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4 Uses
4.2 Low temperature cooking
The setting is suitable for low temperature cooking and cooking to
completion of seared, small to medium-sized, high-quality cuts of meat (beef, lamb, pork,
veal) no thicker than 6cm. We recommend cooking larger pieces of meat in an oven or
combi-steam cooker.
Cooking meat at a low temperature for longer makes it tender and succulent.
Preparations
Sear meat before low temperature cooking.
▸ Use suitable glass, porcelain or ceramic cookware.
▸ Preheat the drawer containing the cookware at setting level .
▸ Rapidly heat a little fat in a pan.
▸ Sear the meat.
The searing times below refer to the sealing of meat in hot fat.
Dish Searing on the hob Completion in the appliance
Small pieces of meat
Small escalopes 2–3 minutes
on all sides
for
–
Steak medallions 1–2 minutes per side for
–
Medium-sized pieces of meat
Loin of lamb
(about 150-300g)
2–3 minutes per side for
Fillet of pork (400-600g) 4–6 minutes
on all sides
for
–
Fillet of beef/veal, loin of
pork, (up to 900 g)
12–15 minutes
on all sides
for
–
▸ Place the meat in the preheated cookware in the drawer to cook to completion.
▸ Cover the cookware with a lid.
Meat that has been low temperature cooked is not as hot as conventionally
cooked meat. Sauces should be served very hot. Put the plates in the warming
drawer during the last 45–60 minutes of cooking.
To keep meat that has been cooked at a low temperature warm, switch back to
level after low temperature cooking. Small pieces of meat can
be kept warm for up to 45minutes, large pieces for up to 2hours.
20
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