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20 21
GB
11. SLOW COOKING
Slow cooking is ideal for cooking tender meat which
needs to be medium rare or rare. This cooking method
means the meat will always be pink inside. This does
not, however, mean that the meat is raw or undercooked.
This cooking method not only keeps the juices inside,
but it also makes it easy to keep the meat hot.
Suitable dishes to use: glass, porcelain or ceramic with
a lid.
Procedure
1. Preheat the warming drawer with the chosen dish to
the maximum temperature for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat
well for the time indicated in the table, then place it
immediately in the preheated pan and cover with the
lid.
3. Set the thermostat to the MAX corresponding to 70°C
for the time necessary to nish cooking.
Warnings for slow cooking.
- Only use fresh meat in perfect condition.
- Trim o any excess fat.
- The pieces of meat do not necessarily have to be
turned.
- Once cooked, the meat can be carved immediately; it
does not have to rest.
- Meat that is slow cooked is not as hot as meat cooked
in the traditional way, so it is advisable to put the
plates in the warming drawer on the left-hand side for
the last 20-30 minutes as well.
- Serve the meat with piping hot sauces.
- If you want to keep the meat warm once cooking is
complete, bring the thermostat knob between
and
corresponding to 40°C and 60°C The smaller
pieces of meat can be kept hot for 45 minutes and the
larger pieces for two hours.
Table
Slow cooking is suitable for all tender cuts of beef, pork,
veal, lamb, game and poultry. The initial browning times
and the subsequent cooking times depend on the size of
the slices of meat.
The time parameters refer to meat placed in a pan with
preheated butter or oil.
Dish Initial browning Cooking in drawer
Small slices of meat
Strips about 1-2 minutes 20-30 minutes
Small steaks or medallions About 1-2 minutes per side 35-50 minutes
Medium size slices of meat
Tenderloin (400-800g) about 4-5 minutes per side 75-120 minutes
Lean roast (600-1000g) about 10-15 minutes per side 120-180 minutes
Large slices of meat
Tenderloin (from 900g) about 6-8 minutes per side 120-180 minutes
Roast beef (1.1-2kg) about 8-10 minutes per side 210-300 minutes
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