Siemens HB 770.60 B Instruction Manual page 61

Table
Meal
Small pieces of meat
Cubes or strips
Small cutlets, steaks or médaillons
Medium sized pieces of meat
Whole fillet (400 800 g)
Saddle of lamb (approx. 450 g)
Double cutlet
Large pieces of meat
Whole fillet (over 900 g)
Roast (600 g 1 kg)
Roast (1.1 2 kg)
The meat should not be turned even if it is a large
joint.
The meat can be cut immediately after slow cooking.
It is not necessary to leave the meat to stand.
This particular cooking method always leaves the
inside of the meat medium rare. However, this does
not mean that it is raw or not cooked properly.
All tender joints of beef, pork, veal and lamb are
suitable for slow cooking. The length of time for
searing and completing are worked out according to
the size of the piece of meat.
The times for searing refer to the meat being inserted
in hot fat.
Searing on the hotplate
(time in minutes)
1 2 all over
1 2 per side
4 5 all over
2 3 per side
7 9 all over
6 8 all over
8 10 all over
8 10 all over
Completing in the oven
(time in minutes)
20 30
35 50
75 120
50 60
100 120
120 150
120 150
180 270
61