Table of Contents
Advertisement
Tested for you in our cooking studio
en
Dish
Pork medallions, 4 cm thick
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Beef tenderloin, whole, 1 kg
Sirloin, 5-6 cm thick
Beef medallions/rump steak, 4 cm
thick
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Joint of veal, 10-15 cm thick, 1.5 kg
Veal fillet, whole, 800 g
Veal medallions, 4 cm thick
Lamb
Saddles of lamb, boneless, 200 g each Cookware, uncovered
Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.
Drying
With 4D hot air, you can dry foods with outstanding
results. 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.
Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per wire rack)
Stone fruit (plums)
40
Cookware
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
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.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
Shelf posi-
Type of
tion
heating
2
.
2
.
2
.
2
.
2
.
2
.
2
.
2
.
2
.
2
.
2
.
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
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
: 4D hot air
■
Accessories
1-2 wire racks
1-2 wire racks
Searing time
Tempera-
in mins.
ture in °C
5-7
80*
8-10
80*
4-6
80*
6-8
80*
5-7
80*
8-10
80*
8-10
80*
5-7
80*
5-7
80*
5-7
80*
6-8
80*
Type of
Tempera-
heating
ture in °C
80
:
80
:
Cooking
time in
mins.
90-120
210-270
150-210
210-270
30-60
210-240
210-240
120-150
45-90
120-180
180-240
Cooking
time in
hours
5-9
8-10
Advertisement
Table of Contents
