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Food Weight
(g)
Shelf
position
Temperature
(°C)
Time
(min)
Leg of venison 1500 - 2000 1 200 - 210 90 - 135
11.9 Slow Cook
• Slow Cook function is correct for pieces
of tender, lean meat and fish to make
them succulent.
• Do not use Slow Cook function for pot
roasts or fatty pork roasts.
• Always cook without a lid in Slow Cook
function.
• With Slow Cook function the oven gets
the preset temperature and a signal op-
erates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Cooking with Slow Cook function:
1.
Sear the meat in a pan in a very high
heat.
2.
Put the meat in a roasting dish or di-
rectly on the wire shelf.
3.
Put the tray below the shelf to catch
the fat.
4.
Put the shelf in the oven.
5.
Set Slow Cook function.
If it is necessary, change the temper-
ature and cook until done (refer to
Slow Cook table).
Beef
Food to be
cooked
Weight
(g)
Searing
each side
(min)
Tempera-
ture
(°C)
Shelf
posi-
tion
Time
(min)
Filet medium 1000 - 1500 2 80 - 90 1 90 - 110
Roast beef me-
dium
1000 - 1500 4 80 - 90 1 180 - 240
Veal
Food to be
cooked
Weight (g)
Searing
each
side
(min)
Tempera-
ture (°C)
Shelf
position
Time
(min)
Filet rosé 1000 - 1500 2 80 - 90 1 90 - 120
Loin, in one
piece
1000 - 1500 4 80 - 90 1 120 - 150
Nierstück 1000 - 1500 4 80 - 90 1 120 - 150
Pork
Food to be
cooked
Weight (g)
Searing
each side
(min)
Tempera-
ture (°C)
Shelf
position
Time
(min)
Filet rosé 1000 -
1500
2 80 - 90 1 90 - 110
Loin, in one
piece
1000 -
1500
4 80 - 90 1 150 - 170
Nierstück 1000 -
1500
4 80 - 90 1 150 - 170
22
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