valutazioni - 2, GPA: 4.5
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It is recommended that vegetable dishes, sponge and suet puddings are prepared just prior to cooking. A complete meal can be cooked using slow cook function. 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 cooking. 26 MEAT, FISH AND POULTRY Prime cuts of meat for roasting are better not slow cooked as flavours are retained to their fullest when roasting. Do not Slowcook joints of meat over 6lb (2.7kg) in weight. Only Slowcook joints of pork if you can make sure by using a meat thermometer that the temperature inside the joint is at least 88°C. Do not Slowcook poultry over 4lb 8oz (2kg) in weight. Cook stuffing separately. Do not Slowcook more than one 2lb (1kg) meat stew in the oven at the same time when slow cooking. Thicken after cooking with a little cornflour and water if desired. All frozen meat/poultry should be thoroughly thawed before preparing for slow cooking. Cooking times Small items e.g. chops 3 - 4 hours Small joints, stews 6 - 8 hours Large joints 7 - 9 hours Fish 2 - 3 hours VEGETABLES Cut vegetables into thin slices or small cubes as they can take a long time to cook. To prevent potatoes discolouring, cook immediately after preparation and add a few drops of lemon juice. When cooking vegetables in a casserole, place them under the meat to keep them immersed in the gravy/sauce. Cook for up to 6 hours. MILK AND MILK PRODUCTS Cream may curdle and separate during a long cook time. Add cream at the end e.g. to a soup, just before serving. Place a baked custard in a bain-marie or water bath and cover the tin with foil. Cook for 2 - 4 hours 27 PASTA AND RICE Cook pasta on the hob and add to the dish at the end of the cook time. Rice should be the 'easy cook' type. Use 250ml (. pint) stock to 100g (4oz) rice. Cooking time up to 6 hours. DRIED BEANS AND FRUIT Soak overnight prior to cooking. DRIED RED KIDNEY BEANS AND ALL OTHER VARIETIES OF BEANS SHOULD BE RINSED, COVERED WITH FRESH WATER IN A SAUCEPAN ON THE HOB AND BROUGHT TO THE BOIL FOR AT LEAST 10 MINUTES BEFORE DRAINING AND ADDING TO THE DISH. Canned beans may be placed in the dish with other raw ingredients as they have already been cooked. PRESERVES Only the softening of fruit can be carried out using slow cook. The jam or marmalade must be boiled up on the hob. Chutney may thicken sufficiently after slow cooking if left to stand or may require boiling on the hob. 28 CARE AND CLEANING For hygiene and safety reasons this gas cooker must be kept clean. A build up of fat or other foodstuffs could cause a fire. Before cleaning the cooker always allow the cooling fan for the controls to cool the cooker down before switching off the electricity supply. CLEANING MATERIALS Before using any cleaning materials on your cooker, check that they are suitable and that their use is recommended by the manufacturer. Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Harsh abrasives should also be avoided. CLEANING THE OUTSIDE OF THE COOKER DO NOT use abrasive cleaning materials or scourers on the outside of the cooker as some of the finishes are painted and damage may occur. Regularly wipe over the control panel and oven doors using a soft cloth well wrung out in warm water to which a little washing up liquid has been added. Do not attempt to remove any of the control knobs from the panel as this may cause damage. 29 CLEANING THE OUTER AND INNER DOOR GLASS PANELS To prevent damaging or weakening the door glass panels avoid the use of the following: . Household detergents and bleaches . Impregnated pads unsuitable for non-stick saucepans . Brillo/Ajax pads or steel wool pads . Chemical oven pads or aerosols . Rust removers . Bath/Sink stain removers The outer oven door glass panels are removable for cleaning. TO REMOVE THE OUTER GLASS 1.Open the oven door slightly to gain access to the two cross head screws on the top of the oven door. 2.Loosen the two screws using a Pozidrive screwdriver. 3.Holding the door glass securely in place with one hand remove the screws and washers with the other hand. The screws and washers retain the trim on the top of the grill door. Note the position of the trim on the door. 4.Holding the door and glass with one hand, gently pull towards you and slightly lift the door glass with the other hand to disengage the panel from the location point at the bottom of the door. Gently release the door to close it. 5.Clean the outer and inner glass using hot soapy water or Hob Brite. Should the inner face of the outer door glass be heavily soiled it is recommended that soapy water with a high concentration of soap is used. To prevent ...
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