Moffat 500 tc User manual

MOFFAT

(0

500

TC

GAS

COOKER

INSTRUCTION

BOOK

500

TC

it's

the

preferred

fuel

for

cooking

by

both

professionals

and

home

cooks.

If

you’ve

never

cooked

with

gas

before,

you’ll

be

pleasantly

surprised

by

the

speed

and

economy

and

how

easy

it

is

to

use.

You'll

also

find

that

food

actually

tastes

better,

because

gas

is

a

moist

heat

which

means

whatever

you’re

cooking

in

the

oven

has

less

chance

to

dry

out.

Now

your

new

cooker's

here,

you

probably

can’t

wait

to

get

cooking,

but

before

you

do,

take

time

out

to

read

through

this

booklet

which

is

designed

to

help

you

make

the

most

of

all

the

features

of

your

new

cooker.

In

particular

it

is

important

that

you

read

and

understand

the

advice

highlighted

in

bold

italics.

This

has

been

included

for

you

and

your

family’s

safety.

A

cooker

becomes

hot

with

use

and

retains

its

heat

for

a

long

period

of

time

after

use.

Whilst

it

has

been

designed

and

manufactured

to

the

relevant

British

Standards

care

should

be

taken

when

either

using

or

cleaning

it

The

cooker

is

designed

to

be

used

by

adults

to

cook

edible

foodstuffs

and

must

not

be

used

for

any

other

purposes.

Children,

particularly

the

young,

should

be

supervised

at

all

times

and

not

allowed

to

tamper

with

the

controls.

Babies

and

toddlers

should

be

kept

away

from

the

cooker

at

all

times.

Please

ensure

that

you

retain

this

instruction

book

and

make

it

available

to

guests

etc.

who

may

want

to

use

the

cooker.

Also

pass

it

on

with

the

cooker

if

you

give

or

sell

it

to

another

user.

The

Installation

Instructions

provided

with

your

cooker

gives

instructions

on

how

and

where

it

can

be

fitted.

If

already

installed

check

with

the

installer

that

all

the

requirements

have

been

met.

If

not

then

draw

these

to

the

attention

of

the

installer

who

should

be

competent.

Full

details

of

installation

requirements

are

given

on

page

22.

500

TC

CONTENTS

Page

Ignition

2

The

hotplate

3

The

grill

4

The

oven

5

Oven

temperature

chart

7

Cooking

charts

8

The

programmable

clock

11

Slow

cooking

15

Care

and

Cleaning

19

Installation

22

General

information

23

Servicing

v4)

50-01

TC

IGNITION

ignition

of

the

cooker

is

by

an

electric

spark

system.

To

light

the

grill

or

any

of

the

hotplate

burners,

simply

push

in

then

turn

the

appropriate

control

knob

in

an

anti-clockwise

direction

until

full

on

(large

flame

6

)

is

reached,

press

the

contro!

knob,

wait

until

the

burner

has

ignited

and

then

release.

\n

the

unlikely

event

that

a

burner

does

not

light,

turn

the

control

knob

off

and

try

again.

To

light

the

oven,

when

set

for

manual

operation,

push

in

and

turn

the

oven

control

to

gas

mark

9,

the

oven

will

light

automatically

then

turn

the

control

back

to

the

gas

mark

required.

For

automatic

control

see

page

12.

To

turn

off

any

burner,

push

in

and

turn

the

appropriate

control

in

a

clockwise

direction

to

the

‘OFF’

position

marked

@.

Do

not

leave

the

cooker

until

the

flame

has

gone

out.

In

the

event

of

an

electric

power

failure,

the

grill

and

hotplate

burners

may

be

lit

with

a

match.

It

is

not

possible

to

use

the

oven.

Safety

Feature

A

safety

feature

of

the

appliance

is

that

gas

cannot

flow

to

the

hotplate

burners

when

the

lid

is

closed.

When

first

lifting

the

lid,

fully

depress

the

‘gas-on’

button

this

then

releases

the

safety

valve

allowing

gas

to

the

hotplate.

Sparking

will

occur

so

that

any

burner

which

has

been

accidentally

left

on

will

light

immediately.

Please

note

—

when

the

hotplate

lid

is

closed

do

not

attempt

to

press

the

‘gas-on’

button.

