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Cleaning en
7
Table
All tender joints of beef, pork, veal, lamb, game and poultry are suitable for slow cooking. Searing and braising times
depend on the size of the piece of meat. The times for searing refer to the meat being placed in hot fat.
DCleaning
Cl eani ng
Do not use high-pressure cleaners or steam jets. Only
clean the appliance when it is switched off. Function
selector: Position = 0.
Appliance exterior
Wipe the appliance with water and a little detergent.
Then dry it with a soft cloth.
Caustic or abrasive cleaning products are not suitable.
If a caustic or abrasive substance comes into contact
with the frontage, wash it off immediately with water.
Stainless steel surfaces
Always remove any spots of limescale, grease,
cornflour and egg white immediately. Corrosion can
form under such spots. Clean the appliance using water
and a little detergent. Then dry the surface with a soft
cloth.
Appliances with glass fronts
Clean the glass front with glass cleaner and a soft cloth.
Do not use a glass scraper.
Heating plate
Clean the heating plate using warm water and a little
detergent.
Meal Searing on the hotplate Completing in the oven
Small pieces of meat
Cubes or strips 1-2minutes all over 20-30minutes
Small cutlets, steaks or médaillons 1-2minutes per side 35-50minutes
Medium-sized pieces of meat
Fillet (400-800g) 4-5minutes all over 75-120minutes
Saddle of lamb (approx. 450g) 2-3minutes per side 50-60minutes
Lean joint (600-1000g) 10-15minutes all over 120-180minutes
Large pieces of meat
Fillet (from 900g) 6-8minutes all over 120-180minutes
Roast beef (1,1-2kg) 8-10minutes all over 210-300minutes
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