Hotpoint BD62 BD52 User Manual download pdf (Page 37)

37

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.

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