Zanussi ZKC 6000W User Manual

Food preparation – slow cookingJoints of meat and poultry• Do not cook meat joints over 2.7kg (6lb).• Do not cook poultry over 2 kg (4lb 8oz).• Cook on the middle shelf of the oven orabove.• Cook stuffing separately.• Cook for at least six hours.• Only cook joints of pork if you can makesure, by using a meat thermometer, that thetemperature inside the joint is at least 88°C.• For good air circulation always stand jointson a rack in a roasting tin or casserole.• Thaw all frozen meat and poultry before youcook it.• Prime cuts of meat do not benefit from slowcooking.• Remove excess fat and skin unless it isbrowned first.Soups, casseroles and stews• Do not cook casseroles over 2.7 kg (6lb).• Bring to the boil on the hob then cook onslow cook.• Cook on the middle shelf of the oven orabove.• Cover food with a tight fitting lid or tin foil.Vegetables• Cut into small pieces.• Dried beans must be pre-soaked then boiledin an open pan for 15 minutes before addingto any dish.• Place vegetables under meat in casseroles.• Cover food with a tight fitting lid or tin foil.Milk puddings• Cover the cereal with boiling water and leaveit to stand for 30 minutes.• Drain and make the pudding in the usualway.General pointsFrozen FoodsThaw thoroughly before cooking.ThickeningToss meat in flour for casseroles.Alternatively blend cornflour with water and addit at the end of cooking.FlavouringFlavours are held in the food because there islittle evaporation. Adjust flavouring at the end ofthe cooking time.LiquidUse slightly less liquid as there is littleevaporation during cooking. Always add milkand milk products, for example cream towardsthe end of cooking to prevent them fromcurdling.ReheatingCool left over food quickly and then put it in thefridge. Do not reheat food using the slow cooksetting. Reheat food in the usual way or in amicrowave. Only reheat food once.21