Cannon Professional 60 C60GP Use And Installation Instructions

Contents

The ‘Slow Cook’ setting on the main oven thermostat is used for slow cooking, keepingfood warm and warming plates for short periods.USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6hours. They will ‘hold’ at this setting for a further hour but marked deterioration inappearance will be noticed in some cases.2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes beforeturning to the ‘Slow Cook’ setting and never be cooked lower than the middle shelfposition.3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not becooked using the ‘Slow Cook’ setting.4. Always stand covered joints on a rack over the meat tin to allow good air circulation.5. A meat thermometer should be used when cooking pork joints and poultry.The internal temperature of the food should reach at least 88˚C.6. This method is unsuitable for stuffed meat and stuffed poultry.7. Always bring soups, casseroles and liquids to the boil before putting in the oven.8. Cover casseroles with foil and then the lid to prevent loss of moisture.9. Always thaw frozen food completely before cooking.10. Root vegetables will cook better if cut into small pieces.11. Adjust seasonings and thickenings at the end of the cooking time.12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cookedlower in the oven whilst other dishes requiring greater heat can be cooked abovethem.13. Egg and fish dishes need only 1-5 hours cooking and should be included in daycooking sessions, when they can be observed from time to time.14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking,before inclusion in any dish.20THE ‘SLOW COOK’ SETTING