Slow Cook/Warming Oven - Belling Cookcenter Series Installation & User's Instructions

To use the slow
cook / warming
oven.
Keeping food
warm.
Slow Cooking
W arming plates.
34
Slow Cook / Warming Oven
The lower right hand electric oven provides gentle heat suitable for slow
cooking, keeping food warm or warming plates. It is necessary to preheat
the oven if it is to be used for keeping food warm.
Turn the control clockwise to the ON position and allow to preheat for
20 minutes before placing food in the oven. If food is to be kept moist
then it is important to cover the dishes and plates to prevent the food
from drying out. This can be done using aluminium foil if the dish does
not have a lid. DO NOT use clingfilm as it cannot withstand the heat
produced in the oven. Some foods are best left uncovered 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 a tablespoon of gravy to keep it moist. When keeping plated meals
warm it is recommended that the food is placed on hot rather than cold
p l a t e s .
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.
Simply turn the slow cooker control clockwise to the ON position and
preheat for 20 minutes. The neon will illuminate. Always put the prepared
cooking pot centrally on the base of the oven. Follow the following
guidelines for best results.
1 . Cooking time will vary depending on the size and shape of meat
or poultry.
2 . The maximum capacity of ovenproof dish should be no more than
2 . 5 l i t r e s ( 4 . 5 p i n t s ) . NOTE: The more you fill the dish / pot the
longer it will take to cook.
3 . Always bring soups, casseroles and liquids to the boil before
putting in the oven and for best results and to give more colour to
meat or poultry, fry the meat to brown and add to stock which is
hot.
4 . All meat or poultry recipes need a minimum of 5 hours to cook.
5 . Make sure all frozen ingredients are well thawed out. Always
ensure frozen poultry has thoroughly defrosted in a refrigerator
and all ice crystals have melted.
6 . Cut root vegetables into small pieces, as they take longer to cook
than meat. If possible they should be gently sauteed for 2 - 3
minutes before slow cooking.
7 . Ensure that root vegetables are always put at the bottom of the
pot and immersed in the cooking liquid.
8 . A meat thermometer should be used when cooking pork joints
and poultry. The internal temperature of the food should reach at
o
l e a s t 8 8 C .
9 . Stuffed meat or stuffed poultry are unsuitable for slow cooking.
10. Cover casseroles with foil or a lid to prevent loss of moisture.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Egg and fish dishes need only 1 - 5 hours cooking and should be
include in day cooking sessions, when they can be observed from
time to time.
13. Dried red kidney beans must be boiled for a minimum of 10
minutes after soaking before inclusion in any dishes.
The slow cook / warming oven can also be used for warming plates. Place
plates on the base of the oven.
China plates and serving dishes should be placed in the oven before it is
switched on, otherwise the sudden change in temperature may result in
damage.