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Falcon De Luxe 1000DF Manual

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7
English
The Slow Cooking Oven
Slow cooking oven control knob
This oven is for long, slow cooking over 6-8 hours,
keeping food warm and warming plates for short periods.
Extra care must be taken when
warming bone china - use the
lowest setting.
Using the Slow Cooking Setting
The slow cooking setting
is the area marked
between 110°C - 120°C
on the oven control knob.
The slow cooking oven has side panels that are coated
with a special enamel that partly cleans itself. For more
on cleaning the ovens see the ‘Cleaning your cooker’
section of these instructions
Points to bear in mind when preparing food.
Do not place dishes directly on to the oven base. Always
place onto shelf supplied.
The shelf is designed to lock in place, but is removable
for cleaning. See the ‘Cleaning your cooker’ section of
these instructions.
Push dishes well back in the oven to ensure that they
are positioned over the element beneath the base plate.
Make sure all dishes will fi t into the oven before
preparing the food.
All dishes cooked by the slow cooking method should be
cooked for a minimum of 6 hours. They will ‘hold’ at this
setting for a further 1-2 hours but marked deterioration in
appearance will be noticed in some cases.
Joints of meat and poultry should be cooked at 180°C
for 30 minutes before transferring to the slow cooking
oven.
Meat over 2.7kg and poultry over 2kg are unsuitable for
the slow cooking method
Always stand covered joints on a rack over a meat tin, to
allow good air circulation.
Make sure that pork and poultry reach an internal
temperature of at least 90°C.
Slow cooking 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 fi rst 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 pieces.
Adjust seasonings and thickenings at the end of the
cooking time.
Egg and fi sh dishes need only 1-5 hours cooking and
should be included in day cooking sessions, where they
can be observed from time to time.
Dried red kidney beans must be boiled for a minimum of
ten minutes, after soaking, and 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 the
hotplate or in a hot oven 180°C, and then serve
immediately.
Only re-heat food once.
… 7 …


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