Slow Cook - Electrolux EI30GF35JSA Use & Care Manual

Setting Oven Controls :31
Slow cook
The slow cook feature is used to cook foods slowly
using lower temperatures. The cooking results will
be much like that of a slow cooker. This feature is
ideal when roasting beef, pork or poultry.
Slow cook may be set with the following options:
• Cook time
• Cook time with end time
The following temperature settings apply to the
slow cook feature:
• High: 275°F/134°C use for cooking 4 to 5 hours
• Low: 225°F / 108°C use for cooking 8 to 9 hours
For best results
• Completely thaw all frozen foods before cooking.
• When using a single oven rack, place in oven
rack position 2 or 3.
• Position multiple racks to accommodate size of
cooking utensils when cooking multiple food
items.
• Add any cream or cheese sauces during the last
hour of cooking.
• Do not frequently open the oven door or leave
the oven door open when checking food items.
The more heat that is lost, the longer the food
will need to cook.
• Cover foods to keep them moist or use a loose
or vented cover to allow foods to turn crisp or
brown.
Roasts may be left uncovered so browning can
occur. Cook times will vary depending on the
weight, fat content, bone & the shape of the
roast.
• Preheating the oven is not necessary.
To set slow cook with low setting:
Step Press
,
Position oven racks and cookware
in oven. Close the oven door.
2. Press slow cook key. Hi will
appear in the oven display
LJ
indicating the default setting is for
high (Figure 1). Ifa low setting s
needed, press slow cook again to
select the Lo setting (Figure 2) and
release.
3. Press START. <_
Fig. 1 Fig. 2
To stop slow cook at any time press CANCEL.
To add or change any cook settings after slow
cook has started:
• Press slow cook key. To change the setting,
press the slow cook key again to toggle
between the Hi or Lo setting and release. Press
START to accept change.
• If changtng cooking times, select the cook time
or end time keys to make the needed changes.
NOTE
Slow cooking meats may result in the exterior of
meats becoming dark; this is normal.