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English 65
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.
Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all
sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done,
arrange it on preheated plates and add a warm sauce on top.
Souffles, Casseroles, Additions to Soups, etc.
Food Amount/Weight Accessories Temperature Cooking Time
Boned leg of lamb 2 – 3.5 lbs.
(1 – 1.5 kg)
Baking pan (level 2) 175üF (80üC) 140 – 160 min.
Roast beef 3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
Baking pan (level 2) 175üF (80üC) 150 – 180 min.
Pork fillets – Baking pan (level 2) 175 – 195üF
(80 – 90üC)
50 – 70 min.
Pork medallions – Baking pan (level 2) 175üF (80üC) 50 – 60 min.
Beef steaks approx. 1.2 in. thick Baking pan (level 2) 175üF (80üC) 40 – 80 min.
Duck breast – Baking pan (level 2) 175üF (80üC) 35 – 55 min.
Food Accessories Oven Mode Temperature Cooking Time
Lasagna Baking pan (level 2) Steam Convection 320 – 340üF
(160 – 170üC)
35 – 45 min.
Souffles Souffle dish + wire rack
(level 2)
Steam Convection 360 – 390üF
(180 – 200üC)
15 – 25 min.
Semolina dumplings
Perforated (level 3) +
baking pan (level 1)
Steam 195üF (205üC) 7 – 10 min.
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