18
SLOW COOK FUNCTION
The SLOW COOK function has cooking profiles
designed for long cook times at low temperatures.
1. Insert the wire rack, with the spokes facing
upward, into the bottom rack height position.
2. Close the oven door.
3. Turn the FUNCTION dial until the indicator
on the LCD screen reaches the SLOW
COOK function. The top figure on the LCD
screen indicates the preset SLOW COOK
temperature of ‘HI’, while the bottom figure
indicates the preset time of ‘:4HRS’. The preset
CONVECTION setting will also be displayed.
4. The slow cook temperature, time and
convection settings can be adjusted before or
during the slow cook cycle.
a) The temperature is displayed as the top figure
on the LCD screen. Turn the TEMPERATURE
dial to adjust slow cooking to one of two preset
temperatures: ‘LO’ or ‘HI’.
b) The time is displayed as the bottom figure on
the LCD screen. Turn the TIME dial to adjust
the up to 10 hours.
5. Place food, inside covered oven-proof
cookware, on the center of the wire rack so air
will flow around all sides of the food. Close the
oven door.
6. Press the START/CANCEL button to activate
the SLOW COOK function. The button
backlight will illuminate red, the oven alert
will sound and the LCD screen will illuminate
orange. The LCD screen will indicate a blinking
‘PREHEATING’.
7. After the PREHEATING alert has sounded,
the timer will automatically begin to count
down. The cycle can be stopped at any time by
pressing the START/CANCEL button.
8. At the end of the SLOW COOK cycle, the oven
will automatically switch to the WARM function.
The LCD screen will display ‘KEEP WARM’
and a keep warm time of ‘2:00 HR/MIN’ will
automatically count down. The keep warm cycle
can be stopped at any time by pressing the
START/CANCEL button.
NOTE
Do not pull the wire rack further than halfway out
when inserting or removing cookware from the oven.
Do not allow heavy cookware to rest on the glass
when the door is open.
TIPS
TIPS FOR SLOW COOKING
1. Ensure cookware is oven-proof and does not
exceed 6 kgs when empty.
2. Fill cookware to a minimum of ½ and maximum
of ¾ full to avoid over or under-cooking. To
prevent spillover, do not fill cookware more than
¾ full.
3. Always slow cook with the lid on to prevent food
from drying out. Cover cookware with a layer of
aluminum foil before covering with lid to keep
even more moisture in.
4. Follow cooking temperatures and times
prescribed in traditional slow cooker recipes.
One hour on ‘HI’ is equivalent to approximately
one-and-a-half to two hours on ‘LO’.
5. Cold food will take longer to cook than food
that has been pre-seared or heated so adjust
cooking times as appropriate. Do not slow cook
frozen foods.
6. Cut large pieces of meat in half to allow heat to
penetrate more evenly.
