Things to note
•If there is an electrical power failure you cannot use the main oven.
•The cooling fan for the controls may oper- ate after a time.
Warning! Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
The main oven shelves
The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven.
To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side sup- ports. Lift shelf clear.
To install a shelf, reverse the above steps. Each shelf position has an upper and lower support wire, ensure the shelf is placed be- tween these two support wires.
Slow Cook
The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low.
Cover all food during cooking to prevent it from drying out.
You can uncover food for the last half hour if it is normally served golden brown.
Using slow cook
•You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure
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that the temperature of the food gets hot enough to start the food cooking.
Food preparation - Slow cook
Joints of meat and poultry
•Do not cook meat joints over 2.7kg (6lb).
•Do not cook poultry over 2 kg (4lb 8oz).
•Cook on the middle shelf of the oven or above.
•Cook stuffing separately.
•Cook for at least six hours.
•Only cook joints of pork if you can make sure, by using a meat thermometer, that the temperature inside the joint is at least 88°C.
•For good air circulation always stand joints on a rack in a roasting tin or casserole.
•Thaw all frozen meat and poultry before you cook it.
•Prime cuts of meat do not benefit from slow cooking.
•Remove excess fat and skin unless it is browned first.
Soups, casseroles and stews
•Do not cook casseroles over 2.7 kg (6lb).
•Bring to the boil on the hotplate then cook on slow cook.
•Cook on the middle shelf of the oven or above.
•Cover food with a tight fitting lid or tin foil.
Vegetables
•Cut into small pieces.
•Dried beans must be
•Place vegetables under meat in casser- oles.
•Cover food with a tight fitting lid or tin foil.
Milk puddings
•Cover the cereal with boiling water and leave it to stand for 30 minutes.
•Drain and make the pudding in the usual way.
Frozen foods
• Thaw thoroughly before cooking.
Thickening
•Toss meat in flour for casseroles. Alterna- tively blend cornflour with water and add it at the end of cooking.
