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Low-temperature cooking
In this section, you will find information on
Low-temperature cooking
■
Tips and tricks
■
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as slow cooking.
Low-temperature cooking is ideal for all prime cuts of meat (e.g.
tender portions of beef, veal, pork, lamb and poultry) that are to
be cooked medium/medium rare or "à point". The meat will
remain succulent and tender.
Using Low-temperature cooking
Notes
Only use fresh, clean meat
■
The meat will always look pink on the inside after Low-
■
temperature cooking. This does not mean that the cooking
time was too short
Only use boned meat
■
Do not use defrosted meat
■
You can also use seasoned or marinated meat
■
Always use shelf height 1 for Low-temperature cooking
■
Do not cover the meat while it is cooking in the cooking
■
compartment
Do not turn pieces of meat during the low-temperature
■
cooking process
The size, thickness and type of meat will have a significant
■
influence on the searing and low-temperature cooking times
The properties of the pan and the heat output of the hotplate
■
can influence the searing time
Do not use the Low-temperature cooking mode together with
■
the Preselection mode clock function
Only switch the Low-temperature cooking mode on when the
cooking compartment has completely cooled down (room
temperature).
If
•
or
œ
and
üüü
appear alternately in the temperature display
when the Low-temperature cooking mode is switched on, the
cooking compartment has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Low-temperature cooking on again.
Place a glass or porcelain plate on a wire rack and insert at
1.
shelf height 1 to warm the plate.
Switch on
Low-temperature cooking.
/
2.
During the heating up phase (15 - 20 minutes),
the temperature display.
Remove fat and sinews from the meat.
3.
Sear the meat on all sides to seal the meat and to create a
4.
roasted flavour.
When a signal sounds and
5.
place the meat on the glass or porcelain plate in the cooking
compartment.
Take out the meat at the end of the cooking time and switch
6.
off the appliance.
Note: Meat cooked at a low temperature does not need to rest,
and can easily be kept warm at a low temperature.
20
/
üüü
appears in
‹Ÿ
appears in the text display,
Table for Low-temperature cooking
The information in the table contains only guide values. The
searing time is for searing in a hot pan with fat.
Place the duck breast in a cold pan and fry the skin side first.
Following Low-temperature cooking, insert at shelf height 3 and
grill at 250 °C for 3 5 minutes until crispy.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Pork
Fillet, whole (approx. 500 g)
Loin (approx. 1 kg, 4 - 5 cm thick)
Medallions (5 cm thick)
Loin steaks (2 3 cm thick)
Beef
Fillet, whole (1.5 kg)
Sirloin
(approx. 1.5 kg, 5 - 6 cm thick)
Centre-cut rump (6 - 7 cm thick)
Medallions (5 cm thick)
Rump steak (3 cm thick)
Steak-cut rump (3 cm thick)
Veal
Fillet, whole (approx. 800 g)
Flank (approx. 2 kg, 8 - 9 cm thick)
Centre-cut rump
(approx. 1.5 kg, 4 - 5 cm thick)
Medallions (4 cm thick)
Lamb
Loin, boned (approx. 200 g)
Leg, boned, tied (approx. 1 kg)
Poultry
Chicken breast (150 - 200 g)*
Duck breast (300 - 400 g)**
Turkey breast (1 kg)*
Turkey steaks (2 - 3 cm)*
* well-done
** see the note below
Tips and tricks
Meat cooked at a low
Serve on warmed plates with a very
temperature cools
hot sauce
down too quickly
Keeping meat cooked
Switch on
at a low temperature
the temperature to 60 °C. Small
warm
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Searing in
Low-tem-
minutes
perature
cooking in
minutes
5 - 6
100 - 120
5 - 6
120 - 150
3 - 4
45 - 60
2 - 3
30 - 45
6 - 7
160 - 200
6 - 7
180 - 210
6 - 7
240 - 300
3 - 4
60 - 80
3 - 4
50 - 70
3 - 4
50 - 70
4 - 5
150 - 180
6 - 7
360 - 420
6 - 7
240 - 300
3 - 4
70 - 90
2 - 3
30 - 40
6 - 7
240 - 300
4 - 5
90 - 120
10 - 12**
70 - 90**
4 - 5
150 - 180
3 - 4
40 - 60
Top/bottom heat and set
%
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