22
USES OF SLOWCOOK
Slowcooking in the oven allows most foods to be
cooked at a low temperature over a number of hours.
A variety of foods, particularly cheaper cuts of meat
can be cooked in this way making them tender, tasty
and succulent.
This feature is most convenient when used in
conjunction with the automatic timer as there is no
need to be present at the start of cooking.
HOW TO USE SLOWCOOK
1. Open the oven door.
2. Push in the oven control and turn it to gas mark
9. When the burner has lit there will only be
small flames at first.
3. Turn the control to the Slowcook setting.
4. Wait until the burner has a large flame.
5. Close the oven door.
THINGS TO NOTE
·
The oven light will come on when the oven
control is turned.
·
The cooling fan for the controls may operate after
a time. See page 6 for further details on the
operation of the cooling fan.
·
If an automatic programme has been set, the
oven light does not come on until the cook time
begins.
HINTS AND TIPS
·
Always cover food with a close fitting lid or tin foil.
·
Do not
re-heat food using the slow cook function.
·
Slow cooked food should be eaten as soon as
possible after cooking. It is not advisable to allow
food to cool down slowly.
·
It is recommended that vegetable dishes, sponge
and suet puddings are prepared just prior to
cooking.
·
A complete meal can be cooked using slow cook
function.
·
Most foods should be cooked on the middle
shelf. Use shelf position 9 for large joints and
stews. Ensure dishes are evenly spaced to allow
for maximum circulation around food.
·
Thicken casseroles by tossing meat in flour first
or by blending flour with water and adding at the
end.
·
Pastries, breads and biscuits are not suitable for
slow cooking.
·
Adjust seasoning at the end of the cook time.
·
Thaw frozen foods thoroughly before cooking.
SLOWCOOK FEATURE
S
Do not place cookware over the oven burner.
This will damage the oven and ovenware.
