Handleiding
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34
KEEPING FOOD WARM
Turn the oven on, and allow to pre-heat for 20
minutes before placing the food in the oven. If food is
to be kept moist then it is important to cover the dish
or plate to prevent food from drying out. This can be
done using aluminium foil if the dish does not have a
lid.
4
Do not use cling film to cover food as it
cannot with stand the heat produced in
the oven.
4
Some foods are best left un covered if you
wish to keep the food dry and crisp.
4
Do not add gravy to plated meals until
serving.
4
Carved meat should be placed on one
plate and covered, adding just one
table-spoon of gravy to keep it moist.
When keeping plated meals warm it is
recommended that the food is placed on
hot rather than cold plates.
USING THE SLOW COOK OVEN
Turn the oven on and preheat for 20 minutes. Always
place the prepared cooking pot centrally on the base of
the oven. Follow the guide lines for the best results.
4
The maximum capacity of oven proof
dishes should be no more than 2.5 litres
(4.5 pints).
4
Please note: The more you fill the dish/
pot the longer it will take to cook.
4
Cooking times will vary depending on the
size and shape of the meat, or poultry.
4
Always bring soups,casseroles and liquids
to the boil before placing in a preheated
oven. To give more colour to meat or
poultry, fry the meat to brown and add to
stock which is hot.
4
All meat and poultry recipes need a
minimum of 5 hours to cook.
4
Make sure all frozen ingredients are well
thawed out.
4
Always ensure that frozen poultry has
thoroughly defrosted in a refrigerator
and all ice crystals have melted.
4
Cut root vegetables into smaller pieces as
they take longer than meat to cook.
4
If possible they should be sauteed for 2−3
minutes before slow cooking.
4
Ensure that root vegetables are always at
the bottom of the pan immersed in the
cooking liquid.
4
A meat thermometer should be used
when cooking pork joints and poultry.
The internal temperature of the food
should reach 88˙C,
4
Stuffed meat or stuffed poultry should
not be slow cooked. Cook any stuffing
separately.
4
Cover casseroles with a lid, or foil to
prevent loss of moisture.
4
Adjust seasonings and thickenings at the
end of cooking time.
4
Dried red kidney beans must be boiled
for a minimum of 10 minutes following
soaking before inclusion in any dish.
4
Opening the door during cooking, leads
to heat loss, and will lead to increased
cooking times.
Bekijk gratis de handleiding van Stoves Richmond Deluxe D1100Ei, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Stoves |
| Model | Richmond Deluxe D1100Ei |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 6326 MB |
