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Some foods such as pastry and biscuits are
not suitable for slow cooking because the
temperature is too low.
Cover all food during cooking to prevent it
from drying out.
You can uncover food for the last half hour if
it is normally served golden brown.
Using slow cook
• You need to cook food at gas mark 6 for
30 minutes before you turn the oven down
to the slow cook setting. This makes sure
that the temperature of the food gets hot
enough to start the food cooking.
Food preparation - Slow cook
Joints of meat and poultry
• Do not cook meat joints over 2.7kg (6lb).
• Do not cook poultry over 2 kg (4lb 8oz).
• Cook on the middle shelf of the oven or
above.
•Cook stuffing separately.
• Cook for at least six hours.
• Only cook joints of pork if you can make
sure, by using a meat thermometer, that
the temperature inside the joint is at least
88
°
C.
• For good air circulation always stand joints
on a rack in a roasting tin or casserole.
• Thaw all frozen meat and poultry before
you cook it.
• Prime cuts of meat do not benefit from
slow cooking.
• Remove excess fat and skin unless it is
browned first.
Soups, casseroles and stews
• Do not cook casseroles over 2.7 kg (6lb).
• Bring to the boil on the hotplate then cook
on slow cook.
• Cook on the middle shelf of the oven or
above.
• Cover food with a tight fitting lid or tin foil.
Vegetables
• Cut into small pieces.
• Dried beans must be pre-soaked then
boiled in an open pan for 15 minutes be-
fore adding to any dish.
• Place vegetables under meat in casser-
oles.
• Cover food with a tight fitting lid or tin foil.
Milk puddings
• Cover the cereal with boiling water and
leave it to stand for 30 minutes.
• Drain and make the pudding in the usual
way.
Frozen foods
• Thaw thoroughly before cooking.
Thickening
• Toss meat in flour for casseroles. Alterna-
tively blend cornflour with water and add it
at the end of cooking.
Flavouring
• Flavours are held in the food because there
is little evaporation. Adjust flavouring at the
end of the cooking time.
Liquid
• Use slightly less liquid as there is little evap-
oration during cooking. Always add milk
and milk products, for example cream to-
wards the end of cooking to prevent them
from curdling.
Reheating
• Cool left over food quickly and then put it
in the fridge. Do not reheat food using the
slow cook setting. Reheat food in the usual
way or in a microwave. Only reheat food
once.
Helpful hints and tips
Using the hob
• Do not overfill pans or they will boil over.
• Do not use pans with very heavy handles,
which cause the pan to tip.
• The hob surface should be allowed to cool
before closing the lid.
• Any spillage should be removed from the
lid before opening.
• Do not leave accidental spillage on the hob
or removable parts. The spillage should be
wiped up and the parts washed and care-
fully dried as soon as the hob, pan sup-
ports and burner parts are cool enough to
touch.
• A flat-based Wok will stand stable on the
pan supports. If you use a round Wok with
a collar support, the collar must be the
open wirework type otherwise the per-
formance of the burner will be affected.
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