User manual

Food Shelf position Grilling Time (Total Hours)
Whole Trout/Mackerel 2 - 3 0:15 - 0:25
Plaice/Cod Fillets 2 - 3 0:10 - 0:15
Kebabs 2 - 3 0:20 - 0:30
Kidneys – Lamb/Pig 2 - 3 0:08 - 0:12
Liver – Lamb/Pig 2 - 3 0:10 - 0:20
Sausages 2 - 3 0:20 - 0:30
Steak – Rare 2 - 3 0:06 - 0:12
Steak – Medium 2 - 3 0:12 - 0:16
Steak – Well Done 2 - 3 0:14 - 0:20
Toasted Sandwiches 2 - 3 0:01 - 0:03
Slow Cook
Use the function to prepare soups stews, cas-
seroles or lean, tender pieces of meat and fish.
You have to cook food at gas mark 6 for 30 mi-
nutes before you turn the oven down to the
slow cook setting. This is to make sure that the
temperature of the food gets hot sufficient to
start the food cooking process.
1. Fully open the door before you light the
main oven.
2. Push in the control knob and turn it to gas
mark 9.
3. When the flames come on, release the
control knob. Only small flames come on at
first.
4. Turn the main oven control knob to gas
mark 6.
5. When the large flames come on, put your
food in the appliance and close the door.
Caution! Do not close the door until the
large flames come on.
6. After 20 minutes turn the main oven control
knob to the slow cook setting.
7. To turn the slow cook off, turn the control
knob to the off position
.
Cook all food with a lid when you use the
Slow Cook function. You can remove the
lid in the last 30 minutes if it has usually golden
brown effect.
You cannot use Slow Cook together with
the clock functions: Duration and End.
Slow Cook - use
General points :
Frozen Foods
• Fully thaw the food before cooking.
Thickening
• Cover the meat with the flour for casseroles
or mix the cornflour with the water and add it
at the end of cooking
Flavouring
• Flavours are held in the food because there
is small evaporation. Adjust flavouring at the
end of the cooking time.
Liquid
• Use less liquid as there is small evaporation
during cooking. Always add milk and milk
products, for example cream to the end of
cooking to prevent them from curdling.
Reheating
• Do not reheat food with the slow cook set-
ting.
Joints of meat and poultry
• Do not cook meat joints which are more then
2,7kg (6lb).
• Do not cook poultry which is more then 2 kg
(4lb eight oz).
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