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The Slow Cook Setting
The 'Slow Cook' setting on the main oven thermostat
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 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 (2 kg) 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. A meat thermometer should be used when cooking
pork joints and poultry. The internal temperature of
the food should reach at least 88°C.
6. This method is unsuitable for stuffed meat and
stuffed 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.