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English 23
Roasting Tips
Slow Cooking Meat
Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist
and is tender.
Sear the meat well on all sides on the cooktop. Place the meat in the preheated oven and continue to slow cook.
After it is done, arrange it on preheated plates and add a warm sauce on top.
Cod, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
10 – 14 min.
Salmon, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 212ÛF (100ÛC) 8 – 10 min.
Clams or oysters 0.33 lbs. (0.15
kg)
Baking pan (level 2) Steam 212ÛF (100ÛC) 10 – 15 min.
Haddock or perch filet per 0.5 lbs. (0.2
kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
10 – 20 min.
Stuffed sole rolls – Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
10 – 20 min.
Shrimp, large per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 212ÛF (100ÛC) 8 – 13 min.
Shrimp, medium per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 212ÛF (100ÛC) 5 – 8 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
When is the roast done? Use the built-in meat probe to measure the meat
temperature.
The roast is too dark and crust is burned in some areas. Check the rack level and temperature.
The roast turned out well, but the sauce is burned. Next time, use a smaller roasting pan or add more liquid.
The roast looks good, but the sauce is too light and
runny.
Next time, use a larger roasting pan or add less liquid.
Food Amount/Weight Accessories Temperature Cooking Time
Boned leg of lamb 2 – 3.5 lbs.
(1 – 1.5 kg)
Baking pan (level 2) 175ÛF (80ÛC) 140 – 160 min.
Roast beef 3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
Baking pan (level 2) 175ÛF (80ÛC) 150 – 180 min.
Pork fillets – Baking pan (level 2) 175 – 195ÛF (80 – 90ÛC) 50 – 70 min.
Pork medallions – Baking pan (level 2) 175ÛF (80ÛC) 50 – 60 min.
Beef steaks approx. ½” thick Baking pan (level 2) 175ÛF (80ÛC) 40 – 80 min.
Duck breast – Baking pan (level 2) 175ÛF (80ÛC) 35 – 55 min.
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