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Using The Slow Cook Setting
Points to bear in mind when
preparing food:-
1. Make sure all dishes will fit into the
oven before preparing the food.
2. 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.
3.
Joints of meat and poultry should be
cooked at fan oven 170˚C
for 30 mins
before turning to the Slow Cook
setting.
4. Meat over 2.7 Kg. (6 lbs) and poultry
over 2 Kg. (4 lbs 8oz) are unsuitable for
the Slow Cook setting.
5. Always stand covered joints on a rack
over the meat tin, to allow good air
circulation.
6. Pork joints can only be cooked, if an
internal temperature of at least 88
˚
C
is reached. This can be tested using
a meat thermometer.
7. This method is unsuitable for stuffed
meat and poultry.
8. Always bring soups, casseroles and
liquids to the boil before putting in the
oven.
9. When casseroles are used, cover the
food first with foil and then the lid to
prevent loss of moisture.
10. Always thaw frozen food completely
before cooking.
11. Root vegetables will cook better if cut
into small even sized pieces.
12. Always adjust the seasoning and
thickenings at the end of the cooking
time.
13. Egg and fish dishes need only 1-5
hours cooking and should 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.
Storage and Re-heating of Food
1. If food is to be frozen or not
served immediately, cool it in a
clean container as quickly as
possible.
2. Thaw frozen food completely in
the refrigerator before re-heating.
3. Re-heat food thoroughly and
quickly either on the hotplate or
in the fan oven, 170
˚
C and then
serve immediately.
4. Only re-heat food once.