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THE ‘SLOW COOK’ SETTING
This is used for slow cooking, keeping food warm and warming plates for short
periods.
USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING
1. All dishes cooked by the ‘Slow Cook’ 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.
2. Joints of meat and poultry should be cooked at Mk 6 for 30 minutes before
turning to the ‘Slow Cook’ setting and never be cooked lower than the middle
shelf position.
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2kg) should not
be cooked using the ‘Slow Cook’ setting.
4. Always stand covered joints on a rack over the meat tin to allow good air
circulation.
5. Pork joints and poultry must be checked for an internal temperature of at
least 88°C using a meat thermometer.
6. This method is unsuitable for stuffed meat and poultry.
7. Always bring soups, casseroles and liquids to the boil before putting in the oven.
8. Cover casseroles with foil and then the lid to prevent loss of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be
cooked lower in the oven whilst other dishes requiring greater heat can be
cooked above them.
13. Egg and fish dishes need only 1-5 hours cooking and should be included in day
cooking sessions, when 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.
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