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Slow Roasting
49
This cooking method is ideal for
cooking beef, pork, veal or lamb when a
tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Operation
Place the roasting pan on the wire
rack.
Do not use Rapid PreHeat to
preheat the oven.
Place the rack with the roasting pan
on shelf level 3.
Select Surround and a
temperature of 265°F (130°C).
Preheat the oven along with the
roasting pan and wire rack for
approx. 15minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Danger of burns!
When the oven is hot use pot holders
to insert, remove or turn the food, or
when adjusting the oven shelves,
etc.
Place the seared meat on the wire
oven rack.
Reduce the temperature to 200°F
(100°C).
Continue cooking until the end of the
cooking duration.
You can set the cooking process to
finish automatically (see “Operation -
Setting the duration”).
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