The ‘Slow Cook’ Setting
The ‘Slow Cook’ setting on the oven thermostat is used for slow cooking, keeping food warm and warming plates for short periods.
Using the ‘Slow | 1. | All dishes cooked by the ‘Slow Cook’ setting should be cooked for a |
Cook’ Setting for |
| minimum 6 hours. They will ‘hold’ at this setting for a further hour |
Slow Cooking |
| but marked deterioration in appearance will be noticed in some |
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| cases. |
| 2. | Joints of meat and poultry should be cooked at Mk. 6 for 30 |
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| minutes before turning to the ‘Slow Cook’ setting and never be |
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| cooked lower than the middle shelf position. |
| 3. | Joints of meat over 2.7 kg (6 lbs) and poultry over 2 kg |
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| (4 lbs 8oz) should not be cooked using the ‘Slow Cook’ setting. |
| 4. | Always stand covered joints on a rack over the meat tin to |
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| allow good air circulation. |
| 5. | Pork joints and poultry must be checked for an internal |
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| temperature of at least 88oC. |
| 6. | This method is unsuitable for stuffed meat and stuffed poultry. |
| 7. | Always bring soups, casseroles and liquids to the boil before |
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| putting in the oven. |
| 8. | Cover casseroles with foil and then the lid to prevent loss of |
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| 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 |
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| time. |
| 12. | Use the zones of heat in the oven, e.g. meringues and milk |
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| puddings can be cooked lower in the oven whilst other dishes |
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| requiring greater heat can be cooked above them. |
| 13. | Egg and fish dishes need only |
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| be included in day cooking sessions, when they can be |
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| observed from time to time. |
| 14. | Dried red kidney beans must be boiled for a minimum of ten |
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| minutes after soaking, before inclusion in any dish. |
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