Slow cook
The slow cook feature may be used to cook foods more slowly and at lower oven temperatures. Slow cook provides cooking results much the same way as a
The slow cook feature is ideal for roasting beef, pork & poultry. Slow cooking meats may result in the exterior of meats becoming dark but not burnt. This is normal.
Two settings are available for slow cook, high (Hi) or low (Lo). The high setting is best for cooking foods from a 4 to 5 hour time period. The low setting is best for cooking foods from a 8 to 9 hour time period.
Some tips for best results when using Slow Cook:
•Completely thaw all frozen foods before cooking with the slow cook feature.
•When using a single oven rack, place in oven rack position 2 or 3.
•Position multiple racks to accommodate the size of cooking utensils when cooking multiple food items at the same time.
•Do not open the oven door often or leave the door open when checking foods. If enough oven heat escapes, the slow cook time may need to extended.
•Cover foods to keep them moist or use a loose or vented type cover to allow foods to turn crisp or brown.
•Roasts may be left uncovered so browning can occur. Cook times will likely vary; depending on the weight, fat content, bone and the shape of the roast.
•Use the recipe’s recommended food temperature and a food thermometer to determine when the food is done.
•Preheating the oven will not be necessary when using the slow cook feature.
•Add any cream or cheese sauces during the last hour of cooking.
SETTING OVEN CONTROLS | |
To set slow cook: |
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Step | Press |
1.Position oven racks and cookware in oven. Close the oven door.
2. Press slow cook keypad. Hi will appear in | slow | |
cook | ||
the oven display indicating the default setting | ||
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is for high. If a low setting is needed, press |
| |
slow cook keypad again to select |
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the Lo setting. |
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3.Press start to activate.
To stop slow cook at any time press cancel.
WARNING
FOOD POISONING HAZARD. Do not let food sit for more than one hour before or after cooking. Doing so can result in food poisoning or sickness. Foods that can easily spoil such as milk, eggs, fish, meat or poultry, should be chilled in the refrigerator first. Even when chilled, they should not stand in the oven for more than 1 hour before cooking begins, and should be removed promptly when finished cooking.
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