Hotpoint HAE51K Mode d'emploi télécharger pdf (Page 12)

Points to consider when preparing food for

“SLOW” cooking:

1. Make sure that the dishes to be used will fit into

the oven ensuring enough room for air to circulate.

2. All dishes cooked on the slow setting will require

a minimum of 6 hours, however,

if if

if they are

cooked for 1 -2 hours longer then deterioration in

their appearance may be noticed.

3. Never cook joints of meat over 2.7kg (6 Ib) or

poultry over 2.0kg (4lb 8oz).

We do not recommend that joints of meat or

poultry are stuffed before cooking on the slow

setting.

4. To seal in the meat juices, always cook meat or

poultry at 170°C for 30 minutes before wrapping in

foil and placing on a rack over a tin (to allow good

air circulation) before turning the control to the

slow setting and cooking immediately.

5. Always ensure that joints of pork and poultry are

thoroughly cooked by checking with a meat

thermometer before serving.

6. Always thaw frozen foods completely before

cooking. We do not recommend placing frozen

food in the oven to cook.

7. Always bring soups, liquids and casseroles to the

boil before placing in the oven.

8. Ensure that casserole dishes have a good seal

(not airtight) and cover to the top with foil to

prevent loss of moisture.

9. Ensure that fruit and vegetables are cut into even

sized small pieces to cook properly.

10.10.

10.Always adjust seasoning before serving.

11. If using dried red kidney beans it is important

that the beans are soaked and then boiled fora

minimum of 10 minutes before using in any dish

to destroy any toxins.

12. When cooking fish or egg dishes it may be

necessary to check during cooking to avoid

overcooking.

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Hotpoint HAE51K Mode d'emploi Page 12