500

TC

THE

HOTPLATE

Gas

hotplates

have

always

been

known

and

favoured

for

their

speed,

controllability

and

ease

of

use.

The

hotplate

can

only

be

used

when

the

lid

is

lifted.

The

rib

indicated

by

the

word

handle

should

be

grasped

with

the

finger

tips,

between

the

two

arrows,

when

opening

and

closing

the

lid.

If

the

lid

is

closed

whilst

a

burner

is

alight

the

gas

will

automatically

go

out.

Nevertheless

you

should

turn

off

all

hotplate

controls.

All

burners

are

very

easily

adjusted

between

the

small

(minimum

setting)

and

large

(maximum

setting)

flames

as

indicated

on

the

control

knobs,

so

a

wide

variety

of

foods

can

be

cooked

on

the

hotplate,

and

because

a

gas

hotplate

burner

is

so

responsive

the

heat

can

be

adjusted

instantly.

There

is

no

need

to

slide

pans

across

the

hotplate,

simply

turn

the

burner

off

once

cooking

is

completed.

Please

note

—

when

the

hotplate

burners

are

in

use

a

slight

popping

may

occur,

this

does

not

affect

the

performance.

The

hotplate

has

three

sizes

of

burners

to

2.75

kw

suit

different

pans

and

types

of

cooking.

PUN?

Therefore

a

variety

of

pans

can

be

accommodated.

The

minimum

size

of

pan

which

should

be

used

is

100mm

(4”)

base

diameter

and

1.85

kw

the

maximum

is

250mm

(10")

base

diameter.

anes

The

hotplate

has

been

designed

with

safety

in

mind,

however

normal

care

in

use

should

be

observed.

Pans

with

flat

bases

are

more

stable

than

those

which

are

warped.

Saucepans

with

handles

which

are

not

excessively

heavy,

in

relationship

to

the

weight

of

the

pan,

are

safer

as

they

are

less

likely

to

tip.

Pans

which

are

positioned

centrally

on

burners

are

more

stable

than

those

which

are

offset.

It

is

far

safer

to

position

pan

handles

in

such

a

way

that

they

cannot

be

accidentally

knocked.

The

lid

is

designed

as

a

dust

cover

when

closed,

and

as

a

splashback

when

open.

Do

not

use

for

any

other

purpose.

It

is

necessary

to

remove

any

spillage

from

the

surface

of

the

lid,

before

opening.

When

deep

fat

frying

fill

the

pan

only

one

third

full

of

oil.

DO

NOT

cover

the

pan

with

a

lid

and

DO

NOT

leave

the

pan

unattended.

In

the

unfortunate

event

of

a

fire,

leave

the

pan

where

it

is,

turn

off

all

controls

and

the

electricity

supply

to

the

cooker.

Place

a

damp

cloth

or

correct

fitting

lid

over

the

pan

to

smother

the:

flames.

DO

NOT

use

water

on

the

fire.

Leave

the

pan

to

cool

for

at

least

30

minutes.

1.85

kw

BURNER

3.15

kW

BURNER

500

TC

THE

GRILL

Most

foods

that

are

to

be

grilled

benefit

from

being

seared

quickly

on

the

outside

and

then

the

heat

adjusted

in

order

to

achieve

the

desired

results.

The

grill

pan

should

be

positioned

on

the

grill

runners.

You

can

reverse

the

grid

to

suit

different

types

of

food.

You

can

also

cook

large

portions

by

placing

them

in

the

grill

pan

directly

on

the

base

of

the

compartment

but

be

careful

not

to

push

the

pan

too

far

back

so

that

the

handle

is

underneath

the

burner

flames,

Grilling

is

becoming

a

very

popular

method

of

cooking

in

our

‘health

conscious’

society

as

the

fat

content

of

foods

such

as

meat

is

reduced.

Often

the

addition

of

fat

or

oil

can

be

omitted.

Before

using

the

grill

open

the

grill

compartment

door

and

leave

it

open

during

grilling.

Do

not

close

the

door

until

the

grill

has

been

turned

off

and

the

flame

extinguished.

When

you

have

finished

grilling

and

the

grill

is

cool

store

the

grill

pan

on

the

base

and

towards

the

back

of

the

grill

compartment.

It

is

usually

unnecessary

to

pre-heat

your

gas

grill,

this

saves

time

and

energy.

