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Prepare for Slo-Cook
™
CAUTION
!
To reduce risk of food poisoning due to bacterial
growth and production of toxins, never hold meat,
milk, fish or eggs for more than 2 hours before
cooking.
Facts and Hints to Remember
• Amana’s Slo-Cook™ feature simulates a traditional
crockery cooking by cooking food slowly at a low
temperature.
• Slo-Cook™ provides enhanced flavor and tenderness,
since food is cooked slowly at low temperature.
• Meats cooked at low temperature shrink less and are
more tender, thus allowing less expensive cuts of meat
to be used.
• Slo-Cook™ time for meat varys depending on
distribution and amount of fat, bone, weight, and
shape.
• Meats may be placed on Slo-Cook™ trivet to avoid
saturation of juices and to brown.
• Dairy products such as milk, cheese, sour cream,
and condensed cream soups have a tendency to
separate, break down, and mix with other ingredients
during Slo-Cook™.
• Fresh vegetables tend to discolor or turn dark during
Slo-Cook™. Discoloration can be avoided by using
frozen or blanched vegetables.
• Spices are enhanced and liquids do not boil away
when cooked slowly at low temperature.
• Food flavors are not mixed when cooked in the oven in
separate, covered dishes. Covered dishes generally
cook more evenly and retain moisture.
• Mixing, cooking, and serving an entire meal in the
same oven-proof glass or stoneware can be
accomplished with the Slo-Cook™ feature.
• No preheating of oven is necessary before using the
Slo-Cook™ feature.
• Valuable heat loss is prevented since stirring is not
necessary during Slo-Cook™. It is important not to
open oven door during Slo-Cook™, as heat loss will
occur resulting in extended cooking time.
Prepare for Broiling
WARNING
!
To avoid risk of fire, do not line the broiler grid with foil.
• Foil may trap grease on top of grid close to burner
causing a fire.
• Never leave oven unattended while broiling. Over-
cooking may result in a fire.
Broiling Tips
• Remove excess fat from meat before broiling. Cut
edges of meat to prevent curling.
• Place food on a cold ungreased broiling pan. If pan is
hot, food sticks.
• All food except fish should be turned at least one time.
Begin broiling with skin side down.
• Season meat after it has browned.
• Broiling does not require preheating.
• Begin cooking using suggested rack levels in
Broiling
Guide
section to test broiler results. If food is not brown
enough, cook on a higher rack position. If food is too
brown, cook on a lower rack position.
Broiling or Convection Broiling
Broiling system generates immediate, intense heat using
a special reflector. This reflector focuses heat directly on
the food; searing in natural juices and providing
restaurant quality, charbroiled flavor.
1. Center food on broiling grid and pan, and place on
rack in oven.
• Oven door should be closed.
A
B
A—Broiler Grid
B—Broiler Pan
Broiler Pan and Grid
2. Push BROIL or CONV BROIL pad.
3. Press
+
pad to set HI broil.
4. Press OVEN CANCEL pad when finished.