Indesit RIT50E/UK Manuel d'utilisation - Page 13

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Using the Main Oven

for Other Functions

'S' SLOW 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:

1. Place the prepared food in the main oven and

ensure the door is fully closed.

2. Select 'S' (Slow Cooking Temperature) by turning

the Main Oven Control clockwise ensuring the oven

door is fully closed.

Storage and 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

refrigerator 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 appearance

may be noticed.

3. Never cook joints of meat over 2.7kg (6 Ib) 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

thermometer before serving.

6. Always thaw frozen foods completely before

cooking. 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 fora minimum of

10 minutes before using in any dish to destroy any

toxins.

12. When cooking fish or egg dishes it may be

necessary to check during cooking to avoid

overcooking.