7
wash the ceramic pand glass lid in warm,
soapy water.
3. Avoid sudden, extreme temperature
changes. For example, do not place the
hot ceramic pot into cold water or onto wet
surface.
4. Avoid hitting the ceramic pot and glass lid
against hard surfaces. CAUTION: Do not use
the ceramic pot or the glass lid if chipped,
cracked, or severely scratched.
5. If food sticks to the ceramic pot liner, fill it with
warm soapy water and allow to soak before
cleaning. A paste of baking soda may be
used with a plastic scouring pad.
6. To remove water spots or mineral deposits,
wipe ceramic pot with distilled white vinegar.
For difficult stains, pour a small amount into
the pot and allow to soak. Rinse and dry
thoroughly.
7. Wipe interior and exterior of the base unit with
a soft, slightly damp cloth or sponge. Never
use abrasive cleansers or scouring pads to
clean the base unit, as they may damage
the surfaces.
Storing Instructions
1. Be sure all parts are clean and dry before
storing.
2. Store Slow Cooker with the ceramic pot inside
the base unit.
3. To protect the glass lid, it may be wrapped
in a soft cloth and placed upside down over
the ceramic pot.
4. Store the assembled unit in the original box in
a clean, dry place.
6. Never store the Slow Cooker while it is hot or
wet.
7. Never wrap the cord tightly around the
appliance; keep it loosely coiled.
Technical Data
Model No:.................................................. MSC220B
Voltage: ..................................................240V~ 50Hz
Power: ................................................................210W
NOTE: As a result of continual
improvements, the design and
specifications of the product within may
differ slightly to the unit illustrated on the
packaging.
Recipes
NOTE: When slow cooking is on HIGH
setting, it is very much like a covered
pot on the stovetop.
Foods will cook on HIGH in about half the time
required for LOW cooking. Additional liquid may
be required as foods do boil on HIGH setting.
Lemon Roasted Chicken
1.3 to 1.8 kg chicken
60g onion, chopped
25g butter.
juice of 1 lemon
10g fresh parsley
4g salt
4g thyme
4g paprika
Rinse the chicken well and pat dry; remove any
excess fat. Place the onion in the cavity of the
chicken and rub the skin with the butter.
Place the chicken in the slow cooker.
Squeeze the lemon juice over the chicken and
sprinkle with the remaining seasonings.
Cover and cook on Low for 10 hours or on High
for 6 hours.
Spicy Pork & Potato Stew
1kg pork shoulder roast, trimmed and chopped
into 1-in. cubes 13g bacon drippings (may
substitute vegetable oil)
20g small red potatoes
250g onions, chopped
3 fresh poblano peppers, seeded, chopped
2 fresh jalapeno peppers, minced (remove seeds
and ribs for less heat)
6 cloves garlic, minced
2 dried bay leaves
0.88kg cups chicken broth
1 (0.4kg) can stewed tomatoes, Mexican
15g chili powder
45g Saizon®Mexican Seasoning
5g dried oregano, crushed
2g cayenne pepper, more or less to taste
50g chopped fresh parsley
Add drippings to a large, heavy skillet over high
heat.
Brown the meat in 2 batches, then transfer to a
brown paper bag to drain the fat.
Cut potatoes in half. Arrange potatoes, onions,
peppers in bottom of the ceramic pot.
Place meat over vegetables.
In a separate bowl, combine the remaining
ingredients and mix well.
Pour mixture over the meat.
Cover and cook on LOW for 8 to 10 hours or HIGH
for 4 to 5 hours.
Remove bay leaves before serving.
