Instruction manual

17
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal method for cooking tender pieces of meat medium rare or
medium. The meat remains very juicy and turns out as soft as
butter. The benefit of this cooking method is that it allows lots of
scope for menu planning because slow-cooked meat is easy to
keep warm.
Suitable cookware
Use a flat dish, e.g. a porcelain serving plate or a glass roasting
dish without a lid.
Always place the open dish on the wire rack at level 1.
Method
1.Select % Top/bottom heating and set a temperature between
70-90 °C. Preheat the oven and warm up the dish at the
same time.
2.Place a little fat in a pan on a high heat. Sear the meat on all
sides, including the ends, and then place immediately into
the preheated dish.
3.Place the dish with the meat in it back into the oven and slow
cook. A slow-cook temperature of 80 °C is ideal for most
pieces of meat.
Notes
■ Only use fresh, good-quality meat Carefully remove sinews
and fat. Fat develops a strong, distinct taste of its own during
slow cooking.
■ Sear the meat over a very high heat and for a sufficiently long
time on all sides, including the ends.
■ Larger pieces of meat do not need to be turned.
■ Meat can be carved immediately following slow cooking. No
standing time is required.
■ Due to the special cooking method, the meat looks pink, i.e.
medium rare. This does not mean, however, that it is raw or
not well done enough.
■ If you would like gravy with your meat, cook using ovenware
with a lid. Please take note that the cooking times will be
reduced.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C must be
maintained for at least 30 minutes.
Table
Any tender cut of poultry, beef, veal, pork and lamb is suited to
slow cooking. The slow cooking times depend on the thickness
and the inside temperature of the meat.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Meal Weight Level Type of
heating
Temperature
in °C
Searing time
in minutes
Low-temperature
time in hours
Poultry
Turkey breast 1000 g 1
%
80 6-7 4-5
Duck breast* 300-400 g 1
%
80 3-5 2-2,5
Beef
Joint of beef (e.g. rump) 6-7 cm thick approx. 1.5
kg
1
%
80 6-7 4,5-5,5
Fillet of beef, whole 1.5 kg 1
%
80 6-7 5-6
Sirloin, 5-6 cm thick 1.5 kg 1
%
80 6-7 4-5
Beef steaks, 3 cm thick 1
%
80 5-7 80-110 min.
Veal
Joint of veal 6-7 cm thick (e.g. topside) approx. 1.5
kg
1
%
80 6-7 5-6
Fillet of veal approx. 800
g
1
%
80 6-7 3-3,5
Pork
Lean joint of pork (e.g. loin) 5-
6cmthick
approx. 1.5
kg
1
%
80 6-7 5-6
Pork fillet, whole approx. 500
g
1
%
80 6-7 2,5-3
Lamb
Lamb saddle fillet, whole approx. 200
g
1
%
80 5-6 1,5-2
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.