Points to consider when preparing food for
GB | “SLOW” cooking: |
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1.Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate.
2.All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1
3.Never cook joints of meat over 2.7kg (6 Ib) or poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting.
4.To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the slow setting and cooking immediately.
5.Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving.
6.Always thaw frozen foods completely before cooking. We do not recommend placing frozen food in the oven to cook.
7.Always bring soups, liquids and casseroles to the boil before placing in the oven.
8.Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture.
9.Ensure that fruit and vegetables are cut into even
sized small pieces to cook properly.
10.Always adjust seasoning before serving.
11.If using dried red kidney beans it is important that the beans are soaked and then boiled fora minimum of 10 minutes before using in any dish to destroy any toxins.
12.When cooking fish or egg dishes it may be necessary to check during cooking to avoid overcooking.
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