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Tested for you in our cooking studio en
43
Tips for slow cooking
Drying
You can achieve outstanding drying results with hot air.
With this type of preserving, flavours are concentrated
as a result of the dehydration.
Only use unblemished, fresh 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 then dry the fruit
thoroughly.
If necessary, cut it into pieces of equal size or slice it
thinly. 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. Drain the
excess water from the blanched vegetables and spread
them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■ 1 wire rack: Position 3
■ 2 wire racks: Positions 3 + 1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried food from the paper
immediately.
In the table, you will find settings for drying various
foodstuffs. The temperature and drying time are
dependent on the type, moisture, ripeness and
thickness of the food. The longer you leave the food to
be dried, the better it will be preserved. The more thinly
you slice the food, the more quickly it will dry and the
more flavour it will retain.For this reason, the table
specifies setting ranges.
If you wish to dry food that is not listed in the table, you
should use the settings listed in the table for similar
food as reference.
Dish Accessories/cook-
ware
Shelf posi-
tion
Heating
function
Searing time
in min
Tempera-
ture in °C
Cooking
time in
min
Duck breast, 300 g each Cookware, uncovered 2
;
6-8 95* 60-70
Chicken breast fillet, 200 g each, well done Cookware, uncovered 2
;
4 120* 80-110
Turkey breast, boned, 6.5-8.5 cm thick, 1 kg, well
done
Cookware, uncovered 2
;
6-8 120* 140-180
Pork tenderloin steak, 5-6 cm thick, 1.5 kg Cookware, uncovered 2
;
6-8 85* 150-210
Fillet of pork, whole Cookware, uncovered 2
;
4-6 85* 75-100
Rump steak, 6-7 cm thick, 1.5 kg, well done Cookware, uncovered 2
;
6-8 100* 160-220
Fillet of beef, 4-6 cm thick, 1 kg Cookware, uncovered 2
;
6-8 85* 90-150
Sirloin, 5-6 cm thick, 1.5 kg Cookware, uncovered 2
;
6-8 85* 150-210
Beef medallions/rump steak, 4 cm thick Cookware, uncovered 2
;
4 80* 50-90
Flank of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 2
;
6-8 85* 250-310
Fillet of veal, whole Cookware, uncovered 2
;
4-6 85* 100-160
Veal medallions, 4 cm thick Cookware, uncovered 2
;
4 80* 50-70
Saddle of lamb, boneless, 200 g each Cookware, uncovered 2
;
4 85* 30-70
Leg of lamb, boned, 1 kg, tied Cookware, uncovered 2
;
6-8 95* 100-160
* 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.
Fruit, vegetables and herbs Accessories Heating
function
Temperature in
°C
Cooking time in
hours
Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks
<
80 4-8
Root vegetables (carrots), grated, blanched 1-2 wire racks
<
80 4-7
Sliced mushrooms 1-2 wire racks
<
80 5-8
Herbs, washed 1-2 wire racks
<
60 2-5
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