Creda Cooker - Manual (Page 32)

"SLOW" SETTING
This is used for slow cooking, keeping food warm and warming plates for short
periods. Extra care should be taken when warming bone china, as it may be
damaged in a hot oven.
ADVANTAGES OF SLOW COOKING ARE:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.
OPERATION:
1. Place the prepared food in the main oven and ensure the door is fully closed.
2. Select the slow setting by turning the Main Oven control clockwise.
STORAGE & RE-HEATING OF FOOD:
1. If food is to be frozen or not used immediately, place it in a clean container and
cool as soon as possible.
2. Always thaw frozen food completely in the refrigerator before re-heating.
3. Always reheat food thoroughly and ensure it is piping hot before serving.
4. Only reheat food once.
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
they are cooked for 1-2 hours longer then deterioration in their appearance may be
noticed. When cooking fish or egg dishes it may be necessary to check during
cooking to avoid overcooking.
3. Never cook joints of meat over 2.7kg (6lb) 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 or 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. Always adjust seasoning before serving.
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USING THE MAIN OVEN FOR OTHER
FUNCTIONS
DO NOT place food or plates directly on the oven floor as this could
damage both the oven lining and the plates which are being warmed.