Hotpoint EG95 Instruction And Recipe Book page 26

Using The 'Slow' Setting
Points to bear in
mind when
preparing food:
Storage and
Re-heating of food
26
1. Make sure all dishes will fit into the oven before preparing the
food.
2. All dishes cooked by the 'Slow' 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.
3. Joints of meat and poultry should be cooked at fan oven 170
for 30 mins before turning to the Slow setting.
4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are
unsuitable for the Slow setting.
5. Always stand covered joints on a rack over the meat tin, to allow
good air circulation.
6. Pork joints can only be cooked, if by testing with a meat
thermometer and internal temperature of at least 88
reached.
7. This method is unsuitable for stuffed meat and poultry.
8. Always bring soups, casseroles and liquids to the boil before
putting in the oven.
9. When casseroles are used, cover the food first with foil and then
the lid to prevent loss of moisture.
10. Always thaw frozen food completely before cooking.
11. Root vegetables will cook better if cut into small even sized
pieces.
12. Always adjust the seasoning and thickenings at the end of the
cooking time.
13. Egg and fish dishes need only 1-5 hours cooking and should be
observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten
minutes after soaking, before inclusion in any dish.
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 re-
heating.
3. Re-heat food thoroughly and quickly either on the gas burner or
in the fan oven, 170
4. Only re-heat food once.
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