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THE 'E' SETTING
This is used for slow cooking, keeping food warm and warming plates or
dishes for short periods. Extra care must be taken when warming bone china.
Some advantages of slow cooking are:
The oven stays cleaner because there is less splashing. Timing of the food is
not as critical, so there is less fear of overcooking. Inexpensive cuts of meat
are tenderized. Fully loading the oven can be very economical. Cooking times
can be extended in some cases by up to two hours for late comers. The
kitchen stays cooler.
Using the 'E' Setting for
Points to bear in mind when preparing food.
Slow Cooking
1. Make sure all dishes will fit into the oven before preparing food.
2. All dishes cooked by the 'E' setting should be cooked for a minimum of 6
hours. They will 'hold' at this setting for a further hour but marked
deterioration in appearance will be noticed in some cases
3. Joints of meat and poultry should be cooked at Mk6 for 30 minutes before
turning to the 'E' setting and never be cooked lower than the middle shelf
position.
4. Joints of meat over 6lbs(2.6kg) and poultry over 4 lbs (2kg) should not be
cooked using the 'E' setting.
5. Always stand covered joints on a rack over the meat tin to allow good air
circulation.
6. Pork joints and poultry must be checked for an internal temperature of at
least 88C° using a meat thermometer.
7. This method is unsuitable for stuffed meat and poultry.
8. Always bring soups, casseroles and liquids to the boil before putting in
the oven.
9. When casseroles are used, cover the food first with foil and then the lid to
prevent loss of moisture.
10. Always thaw frozen food completely before cooking.
11. Root vegetables will cook better if cut into small pieces.
12. Adjust seasonings and thickening at the end of the cooking time.
13. Remember to 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.
Содержание Farmhouse 932
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