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It is recommended that vegetable dishes, sponge and suet puddings are prepared just prior to cooking. A complete meal can be cooked using slow cook function. Most foods should be cooked on the middle shelf. Use shelf position 9 for large joints and stews. Ensure dishes are evenly spaced to allow for maximum circulation around food. Thicken casseroles by tossing meat in flour first or by blending flour with water and adding at the end. Pastries, breads and biscuits are not suitable for slow cooki