Hotpoint EW22 Manuel d'utilisateur télécharger pdf (Page 20)

20

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 ‘S’ 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

‘S’ setting.

4. Meat over 2.7 Kg. (6 lbs) and

poultry over 2 Kg. (4 lbs. 8 oz) are

unsuitable for the ‘S’ 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

by testing with a meat thermo-

meter and internal temperature of

at least 88˚C is reached.

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

included in day cooking sessions,

where 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.

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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