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Special Modes
44
Slow Roasting
Slow Roasting is ideal for cooking
delicate cuts of beef, pork, veal, or lamb
to perfection.
Always observe USDA/CFIA food
safety guidelines.
First briefly sear the meat on all sides at
a high temperature on the cooktop in
order to seal it.
Then place the meat in the preheated
oven compartment where the low
temperature and long cooking duration
will cook it to perfection and ensure it is
very tender.
The meat will relax. The juices inside will
start to circulate evenly throughout the
meat to reach the outer layers.
This gives very tender and succulent
results.
Only use lean meat which has been
correctly seasoned and trimmed.
Bones should be removed before
cooking.
For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g., clarified butter,
vegetable oil).
Do not cover meat during the cooking
process.
The cooking duration takes approx.
2–4hours depending on the weight
and size of the meat and how well you
want it cooked.
As soon as the cooking process has
finished, you can carve the meat
straight from the oven. It does not
need to rest.
You can leave the meat in the oven to
keep warm until you serve it. This will
not affect results in any way.
Serve on preheated plates with very hot
sauce or gravy to prevent it cooling
down too quickly. The meat is at an
ideal temperature to eat straight away.
Using Surround
Use the universal tray with the Wire
Rack placed on top of it.
Do not use the Booster operating
mode to pre-heat the oven.
Place the Wire Rack with the
universal tray on shelf level 3.
Select the Surround operating
mode and a temperature of 250°F
(120°C).
Preheat the oven together with the
universal tray and Wire Rack for
approx. 15minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Danger of burning due to hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment, or
accessories.
Use pot holders when placing food in
the appliance or removing it and
when working in the hot oven
compartment.
Place the seared meat on the Wire
Rack.
Reduce the temperature to 210°F
(100°C).
Continue cooking the meat until it is
done.
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