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Slow Roasting
59
This cooking method is ideal for
cooking beef, pork, veal or lamb when a
tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Operation
Use the universal tray with the grilling
and roasting insert.
Place the rack with the universal tray
on shelf level 3.
Select Surround and a temperature of
265°F (130°C).
Preheat the oven along with the
universal tray and wire rack for
approx. 15 minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Danger of burns!
When the oven is hot use pot holders
to insert, remove or turn the food, or
when adjusting the oven shelves,
etc.
Place the seared meat on the
universal tray.
Reduce the temperature to 210°F
(100°C).
Continue cooking until the end of the
cooking time.
On ovens with a clock/timer, you can
set the cooking process to finish
automatically (see“Clock/Timer -
Setting the cooking duration”).
After the cooking program
– Meat can be carved straight from the
oven. It does not need to rest.
– The meat can be left in the oven after
the program is complete. This will not
affect results in any way.
– The meat is at an ideal temperature
to eat straight away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.
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