Crockpot, Slow Electronic Coker, 5.7 L (5-6 people)

• Slow Electronic Coker with digital commands and 5.7 -liter high capacity - ideal for up to 6 people
  
• 2 Temperature settings, automatic hot maintenance function, digital timer up to 20 hours
  
• The removable ceramic vessel is washable in the dishwasher and can be used for serving
  
• Suitable for the oven, microwave oven and dishwasher, dishwashing lid, removable cable cable system
  
• The dishes are prepared while working or relaxing - no need to supervise or mix the cooking process

Eat with pleasure

The detachable tile vessel doubles like an attractive serving bowl on the table. Because it can be washed in the dishwasher, cleaning is a children's play. And after the meal, the Crock-Pot can be stored in a way that saves space due to the embedded handles and the thin design.

The characteristics of the product

Timer with reverse counting for cooking control

You can set the time and the temperature of cooking by setting the stopwatch for a period between 30 minutes and 20 hours with the setting "high" or "low". The digital timer displays the remaining cooking time, so you can properly adjust the preparation of secondary dishes and all the foods are ready to serve at the right time. If you are not there when the stopwatch is over, the device automatically passes on "Warm" (hot) to maintain the temperature and aroma. For a period of up to 6 hours, the digital timer shows how long the foods were kept warm, easing your work.

The big pot for the family

Whether you cook for a small group or a large party - with a capacity of 5.7 liters, everything is insured. The detachable tile vessel also serves as an attractive service on the table.

Timer with reverse counting for cooking control

You can set the time and cooking temperature by setting the stopwatch for a period from 30 minutes to 20 hours with the setting "high" or "low".

Oven for oven

The pot can also be used in the oven.

The hot holding function

If you are not there when the stopwatch stops, the device automatically passes on "hot" to maintain the temperature and aroma. For a period of up to 6 hours, the digital timer shows how long the foods were kept warm, easing your work.

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 red, 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 crushed 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 of serving

400 g of big 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 spoon 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 crispy bort 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 oyster sauce

1 cube chicken stock from Knorr

250 ml of water

3 pieces of star anise

2 tablespoons rice wine vinegar

salad

reserved coriander leaves

1 red onion, cut into thin slices

1 carrot, shaved

1 red chilli, 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, became the slow cooking expert with electricity supplied devices, making Crockpot the Lider brand for the slow cooking. and innovation