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Slow cooking
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.
Food preparation-slow cooking
Joints of meat and poultry
l
Do not cook meat joints over 2.7kg (6lb).
l
Do not cook poultry over 2kg (4lb 8oz).
l
Cook on the middle shelf of the oven or above.
l
Cook stuffing separately.
l
Cook for at least 6 hours.
l
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
o
C.
l For good air circulation always stand joints on a rack in the roasting
tin or casserole
l
Thaw all frozen meat and poultry before you cook it.
l
Prime cuts of meat do not benefit from slow cooking.
l
Cut off unwanted fat and skin unless it is browned first.
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Slow cooking