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Tested for you in our cooking studio
en
Type of heating used:
Dish
Poultry
Duck breast, 400 g
Chicken breast fillet, 200 g each
Turkey breast, boned, 1 kg
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Fillet of pork, whole
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
Saddle of lamb, boneless, 200 g each Cookware, uncovered
Leg of lamb, boned, medium, 1 kg,
tied
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.
Drying
Your appliance features the heating type "Drying", using
which you can dry fruit, vegetables and herbs 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.
46
Cookware
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
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.
Slow cooking
.
■
Shelf posi-
Type of
Searing time
tion
heating
in mins.
1
6-8
.
1
5-7
.
1
8-10
.
1
8-10
.
1
6-8
.
1
5-7
.
1
8-10
.
1
4-6
.
1
6-8
.
1
5-7
.
1
8-10
.
1
8-10
.
1
5-7
.
1
5-7
.
1
5-7
.
1
6-8
.
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 2
■
2 wire racks: Level 3+1
■
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Tempera-
Cooking
ture in °C
time in
mins.
90*
45-60
90*
45-60
90*
120-150
85*
210-240
85*
60-90
85*
90-120
85*
240-300
85*
120-180
85*
210-270
85*
60-120
85*
180-240
85*
240-300
85*
150-210
85*
90-120
85*
45-75
85*
180-240
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