Zanussi ZKG5530 Kullanıcı Kılavuzu - Sayfa 19

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Food preparation – slow cooking

Joints of meat and poultry

• Do not cook meat joints over 2.7kg (6lb).

• Do not cook poultry over 2 kg (4lb 8oz).

• Cook on the middle shelf of the oven or

above.

• Cook stuffing separately.

• Cook for at least six hours.

• Only cook joints of pork if you can make

sure, by using a meat thermometer, that the

temperature inside the joint is at least 88°C.

• For good air circulation always stand joints

on a rack in a roasting tin or casserole.

• Thaw all frozen meat and poultry before you

cook it.

• Prime cuts of meat do not benefit from slow

cooking.

• Remove excess fat and skin unless it is

browned first.

Soups, casseroles and stews

• Do not cook casseroles over 2.7 kg (6lb).

• Bring to the boil on the hob then cook on

slow cook.

• Cook on the middle shelf of the oven or

above.

•

Cover food with a tight fitting lid or tin foil.

Vegetables

• Cut into small pieces.

• Dried beans must be pre-soaked then boiled

in an open pan for 15 minutes before adding

to any dish.

• Place vegetables under meat in casseroles.

•

Cover food with a tight fitting lid or tin foil.

Milk puddings

• Cover the cereal with boiling water and leave

it to stand for 30 minutes.

• Drain and make the pudding in the usual

way.

General points

Frozen Foods

Thaw thoroughly before cooking.

Thickening

Toss meat in flour for casseroles.

Alternatively blend cornflour with water and add

it at the end of cooking.

Flavouring

Flavours are held in the food because there is

little evaporation. Adjust flavouring at the end of

the cooking time.

Liquid

Use slightly less liquid as there is little

evaporation during cooking. Always add milk

and milk products, for example cream towards

the end of cooking to prevent them from

curdling.

Reheating

Cool left over food quickly and then put it in the

fridge. Do not reheat food using the slow cook

setting. Reheat food in the usual way or in a

microwave. Only reheat food once.