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NotesEstimated durationSetting
temperature
Food/crockery
30 minutes to a max. of
1 hour
5Keeping beverages hot.
• Preheat tableware.
• Cover up the
beverages.
6 hours and extend as
required, with max.
6 hours
5Drying fruit.
• Prepare and chop
up the fruit.
• Turn the fruit as
needed.
30 minutes to a max. of
1 hour
6Slow cooking.
• Preheat tableware.
45 minutes till max.
1 hour
4 till 6Warm, moist cloths for
wellness applications.
• Moisten
cloths/towels, fold
or roll and then
place directly on
the warming plate.
Only use
cloths/towels made
from natural fibres
– no synthetic
fibres!
Slow cooking
Temperature setting 6 is suitable for slow cooking to complete seared, minor to medium-sized,
high-quality cuts of meat (beef, lamb, pork, veal) no thicker than 6 cm. We recommend cooking
more significant pieces of meat in an oven or combi-steam oven. Cooking meat at a low temperature
for longer makes it tender and succulent.
Preparations
First, sear the meat and then let it cook in the warming drawer at low temperature.
• Use suitable glass, porcelain or ceramic cookware.
• Preheat the drawer containing the cookware at setting level 6.
• Heat a little fat in a pan and sear the meat.
• Place the meat in the preheated cookware in the drawer to cook to completion.
The searing times below refer to the sealing of meat in hot fat.
Yarn in the warming
drawer
Searing on the hobType of meat
Small pieces of meat.
2–3 minutes on all sidesSmall escalopes.
• Temperature
setting 6
Table continued from last page
11
Use
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