Belling Cookcenter 131, Инструкция по установке и эксплуатации

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The ‘E’ setting on the oven thermostat can be used for slow
cooking, keeping food warm and warming plates for short
periods.
1. All dishes cooked by the ‘E’ setting should be cooked for
a minimum 6 hours. They will ‘hold’ at this setting for a
further hour but marked deterioration in appearance will
be noticed in some cases.
2. Joints of meat and poultry should be cooked at Mk. 6 for
30 minutes before turning to the ‘E’ setting and never be
cooked lower than the middle shelf position.
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs
8oz (2kg) should not be cooked using the ‘E’ setting.
4. Always stand covered joints on a rack over the meat tin
to allow good air circulation.
5. A meat thermometer should be used when cooking pork
joints and poultry. The internal temperature of the food
should reach at least 88
o
C.
6. This method is unsuitable for stuffed meat and stuffed
poultry.
7. Always bring soups, casseroles and liquids to the boil
before putting in the oven.
8. Cover casseroles with foil and then the lid to prevent loss
of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the
cooking time.
12. Use the zones of heat in the oven, e.g. meringues and
milk puddings can be cooked lower in the oven whilst
other dishes requiring greater heat can be cooked above
them.
13. Egg and fish dishes need only 1-5 hours cooking and
should be included in day cooking sessions, when they
can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of
ten minutes after soaking, before inclusion in any dish.
The ‘E’ Setting
Using the ‘E’
setting for
slow cooking