GB
2
9
Using the Main Oven
for Other Functions
'S' S
L
O
W
COOK SETTING
This is used for slow cooking, keeping food warm
and warming plates for short periods.
Extra care should be taken when warming bone
china, as it may be damaged in a hot oven.
D
O
NOT
p
l
a
c
e
f
ood
or
p
l
a
te
s
dir
e
c
t
l
y
on
t
h
e
ov
e
n
f
loor
a
s
t
his
co
u
ld
d
ama
g
e
b
o
t
h
t
h
e
ov
e
n
lining
a
nd
t
h
e
p
l
a
te
s
which
a
r
e
b
e
ing
w
a
r
m
e
d.
A
D
VANTAG
ES
OF
S
L
O
W
COO
K
ING
AR
E:
The oven stays cleaner because there is less
splashing. Timing of food is not as critical, so there
is less fear of overcooking. Inexpensive joints of
meat are tenderised.
F
ully loading the oven can be
economical.
C
ooking times can be extended in
some cases by up to
2
hours.
OP
E
RATION
:
(for models B
D
62
SS
/
2
&
B
D
52
B
/
2
-
B
D
52
K
/
2
-
B
D
52
P
/
2
)
:
1
. Place the prepared food in the main oven and ensure
the door is fully closed.
2
. Select Slow
C
ooking Temperature 'S' by turning the
Main
O
ven Temperature
C
ontrol
(
C
)
an
d
Multifun
c
tion
C
ontrol
(
D
)
c
lo
c
k
w
ise
to
F
an
O
v
en
mo
d
e
.
(for
mo
d
els
D
Q
47I/2
&
DE47
X
/2)
:
1
.
Pla
c
e
the
prepare
d
foo
d
in
the
main
o
v
en
an
d
ensure
the
d
oor
is
fully
c
lose
d
.
2
.
Sele
c
t
Slo
w
C
ooking
Temperature
'
S
'
by
turning
Main
O
v
en
Temperature
C
ontrol
(
C
)
.
S
TORAG
E
&
R
E
-H
E
ATING
OF
FOO
D:
1
.
If
foo
d
is
to
be
fro
z
en
or
not
use
d
imme
d
iately,
pla
c
e
it
in
a
c
lean
c
ontainer
an
d
c
ool
as
soon
as
possible
.
2
.
Al
w
ays
tha
w
fro
z
en
foo
d
c
ompletely
in
the
refrigerator
before
re-heating
.
3
.
Al
w
ays
reheat
foo
d
thoroughly
an
d
ensure
it
is
piping
hot
before
ser
v
ing
.
4
.
O
nly
re-heat
foo
d
once
.
POINT
S
TO
CON
S
I
DE
R
W
H
E
N
PR
E
PARING
FOO
D
FOR
S
L
O
W
COO
K
ING
1
.
Make
sure
that
the
d
ishes
to
be
use
d
w
ill
fit
into
the
o
v
en
ensuring
enough
room
for
air
to
c
ir
c
ulate
.
2
.
All
d
ishes
c
ooke
d
on
the
slo
w
setting
w
ill
re
q
uire
a
minimum
of
6
hours,
ho
w
e
v
er,
if
they
are
c
ooke
d
for
1
-2
hours
longer
then
d
eterioration
in
their
appearan
c
e
may
be
noti
c
e
d
.
3
.
N
e
v
er
c
ook
joints
of
meat
o
v
er
2
.
7kg
(6
lb)
or
poultry
o
v
er
2
.
0
kg
(4lb
8
o
z
)
.
W
e
d
o
not
re
c
ommen
d
that
joints
of
meat
or
poultry
are
stuffe
d
before
c
ooking
on
the
slo
w
setting
.
4
.
To
seal
in
the
meat
jui
c
es,
al
w
ays
c
ook
meat
or
poultry
at
1
7
0
°
C
for
3
0
minutes
before
w
rapping
in
foil
an
d
pla
c
ing
on
a
ra
c
k
o
v
er
a
tin
(to
allo
w
goo
d
air
c
ir
c
ulation)
before
turning
the
c
ontrol
to
the
slo
w
setting
an
d
c
ooking
imme
d
iately
.
5
.
Al
w
ays
ensure
that
joints
of
pork
an
d
poultry
are
thoroughly
c
ooke
d
by
c
he
c
king
w
ith
a
meat
thermometer
before
ser
v
ing
.
6
.
Al
w
ays
tha
w
fro
z
en
foo
d
s
c
ompletely
before
c
ooking
.
W
e
d
o
not
re
c
ommen
d
pla
c
ing
fro
z
en
foo
d
in
the
o
v
en
to
c
ook
.
7
.
Al
w
ays
bring
soups,
li
q
ui
d
s
an
d
c
asseroles
to
the
boil
before
pla
c
ing
in
the
o
v
en
.
8
.
Ensure
that
c
asserole
d
ishes
ha
v
e
a
goo
d
seal
(not
airtight)
an
d
c
o
v
er
to
the
top
w
ith
foil
to
pre
v
ent
loss
of
moisture
.
9
.
Ensure
that
fruit
an
d
v
egetables
are
c
ut
into
e
v
en
si
z
e
d
small
pie
c
es
to
c
ook
properly
.
1
0
.
Al
w
ays
a
d
just
seasoning
before
ser
v
ing
.
11
.
If
using
d
rie
d
re
d
ki
d
ney
beans
it
is
important
that
the
beans
are
soake
d
an
d
then
boile
d
for
a
minimum
of
1
0
minutes
before
using
in
any
d
ish
to
d
estroy
any
toxins
.
1
2
.
W
hen
c
ooking
fish
or
egg
d
ishes
it
may
be
ne
c
essary
to
c
he
c
k
d
uring
c
ooking
to
a
v
oi
d
o
v
er
c
ooking
.
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