You

may

wish

to

pre-heat

for

just

a

couple

of

minutes

when

cooking

meat

such

as

steak.

Foods

such

as

toast,

teacakes,

and

muffins

are

best

if

positioned

towards

the

centre

of

the

grid.

Those

foods

requiring

less

heat

e.g.

tomatoes

and

mushrooms

can

be

spaced

towards

the

edge.

Arrange

meat,

meat

products

and

fish

to

suit

their

thickness

and

how

you

like

them

cooked.

When

you

are

using

the

oven

you'll

find

that

some

heat

will

rise

into

the

grill

compartment

so

that

you

can

use

this

area

to

warm

your

plates

and

dishes.

When

cleaning

never

use

caustic

or

spray

cleaners

and

never

place

combustible

materials

near

the

grill.

500

TC

THE

OVEN

The

oven

is

probably

the

most

versatile

part

of

your

appliance

as

it

can

be

used

to

cook

such

a

wide

range

of

items

including

stews,

custards,

cakes

and

pastries.

Heat

Zones

The

unique

design

of

your

gas

oven

creates

zones

of

heat

within

the

oven.

The

temperature

on

the

middle

shelf

corresponds

to

the

gas

mark

setting

you

have

chosen,

the

top

of

the

oven

is

slightly

hotter

and

the

lower

shelf

slightly

cooler.

The

base

of

the

oven

is

quite

a

lot

cooler.

You

can

utilise

these

heat

zones

by

cooking

foods

requiring

different

heat

settings

all

at

the

same

time.

If

more

than

one

tray

of

similar

items

¢.g.

biscuits

or

sponges

are

baked

together,

the

trays

should

be

interchanged

during

cooking,

or

the

top

tray

should

be

removed

when

cooked

and

the

lower

tray

moved

to

the

higher

shelf

to

finish

cooking.

Pre-heating

Pre-heating

is

unnecessary,

this

of

course

makes

cooking

in

a

gas

oven

very

economical.

The

exception

to

the

‘no

pre-heat’

rule

is

when

cooking

sensitive

foods

such

as

souffles,

Yorkshire

pudding

and

yeast

mixtures

when

a

20

minute

pre-heat

is

adequate.

Oven

Shelves

The

two

oven

shelves

can

be

slotted

into

place

in

any

of

5

positions

—

simply

pull

the

shelf

forward

as

far

as

it

will

go,

raise

the

front

edge

and

lift.

To

replace

in

a

new

position

keep

the

front

edge

raised,

slot

the

shelf

into

the

runner,

lower

front

edge

and

slide

in.

Ensure

that

shelves

are

put

in

place

in

the

correct

way and

you

use

protective

gloves

when

the

shelves

are

likely

to

be

hot.

The

shelf

positions

are

counted

from

the

top

downwards

and

directions

for

using

the

various

shelf

positions

are

given

on

the

cooking

charts

on

pages

8,

9

and

10.

When

cooking

always

try

to

leave

at

least

one

runner

position

between

shelves

to

allow

the

heat

to

circulate

properly.

500

TC

Baking

Trays

and

Dishes

To

allow

heat

to

circulate

around

the

oven

it

is

advisable

to

leave

a

13mm

(%2")

space

between

all

dishes

and

the

sides

of

the

oven.

Cooking

dishes,

trays

etc.

must

never

be

placed

over

the

oven

burner.

Dishes,

especially

those

with

tapered

sides,

should

not

be

pushed

too

far

back

as

food

might

burn

because

it

overhangs

the

burner

flames.

The

baking

tray

we

supplied

with

your

cooker

has

been

specially

designed

and

tested

to

suit

the

size

of

your

oven.

Small

items

may

be

cooked

on

this

tray

and

large

tins

and

dishes

should

not

exceed

this

size.

Position

single

dishes,

cake

tins

etc.

on

the

centre

of

the

shelf,

large

items

may

benefit

from

being

turned

during

the

cooking

time.

To

help

pastry

to

brown

on

the

underside,

cook

on

a

dull

flat

tinned

plate,

or

providing

the

plates

are

flat

and

have

no

rim

underneath,

place

on

a

baking

tray

to

cook.

Plates

can

be

warmed

in

the

oven

which

should

be

set

to

‘S.

Use

protective

gloves

to

remove

plates.

Notes

Under

certain

conditions

condensation

may

form

on

the

cooker.

