Dome NSC-650 Operation & User’s Manual

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

1 Before First Use ....................................................................3 2 Important Safeguards ............................................................3 3 Using For First Time ..............................................................6 4 Components ..........................................................................6 5 Control Knob and Temperature Settings ...............................7 6 About Slow Cooking ... ...

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 ...

• 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 ...

• 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 Co ...

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 norm ...

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 ...

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 t ...

• 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 requ ...

• 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 coo ...

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 t ...

• 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 ...

• 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 chop ...

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 ...

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. baco ...

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 oi ...

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 le ...

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 b ...

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 Slo ...

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, ...