Crock-Pot Digital Slow Coker Saute Slow Coker with Duraceramic 5 liters, CSC026X

• Automatic hot maintenance function; Your food is ready when you're ready
  
• Adjustable cooking times and a 20 -hour digital timer gives you complete control
  
• The ingredients can be browned on the hob before being cooked slowly in the inner vessel. The interior vessel is oven resistant
  
• The exclusive duraceramic coverage of the vessel makes it resistant to scratches and easy to clean
  
• Customizing cooking times and automatic hot maintenance function gives you complete control
  

CSC026X Duaceramic Crockpot

Incorporated timer

The slow-duceramic 5-liter Crock-Pot Crock-Pot Crock-Pot Coker is the ideal size for family meals and keeps portions comfortable for 5 people. The easy -to -use digital timer allows you to set the cooking time, while 2 temperature settings and the automatic hot maintenance feature ensures that the food remains hot after cooking. Digital timer has a 20 -hour integrated timer with LED display.

The hot holding function

Set the slow cooking device when setting "high" to prepare, tasty meals, tables or dessert You're gone. Do not worry about whether a meeting lasts longer than you have planned or you want to visit a friend quickly: Slow Crock-Pot Digital Coker automatically switchs to hot keeping once the cooking phase is completed, keeping the preparation warm until you are ready to enjoy a delicious meal.

Removable bowl

The vessel, which is impressive as a serving bowl, is easy to clean and suitable for all types of hob. Therefore, you can add the final touch to your food by briefly grating it. With the slow Crock-Pot 5 L Duraceramic Sauce stove, you can fulfill your culinary ambitions.

Product details

• Low, tall and hot keeping settings
  
• BOLY SUBJECT FOR ALL TYPES OF HOLDS, including induction hobs
  
• The removable bowl can be used as a serving bowl
  
• Washable glass cover in dishwasher
  
• 2 -year warranty
  
• 220 w
  
• Glossy white surface
  
• With recipe brochure
  

Presentation: Duraceramic

Easy to clean

Simply delete.

Without ptfe and pfoa

Our duraceramic coverage is natural, friendly with family and safe.

4 times more durable

Our duraceramic coverage is four times more durable than other non -stick coatings, so it will not come off.

Scratch resistant

Our duraceramic coverage is more resistant to scratches than other non -stick coatings.

Not just for stews and stubborn dishes

Curry of shrimp from Goa, 4 - 6 servings

Ingredients for sauce:

- 4 tablespoons of vegetable oil

- 2 medium onions, cut into four

- 2 reds, cut into four

- 2 teaspoons of ground paprika

- 1 box of 400 ml of coconut milk

- 100 g of coconut coconut

- 4 peppers and fresh red peppers

- 4 teaspoons of coriander seeds

- 2½ teaspoons cumin seeds

- ½ teaspoon of ground turmeric (or a 5 cm piece of fresh turmeric)

- 2 cm (30 g) fresh, peeled ginger

- 4 cloves of garlic, crushed

- 1 teaspoon of the whole black pepper

- 1 teaspoon salt Suggestion Suggestion

- 400 g of great cruel shrimp (fresh or frozen)

- 100 g young spinach

- the juice from a lemon

- 1 small green coriander bouquet, coarse chopped

Mix the ingredients for the sauce until a homogeneous sauce is obtained.

Place the ingredients in the removable bowl, place the lid and cook for 3 hours when setting high or 5 to 6 hours when setting low.

Just before serving, set the high temperature and add the shrimp, spinach, lime juice and coriander.

Mix the ingredients well, put the lid and boil for about 10 minutes or until the shrimps are pink and completely boiled.

If you use frozen shrimp, cook for about 20 minutes.

Delicious with steamed basmati rice and wheels.

Spanish chicks with chorizo

- 10 - 12 chicken thighs

- 200 g chorizo, without skin, chopped

- 3 peppers mixed, cut into strips

- 1 onion, minced

- 6 cloves of garlic, crushed

- 2 teaspoons of smoked paprika

- 1 tablespoon of tomato puree

- 1 tablespoon oregano

- 1 tablespoon thyme

- 1 cube of chicken broth from Knorr

- 1 canned 800 g tomatoes (or fresh ripe tomatoes). Put all the ingredients in the removable bowl of the Crock-Pot

Put the lid and cook the ingredients on the High setting for 4 hours or on the low setting for 5 to 6 hours, until the meat is fragrant.

Delicious with crunchy burgers or a crisp green salad.

Thai -style beef ribs - 4 servings

- 5 cm ginger, shaved

- 50 g green coriander, separate stems and leaves

- 1 red onion, minced

- 3 cloves of garlic, crushed

- 1 tablespoon of open brown sugar

- 1 tablespoon vegetable oil

- 4 beef ribs

- 1 tablespoon of soy sauce

- 50 ml of oyster sauce

- 1 cube chicken stock from Knorr

- 250 ml of water

- 3 pieces of star anise

- 2 tablespoons of rice wine vinegar

- salad

- reserved coriander leaves

- 1 red onion, cut into thin slices

- 1 carrot, shaved

- 1 red chili peppers, sliced ​​thin

- 10 mint leaves, chopped 10 basil leaves, chopped

- 1 tablespoon fish sauce

- 2 tablespoons of soy sauce

- the juice from a lemon

- 1 teaspoon of honey

Mix the ginger, coriander stems, onion, garlic and sugar until a paste is obtained.

Heat the oil in the duraceramic bowl and fry the ribs until they become golden.

Remove the ribs from the bowl and gently fry the paste for 2 minutes.

Add the ribs and the rest of the ingredients except vinegar.

Put the lid and cook at high setting for 4 to 6 hours or at low setting for 6 to 8 hours until the meat is fragrant.

Remove the meat and boil the sauce with a splash of rice wine vinegar until it drops slightly.

Mix the ingredients for salad and serve with ribs and sauce.

About Crock-Pot

Crock-Pot started in 1971 as the first manufacturer of slow cooking machines in North America and, since then, has become the slow cooking expert and the leader for the slow cooking in terms of style and innovation.