Slo-Cook Programming Instructions; Slo-Cook™ Roasting Rack; Facts And Hints To Remember; Suggested Dish Arrangements - Amana AOES3030 Serie Manual Del Propietário

Slo-Cook™ Instructions and Cooking Guide for Wall Oven
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Slo-Cook 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™ oven bottom.
1. Press BAKE pad.
2. Press pad until 250° is displayed.
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• 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 for approximately 1 second.
3. Press OVEN CANCEL pad when finished.
• Remove food from oven when cooking time has
elapsed. Food left in oven can overcook.
Slo-Cook™ Roasting Rack
Oven includes a Slo-Cook™ roasting rack. This rack
should be placed in pan or roaster. Slo-Cook™ roasting
rack elevates food keeping it out of grease and fat.

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 low temperature shrink less and
are more tender, thus allowing less use of expensive
cuts of meat.
4. Food flavors do not mix when cooked in the oven in
separate, covered dishes.
5. You have a standard oven cavity for cooking, allowing
you six rack positions.
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6. You can Slo-Cook 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 there will be 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 Slo-
™
Cook , 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 slo-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 to prevent soggy topping.
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 Slo-Cook ™ oven, one-dish items such as a
casserole 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 lbs. Beef (cut into 1½" 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 1½" 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 Slo-
Cook ™ 8 to 10 hours in center of rack at the lowest rack
24
level.