2
0
THE SLOW COOK SETTING
The
'S
low
C
oo
k'
setting
on
the
main
oven
thermostat
is
u
sed
for
slow
coo
k
ing
, k
eeping
food
warm
and
warming
plates
for
short
periods
.
USING
THE
'
SL
O
W
C
OOK'
SETTING
F
O
R
SL
O
W
C
OOK
ING
1. All
dishes
cooked
by
the
'
Slow
C
ook
'
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.
J
oints
of
meat
and
poultry
should
be
cooked
at
Mk.
6
for
30
minutes
before
turning
to
the
'
Slow
C
ook
'
setting
and
never
be
cooked
lower
than
the
middle
shelf
position.
3
.
J
oints
of
meat
over
6
lbs
(
2.
7
kg
)
and
poultry
over
4
lbs
8
o
z
(
2
kg
)
should
not
be
cooked
using
the
'
Slow
C
ook
'
setting.
4
. Always
stand
covered
j
oints
on
a
rack
over
the
meat
tin
to
allow
good
air
circulation.
5. A
meat
thermometer
should
be
used
when
cooking
pork
j
oints
and
poultry.
The
internal
temperature
of
the
food
should
reach
at
least
88
°
C
.
6
. This
method
is
unsuitable
for
stuffed
meat
and
stuffed
poultry.
7
. Always
bring
soups,
casseroles
and
li
q
uids
to
the
boil
before
putting
in
the
oven.
8
.
C
over
casseroles
with
foil
and
then
the
lid
to
prevent
loss
of
moisture.
9. Always
thaw
fro
z
en
food
completely
before
cooking.
1
0
.
R
oot
vegetables
will
cook
better
if
cut
into
small
pieces.
11.Ad
j
ust
seasonings
and
thickenings
at
the
end
of
the
cooking
time.
12.
U
se
the
z
ones
of
heat
in
the
oven,
e.g.
meringues
and
milk
puddings
can
be
cooked
lower
in
the
oven
whilst
other
dishes
re
q
uiring
greater
heat
can
be
cooked
above
them.
1
3
.
E
gg
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.
1
4
.
D
ried
red
kidney
beans
must
be
boiled
for
a
minimum
of
ten
minutes
after
soaking,
before
inclusion
in
any
dish.
