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USING THE OVEN - SLOW COOK (100/110CM ONLY)
Introduction
One of your oven compartments is an
electric oven which provides a gentle heat
suitable for slow cooking or
keeping food warm. The oven is
operated by a button or knob (button on
Sterling and knob on Richmond) at the
right hand of the fascia, and a white neon
will illuminate to show that the oven is
switched on. Please check which side the
slow cook oven is on, by looking at the
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The slow cook element is positioned
in the base of the lower compartment-
always make sure that the prepared
cooking pot is placed centrally on the
base of this compartment.
Do not use either compartment to store
food or canned items.
Cooking times
The cooking time varies according to the
type of food being cooked, and
experience will show how long foods
should be cooked for, according to
personal taste and preference.
In general foods should be cooked for at
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hours without spoiling if covered. As a
guide, foods cooked using the slow cook
oven will take about three times longer
than they would in a conventional oven.
Cookware
Any oven proof cookware maybe used for
slow cooking, provided they have a close
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cooking foil may be placed over the
dish,under the lid.
For convenience and to save washing
up, the most useful cookware for slow
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can be used over direct heat and for oven
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use as serving dishes.
Keeping food warm
Turn the oven on, and allow to pre-heat
for 20 minutes before placing the food in
the oven. If food is to be kept moist then
it is important to cover the dish or plate to
prevent food from drying out. This can be
done using aluminium foil if the dish does
not have a lid.
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cannot with stand the heat produced in
the oven.
Some foods are best left un covered if you
wish to keep the food dry and crisp.
Do not add gravy to plated meals until
serving.
Carved meat should be placed on one
plate and covered, adding just one
table-spoon of gravy to keep it moist.
When keeping plated meals warm it is
recommended that the food is placed on
hot rather than cold plates.
Slow Cooking
Slow cooking has always been the best
way to prepare a nutritious hot meal
with the minimum of preparation and
maximum time away from the kitchen.
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recognized by cooks for centuries, and are
still appreciated by cooks today.
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