Table of Contents
Advertisement
Tested for you in our cooking studio
en
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for approx. 15 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
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
Pork fillet, 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
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.
36
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
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.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
Slow cooking
.
■
Shelf posi-
Type of
Searing time
tion
heating
in mins.
2
6-8
.
2
5-7
.
2
8-10
.
2
8-10
.
2
6-8
.
2
5-7
.
2
8-10
.
2
4-6
.
2
6-8
.
2
5-7
.
2
8-10
.
2
8-10
.
2
5-7
.
2
5-7
.
2
5-7
.
2
6-8
.
Tempera-
Cooking
ture in °C
time in
mins.
90*
45-60
90*
30-60
90*
150-210
80*
210-240
80*
90-120
80*
90-120
80*
210-270
80*
150-210
80*
210-270
80*
30-60
80*
210-240
80*
210-240
80*
120-150
80*
45-90
80*
120-180
80*
180-240
Hide quick links:
Advertisement
Table of Contents
