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EN
©2021 Hestan Commercial Corporation
11
USING THE WARMING DRAWER
(continued)
TIPS FOR SLOW COOKINGTIPS FOR SLOW COOKING
• Only use fresh meat in perfect condition.
• Trim off any excess fat.
• The pieces of meat do not necessarily have to be turned.
• Once cooked, the meat can be carved immediately; it does not have to rest.
• Meat that is slow cooked is not as hot as meat cooked in the traditional way, so it is advisable
to put the plates in the warming drawer on the left-hand side for the last 20-30 minutes as well.
• Serve the meat with piping hot sauces.
• If you want to keep the meat hot after cooking, restart the control at a lower temperature
(100-150°F [38-65°C]). Smaller pieces of meat can be kept hot for 45 minutes and larger pieces
for two hours.
APPLICATIONSAPPLICATIONS
Slow cooking is suitable for all tender cuts of beef, pork, veal, lamb, game and poultry. The initial
browning times and the subsequent cooking times depend on the size of the slices of meat.
The browning time is for meat placed in a preheated pan with butter or oil.
DISH EXAMPLE INITIAL BROWNING LEVEL
Small slices of meat
Strips about 1 - 2 minutes 150
Small steaks or medallions about 1 - 2 minutes per side 150
Medium size slices of meat
Tenderloin about 4 - 5 minutes per side 200
Lean roast about 10 - 15 minutes per side 200
Large slices of meat
Tenderloin (from 2 lbs. [900g]) about 6 - 8 minutes per side 200
Roast beef about 8 - 10 minutes per side 200
Vegetables about 30 minutes per side 150
COOKING TIMES: As a guideline, allow 4 to 5 hours for a 200°F [93°C] setting, and 8 to 10 hours
for a 150ºF [65ºC] setting. Smaller quantities of food may require less time, while larger quantities
may require more time.
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