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Slow cook and a temperature between 70 and
1.
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
2.
even on the ends, and place immediately on the preheated
ovenware.
Place the ovenware in the cooking compartment and restart
3.
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.
Slow cooking
Poultry
Turkey breast
Skinless duck breast
Beef
Beef joint (e.g. rump)
Fillet of beef
Sirloin
Beef steaks, 3 cm thick
Veal
Joint of veal (e.g. veal olive)
Fillet of veal
Pork
Joint of pork (e.g. loin)
Pork fillet
Lamb
Lamb fillet
Tips for slow cooking
Slow-cooked meat is not as hot as conventionally
roasted meat.
If you wish to keep slow-cooked meat warm.
Test dishes
The quality and function of microwave combination appliances
are tested by testing institutes using the following dishes.
Defrosting with the microwave
Dish
Microwave power setting in watts, cooking
time in minutes
Meat
180 W, 5 mins + 90 W, 10-15 mins
36
Level
Type of heating
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
So that the roasted meat does not cool too fast, warm the plates and
serve the gravy very hot.
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.
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
Temperature °C
80
80
80
80
80
80
80
80
80
80
80
According to the standards EN 60705, IEC 60705/DIN 44547
and EN 60350 (2009)
Note
Place 22 cm Pyrex dish on the wire rack at level 1. After
approx. 10 minutes, remove the defrosted meat.
Cooking time in minutes
240-270
110-140
270-300
150-180
180-220
70-100
180-220
80-100
180-210
140-170
40-70
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