STOVES Richmond Traditional 1000G, Handbook, Page: 41 / 67

Your Slow Cook Oven
Keeping food warm
Turn the oven on, and allow to preheat for 20 minutes before placing the food in
the oven. If food is to be kept moist then it is important to cover the dish or plate
to prevent food from drying out. This can be done using aluminium foil if the dish
does not have a lid.
Do not use cling film to cover food as it cannot withstand the heat produced in
the oven.
Some foods are best left uncovered if you wish to keep the food dry and crisp.
Do not add gravy to plated meals until serving.
Carved meat should be placed on one plate and covered, adding just one table-
spoon of gravy to keep it moist.
When keeping plated meals warm it is recommended that the food is placed on
hot rather than cold plates.
Slow Cooking
Slow cooking has always been the best way to prepare a a nuititious hot meal with
the minimum of preparation and maximum time away from the kitchen. The ben-
efits of slow cooking have been recognised by cooks for centuries, and are still
appreciated by cooks today. The advantages of slow cooking are as follows:
Food can be left to cook unattended for several hours and will keep hot for sev-
eral hours if left covered, without spoiling for a further 2 - 3 hours, so foods can
be left to cook while you are out for the day, or over night.
Inexpensive cuts of meat become deliciously tender when slow cooked.
Slow cooking will also produce moist, tender “roasts” with minimal meat shrink-
age and reduced oven soiling.
Dishes such as soups, vegetables, puddings savoury dishes and preserves are
also suitable for slow cooking.
There is no topping up of steamers, steam filled kitchens or constant checking
to do.