Hotpoint EW22 manual Using The Slow Cook Setting, Points to bear in mind when preparing food

Using The Slow Cook Setting

Points to bear in mind when preparing food:–

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

2.All dishes cooked by the ‘S’ 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.

3.Joints of meat and poultry should be cooked at fan oven 170˚C for 30 mins before turning to the ‘S’ setting.

4.Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs. 8 oz) are unsuitable for the ‘S’ setting.

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

6.Pork joints can only be cooked, if by testing with a meat thermo- meter and internal temperature of at least 88˚C is reached.

7.This method is unsuitable for stuffed meat and poultry.

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

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

10.Always thaw frozen food completely before cooking.

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

12.Always adjust the seasoning and thickenings at the end of the cooking time.

13.Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, where they can be observed from time to time.

14.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

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

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

3.Re-heat food thoroughly and quickly either on the hotplate or in the fan oven, 170˚C and then serve immediately.

4.Only re-heat food once.

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