Slow Crock Crock-Pot, 2 temperature settings + hot keeping function, 3.5 liters (3-4 people), red [SCV400RD]

• 3.5-liter capacity for 3-4 people: ideal for couples or small families
  
• Hot keeping function: Your food is ready when you're ready
  
• Ideal for stews, curry, chilli, soups, stews and even desserts
  
• 2 temperature settings offer greater flexibility
  
• Bowl and washable cap in the dishwasher: for easy cleaning. The pots suitable as a serving bowl

Slow cookier is the perfect cooking utensil for busy people. You don't have to have professional cooking skills - just look forward to delicious results.

• Slow cookier requires a fraction of the energy of a conventional oven and turns cheap meat into delicious and fragile meals in just a few hours.
  
• All you have to do is press the button. Crock-up slow cooking devices simplify your daily life with practical solutions that suit your lifestyle.
  

The characteristics of the product

Slow Crock-Pot Red Coooker has the ideal size for two to three people. With high and low heat settings and a hot maintenance function, it fulfills a wide range of preparation and synchronization requirements.

• Cleaning is a children's play due to the detachable tiled bowl, resistant to dishwashing, which can also be used as a serving bowl, and the glass lid resistant to washing the dishes.
  
• With a capacity of 3.5 liters, two heat settings and a hot keeping feature, this slow Crock-op is ideal for small households.
  
• The user manual also contains cooking recipes. The impressive, elegant and timeless design is complemented by the beautiful red finish.
  

Hot maintenance function

Two temperature settings - low or high - gives you the freedom to cook according to your own program. The device also offers a useful hot maintenance function, giving you complete control over cooking and allowing you to serve food when you're ready.

Oven -resistant pot

The pot can also be used in the oven.

Pot/safe water for dishwasher

The vessel is not only safe for the dishwasher, but can also be used in the oven. The temperate glass lid is also resistant to dishwashing.

Includes 3 kitchen utensils

The delivery package also includes three additional cooking utensils and one recipe brochure to help you start with slow cooking.

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 in four, 2 tomatoes, cut in four, 2 teaspoons of ground paprika, 1 box of 400 ml of coconut milk, 100 g of coconut, 4 whole red peppers, 4 teaspoons of coriander seeds, 2½ teaspoons of cumin seeds, ½ teaspoon of ground turmeric (5 cm fresh turmeric), 2 cm (30 g) fresh, peeled ginger, 4 cloves of garlic, crushed, 1 teaspoon of whole black pepper, 1 teaspoon of salt

400 g of big cruel shrimp

100 g young spinach

the juice from a lemon

1 small bouquet of green coriander

Mix the ingredients for the sauce. Put the ingredients in the removable bowl, place the lid and cook for 3 hours at "high" or for 5 - 6 hours at "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.

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 smoked paprika, 1 teaspoon of tomato puree, 1 tablespoon oregano, 1 teaspoon thyme, 1 cube of Knorr chicken broth, 1 box of tomatoes (800 g each) (or fresh 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 coriander

1 red onion, minced, 3 cloves of garlic, crushed, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, 4 ribs, 1 tablespoon soy sauce, 50ml oyster sauce, 1 chicken broth, 250ml water, 3 star anise , 2 tablespoons rice vinegar vinegar

Mix the ginger, coriander stems, onion, garlic and sugar until a paste is obtained. Heat the oil in the bowl and fry the ribs. The ribs are removed. Gently fry the paste for 2 minutes. Add the ribs and the rest of the ingredients except vinegar. Put the lid and cook the ingredients over high heat for 4 - 6 h or low heat for 6 - 8 h, until the meat is fragile. Remove the meat and boil the sauce with a splash of vinegar until it drops. It is served with salad.

About Crock-Pot

Crock-Pot started in 1971 as the first manufacturer of slow cooking machines in North America and has since become the slow cooking with electrically supplied devices and the Lider brand for slow cooking in style and innovation.