Hotpoint DCL 08 CB manual ‚S’ Slow Cook Setting, Advantages of Slow Cooking are, Operation

Using the Main Oven for Other Functions

‚S’ SLOW COOK SETTING

GB	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.
	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.
	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 joints of meat are
	tenderised. Fully loading the oven can be economical.
	Cooking times can be extended in some cases by up
	to 2 hours.
	OPERATION:
	1. Place the prepared food in the main oven and
	ensure the door is fully closed.
	2. Select Slow Cooking Temperature ‚S’ by turning the
	Main Oven Temperature Control (C) and Multifun-
	ction Control (D) clockwise to Fan Oven mode.

STORAGE & RE-HEATING OF FOOD:

1.If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible.

2.Always thaw frozen food completely in the refrige- rator before re-heating.

3.Always reheat food thoroughly and ensure it is piping hot before serving.

4.Only re-heat food once.

POINTS TO CONSIDER WHEN PREPARING FOOD FOR SLOW COOKING

1.Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate.

2.All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1-2 hours longer then deterioration in their ap- pearance may be noticed.

3.Never cook joints of meat over 2.7kg (6 lb) or poultry over 2.0kg (4lb 8oz). We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting.

4.To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the slow setting and cooking immediately.

5.Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat ther- mometer before serving.

6.Always thaw frozen foods completely before coo- king. We do not recommend placing frozen food in the oven to cook.

7.Always bring soups, liquids and casseroles to the boil before placing in the oven.

8.Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture.

9.Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.

10.Always adjust seasoning before serving.

11.If using dried red kidney beans it is important that the beans are soaked and then boiled for a minimum of 10 minutes before using in any dish to destroy any toxins.

12.When cooking fish or egg dishes it may be neces- sary to check during cooking to avoid overcooking.

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