The Slow Cook Setting - Ariston DN62X AUS Instruction Booklet

The Slow Cook Setting

Your Multifunction oven has a 'slow cooking' facility.
This is used for slow cooking, keeping food warm
and warming plates for short periods.
Some advantages of Slow Cooking are...
• The oven stays cleaner because there is less
splashing.
• Timing of food is not critical, so there is less fear
of overcooking.
• Fully loading the oven can be very economical.
• Cooking times can be extended in some cases,
by up to 2 hours, for late comers.
It is important to follow the guidelines given for
preparing food using the 'Slow' setting.
Slow cooking can only be used with the selector
switch set to fan oven position and the oven
temperature control to temperature setting 'S'.
Operation
1. Ensure Oven Timer is set to Manual.
2. Turn the selector switch to the 'fan oven' position.
3. Turn the oven thermostat control to temperature
setting 'S'. The oven indicator light will come on
and will remain on until the oven reaches the set
temperature.
The oven indicator light will then automatically
cycle on and off during cooking as the oven
temperature is controlled.
4. After use always return both controls to the Off
position and close the oven door.
Points to bear in mind when preparing food...
• Make sure all dishes will fit into the oven before
preparing the food.
• All dishes cooked by the Slow Cook 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.
• Joints of meat and poultry should be cooked at
fan oven 170°C for 30 mins before turning to the
Slow Cook setting.
• Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg.
(4 lbs 8oz) are unsuitable for the Slow Cook
setting.
• Always stand covered joints on a rack over the
meat tin, to allow good air circulation.
• Pork joints can only be cooked, if an internal
temperature of at least 88°C is reached. This can
be tested using a meat thermometer.
• This method is unsuitable for stuffed meat and
poultry.
• Always bring soups, casseroles and liquids to
the boil before putting in the oven.
• When casseroles are used, cover the food first
with foil and then the lid to prevent loss of
moisture.
• Always thaw frozen food completely before
cooking.
• Root vegetables will cook better if cut into small
even sized pieces.
• Always adjust the seasoning and thickenings at
the end of the cooking time.
• Egg and fish dishes need only 1-5 hours cooking
and should be observed from time to time.
• 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 reheating.
3. Re-heat food thoroughly and quickly either on the
hotplate or in the fan oven, 170°C and then serve
immediately.
! Only re-heat food once.
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