Slow Cooking Meat - Siemens HB36D.70B Instruction Manual

Roasting tips
How can you tell when the roast is
ready?
The roast is too dark and the
crackling is partly burnt.
The roast looks good but the juices
are burnt.
The roast looks good, but the
juices are too clear and watery.

Slow cooking meat

Method
Food
Leg of lamb, 1 1.5 kg
Roast beef, 1.5 2.5 kg
Sirloin steak
Rumpsteaks
68
Use a meat thermometer (available from specialist shops) or
carry out a "spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
Check the shelf position and temperature.
Next time, chose a smaller roasting dish or add more liquid.
Next time, chose a larger roasting dish or add less liquid.
Slow cooking is the ideal cooking method for all
tender pieces of meat which are to be cooked
medium rare or medium. The meat remains very juicy
and turns out as soft as butter.
Slide the baking tray into the steam oven and preheat
with the Slow cooking type of heating.
Sear the meat on the hob on all sides.
Place in the preheated steam oven and continue to
cook gently.
When cooked, arrange on preheated plates and serve
with a hot sauce.
Accessories
Level
Baking tray 2
Baking tray 2
Baking tray 2
Baking tray 2
Temperature in
ºC
80
80
70
80
Cooking time
min.
140 160
150 180
25 40
40 60