Amana AOCS3040 Manual Del Usuario página 27

SIo-Cook
TM
instructions and Cooking Guide for Wall Oven
Slo-Cook
TM
Programming instructions
Open oven door to confirm nothing is stored in oven cavity
and set racks to proper height before slo-cooking. Bake
element is concealed under the Spillsaver
TM
oven bottom.
1. Press BAKE pad.
2.
,
Press _ pad until 2SD ° is displayed.
• Temperature is set in 5 ° degree increments.
• Time of day, temperature, "PRE-BAKE", and "ON"
display.
• Temperature starts at 170°F and increases in 5 °
increments until reaching set temperature. Some
minor smoking is normal when using oven for first
time. When temperature is reached, oven signal
sounds.
Press OVEN CANCEL pad when finished.
• Remove food from oven when cooking time has
elapsed. Food left in oven can overcook.
Slo-Cook
TM
Roasting Rack
Oven includes a SIo-Cook
TM
roasting rack. This rack
should be placed in pan or roaster. SIo-Cook
TM
roasting
rack elevates food keeping it out of liquids.
Facts and Hints to Remember
1. Covered dishes generally cook more evenly and retain
moisture.
2. Foods have better flavor cooked at low temperature
and are more tender.
3. Meats cooked on Iowtemperature shrink less and are
more tender, thus allowing you to use less expensive
cuts of meat.
4. Food flavors do not mixwhen cooked in the oven in
separate, covered dishes.
5. You have a standard oven cavity for cooking, allowing
six rack positions.
6. You can SIo-Cook
TM
a complete meal in 6 to 10 hours
using the same oven-proof glass or stoneware for
mixing, cooking, and serving.
7. No preheating of oven necessary.
8. Spices are enhanced when slo-cooked.
9. Liquids do not boil away. Generally you will have more
liquid at the end of cooking.
10. Stirring is not necessary. Valuable heat loss will
occur when oven door is opened for stirring.
11. Meats may be placed on slo-cook roasting rack to
avoid saturation of juices and to obtain better color.
12. It is important not to open door of oven during SIo-
Cook
TM,
as heat loss will occur. Heat loss will make a
difference in length of cooking time.
13. Time for slo-cooking meat will vary depending on
distribution and amount of fat, bone, weight, and
shape. With SIo-Cook you have less shrinkage of
meat.
14. Dairy products such as milk, cheese, sour cream and
condensed cream soups have a tendency to separate
and break down.
15. Fresh vegetables in slo-cooking tend to discolor or
turn dark. Discoloration can be avoided by using
frozen or blanched vegetables.
Suggested Dish Arrangements
1. Determine rack level by dish size and amount of food.
2. Covered dishes retain moisture better than uncovered
dishes,
3. Casserole items with bread or cracker topping should
be left uncovered so toppings stay crisp.
4. Roast should not be covered so a rich browness can
be obtained.
5. Wrap food items like baking potatoes and corn on the
cob in foil.
6. In the SIo-Cook
TM
oven, one-dish items such as a
casseroles require adding a separate dish with water.
This is important as it prevents overcooking of food.
Main Dish Recipes
Beef Stew
8 to 10 hours
2 Ibs. Beef (cut into 1-½" cubes)
3 Potatoes large
4 Carrots medium
2 Onions medium
12 oz. V-8 Juice
1 teaspoon Worcestershire sauce
1 Clove garlic
1 Bay leaf
1-½ teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
2 tablespoons Tapioca
Cut beef in 1-½" cubes; peel and quarter potatoes; scrap
or peel carrots and cut in thick slices or chunks; peel
onions and quarter.
Put all ingredients in a deep cooking container or 3 qt.
ovenproof casserole dish in order listed.
Mix seasonings with V-8 juice and pour over main
ingredients. Stir just enough to mix. Cover and SIo-Cook
TM
8 to 10 hours in center of rack at the lowest rack level.
SIo-Cook
TM
in center of rack at the lowest rack level.
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