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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
cooking
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.
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