Instruction for Use

AKG668 Installation & Instructions for Use
15
SLOW COOKING, DEFROSTING AND COOLING
Make sure that frozen foods are
thoroughly T H A W E D b e f o r e
cooking.
IMPORTANT
DO NOT slow cook joints of meat
or poultry weighing more than
2
1
⁄
4
kg (4
1
⁄
2
Ib).
For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190°C and cook for 30
minutes, then adjust the oven
control to 120°C for the remainder
of the cooking time.
COOKING TIMES
Slow cooking times will be about
T H R E E times as long as
conventional cooking.
DEFROSTING AND COOLING
To defrost frozen foods, turn the
oven control to the defrost
position, place the food in the
centre of the oven and CLOSE
the door.
To cool foods after cooking prior
to refrigerating or freezing, turn
the oven control to the defrost
position, and OPEN the door.
SAFETY NOTES:
DO NOT defrost stuffed poultry
using this method.
DO NOT defrost larger joints of
meat or poultry over 2kg (41b),
using this method.
N E V E R place uncooked food
which is to be defrosted next to
cooked food which is to be
cooled, as this can lead to
contamination .
Defrosting meat, poultry and fish
can be accelerated using this
method but make sure they are
completely thawed before cooking
thoroughly. Place meat and
poultry on a trivet in a meat tin.
DEFROSTING TIMES
Small or thin pieces of frozen fish
or meat e.g. fish fillets, prawns,
and mince will take approximately
1 to 2 hours. Placing the food in a
single layer will reduce the
thawing time.
A medium sized casserole or stew
will take approximately 3 to 4
hours
A 1
1
⁄
2
kg (3lb) oven ready chicken
will take approximately 5 hours.
Remove the giblets as soon as
possible.
17485 00 AKG668 Inst. Book 7/10/05 11:25 am Page 17