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Things to note
• If there is an electrical power failure you
cannot use the main oven.
• The cooling fan for the controls may oper-
ate after a time.
Warning! Do not place cookware and
cooking pots with rough bases e.g. cast
iron on the oven door as damage to the
glass may occur.
The main oven shelves
The shelves should be fitted with the straight
rods uppermost on the frame and the forms
towards the back of the oven.
To remove a shelf slide the shelf towards you
until the shelf stop is reached. Tilt shelf up at
the front to that the stops clear the side sup-
ports. Lift shelf clear.
To install a shelf, reverse the above steps.
Each shelf position has an upper and lower
support wire, ensure the shelf is placed be-
tween these two support wires.
Slow Cook
The slow cook setting gives a very low heat
in the oven. It is particularly useful when you
are cooking soups, stews and casseroles
because the long slow cooking will make
cheaper, tougher cuts of meat more tender.
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.
electrolux 11