Slow Cook/Warming Oven - Belling Cookcenter 150 Installation & User's Instructions

To use the slow
cook / warming
oven.
Keeping food
warm.
Slow Cooking
Warming plates.
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 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 plates.
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 litres (4.5 pints). 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 least 88˚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.
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