Belling Richmond Users Manual & Installation Handbook page 27

Using Your Slow Cook Oven (if fitted)
Turn the oven control knob to the on position, and place
the food in the oven. If food is to be kept moist then it is
important to cover the dish or plate to prevent food from
drying out. This can be done using aluminium foil if the
dish does not have a lid.
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Do not use cling film to cover food.
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Some foods are best left uncovered if you wish to keep
the food dry and crisp.
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Do not add gravy to plated meals until serving.
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Carved meat should be placed on one plate and covered,
adding just one tablespoon of gravy to keep it moist.
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When keeping plated meals warm it is recommended
that the food is placed on hot rather than cold plates.
Turn on the slow cook oven and place the prepared
cooking pot centrally on the base of the oven. Follow the
guide lines for the best results.
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The maximum capacity of ovenproof dishes should be no
more than 2.5 litres (4.5 pints). Please note: The more
you fill the dish/pot the longer it will take to cook.
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All meat and poultry recipes need a minimum of 5 hours
to cook.
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Make sure all frozen ingredients are well thawed out.
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Cut root vegetables into smaller pieces as they take
longer than meat to cook. If possible they should be
sauteed for 2 - 3 minutes before slow cooking.
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Ensure that root vegetables are always at the bottom of
the pan immersed in the cooking liquid.
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A meat thermometer should be used when cooking pork
joints and poultry. The internal temperature of the food
should reach 88˙C,
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Stuffed meat or stuffed poultry should not be slow
cooked. Cook any stuffing separately.
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Cover casseroles with a lid, or foil to prevent loss of
moisture.
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Adjust seasoning and thickening at the end of cooking
time.
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Opening the door during cooking, leads to heat loss, and
will lead to increased cooking times.
Keeping food warm
Slow Cooking