Cannon Professional ‘SLOW COOK’ Setting, Warming Compartment, Preparing Food for Slow Cooking

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THE ‘SLOW COOK’ SETTING

With the fanned oven thermostat set to 90° the oven can be used for slow cooking - The 'Slow Cook' setting.

PREPARING FOOD FOR SLOW COOKING

1. All dishes cooked by the 'Slow Cook' setting should be cooked for a minimum 6 hours. They will 'hold' at this setting for a further hour but marked deterioration in appearance will be noticed in some cases.

2.Joints of meat and poultry should be cooked at Mark 6 for 30 minutes before turning to the 'Slow Cook' setting and never be cooked lower than the middle shelf position.

3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the 'Slow Cook' setting.

4. Always stand covered joints on a rack over the meat tin to allow good air circulation.

5. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88°C.

6. This method is unsuitable for stuffed meat and stuffed poultry.

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

8. Cover casseroles with foil and then the lid to prevent loss of moisture.

9. Always thaw frozen food completely before cooking.

10.Root vegetables will cook better if cut into small pieces.

11.Adjust seasonings and thickenings at the end of the cooking time.

12.Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them.

13.Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time.

14.Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish.

WARMING COMPARTMENT

The warming compartment is situated at the bottom right hand side of the cooker. It can be used for keeping plates or food warm. It is not designed as a 'Slow Cook' oven.

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Contents Freestanding GAS Cooker Contents Introduction Always ForyoursafetyBe Kept Away Never While CookingAutomatic Cooking OventimeroperationGuidance on Automatic Cooking Auto Cooking Programme Timer Function ButtonsSymbols ClockfaceSetting the Time of DAY Setting the Minute MinderAuto Cooking Programmes OT1Oventimeroperation Other Notes on Timer Operation Hotplate Oval BurnersTo USE the Hotplate Safety Requirements for Deep FAT Frying HOW to Deal with a FAT FireGriddle USE of the GriddleWelsh Cakes Method SomerecipeideasforyourgriddleDropped Scones Method Potato Cakes MethodGrill To USE the GrillShelf Position Food Ovens Oven Cooking Chart Meat and PoultryYeast Mixtures Warming Compartment ‘SLOW COOK’ SettingPreparing Food for Slow Cooking Cleaning the Griddle Plate Care and CleaningHeat Clean Liners Replacement of Oven Light BulbCooker Finish Cleaning Method Problem Check Something Wrong With Your CookerDisposal of your product Location Installation InstructionsGAS Safety Installation & USE Regulations Provision for VentilationTechnical Data Dimensions GeneralSpace for Fixing Cooker HoodsLevelling Unpacking the CookerStability Bracket 750 If a Moulded Plug is Fitted Electrical ConnectionIf the Fitted Plug is Removed Green and Yellow Earth BlueInstallation & Operational Checks Page Guarantee After Sales Service

Professional specifications

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