Belling Built-in Electric Induction Users Manual & Installation Handbook page 19

full. Any higher and food will not
cook properly, any lower and the
food will cook too quickly.
-Foods cooked on the bottom of the
pot cook faster and will be more
moist as they are imersed in the simmer-
ing
liquid.
- Most meats require 8 hours of
coooking on a low temperature.
Moist long cooking times result in
very tender meats.
- Vegetables do not cook as quickly
as meat so should be lpaced at the
bottom of the pot (if layering the
food).
- do not lift the lid to stir, as all of
the heat will escape. If the lid is
removed, add a further 20 minutes
to half an hour to the cooking time.
The trivets supplied need not be
used.
casserole
The guide on your induction oven
control shows the casserole temperature
as 120°c. This will depend on
the amount of time you wish to cook
your food for and the amount of
food in your cook pot. It may be
necessary to increase the temperature
beyond the casserole setting to
give you your desired result. Trivets
are not required.
Tip - why not set the induction control
to a high temperature to get the
food up to temperature then reduce
to the casserole setting.
using the oven - inDuCtion
steam
The steam setting should be used in
conjunction with the steam trivet (see
picture below).
place 200-300ml of water into the
base of the pot and place the trivet
inside the pot. place the food to be
steamed on the trivet and place the
pot inside the oven directly on the
cooking zone.
With the lid off, rotate the induction
oven control to full temperature until
you begin to see some steam then
reduce the temperature to the steam
setting (150°C - 190°C) and place
the lid firmly on the cook pot.
depending on the type and quantity
of food being steamed will determine
the actual setting for steaming.
For a more vigorous steam, increase
the temperature.
Note - steaming must be carried
out with the main oven door open to
allow any excess steam to escape.
ensure the water does not run dry.