Electrolux EI27EW35PS Use And Care Manual page 26

26
Slow Cook
Slow cook may be used to cook foods more slowly, at lower
oven temperatures and provide cooking results much the same
way as a slow cooker or crock-pot. Slow cook is ideal for roast-
ing beef (ribs and brisket), pork, and poultry. It may be set with
cook time, and cook time/end time. Slow cooking meats may
result in the exterior of meats becoming dark but not burnt. This
is normal. Slow cook uses the hidden bake element to maintain
a low temperature in the oven. The meat probe cannot be used
in this cooking mode. There are two settings available, high (HI)
or low (LO). The maximum cook time for slow cook is 12 hours
unless the oven control has been changed to the continuous
bake mode.
To set slow cook with a low setting
Food Poisoning Hazard. Do not let food sit for more than one
hour before or after cooking. Doing so can result in food
poisoning or sickness. Foods that can easily spoil such as milk,
eggs, fish, meat, or poultry should be chilled in the refrigerator
first. Even when chilled, they should not stand in the oven for
more than 1 hour before cooking begins and should be removed
promptly when finished cooking. Eating spoiled food can result
in sickness from food poisoning.
Always use potholders or oven mitts when removing food or
adjusting the oven racks. Wait until the oven in completely
cooled if possible. When cooking, the oven interior and oven
racks will become hot enough to cause burns.
1. Place the food on the desired oven rack position and
slide into the oven.
2. Press OVEN to activate the cooking modes keys.
3. Press slow cook. The default setting Hi appears
in the display. If you need a low setting, press -lo
to select the Lo setting.
4. Press START enter. To change any cook set-
tings after slow cook has started, press +hi or -lo
and release.
5. Press CANCEL off to stop slow cook at any
time.
If changing cooking times, use cook time or end time to make
the needed changes. Refer to
Time with End Time"
these features.
:
"Cook Time" and "Setting Cook
on page 15 for instructions on how to use
For best results:
• Slow cooking meats may result in the outside of the meat
turning dark; this is normal.
• Completely thaw all frozen foods before cooking.
• Arrange food in center of oven.
• Position multiple racks to accommodate size of cooking
utensils when baking multiple food items.
• Add any cream or cheese sauces during the last hour of
cooking.
• Do not frequently open the oven door or leave the oven
door open when checking food items. The more heat that is
lost, the longer the food will need to cook.
• Cover foods to keep them moist or use a loose or vented
cover to allow foods to turn crisp or brown.
• Roasts may be left uncovered so browning can occur.
• Cook times will vary depending on the weight, fat content,
bone, and the shape of the roast.
Setting Oven Controls