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Food
Turkey breast, boned, 6.5–
8.5 cm thick, 1 kg, well
done
Pork tenderloin steak, 5–
6 cm thick, 1.5 kg, well
done
Fillet of pork, whole
Beef topside, 6–7 cm thick,
1.5 kg
Fillet of beef, 4–6 cm thick,
1 kg
Sirloin, 5–6 cm thick,
1.5 kg
Beef medallions/rump
steak, 4 cm thick
Flank of veal, 7–10 cm
thick, 1.5 kg
Fillet of veal, whole
Veal medallions, 4 cm thick Cookware without lid
Saddle of lamb, boneless,
200 g each
Leg of lamb, boned, 1 kg,
tied
1
Preheat the appliance.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Topic
If you want to slow cook a
duck breast, proceed as
follows:
If you want to serve your
slow-cooked meat as hot
as possible, proceed as
follows:
37.14 Drying
You can achieve outstanding drying results for the food
using hot air. With this type of preserving, flavours are
concentrated as a result of the dehydration.
The temperature and drying time depend on the type,
moistness, ripeness and thickness of the food. The
longer you leave the food to be dried, the better it will
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Measure
¡ Place the cold duck
breast into a cold pan.
¡ Sear the skin side first.
¡ Slow cook the duck
breast.
¡ After slow cooking,
grill for 3 to 5 minutes
until crispy.
¡ Preheat the serving
plate.
¡ Make sure that the ac-
companying sauces
are very hot when you
serve them.
Shelf pos-
Type of
ition
heating
2
2
2
2
2
2
2
2
2
2
2
2
be preserved. The thinner you cut the slices, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
Preparation for drying
Only use unblemished, fresh fruit, vegetables and
1.
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 it.
If required, cut the fruit into thin pieces or slices of
2.
equal size. 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
3.
excess water from the blanched vegetables and
spread them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly
4.
and slightly heaped on the wire rack.
Turn very juicy fruit and vegetables several times.
5.
After drying, remove the dried fruit and vegetables
from the paper immediately.
Searing
Temperature in
time in
°C
mins
1
6–8
120
1
6–8
85
1
4–6
85
1
6–8
100
1
6–8
85
1
6–8
85
1
4
80
1
6–8
85
1
4–6
85
1
4
80
1
4
85
1
6–8
95
How it works en
Cooking
time in
mins
140–180
150–210
75–100
160–220
90–150
150–210
50–90
250–310
100–160
50–70
30–70
100–160
55
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