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en Tested for you in our cooking studio
54
Type of heating used:
■ . Slow cooking
Tips for slow cooking
Drying
With 4D hot air, you can dry foods with outstanding
results. With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■ 1 wire rack: Level 2
■ 2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Dish Cookware Shelf posi-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in
mins
Poultry
Duck breast, medium rare, 300 g
each
Cookware, uncovered 1 . 6-8 95* 45-60
Chicken breast fillet, 200 g each, well
done
Cookware, uncovered 1 . 4 120* 45-60
Turkey breast, boned, 1 kg, well done Cookware, uncovered 1 . 6-8 120* 100-130
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 1 . 6-8 85* 130-180
Fillet of pork, whole Cookware, uncovered 1 . 4-6 85* 45-70
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 1 . 6-8 100* 150-190
Fillet of beef, 1 kg Cookware, uncovered 1 . 4-6 85* 90-120
Sirloin, 5-6 cm thick Cookware, uncovered 1 . 6-8 85* 120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 1 . 4 85* 40-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 1 . 6-8 85* 100-130
Joint of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 1 . 6-8 85* 150-210
Fillet of veal, whole, 800 g Cookware, uncovered 1 . 4-6 85* 70-120
Veal medallions, 4 cm thick Cookware, uncovered 1 . 4 80* 40-60
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered 1 . 4 85* 30-45
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered 1 . 6-8 95* 120-180
* Preheat
Slow-cooking duck breast. Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
The slow-cooked meat is not as hot as
conventionally roasted meat.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
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