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Text excerpt from page 20 (click to view)
SLOW COOK
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.
USING SLOW COOK
� You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking.
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FOOD PREPARATION - SLOW COOKING
JOINTS OF MEAT AND POULTRY
� � � � � � Do not cook meat joints over 2.7kg (6lb). Do not cook poultry over 2 kg (4lb 8oz). Cook on the middle shelf of the oven or above. Cook stuffing separately. Cook for at least six hours. 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°C. For good air circulation always stand joints on a rack in a roasting tin or casserole. Thaw all frozen meat and poultry before you cook it. Prime cuts of meat do not benefit from slow cooking. Remove excess fat and skin unless it is browned first.
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SOUPS, CASSEROLES AND STEWS
� � � � Do not cook casseroles over 2.7 kg (6lb). Bring to the boil on the hotplate then cook on slow cook. Cook on the middle shelf of the oven or above. Cover food with a tight fitting lid or tin foil.
