Slow Cooking - Siemens CS656GB.1B Instruction Manual

Cookware
Use flat cookware, e.g. a glass/porcelain serving dish.
Place the cookware into the cooking compartment to
preheat it.
Always place the uncovered cookware onto the wire
rack at level 1.
You can find additional information in the tips on slow
cooking attached to the settings table.
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 around 10 minutes with the cookware
inside.
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
Saddles of lamb, boneless, 200 g
each
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.
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
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.
Tested for you in our cooking studio
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.
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.
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
.
en
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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