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Slow Cooking
Slow cooking is a technique for cooking food over a long
period at low temperatures. For this reason, it is also
called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g., tender
portions of beef, veal, pork, lamb, or poultry) that are to
be cooked medium/medium rare or "à point." The meat
will remain moist and tender.
The benefit of this cooking method is that you have
plenty of leeway for menu planning because slow-cooked
meat is easy to keep warm. You do not have to turn the
meat when cooking. Keep the appliance door closed in
order to maintain an even cooking climate.
Only use fresh, good-quality meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavor during slow
cooking. You can also use seasoned or marinated meat.
Do not use defrosted meat.
Meat can be carved immediately following slow cooking.
No resting time is required. As a result of the special
cooking method, the meat looks pink, but it is not raw or
undercooked.
Note: A delayed-start operation with an end time is not
possible for the slow cooking heating method.
Cookware
Use shallow cookware, e.g., a porcelain or glass serving
dish. Place the cookware into the cooking compartment
to preheat.
Always place the uncovered cookware onto the wire rack
at rack position 2.
Additional information can be found in the tips on slow
cooking listed after the settings table.
Your appliance features the heating method "Slow Cook."
Only start operation when the cooking compartment has
fully cooled down. Allow the cooking compartment to
warm up for approx. 15minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and for
a sufficiently long time on all sides, even on the ends.
Place food onto/into the preheated cookware
immediately. Put the cookware containing the meat back
into the cooking compartment and slow cook.
Recommended Setting Values
The slow cooking temperature and cooking time are
dependent on the size, thickness, and quality of the
meat. For this reason, setting ranges are indicated.
Heating methods used:
. Slow Cook
Dish Cookware Rack
position
Heating
mode
Searing time
in mins.
Temperature
in ° F (°C)
Cooking
time in
mins.
Poultry
Duck breast, 1 lb (400 g) Cookware, uncovered 2
.
6-8 175(80)* 60-120
Chicken breast fillet,
1/2 lb (200 g) each
Cookware, uncovered 2
.
5-7 195(90)* 60-90
Turkey breast, boned,
2.5 lb (1 kg)
Cookware, uncovered 2
.
8-10 195(90)* 150-210
Pork
Pork tenderloin steak,
2 in (5-6 cm) thick,
3.5 lb (1.5 kg)
Cookware, uncovered 2
.
8-10 175(80)* 180-210
Pork fillet, whole Cookware, uncovered 2
.
6-8 175(80)* 60-120
Pork medallions,
1.5 in (4 cm) dick
Cookware, uncovered 2
.
5-7 175(80)* 90-120
Beef
Joint of beef (rump),
3 in (6-7 cm) thick,
3.5 lb (1.5 kg)
Cookware, uncovered 2
.
8-10 175(80)* 180-240
Beef tenderloin, whole,
2.5 lb (1 kg)
Cookware, uncovered 2
.
4-6 175(80)* 180-240
Sirloin, 2.5 in (5-6 cm) thick Cookware, uncovered 2
.
6-8 175(80)* 210-270
Beef medallions/rump steak,
1.5 in (4 cm) thick
Cookware, uncovered 2
.
5-7 175(80)* 30-60
* preheat
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