Slow cooking (if fitted)
For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to the 110 - 120˚C
“slow setting” for the remainder of
the cooking time.
Slow cooking times will be about
3 times as long as conventional
cooking times.
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
Do not
slow cook joints of meat
or poultry weighing more than
2
1
⁄
4
kg / 4
1
⁄
2
lb.
Cooking frozen & chilled foods
Always preheat the oven before use.
When cooking frozen or chilled
foods, please follow the food
manufactuer’s instructions.
If
cooking more than one tray or
item, cooking times may need to
be increased.
Please ensure that foods are piping
hot before consumption.
Always use the temperature setting
stated on the food packaging
when cooking convenience food.
Never overload the tray - eg; oven
chips should be placed on the bak-
ing tray in one even layer for sat-
isfactory cooking.
Follow the cooking times given on
the packaging, but remember that
they are only intended as a guide,
and do not take individual
preferences into account.
Always cook frozen convenience
foods straight from the freezer unless
packaging advises otherwise.
12
Slow Cooking & Frozen/chilled foods