Condensation

is

quite

normal

and

forms

when

moisture

and

heat

is

present,

eg.

during

cooking.

A

boiling

kettle

produces

steam

and

similarly

when

food

gets

to

cooking

temperature

steam

is

also

produced

which

condenses

on

to

the

cooler

surfaces.

It

is

not

necessarily

caused

by

extremes

of

temperature

but

as

a

result

of

one

or

more

of

the

following:-

1.

The

cooking

temperatures.

2.

Temperature

of

the

food

when

placed

in

the

oven.

3.

Moisture

present

in

the

food.

4.

Quantity

of

food.

5,

The

temperature

and

ventilation

in

the

kitchen.

Ideal

cooking

conditions

are

not

always

available

but

where

possible

ensure

foods.which

contain

a

lot

of

moisture,

e.g.

casseroles

are

covered.

Try

to

wipe

up

condensation

as

it

occurs.

500

TC

OVEN

TEMPERATURE

CHART

The

following

chart

is

intended

to

be

helpful

if

using

a

gas

oven

for

the

first

time

or

when

using

a

recipe

which

says

‘cook

at

350°F’

or

‘use

a

moderately

hot

oven’

etc.

The

temperatures

quoted

are

only

a

guide

they

are

not

actual

temperatures

in

the

oven.

The

gas

marks

given

are

intended

as

a

guide

only

and

it

may

be

necessary

to

increase

or

decrease

the

gas

mark

to

suit

individual

preferences

or

requirements.

Please

note

that

whilst

the

descriptions

below

may

be

‘Cool;

‘Warm’

or

‘Moderate;

the

shelves

and

cooking

dishes

will

be

hot

to

the

touch.

Use

protective

gloves

when

moving

them.

Gas

Approximate

Temperature

Mark

Equivalent

Description

Electric

Oven

Setting

1

275°F

-

300°F

Cool

140°C

2

300°F

Cool

150°C

3

325°F

Warm

160°C

4

350°F

Moderate

180°C

5

375°F

Fairly

Hot

190°C

6

400°F

Hot

200°C

7

425°F

Hot

220°C

8

450°F

Very

Hot

230°C

9

500°F

Very

Hot

260°C

500

TC

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10

500)

Te

THE

PROGRAMMABLE

CLOCK

Please

note

that

this

is

a

24

hour

clock,

for

example

2.00

p.m.

is

shown

as

1400

TTTNTIME

CONTROLINUITIN

In

the

following

paragraphs

we

explain

how

to

set

the

controls.

Read

through

them

a

few

times

until

you're

familiar

with

how

easy

it

is.

A

plastic

card

has

been

supplied

as

a

quick

reference

for

setting

the

programmable

clock.

SETTING

SELECTOR

KNOB

KNOB

If

the

cooker

is

switched

off

at

the

socket

outlet

the

clock

will

stop.

When

the

electricity

supply

is

first

switched

on,

a

series

of

dashes

will

appear

in

the

display.

To

Set

the

Time

Tum

the

selector

knob

to

clock.

Set

the

correct

time

by

turning

the

setting

knob

clockwise.

Adjust

the

time

by

tuming

the

setting

knob

in

either

direction.

Return

the

selector

knob

to

‘manual’.

To

Use

the

Minute

Minder

Turn

the

selector

knob

to

‘timer.

Turn

the

setting

knob

clockwise

until

the

display

shows

the

interval

you

want

to

time.

The

asterisk

(*)

will

be

illuminated

and

this

will

remain

lit

up

during

the

timed

interval.

Our

diagram

shows

the

timer

set

to

5

minutes.

500

TC

Whilst

using

the

minute

minder

the

clock

can

be

returned

to

show

the

time

of

day

by

turning

the

selector

knob

to

manual.

The

asterisk

will

remain

alight

to

remind

you

that

the

minute

minder

is

set.

At

the

end

of

the

timed

period

an

audible

signal

will

be

heard

and

the

asterisk

will

go

out.

Switch

off

the

signal

by

turning

the

selector

knob.

Note.

You

can

use

the

minute

minder

when

an

automatic

sequence

has

been

set,

providing

you

note

the

following

points.

1.

Turn

the

selector

knob

to

‘Auto’

as

soon

as

the

timed

interval

has

been

entered

in

the

display.

