Recipes

Food to be cooked Meat core temperature in °C
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
SLOW COOK
SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.
SLOW COOK is not correct for pot roasts or fatty pork roasts.
The oven gets the pre set temperature and a signal operates. Then, the oven automatically
sets to a lower temperature to continue cooking.
Always cook without a lid in SLOW COOK .
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the
shelf to catch the fat.
3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO
and cook until done. See in the table.
SLOW COOK table
Food
1)
Weight in grams Setting Shelf position Time in mi-
nutes
Roast beef 1000-1500 SLOW COOK TWO 1 90-110
Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110
Roast veal 1000-1500 SLOW COOK TWO 1 100-120
Uses, tables and tips
13