Bedienungsanleitung Ariston DB62 (Seite 26 von 32) (Englisch)

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Slow Cook setting

Your multifunction oven has a slow cooking facility.

This is used for slow cooking, keeping food warm and

warming plates for short periods.

Some advantages of Slow Cooking are...

●

The oven stays cleaner because there is less

splashing.

●

Timing of food is not critical, so there is less fear of

overcooking.

●

Fully loading the oven can be very economical.

●

Cooking times can be extended in some cases, by

up to 2 hours, for late comers.

Bearing these advantage in mind, it makes sense to

cook larger quantities of food than required and store

them in a freezer to be used cold or for re-heating.

It is important to follow the guidelines given for

preparing food when using the ‘Slow’ setting.

Slow cooking can only be used with the selector

switch set to ‘fan oven’ function and the oven

temperature control at setting ‘S’.

Operation

1. Ensure the Oven Timer is set to manual.

2. Turn the selector switch to the ‘fan oven’ position.

3. Turn the oven thermostat control to temperature

setting ‘S’. The oven indicator light will come on

and will remain on until the oven reaches the set

temperature. The oven indicator light will then

automatically cycle on and off during cooking as

the oven temperature is controlled.

4. After use always return both controls to the Off

position and close the oven door.

Points to bear in mind when preparing food...

●

Make sure all dishes will fit into the oven before

preparing food.

●

All dishes cooked by the Slow Cook setting should

be cooked for a minimum of 6 hours. They will

‘hold’ at this setting for a further hour but marked

deterioration in appearance will be noticed in some

cases.

●

Joints of meat and poultry should be cooked at fan

oven function, 170˚C for 30mins before turning to

the Slow Cook setting.

●

Meat over 2.7kg (6 lbs) and poultry over 2kg (4 lbs

8 oz) are unsuitable for the Slow Cook setting.

●

Always stand covered joints on a rack over the

meat tin, to allow good air circulation.

●

Pork joints can only be cooked, if an internal

temperature of at least 88˚C is reached. This can

be tested using a meat thermometer.

●

This method is unsuitable for stuffed meat and

poultry.

●

Always bring soups, casseroles and liquids to the

boil before putting in the oven.

●

When casseroles are used, cover the food first with

foil and then the lid to prevent loss of moisture.

●

Always thaw frozen food completely before cooking.

●

Root vegetables will cook better if cut into small

even sized pieces.

●

Always adjust the seasoning and thickening at the

end of the cooking time.

●

Egg and fish dishes need only 1-5 hours cooking

and should be observed from time to time.

●

Dried red kidney beans must be boiled for a

minimum of ten minutes after soaking, before

inclusion in any dish.

Storage and re-heating of food...

●

If food is to be frozen or not served immediately,

cool it in a clean container as quickly as possible.

●

Thaw frozen food completely in the refrigerator

before re-heating.

●

Re-heat food thoroughly and quickly either on a

hotplate or in the fan oven, 170˚C and then serve

immediately.

! Only re-heat food once.

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Ariston DB62 Seite 26

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