Amana AOCS3040 Benutzerhandbuch

18

To reduce risk of food poisoning due to bacterial
growth and production of toxins, never hold meat,
milk, fish or eggs for more than 2 hours before
cooking.

Facts and Hints to Remember
• Amana’s Slo-Cook™ feature simulates a traditional

crockery cooking by cooking food slowly at a low
temperature.

• Slo-Cook™ provides enhanced flavor and tenderness,

since food is cooked slowly at low temperature.

• Meats cooked at low temperature shrink less and are

more tender, thus allowing less expensive cuts of meat
to be used.

• Slo-Cook™ time for meat varys depending on

distribution and amount of fat, bone, weight, and
shape.

• Meats may be placed on Slo-Cook™ trivet to avoid

saturation of juices and to brown.

• Dairy products such as milk, cheese, sour cream,

and condensed cream soups have a tendency to
separate, break down, and mix with other ingredients
during Slo-Cook™.

• Fresh vegetables tend to discolor or turn dark during

Slo-Cook™.  Discoloration can be avoided by using
frozen or blanched vegetables.

• Spices are enhanced and liquids do not boil away

when cooked slowly at low temperature.

• Food flavors are not mixed when cooked in the oven in

separate, covered dishes.  Covered dishes generally
cook more evenly and retain moisture.

• Mixing, cooking, and serving an entire meal in the

same oven-proof glass or stoneware can be
accomplished with the Slo-Cook™ feature.

• No preheating of oven is necessary before using the

Slo-Cook™ feature.

• Valuable heat loss is prevented since stirring is not

necessary during Slo-Cook™.  It is important not to
open oven door during Slo-Cook™, as heat loss will
occur resulting in extended cooking time.

To avoid risk of fire, do not line the broiler grid with foil.

•  Foil may trap grease on top of grid close to burner

causing a fire.

•  Never leave oven unattended while broiling. Over-

cooking may result in a fire.

Broiling Tips
• Remove excess fat from meat before broiling. Cut

edges of meat to prevent curling.

• Place food on a cold ungreased broiling pan. If pan is

hot, food sticks.

• All food except fish should be turned at least one time.

Begin broiling with skin side down.

• Season meat after it has browned.
• Broiling does not require preheating.
• Begin cooking using suggested rack levels in 

Broiling

Guide section to test broiler results. If food is not brown
enough, cook on a higher rack position. If food is too
brown, cook on a lower rack position.

Broiling system generates immediate, intense heat using
a special reflector. This reflector focuses heat directly on
the food; searing in natural juices and providing
restaurant quality, charbroiled flavor.
1.

Center food on broiling grid and pan, and place on
rack in oven.
• Oven door should be closed.

A

B

A—Broiler Grid
B—Broiler Pan

Broiler Pan and Grid

2.

Push BROIL or CONV BROIL pad.

3.

Press

 

+

 pad to set HI broil.

4.

Press OVEN CANCEL pad when finished.