Loading ...
Loading ...
Loading ...
38
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for all tender pieces of meat which are to
be cooked medium rare or "à point". Meat remains very
succulent and tender. The benefit of this cooking method is that
it allows lots of scope for menu planning because slow-cooked
meat is easy to keep warm.
Setting the Slow cook option
Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
1. Select . Slow cook and a temperature between 70 and
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
2. Rapidly heat a little fat in a pan. Sear the meat on all sides,
even on the ends, and place immediately on the preheated
ovenware.
3. Place the ovenware in the cooking compartment and restart
the appliance.
Notes
■ Only use fresh, good-quality meat Carefully remove sinews
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
■ All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
■ Sear the meat at a very high heat and for a sufficiently long
time on all sides, even on the ends.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
■ You can also slow cook your meat in ovenware without a lid.
The cooking times will be increased.
■ Even large joints of meat do not need to be turned.
■ You can cut the meat immediately after slow cooking. No
standing time is required.
■ Due to the special cooking method, the meat always looks
pink on the inside. This does not mean, however, that it is raw
or not well done enough.
Slow cooking
Note: Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
. Slow cook
Tips for slow cooking
Pretzels, dough Universal pan* 2
%
190-210 - 20-25
Part-cooked rolls or baguette Wire rack 2
3
140-150 - 12-15
Fish fingers Universal pan 2
4
190-210 180 W 10-15
Chicken goujons, nuggets Universal pan 2
4
190-210 360 W 15-20
Veggie burgers Universal pan 2
4
200-220 180 W 15-25
Strudel Universal pan 2
3
200-220 90 W 20-25
Lasagne Wire rack 2
%
200-210 180 W 18-23
Cream gateau - 0
%
30 - 120-150
Convenience products Accessories Level Type of
heating
Temperature
°C
Microwave power
in watts
Cooking time in
minutes
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
Slow cooking Level Type of
heating
Temperat
ure °C
Cooking time
in minutes
Poultry
Turkey breast 1
.
80 240-270
Skinless duck
breast
1
.
80 110-140
Beef
Beef joint (e.g.
rump)
1
.
80 270-300
Fillet of beef 1
.
80 150-180
Sirloin 1
.
80 180-220
Beef steaks, 3 cm
thick
1
.
80 70-100
Veal
Joint of veal (e.g.
veal olive)
1
.
80 180-220
Fillet of veal 1
.
80 80-100
Pork
Joint of pork (e.g.
loin)
1
.
80 180-210
Pork fillet 1
.
80 140-170
Lamb
Lamb fillet 1
.
80 40-70
Slow-cooked meat is not
as hot as conventionally
roasted meat.
So that the roasted meat does not
cool too fast, warm the plates and
serve the gravy very hot.
If you wish to keep slow-
cooked meat warm.
After slow cooking, turn the
temperature down to 70 °C. Small
pieces of meat can be kept warm
for up to 45 minutes, larger pieces
for up to 2 hours.
Loading ...
Loading ...
Loading ...