Instructions for Use

How it works en-us
43
¡ For food hygiene reasons, sear the meat briefly on all
sides at a high temperature in the frying pan before
cooking it. This gives the meat a crust, which prevents
the meat juices from escaping and produces the kind of
flavor characteristic of a roast.
¡ Season carefully: The slow resting of the meat intensi-
fies all flavors.
¡ When game and horse meat is cooked at low tempera-
tures, its flavor becomes stronger than when prepared
the conventional way.
¡ Use the "Low-temperature cooking" mode . In this
mode, any moisture escaping from the food remains in
the oven cavity and prevents the food from drying out.
¡ With this operating mode, no preheating is necessary.
¡ Note that the core temperature of the food cannot be
higher than the temperature inside the oven cavity. As a
rule of thumb, select an oven cavity temperature that is
50-60°F (10-15°C) higher than the required core tem-
perature.
¡ If your guests arrive late, towards the end of the cooking
time, you can reduce the temperature to 140°F (60°C)
to extend the cooking time. If you want to stop the cook-
ing process, the oven cavity temperature may not be
higher than the desired core temperature. Large items
can remain in the oven cavity for 1 to 1.5hours, and
small items can remain in there for 30 to 45minutes.
¡ Serve on a pre-warmed dish.
Meat/poultry
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Duck breast, medium
rare, 0.7lb (350g)
apiece
Unperforated steam
container
160-175
(70-80)
- 40-60 After cooking, you can
crisp up the skin side
quickly in the frying
pan. Or: Grill + air re-
circulation 445°F
(230°C) for 5 min-
utes.
Entrecôte, medium
rare, 0.7lb (350g)
apiece
Unperforated steam
container
160-175
(70-80)
- 40-70
Fillet of veal, well
done, 2.2lb (1kg)
Unperforated steam
container
175-195
(80-90)
- 150-200
Leg of lamb, boned,
trussed, medium rare,
3.3lb (1.5kg)
Unperforated steam
container
160-175
(70-80)
- 180-240 Turn in garlic and
herbs before cooking
in oil
Fillet of beef, medium
rare, 2.2lb (1kg)
Unperforated steam
container
160-175
(70-80)
- 120-180
Beef steaks, medium
rare, 6.1oz (175g)
apiece
Unperforated steam
container
160-175
(70-80)
- 30-60
Roast beef, medium
rare, 2.2-3.3lb
(1-1.5kg)
Unperforated steam
container
160-175
(70-80)
- 150-210
Fillet of pork, well
done, 2.2oz (70g)
apiece
Unperforated steam
container
195 (90) - 90-115
Pork medallions, well
done, 2.2oz (70g)
apiece
Unperforated steam
container
175 (80) - 50-70
18.7 Poultry
Take note of the recommended settings for poultry.
¡ The moisture present when the appliance is operating in
combi operation prevents food from drying out, which is
important for poultry in particular. At the same time, the
high temperatures make the surface brown and crispy.
The hot steam is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the food.
The hot steam cooks a chicken, until browned and
crispy all round, while the breast meat remains tender
and succulent.
¡ The cooking times specified should be regarded as
guidelines and depend heavily on the initial temperature
of the food and the food cooked. For better results, use
the core temperature probe. Insert the core temperature
probe in the chicken breast rather than in the middle or
in a cavity. Further information and instructions, as well
as optimal target temperatures, can be found in the sec-
tion entitled Core temperature probe → Page21 .
¡ To make the skin crispier, season poultry mainly with
spices and herbs, and use little or no oil.