Ariston DB62 Slow Cook setting, Some advantages of Slow Cooking are, Operation

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Slow Cook setting

Your multifunction oven has a slow cooking facility. This is used for slow cooking, keeping food warm and warming plates for short periods.

Some advantages of Slow Cooking are...

●The oven stays cleaner because there is less splashing.

●Timing of food is not critical, so there is less fear of overcooking.

●Fully loading the oven can be very economical.

●Cooking times can be extended in some cases, by up to 2 hours, for late comers.

Bearing these advantage in mind, it makes sense to cook larger quantities of food than required and store them in a freezer to be used cold or for re-heating.

It is important to follow the guidelines given for preparing food when using the ‘Slow’ setting.

Slow cooking can only be used with the selector switch set to ‘fan oven’ function and the oven temperature control at setting ‘S’.

Operation

1.Ensure the Oven Timer is set to manual.

2.Turn the selector switch to the ‘fan oven’ position.

3.Turn the oven thermostat control to temperature setting ‘S’. The oven indicator light will come on and will remain on until the oven reaches the set temperature. The oven indicator light will then automatically cycle on and off during cooking as the oven temperature is controlled.

4.After use always return both controls to the Off position and close the oven door.

Points to bear in mind when preparing food...

●Make sure all dishes will fit into the oven before preparing food.

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

●Joints of meat and poultry should be cooked at fan oven function, 170˚C for 30mins before turning to the Slow Cook setting.

●Meat over 2.7kg (6 lbs) and poultry over 2kg (4 lbs 8 oz) are unsuitable for the Slow Cook setting.

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

●Pork joints can only be cooked, if an internal temperature of at least 88˚C is reached. This can be tested using a meat thermometer.

●This method is unsuitable for stuffed meat and poultry.

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

●When casseroles are used, cover the food first with foil and then the lid to prevent loss of moisture.

●Always thaw frozen food completely before cooking.

●Root vegetables will cook better if cut into small even sized pieces.

●Always adjust the seasoning and thickening at the end of the cooking time.

●Egg and fish dishes need only 1-5 hours cooking and should be observed from time to time.

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

Storage and re-heating of food...

●If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.

●Thaw frozen food completely in the refrigerator before re-heating.

●Re-heat food thoroughly and quickly either on a

hotplate or in the fan oven, 170˚C and then serve immediately.

!Only re-heat food once.

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