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Tested for you in our cooking studio en
41
Tips for slow cooking
Drying
You can achieve outstanding drying results with
CircoTherm. 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.
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
Dish Cookware Shelf posi-
tion
Type of
heating
Searing time
in mins.
Tempera-
ture in °C
Cooking
time in
mins.
Poultry
Duck breast, 400 g Cookware, uncovered 2 Š 6-8 90* 45-60
Chicken breast fillet, 200 g each Cookware, uncovered 2 Š 5-7 90* 30-60
Turkey breast, boned, 1 kg Cookware, uncovered 2 Š 8-10 90* 150-210
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 2 Š 8-10 80* 210-240
Pork fillet, whole Cookware, uncovered 2 Š 6-8 80* 90-120
Pork medallions, 4 cm thick Cookware, uncovered 2 Š 5-7 80* 90-120
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 2 Š 8-10 80* 210-270
Beef tenderloin, whole, 1 kg Cookware, uncovered 2 Š 4-6 80* 150-210
Sirloin, 5-6 cm thick Cookware, uncovered 2 Š 6-8 80* 210-270
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 2 Š 5-7 80* 30-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 Š 8-10 80* 210-240
Joint of veal, 10-15 cm thick, 1.5 kg Cookware, uncovered 2 Š 8-10 80* 210-240
Veal fillet, whole, 800 g Cookware, uncovered 2 Š 5-7 80* 120-150
Veal medallions, 4 cm thick Cookware, uncovered 2 Š 5-7 80* 45-90
Lamb
Saddles of lamb, boneless, 200 g each Cookware, uncovered 2 Š 5-7 80* 120-180
Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered 2 Š 6-8 80* 180-240
* 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.
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