Using The Main Oven For Other Functions
16
“SLOW” SETTING
This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care
must be taken when warming bone china. Do not place food or plates on the floor of the oven.
Some advantages of slow cooking are:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive cuts of meat are tenderised.
Fully loading the oven can be very economical.
Cooking times can be extended in some cases by up to 2hrs. for late-comers.
The kitchen stays cooler.
OPERATION:
1) Place the prepared food in the main oven and ensure the door is fully closed.
2) Select Slow Cooking temperature by turning main oven temperature control (F)
clockwise ensuring the oven door is fully closed.
STORAGE AND RE-HEATING OF FOOD
1) If food is to be frozen or not served immediately, cool it in a clean container as quickly as
possible.
2) Thaw frozen food completely in the refrigerator before re-heating.
3) Re-heat food thoroughly and ensure it is piping hot before serving.
4) Only re-heat food once.
POINTS TO BEAR IN MIND WHEN PREPARING FOOD:
1) Make sure all dishes will fit into the oven before preparing the food.
2) All dishes cooked by the ‘Slow’ 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 fan oven 170oC for 30 mins before turning to
the Slow setting.
4) Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are unsuitable for the Slow setting.
5) Always stand covered joints on a rack over the meat tin, to allow good air circulation.
6) Pork joints can only be cooked, if by testing with a meat thermometer and internal
temperature of at least 88
o
C is reached.
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 even sized pieces.
12) Always adjust the seasoning and thickenings at the end of the cooking time.
13) Egg and fish dishes need only 1-5 hours cooking and should 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.
DO NOT place food or plates directly on the oven floor as this could damage both the
oven lining and the plates which are being warmed
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