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21
Tips and tricks
Low-temperature cooking
In this section, you will find information on
■ Low-temperature cooking /
■ Tips and tricks
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as slow cooking.
Low-temperature cooking is ideal for all prime cuts of meat (e.g.
tender portions of beef, veal, pork, lamb and poultry) that are to
be cooked medium/medium rare or "à point". The meat will
remain succulent and tender.
Using Low-temperature cooking
Notes
■ Only use fresh, clean meat
■ The meat will always look pink on the inside after Low-
temperature cooking. This does not mean that the cooking
time was too short
■ Only use boned meat
■ Do not use defrosted meat
■ You can also use seasoned or marinated meat
■ Always use shelf height 1 for Low-temperature cooking
■ Do not cover the meat while it is cooking in the cooking
compartment
■ Do not turn pieces of meat during the low-temperature
cooking process
■ The size, thickness and type of meat will have a significant
influence on the searing and low-temperature cooking times
■ The properties of the pan and the heat output of the hotplate
can influence the searing time
■ Do not use the Low-temperature cooking mode together with
the Preselection mode clock function
Turkey
Drumstick
3
1 180* 20 + 20
Crown
3
1 160* 25 + 20
Whole 3 4 kg
3
1 160 - 170 15 + 10
4.5 8 kg
3
1 150 - 160 13 + 10
8.5 12 kg
3
1 140 - 150 12 + 10
Complete Meal
with beef
3
1 + 3 160* 30 + 25**
Casseroles Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Diced meat (beef, pork, lamb, chicken)
3
1 140 40 + 80
$
1 140* 40 + 80
Braising steak
3
1 140 45 + 80
$
1 140* 45 + 80
Chicken pieces (boned)
3
1 140 50 + 70
%
2 140* 50 + 70
* Preheat oven
Meal Setting Level Temperature in °C Time, min. per 500 g
+ add. time
* Preheat oven
** + time for Yorkshire pudding
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.
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