STOVES Gourmet Professional 1100DF, User'S Manual And Installation Instructions, Page: 50 / 80

Your Slow Cook Oven
Using the slow cook oven
Turn the oven on and preheat for 20 minutes. Always place the prepared cooking
pot centrally on the base of the oven. Follow the guide lines for the best results.
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The maximum capacity of ovenproof dishes should be no more than 2.5 litres
(4.5 pints). Please note: The more you fill the dish/pot the longer it will take to
cook.
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Cooking times will vary depending on the size and shape of the meat, or poul-
try.
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Always bring soups, casseroles and liquids before placing in a preheated oven.
To give more colour to meat or poultry, fry the meat to brown and add to stock
which is hot.
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All meat and poultry recipes need a minimum of 5 hours to cook.
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Make sure all frozen ingredients are well thawed out.
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Always ensure that frozen poultry has thoroughly defrosted in a refrigerator
and all ice crystals have melted.
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Cut root vegetables into smaller pieces as they take longer than meat to cook.
If possible they should be sauteed for 2 - 3 minutes before slow cooking.
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Ensure that root vegetables are always at the bottom of the pan immersed in
the cooking liquid.
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A meat thermometer should be used when cooking pork joints and poultry. The
internal temperature of the food should reach 88˙C,
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Stuffed meat or stuffed poultry should not be slow cooked. Cook any stuffing
separately.
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Cover casseroles with a lid, or foil to prevent loss of moisture.
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Adjust seasonings and thickenings at the end of cooking time.
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Dried red kidney beans must be boiled for a minimum of 10 minutes following
soaking before inclusion in any dish.
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Opening the door during cooking, leads to heat loss, and will lead to increased
cooking times.
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