USES OF SLOWCOOK
Slowcooking in the main oven allows most
foods to be cooked at a low temperature over a
number of hours. A variety of foods, particularly
cheaper cuts of meat can be cooked in this way
making them tender, tasty and succulent.
This feature is most convenient when used in
conjunction with the automatic timer as there is
no need to be present at the start of cooking.
HOW TO USE SLOWCOOK
1. Open the main oven door.
2. Push in the main oven control and turn it to
gas mark 9. When the burner has lit there will
only be small flames at first.
3. Turn the control to the Slowcook setting.
4. Wait until the burner has a large flame.
5. Close the oven door.
THINGS TO NOTE
The oven light will come on when the oven
control is turned.
The cooling fan for the controls may operate
after a time. See page 7 for further details on
the operation of the cooling fan.
If an automatic programme has been set, the
oven light does not come on until the cook
HINTS AND TIPS
Always cover food with a close fitting lid or tin
Do not re-heat food using the slow cook
Slow cooked food should be eaten as soon
as possible after cooking. It is not advisable
to allow food to cool down slowly.
It is recommended that vegetable dishes,
sponge and suet puddings are prepared just
prior to cooking.
A complete meal can be cooked using slow
Most foods should be cooked on the middle
shelf. Use shelf position 9 for large joints and
stews. Ensure dishes are evenly spaced to
allow for maximum circulation around food.
Thicken casseroles by tossing meat in flour
first or by blending flour with water and
adding at the end.
Pastries, breads and biscuits are not suitable
for slow cooking.
Adjust seasoning at the end of the cook time.
Thaw frozen foods thoroughly before
Do not place cookware over the oven
burner. This will damage the oven and