Cooking Times - Silvercrest SSC 200 A1 Bedienungsanleitung

• Remove excess fat from the meat before
cooking it, because the low tempera-
tures in the slow cooker are not suffi-
cient to expel it.
• The slow cooker is not suitable for keep-
ing food hot or warming it up.
• For all poultry and large cuts of other
meat you should use a cooking ther-
mometer to check its core temperature
to ensure that it is properly cooked
through.
• If there is too much liquid in the cooking
pot 3 at the end of the cooking time, re-
move the lid 1, turn the control knob 7
to "HIGH" and evaporate the excess.
• When cooking soups and stews, the lev-
el of the liquid should always be at least
3 cm below the rim of the cooking
pot 3. This is to prevent it from spilling
when you lift the cooking pot 3 out of
the base 5.
Food
Beans White
Black
Kidney beans
Runner beans
Peas green, podded
green, whole pods about 5 h
Carrots sliced
Potatoes diced
Poultry
Beef
Pork

8. Cooking times

The times quoted in the tables are intended
as a guide. Actual cooking time depends
on:
• the size and freshness of the foods;
• the quantity in the cooking pot 3;
• personal preference (al dente or soft).
NOTES:
• Ensure that all the pieces are about the
same size. Arrange smaller pieces on
top.
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Pierce sausages to stop them bursting.
• Poultry, in particular, needs to be
cooked right through to prevent the risk
of salmonella infection.
Cooking time
about 3 - 4 h - Beans are always cooked on
"HIGH"
about 3 - 4 h
- Dried beans should be soaked
about 2.5 - 3.5 h
overnight
about 3 - 3.5 h
about 4.5 h - Cooker setting "AUTO"
- On the "LOW" setting, cooking
times will be around 1 - 2 h
about 5 - 6 h
longer.
about 5 - 6 h
- On the "HIGH" setting, cooking
times will be around 1 - 1.5 h
about 5 h
shorter.
about 6 h
about 5 h
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