Hotpoint DSC50SS, HUE 52KS manual Using The Main Oven for other Functions, Slow setting, Operation

Using The Main Oven for other Functions

'S' SLOW setting

GB "Slow" cook is identified as 'S' on the oven temperature scale. 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 'S' (Slow Cooking Temperature) by turning Main Oven Temperature Control clockwise ensuring the oven door is fully closed.

Storage and 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 refrigerator before re-heating.

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

4.Only re-heat food once.

WARNING! The oven is

provided with a stop sys-

tem to extract the racks

and prevent them from

coming out of the oven.(1)

As shown in the drawing,

to extract them comple-

tely, simply lift the racks, holding them on the front part, and pull (2).

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 appearance may be noticed.

3.Never cook joints of meat over 2.7kg (6 lb) or poultry over 2.0kg (4 lb 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 meat 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 thermometer before serving.

6.Always thaw frozen foods completely before cooking. 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 food first with foil and then the lid 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.Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, where they can be checked from time to time.

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