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en Tested for you in our cooking studio
54
Type of heating used:
■ . Slow cooking
Tips for slow cooking
Drying
Your appliance features the heating type "Drying", using
which you can dry fruit, vegetables and herbs 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 3
■ 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 2
.
6-8 90* 45-60
Chicken breast fillet, 200 g each, well
done
Cookware, uncovered 2
.
4 120* 45-60
Turkey breast, boned, 1 kg, well done Cookware, uncovered 2
.
6-8 120* 110-130
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 2
.
6-8 80* 130-180
Fillet of pork, whole Cookware, uncovered 2
.
4-6 80* 45-70
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 2
.
6-8 100* 150-180
Fillet of beef, 1 kg Cookware, uncovered 2
.
4-6 80* 90-120
Sirloin, 5-6 cm thick Cookware, uncovered 2
.
6-8 80* 120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 2
.
4 80* 30-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2
.
6-8 80* 80-140
Joint of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 2
.
6-8 80* 140-200
Fillet of veal, whole, 800 g Cookware, uncovered 2
.
4-6 80* 70-120
Veal medallions, 4 cm thick Cookware, uncovered 2
.
4 80* 30-50
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered 2
.
4 80* 30-45
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered 2
.
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.
Tested for you in our cooking studio en
55
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
■ ' Drying
Preserving and juicing
Your appliance is also suitable for preserving and
juicing.
Preserving
You can preserve fruit and vegetables using your
appliance.
:Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Use only clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
Tip: You can use the disinfecting function to clean the
jars.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six
^, 1 or 1^-litre
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to
their type and fill the preserving jars with them up to
approx. 2 cm below the rim.
Fruit: Fill the preserving jars with the fruit along with a
hot, skimmed sugar solution (approx. 400 ml for a 1-
litre jar). For one litre of water:
■ Approx. 250 g sugar for sweet fruit
■ Approx. 500 g sugar for sour fruit
Vegetables: Fill the jars with the vegetables along with
hot, boiled water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with clamps. Place the jars into the perforated steam
container (size XL) so that they do not touch each other.
Use the settings indicated in the table.
Ending the preserving process
After the specified cooking time, open the appliance
door. Do not remove the preserving jars from the
cooking compartment until they have completely cooled
down.
Wipe the cooking compartment clean afterwards.
Juicing
Before juicing, place the berries in a bowl and sprinkle
with sugar. Leave to stand for at least one hour to draw
out the juice.
Then fill the perforated steam container (size XL) with
the berries and insert into the oven at level 2. Slide the
universal pan in underneath to collect any juice. Use the
settings indicated in the table.
After cooking, wrap the berries in a cloth and squeeze
out the remaining juice.
Wipe the cooking compartment clean afterwards.
Recommended setting values
The times indicated in the settings table are guideline
values for preserving fruit and vegetables and for
juicing fruit. They may be influenced by room
temperature, number of jars, quantity, heat and the
quality of the jar contents. The specifications are based
on 1-litre round jars.
Dish Accessories Type of
heating
Tempera-
ture in °C
Cooking
time in
hours
Pomes (apple rings, 3 mm thick, 200 g per wire
rack)
1-2 wire racks
'
80 4-8
Stone fruit (plums) 1-2 wire racks
'
80 8-10
Root vegetables (carrots), grated, blanched 1-2 wire racks
'
80 6-8
Sliced mushrooms 1-2 wire racks
'
60 7-9
Herbs, washed 1-2 wire racks
'
60 2-4
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