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Food
Leg of venison
11.9 Slow Cook
• Slow Cook function is correct for pieces
of tender, lean meat and fish to make
them succulent.
• Do not use Slow Cook function for pot
roasts or fatty pork roasts.
• Always cook without a lid in Slow Cook
function.
• With Slow Cook function the oven gets
the preset temperature and a signal op-
erates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Beef
Food to be
cooked
Filet medium
Roast beef me-
dium
Veal
Food to be
cooked
Filet rosé
Loin, in one
piece
Nierstück
Pork
Food to be
cooked
Filet rosé
Loin, in one
piece
Nierstück
Weight
(g)
1500 - 2000
Searing
Weight
each side
(g)
(min)
1000 - 1500
1000 - 1500
Searing
each
Weight (g)
side
(min)
1000 - 1500
1000 - 1500
1000 - 1500
Searing
Weight (g)
each side
(min)
1000 -
1500
1000 -
1500
1000 -
1500
Shelf
Temperature
position
1
Cooking with Slow Cook function:
1.
Sear the meat in a pan in a very high
heat.
2.
Put the meat in a roasting dish or di-
rectly on the wire shelf.
3.
Put the tray below the shelf to catch
the fat.
4.
Put the shelf in the oven.
5.
Set Slow Cook function.
If it is necessary, change the temper-
ature and cook until done (refer to
Slow Cook table).
Tempera-
ture
(°C)
2
80 - 90
4
80 - 90
Tempera-
ture (°C)
2
80 - 90
4
80 - 90
4
80 - 90
Tempera-
ture (°C)
2
80 - 90
4
80 - 90
4
80 - 90
Time
(°C)
(min)
200 - 210
90 - 135
Shelf
Time
posi-
(min)
tion
1
90 - 110
1
180 - 240
Shelf
Time
position
(min)
1
90 - 120
1
120 - 150
1
120 - 150
Shelf
Time
position
(min)
1
90 - 110
1
150 - 170
1
150 - 170
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