Master Chef outdoor Stovetop User Manual download pdf (Page 6)

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 fit 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 notice 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 2.7 kg (6lbs) and poultry over 2kg (4lbs 8ozs)

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 first 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 fish 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 200°C (180°C fan oven), and then serve

immediately.

Only re-heat food once.

The Slow Cooking Oven

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Master Chef outdoor Stovetop User Manual Page 6

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