2,

When

you

set

the

timer

during

the

delay

period,

the

oven

burner

may

spark

and

light,

once

the

selector

knob

is

returned

to

‘Auto’

the

burner

will

go

out.

The

delay

period

is

simply

the

period

of

time

before

cooking

begins

in

an

auto-cook

sequence.

Automatic

Control

When

you

use

the

automatic

controls

for

the

first

time

it’s

probably

best

to

choose

a

time

when

you

are

at

home.

That

way

you

can

check

to

make

sure

you've

set

everything

correctly

and

you'll

feel

much

more

confident

when

you

are

away

from

home

in

the

future.

Setting

the

Controls

for

Automatic

Use

This

is

very

easy,

all

you

have

to

do

is

work

through

the

steps

below.

The

clock

will

work

out

the

rest

for

itself.

1.

Is

the

electricity

supply

on?

2.

Is

the

clock

To

adjust

turn

to

showing

the

‘clock’

and

turn

correct

time?

the

setting

knob

in

either

direction.

3.

How

long

will

Turn

to

‘cook.

Then

the

food

take

turn

the

setting

knob

to

cook?

until

the

length

of

time

you

want

the

food

to

cook

shows

in

the

display.

The

maximum

cooking

The

auto

neon

will

time

is

23

hours

now

glow.

59

mintues.

4,

What

time

do

500

TC

Turn

to

‘stop’

Turn

you

want

the the

setting

knob

food

to

be

until

the

time

the

cooked

by?

oven

is

to

switch

off

shows

in

the

display.

The

auto

neon

will

noes

continue

to

glow.

The

‘stop’

time

must

not

be

more

than

23

hours

59

minutes

from

the

time

of

day.

For

example

if

the

time

of

day

is

8.00

a.m.

the

latest

‘stop’

time

will

be

7.59

a.m.

the

next

day.

5.

Set

to

Turn

to

‘auto.

The

automatic.

neon

will

still

be

glowing’

6.

Turn

on

the

Turn

to

mark

9

then

oven

control.

back

to

the

gas

mark

required.

The

times

shown

on

the

chart

gives

an

example

of

setting

the

automatic

controls

when

the

time

is

8.00

a.m.,

the

length

of

time

the

food

is

to

be

cooked

is

2

hours

and

the

food

is

needed

at

6.00

p.m.

(1800

hours).

The

clock

will

calculate

what

time

the

oven

must

switch

itself

on

and

it

will

turn

the

oven

off

at

the

end.

Once

the

automatic

sequence

is

completed

there

will

be

an

audible

signal

to

remind

you

that

the

oven

must

be

re-set

for

manual

operation.

To

re-set

turn

to

‘manual’

Turn

off

the

oven

control.

If

you

change

your

mind

and

want

to

cancel

a

programme

that

you

have

set

simply

turn

to

‘manual.

500

TC

Food

Preparation

—

Automatic

Cooking

As

food

may

sit

in

the

oven

for

a

while

before

the

oven

switches

itself

on

there

are

some

special

rules

to

remember:-

1.

2.

7.

Check

the

instructions

for

setting

the

automatic

controls

until

you

are

familiar

with

its

operation.

If

the

oven

has

been

used,

allow

it

to

cool

completely

before

using

for

automatic

cooking.

3.

Choose

perishable

foods

carefully,

especially

during

warm

weather.

4.

Food

should

be

fresh

and

preferably

straight

from

the

refrigerator.

5.

6.

Dishes

containing

left

over

cooked

meat

or

poultry

should

not

be

cooked

Joints

of

meat

and

poultry

must

be

completely

thawed.

automatically

if

there

is

a

delay

period.

Choose

dishes

which

require

approximately

the

same

cooking

time.

Slight

variations

may

be

allowed

for

by:-

(i)

placing

foods

in

larger

or

smaller

containers

(ii)

using

more

or

less

liquid

(iii)

cutting

fruit

or

vegetables

into

larger

or

smaller

pieces.

These

will

give

longer

or

shorter

cooking

times

respectively.

Further

temperature

adjustments

can

be

made

by

placing

foods

higher

or

lower

in

the

oven

as

the

top

of

the

oven

is

hotter

than

the

bottom.

.

Arrange

shelf

positions

to

suit

dishes

and

choose

dishes

which

will

fit

into

the

oven

together.

