Electrolux EKG5048, Руководство пользователя

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Food preparation – slow cooking
Joints of meat and poultry
•
Do not cook meat joints over 2.7kg
(6lb).
•
Do not cook poultry over 2 kg (4lb
8oz).
•
Cook on the middle shelf of the oven
or above.
•
Cook stuffing separately.
•
Cook for at least six hours.
•
Only cook joints of pork if you can
make sure, by using a meat
thermometer, that the temperature
inside the joint is at least 88°C.
•
For good air circulation always stand
joints on a rack in a roasting tin or
casserole.
•
Thaw all frozen meat and poultry
before you cook it.
•
Prime cuts of meat do not benefit
from slow cooking.
•
Remove excess fat and skin unless
it is browned first.
Soups, casseroles and stews
•
Do not cook casseroles over 2.7 kg
(6lb).
•
Bring to the boil on the hob then
cook on slow cook.
•
Cook on the middle shelf of the oven
or above.
•
Cover food with a tight fitting lid or
tin foil.
Vegetables
•
Cut into small pieces.
•
Dried beans must be pre-soaked
then boiled in an open pan for 15
minutes before adding to any dish.
•
Place vegetables under meat in
casseroles.
•
Cover food with a tight fitting lid or
tin foil.
Milk puddings
•
Cover the cereal with boiling water
and leave it to stand for 30 minutes.
•
Drain and make the pudding in the
usual way.
General points
Frozen Foods
•
Thaw thoroughly before cooking.
Thickening
•
Toss meat in flour for casseroles.
•
Alternatively blend cornflour with
water and add it at the end of
cooking.
Flavouring
•
Flavours are held in the food
because there is little evaporation.
Adjust flavouring at the end of the
cooking time.
Liquid
•
Use slightly less liquid as there is
little evaporation during cooking.
Always add milk and milk products,
for example cream towards the end
of cooking to prevent them from
curdling.
Reheating
•
Cool left over food quickly and then
put it in the fridge. Do not reheat
food using the slow cook setting.
Reheat food in the usual way or in a
microwave. Only reheat food once.