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Slow Roasting
52
This cooking method is ideal for cook-
ing beef, pork, veal or lamb when a ten-
der 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 temper-
ature 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 tem-
peratures (e.g. clarified butter, veg-
etable oil).
– Do not cover the meat during cook-
ing.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired de-
gree of doneness and browning.
Operation
Use the universal tray with the broil-
ing and roasting insert.
Slide the universal tray and rack onto
shelf level 3.
Select Bake and a temperature of
175-225°F (80-100°C).
Preheat the oven with the universal
tray and wire rack for approx. 15min-
utes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Burn hazard!
Use pot holders when inserting, re-
moving or turning hot food, or when
adjusting shelves, etc. in a hot oven.
Place the seared meat on the univer-
sal tray.
Allow the meat to finish cooking as
desired.
On ovens with a clock/timer, you can
set the cooking process to finish auto-
matically (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 tempera-
tures
Always follow USDA guidelines on
food safety.
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