SLOWCOOK FEATURE S
USES OF SLOWCOOK
Slowcooking in the main oven allows most foods to be cooked at a low temperature over a number of hours. A variety of foods, particularly cheaper cuts of meat can be cooked in this way making them tender, tasty and succulent.
This feature is most convenient when used in conjunction with the automatic timer as there is no need to be present at the start of cooking.
HOW TO USE SLOWCOOK
1.Open the main oven door.
2.Push in the main oven control and turn it to gas mark 9. When the burner has lit there will only be small flames at first.
3.Turn the control to the Slowcook setting. S
4.Wait until the burner has a large flame.
5.Close the oven door.
THINGS TO NOTE
The oven light will come on when the oven control is turned.
The cooling fan for the controls may operate after a time. See page 7 for further details on the operation of the cooling fan.
If an automatic programme has been set, the oven light does not come on until the cook time begins.
Do not place cookware over the oven burner. This will damage the oven and ovenware.
HINTS AND TIPS
Always cover food with a close fitting lid or tin foil.
Do not
Slow cooked food should be eaten as soon as possible after cooking. It is not advisable to allow food to cool down slowly.
It is recommended that vegetable dishes, sponge and suet puddings are prepared just prior to cooking.
A complete meal can be cooked using slow cook function.
Most foods should be cooked on the middle shelf. Use shelf position 9 for large joints and stews. Ensure dishes are evenly spaced to allow for maximum circulation around food.
Thicken casseroles by tossing meat in flour first or by blending flour with water and adding at the end.
Pastries, breads and biscuits are not suitable for slow cooking.
Adjust seasoning at the end of the cook time. Thaw frozen foods thoroughly before cooking.
MAIN OVEN
MAIN OVEN
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