Bedienungsanleitung Hotpoint DBS 539 CW S (Seite 30 von 44) (Englisch)

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Using the Main Oven

for Other Functions

‚S’ SLOW COOK SETTING

This is used for slow cooking, keeping food warm and

warming plates for short periods.

Extra care should be taken when warming bone china,

as it may be damaged in a hot oven.

DO NOT place food or plates directly on the oven

floor as this could damage both the oven lining and

the plates which are being warmed.

ADVANTAGES OF SLOW COOKING ARE:

The oven stays cleaner because there is less

splashing. Timing of food is not as critical, so there is

less fear of overcooking. Inexpensive joints of meat are

tenderised. Fully loading the oven can be economical.

Cooking times can be extended in some cases by up

to 2 hours.

OPERATION:

(DX937CXS-DH93X-DH93KS-DH93CXS-DH93CK):

1. Place the prepared food in the main oven and

ensure the door is fully closed.

2. Select Slow Cooking Temperature ‚S’ by turning the

Main Oven Temperature Control (C) and Multifun-

ction Control (D) clockwise to Fan Oven mode.

(for models: DBS 539 CXS - DBS 537 XS - DBS 539

CKS - DBS 539 CWS):

1. Place the prepared food in the main oven and

ensure the door is fully closed.

2. Select Slow Cooking Temperature ‚S’ by turning

Main Oven Temperature Control (C).

STORAGE & RE-HEATING OF FOOD:

1. If food is to be frozen or not used immediately,

place it in a clean container and cool as soon as

possible.

2. Always thaw frozen food completely in the refrige-

rator before re-heating.

3. Always reheat food thoroughly and ensure it is

piping hot before serving.

4. Only re-heat food once.

POINTS TO CONSIDER WHEN PREPARING FOOD

FOR SLOW COOKING

1. Make sure that the dishes to be used will fit into the

oven ensuring enough room for air to circulate.

2. All dishes cooked on the slow setting will require a

minimum of 6 hours, however, if they are cooked

for 1-2 hours longer then deterioration in their ap-

pearance may be noticed.

3. Never cook joints of meat over 2.7kg (6 lb) or poultry

over 2.0kg (4lb 8oz). We do not recommend that

joints of meat or poultry are stuffed before cooking

on the slow setting.

4. To seal in the meat juices, always cook meat or

poultry at 170°C for 30 minutes before wrapping in

foil and placing on a rack over a tin (to allow good

air circulation) before turning the control to the slow

setting and cooking immediately.

5. Always ensure that joints of pork and poultry are

thoroughly cooked by checking with a meat ther-

mometer before serving.

6. Always thaw frozen foods completely before coo-

king. We do not recommend placing frozen food

in the oven to cook.

7. Always bring soups, liquids and casseroles to the

boil before placing in the oven.

8. Ensure that casserole dishes have a good seal (not

airtight) and cover to the top with foil to prevent loss

of moisture.

9. Ensure that fruit and vegetables are cut into even

sized small pieces to cook properly.

10. Always adjust seasoning before serving.

11. If using dried red kidney beans it is important

that the beans are soaked and then boiled for a

minimum of 10 minutes before using in any dish to

destroy any toxins.

12. When cooking fish or egg dishes it may be neces-

sary to check during cooking to avoid overcooking.

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