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Special Modes
77
Slow Roasting
The Slow Roastingmethod is ideal for
cooking beef, pork, veal, or lamb when
you want a tender result.
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 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.
Cooking 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 program 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.
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