
40g(11⁄2oz) butter
salt and freshly ground black pepper
1.2kg (21⁄2 lb) boneless pork loin, tied
45ml (3tbsp) cooking sherry
small handful of flat leaf parsley, chopped
25ml (11⁄2 tbsp) cornflour
15ml (1tbsp) water
In a medium skillet or frying pan, sauté the red onions and silver skin onions in the butter until soft. Season
with salt and pepper. Rub the pork loin with salt and pepper and place in the Slow Cooker. Add the sautéed
onions, sherry and parsley. Cover and cook on LOW for 8 - 10 hours (or on HIGH for 5 - 6 hours). Remove
the pork loin from the Stoneware Cooking Pot and let stand for 15 minutes before slicing. Turn the Slow
Cooker to HIGH. Combine the cornflour and water and then add to the juices in the Stoneware Cooking Pot,
stirring continuously. This will thicken the sauce. Serve the pork loin with the onion and sherry sauce.
Serves 4.
Q"What if the food is not done after 8 hours..... when the recipe says 8 - 10 hours".
AThis can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in power
are not normally noticeable on most appliances, however with Slow Cookers it can alter the cooking
times. Allow plenty of time and remember, it is practically impossible to overcook. You will learn through
experience whether to increase or decrease cooking times.
Q"Must the Slow Cooker be covered. Is it necessary to stir".
AAlways cook with the lid on. If the lid is removed, the Slow Cooker will not recover heat losses quickly
on LOW setting. Significant amounts of heat escape whenever the lid is removed, therefore cooking
times are extended. Avoid frequent removal of the lid for checking cooking progress or stirring. Never
remove the lid during the first two hours when baking breads or cakes. It is not necessary to stir whilst
cooking on LOW heat. Whilst using HIGH heat for short periods, occasional stirring improves the
distribution of flavours.
Q"How about thickening juices or making gravy".
AAdd some quick cooking tapioca to any recipe if you want to make a thick gravy. Add the tapioca at
the beginning and it will thicken as it cooks. Alternatively, you can remove the solid foods, leaving the
juices. Then prepare a smooth paste of approximately 100g (4oz) of flour or cornflour to 90ml (6tbsp)
water or 4 tablespoons of melted butter. Pour the mixture into the liquid in the Stoneware Cooking Pot
and stir well. Turn to HIGH and when it comes to the boil (about 15 minutes) it is ready.
Q"Can I cook a roast without adding water".
AYes - if cooked on LOW. We recommend a small amount of water because the gravies are especially
tasty. The more fat or "marbelling" the meat has, the less liquid you need. The liquid is needed to
properly soften and cook the vegetables.
-5-
QUESTIONS AND ANSWERS
RECIPES
-4-
This guide is designed to help you adapt recipes for the VersawareTM Slow Cooker- your own favourites and
prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save
preparation time with fewer steps and less dirty dishes. and to keep cooking simple. In most cases all
ingredients can go into you Slow Cooker in the beginning and cook all day. Many of the normal preparatory
steps are unnecessary when using the VersawareTM Slow Cooker.
Afew hints:
•Allow sufficient cooking time.
•Cook with the lid on.
•Do not add as much water as some non VersawareTM recipes indicate.
•Remember - liquids do not "boil away" as in conventional cooking. Usually at the end of the cooking, you
will have more liquid than less.
•This is "one-step" cooking: many steps in recipes can be deleted. Add ingredients to the Stoneware
Cooking Pot at one time, adding liquid last, then cook for 8 - 10 hours.
•Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore everything can
go into the VersawareTM Slow Cooker at one time. EXCEPTION: Milk, soured cream or cream should be
added during the last hour of cooking.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW
PASTA AND RICE
If a recipe calls for cooking noodles, pasta or macaroni etc., cook on the hob in a saucepan before adding to
the Slow Cooker. Do not overcook - just until slightly tender.
If rice is required, stir in with other ingredients. Add 60ml (4tbsp) cup of extra liquid per 60ml (4tbsp) cup of
raw rice. Use long grain rice for best results.
LIQUIDS
Use less in Slow Cooking - usually about half the recommended amount. 250ml (8 fl.oz) of liquid is usually
enough, unless it contains rice or pasta
SAUTEING VEGETABLES
This is generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only
exception to this is Aubergine which should be parboiled or sauteed, due to its strong flavour.
Since vegetables develop their full flavour potential with slow cooking, expect delicious results, even when
you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them where
possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavour power may increase, therefore use half the
recommended amount. If you use dried ground herbs and spices, add during the last hour of cooking.
MILK
Milk, cream and soured cream tend to breakdown during extended cooking.When possible, add during the
last hour of cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2 - 3 litres of water. Add other ingredients to the Removable Cooking Pot, then
add the water only to cover. If thinner soup is desired, add more liquid at serving time. If milk based recipes
have no other liquid for initial cooking, add 1 or 2 cups of water. Then during the final hour add milk or cream
as required.
GUIDE TO ADAPTING RECIPES
15 to 30 minutes
31 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 10 hours
11 ⁄
2to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:
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