.

As

food

may

be

standing

for

some

time

in

the

oven,

cover

dishes

with

foil

or

a

lid

where

possible,

and

in

the

case

of

roast

potatoes

and

joints

of

meat,

brush

with

a

little

fat

or

oil.

Lemon

juice

may

be

added

to

fruit

to

prevent

browning.

10.

Cream

should

be

added

just

before

serving.

11.

If

alcohol

is

used

fermentation

can

occur.

12.

Green

leaf

vegetables

which

take

only

a

short

time

to

cook,

should

not

be

placed

into

the

oven

with

the

automatic

meal.

It

is

far

better

to

cook

them

ina

pan

on

the

hotplate

whilst

dishing

up

the

rest

of

the

meal.

SLOW

COOKING

The

slow

cook

feature

enables

a

variety

of

foods

to

be

cooked

such

as

soups,

stews

and

casseroles

where

cheaper,

tougher

cuts

of

meat

can

be

made

tender,

succulent

and

flavoursome.

in

addition,

delicate

food

items

such

as

fish,

fruits

and

vegetables

also

yoghurt

and

Christmas

puddings

can

be

cooked

by

this

long,

slow

cooking

method.

Food

may

be

prepared

the

evening

before

then

left

to

cook

unattended

overnight

or

during

the

day.

There

is

no

topping

up

of

steamers,

steam-filled

kitchens

or

checking

to

see

if

casseroles

have

dried-out.

This

feature

combined

with

the

unique

‘heat

zoning’

in

a

gas

oven

allows

you

to

cook

a

complete

meal

in

the

oven

using

the

‘slowset’

control.

Many

foods

normally

cooked

on

the

hotplate

may

be

cooked

in

the

oven

instead.

Steamed

sponge

puddings

for

example,

can

be

prepared

and

cooked

with

a

family

meal.

There

are

two

methods

of

using

the

oven

for

‘slowset’

cooking.

These

are

referred

to

as

method

‘A’

and

method

‘B’

Initial

High

Temperature

Start

(Method

‘A’)

Most

foods

need

to

be

cooked

at

gas

mark

6

for

30

minutes

to

begin

the

cooking

process.

The

oven

temperature

is

then

reduced

to

‘S’

and

a

low

gentle

heat

is

used

for

the

rest

of

the

cooking

time.

(Place

food

in

the

oven,

cook

at

gas

mark

6

for

30

minutes,

reduce

to

‘S’

for

remaining

time).

Low

Temperature

Throughout

(Method

‘B’)

Some

more

delicate

foods

such

as

custards

require

only

the

very

low

heat

throughout.

(Place

food

in

oven,

cook

on

‘S’

throughout

cooking

time).

lf

cooking

dishes

together

which

require

both

method

‘A’

and

‘B’

those

requiring

method

‘B’

can

be

put

into

the

oven

after

the

first

30

minutes

of

the

cooking

time

has

elapsed.

Recipe

and

Menu

Planning

1.

Some

foods

are

not

suitable

for

slow

cooking,

e.g.

shortcrust

pastry,

flaky

pastry

and

biscuits,

because

the

temperature

is

too

low.

2.

When

planning

a

complete

meal

choose

dishes

compatible

in

cooking

time

if

the

cooker

is

to

be

left

unattended.

Do

not

open

the

oven

door

unless

adding

or

removing

dishes

during

the

cooking

period.

3.

The

ingredients

may

be

prepared

the

evening

before

and

refrigerated

overnight.

In

the

morning

transfer

the

ingredients

into

the

cooking

dish.

By

not

using

a

cold dish

to

cook

in,

which

must

be

heated

through,

you

will

ensure

that

meat

is

thoroughly

cooked.

4.

Cooking

times

will

vary

according

to

personal

preference,

size

and

position

of

dish

in

oven,

quality,

size

and

quantity

of

food.

1)

500

TC

Utensils

2.

Any

oven

proof

dishes

are

suitable.

The

size

and

shape

of

the

container

may

affect

the

cooking

time.

Cover

all

food

during

cooking

with

a

close

fitting

lid,

or

aluminium

foil

to

prevent

food

from

drying

out.

Those

foods

normally

served

golden

brown

can

have

the

cover

removed

for

about

the

last

half

hour

of

the

cooking

time.

