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This is what to do
Notes of braising
Tables
Small pieces of meat
Cubes or strips
Small breaded cutlets, steaks or médaillons
Medium sized pieces of meat
Whole fillet (400 800 g)
Lamb saddle (approx. 450 g)
66
1.
Use the function selector to select top/bottom
heating t and the rotary knob to set 90 ºC.
Preheat the oven and a tray by placing it on the
wire grill on level 2.
2.
Intensely heat some fat in a frying pan. Brown the
meat at a high temperature and transfer it
immediately to a preheated tray.
3.
Place the tray with the meat back in the oven and
continue cooking. For most cuts of meat,
a cooking temperature of 90 ºC is ideal for this
purpose.
Only use perfectly fresh meat.
Initial frying of the meat should always be at a high
temperature and for a sufficient period of time.
Do not cover the meat for subsequent cooking in the
oven.
Even large pieces of meat do not need to be turned.
The meat can be cut immediately after braising.
It does need to be left to stand.
The special method of cooking means that the meat
looks pink on the inside. However, it is by no means
raw or insufficiently cooked.
All cuts of beef, pork, veal and lamb are suitable for
braising. The initial frying time and subsequent frying
time depend on the size of the meat.
The frying times apply to insertion into hot fat.
Initial frying on the
hotplate (minutes)
All round 1 2
Per side 1 2
All round 4 5
Per side 2 3
Subsequent cooking
in oven (minutes)
20 30
35 50
75 120
50 60
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