General points for slow cooking Frozen foods

R E N O W N S I 5 0

Soups, casseroles and stews

Do not cook casseroles over 3kg (6lb).

Bring to the boil on the hotplate then cook on slow cook. Cook in the middle of the oven or above.

Vegetables

Cut into small pieces.

Dried beans must be pre-soaked then boiled in an open pan for 15 minutes before adding to any dish.

Place vegetables under meat in casseroles.

Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.

Milk puddings

Cover the cereal with boiling water and allow to stand for 30 minutes.

lDrain and make the pudding in the usual way.

Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.

General points for slow cooking

Frozen foods

Thaw thoroughly before cooking.

Thickening

Toss meat in flour for casseroles. Blend cornflour with water and add it at the end of cooking.

Flavouring

Flavours are retained because there is little evaporation. Adjust at the end of the cooking time.

Liquid

Reduce normal liquid quantities slightly as there is little evaporation during cooking.

Milk and milk products, for example cream

Add towards the end of the cooking to prevent curdling.

Reheating

Left over food should be cooled quickly and refrigerated.

Food should not be reheated using the slow cook setting. Reheat conventionally or in a microwave. Food must only be reheated once.

Slow cooking

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Electrolux S 50 installation instructions General points for slow cooking Frozen foods

Models: S 50