Food

Preparation

—

Slow

Cooking

Joints

of

Meat

and

Poultry

Om

—

o

PO

-

7.

8.

9,

.

Do

not

cook

meat

joints

over

2.7

kg

(6

Ib).

.

Do

not

cook

poultry

over

2

kg

(4

Ib

8

02).

.

Cook

in

the

middle

of

the

oven

or

above.

.

Cook

stuffing

separately.

.

Cook

for

a

minimum

of

6

hours.

.

Joints

of

Pork

must

only

be

cooked

if

you

can

ensure,

by

using

a

meat

thermometer,

that

it

has

reached

an

internal

temperature

of

at

least

88°C.

For

good

air

circulation

always

stand

joints

on

a

rack

in

the

roasting

tin

or

casserole.

Frozen

meat

and

poultry

must

always

be

thawed

before

cooking.

Prime

cuts

of

Beef

and

Pork

do

not

benefit

from

slow

cooking.

10.

Remove

excess

fat

and

skin

unless

browned

first.

11.

Cook

using

Method

‘A.

Soups,

Casseroles

and

Stews

ap

2.

3:

.

Foods

which

require

less

cooking

can

be

added

towards

the

end

of

the

Brown

meat

and

vegetables

first

(immediately

prior

to

cooking)

or

place

all

ingredients

in

together.

Bring

to

the

boil

on

the

hotplate

then

cook

using

method

‘B’;

or

use

method

‘A.

Do

not

cook

casseroles

over

3

kg

(6

Ib).

cooking

time.

500

TC

Vegetables

1.

Cut

root

vegetables

into

small

pieces

unless

cooking

whole

e.g.

baked

potatoes.

2.

All

dried

beans

should

be

soaked

overnight,

rinsed

and

covered

with

fresh

water.

Bring

to

the

boil

on

the

hotplate

and

boil

uncovered

for

15

minutes

before

draining

and

adding

to

dish.

3.

Place

vegetables

under

meat

in

casseroles.

4.

Add

a

few

drops

of

lemon

juice

or

vinegar

to

prevent

potatoes

turning

black.

5.

Cook

using

method

‘A.

Preserves

1.

Only

soften

the

fruit

for

jam

or

marmalade

and

then

boil

on

the

hotplate.

2.

Chutney

may

require

boiling

on

the

hotplate

after

cooking

to

thicken.

Steamed

Sponge

Puddings

1.

Cover

the

pudding

with

a

circle

of

greased,

greaseproof

paper

then

with

foil.

Stand

the

prepared

pudding

in

a

pyrex

basin

containing

enough

water

to

come

half

way

up

the

sides

of

the

pudding.

Wrap

the

basin

and

the

pudding

in

foil,

sealing

the

edges

well

so

that

no

steam

can

escape.

2.

Cook

using

method

‘B’

Milk

Puddings

Just

cover

the

cereal

with

boiling

water,

allow

to

stand

for

30

minutes.

Drain,

make

the

pudding

in

the

normal

way,

cook

uncovered

using

method

‘A’

Meringues

1.

Cook

towards

the

bottom

of

the

oven

i.e.

shelf

5

or

the

base.

2.

Cook

using

method

‘B’

Fruit

1.

All

fruit

dishes

should

be

cooked

on

shelf

position

5

or

on

the

base

of

the

oven.

2.

Cook

using

method

‘B.

500

TC

General

Points

Frozen

Food

-

all

food

must

be

COMPLETELY

THAWED

before

preparing

for

slow

cooking.

Thickening

—

toss

meat

in

flour

for

casseroles

-

blend

cornflour

or

flour

with

water

and

add

to

dishes

at

the

end

of

cooking.

Flavouring

-

experiment

with

flavourings

and

seasonings

because

there

is

little

evaporation

so

flavours

are

retained,

if

necessary

adjust

at

the

end

of

the

cooking

time.

Liquid

—

reduce

normal

liquid

quantities

slightly

as

there

is

little

evaporation

during

cooking.

Milk

and

Milk

Products

e.g.

Cream

—

add

towards

the

end

of

cooking.

Reheating

—

left

over

food

should

be

cooled

quickly

and

refrigerated.

Food

should

not

be

reheated

using

the

slow

cook

feature,

but

conventionally

or

in

a

microwave

cooker.

~

food

must

only

be

reheated

once.

1A

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