Slow Crock Crock-Pot, 4.7 liters

• 4.7-liter ceramic bowl: Perfect for families and pre-pay
  
• Plan your meals using the digital timer, which can be set from 30 minutes to 20 hours. Due to the automatic hot maintenance function, the kind of food is ready when you want to eat
  
• Rumes the steak and ends the food with cheese linings in the oven resistant ceramic tray for perfect results
  
• Serve the dishes directly at the table with the removable tray. The hardened glass lid can be washed in the dishwasher and is therefore easy to clean
  
• With the 2 temperature settings and the hot maintenance function, you can prepare anything, including soups, stews, pasta and desserts
  

Eat with pleasure

Whether you cook for a small group or a large party - with a capacity of 4.7 liters, everything is insured. The well -fixed lid makes the cooking and you can always rely on the good and nutritional value of your dishes. Because it can be washed in the dishwasher, cleaning is a children's play.

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" to maintain the temperature and aroma. For a period of up to six hours, the digital timer shows how long the foods were kept warm, easing your work.

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, setting "high" or "low".

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 the preparation and allowing you to serve the food when you are ready.

Blass resistant to dishwasher

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

Sure for the oven

The vessel can also be used in the oven.

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, has become the slow cooking expert and the leader for the slow cooking in terms of style and innovation.