Electrolux EIKG5547, EIKG5546 user manual Helpful hints and tips

Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low.

Cover all food during cooking to prevent it from drying out.

You can uncover food for the last half hour if it is normally served golden brown.

Using slow cook

•You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking.

Food preparation - Slow cook

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 hotplate then cook on slow cook.

•Cook on the middle shelf of the oven or above.

electrolux 11

• 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 be- fore adding to any dish.

•Place vegetables under meat in casser- oles.

•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.

Frozen foods

• Thaw thoroughly before cooking.

Thickening

•Toss meat in flour for casseroles. Alterna- tively 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 evap- oration during cooking. Always add milk and milk products, for example cream to- wards 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.

Helpful hints and tips

Using the hob

•Do not overfill pans or they will boil over.

•Do not use pans with very heavy handles, which cause the pan to tip.

•The hob surface should be allowed to cool before closing the lid.

•Any spillage should be removed from the lid before opening.

•Do not leave accidental spillage on the hob or removable parts. The spillage should be

wiped up and the parts washed and care- fully dried as soon as the hob, pan sup- ports and burner parts are cool enough to touch.

•A flat-based Wok will stand stable on the pan supports. If you use a round Wok with a collar support, the collar must be the open wirework type otherwise the per- formance of the burner will be affected.