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50
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. 15 minutes 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
Lamb
Saddles of lamb, boneless,
1/2 in (200 g) each
Cookware,
uncovered
2
.
5-7 175 (80)* 120-180
Leg of lamb, boned, medium,
2.5 in (1 kg) tied
Cookware,
uncovered
2
.
6-8 175 (80)* 150-210
* preheat
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