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Using The Main Oven
for other Functions
‚S’ SLOW setting
„Slow” cook is identified as ‚S’ on the oven temperature
scale. This is used for slow cooking, keeping food
warm and warming plates for short periods. Extra care
should be taken when warming bone china, as it may be
damaged in a hot oven.
DO NOT place food or plates directly on the oven
floor as this could damage both the oven lining and
the plates which are being warmed.
Advantages of „SLOW” cooking are:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of
overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up
to 2 hours.
Operation:
1. Place the prepared food in the main oven and
ensure the door is fully closed.
2. Select ‚S’ (Slow Cooking Temperature) by turning
Main Oven Temperature Control clockwise ensu-
ring the oven door is fully closed.
Storage and re-heating of food:
1. If food is to be frozen or not used immediately,
place it in a clean container and cool as soon as
possible.
2. Always thaw frozen food completely in the refrige-
rator before re-heating.
3. Always reheat food thoroughly and ensure it is
piping hot before serving.
4. Only re-heat food
once
.
Points to consider when preparing food for „SLOW”
cooking:
1. Make sure that the dishes to be used will fit into the
oven ensuring enough room for air to circulate.
2. All dishes cooked on the slow setting will require a
minimum of 6 hours, however, if they are cooked
for 1-2 hours longer then deterioration in their ap-
pearance may be noticed.
3. Never cook joints of meat over 2.7kg (6 lb) or poultry
over 2.0kg (4 lb 8oz). We do not recommend that
joints of meat or poultry are stuffed before cooking
on the slow setting.
4. To seal in the meat juices, always cook meat or
poultry at 170°C for 30 minutes before wrapping in
foil and placing on a rack over a meat tin (to allow
good air circulation) before turning the control to
the slow setting and cooking immediately.
5. Always ensure that joints of pork and poultry are
thoroughly cooked by checking with a meat ther-
mometer before serving.
6. Always thaw frozen foods completely before coo-
king. We do not recommend placing frozen food
in the oven to cook.
7. Always bring soups, liquids and casseroles to the
boil before placing in the oven.
8. Ensure that casserole dishes have a good seal (not
airtight) and cover food first with foil and then the
lid to prevent loss of moisture.
9. Ensure that fruit and vegetables are cut into even
sized small pieces to cook properly.
10. Always adjust seasoning before serving.
11. If using dried red kidney beans it is important
that the beans are soaked and then boiled for a
minimum of 10 minutes before using in any dish to
destroy any toxins.
12. Egg and fish dishes need only 1-5 hours cooking
and should be included in day cooking sessions,
where they can be checked from time to time.
