Slow Cooking - Electrolux EOY5851AAX User Manual

Food Temperature
(°C)
Biscuits made 80 - 100
with egg white,
meringues
Macaroons 100 - 120
Biscuits made 160 - 170
with yeast
dough
Puff pastries
170 - 180
Rolls 180
Small cakes /
150
Small cakes
(20 per tray)
1) Preheat the oven.

11.13 Slow Cooking

Use this function to prepare lean, tender
pieces of meat and fish with core
temperatures no more than 65 °C. This
function is not applicable to such recipes
as pot roast or fatty roast pork. You can
use the core temperature sensor to
guarantee that the meat has the correct
core temperature (see the table for the
core temperature sensor).
In the first 10 minutes you can set an
oven temperature between 80 °C and
150 °C. The default is 90 °C. After the
temperature is set, the oven continues to
cook at 80 °C. Do not use this function
for poultry.
Food Quantity
Roast beef 1000 - 1500 g
Fillet of beef 1000 - 1500 g
Roast veal 1000 - 1500 g
Steaks 200 - 300 g
Time (min)
130 - 170
40 - 80
30 - 60
30 - 50
1)
20 - 30
23 - 40
1)
Temperature
(°C)
120
120
120
120
Shelf position
2 positions
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
Always cook without a lid
when you use this function.
1. Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3. Put the core temperature sensor into
the meat.
4. Select the function: Slow Cooking
and set the correct end core
temperature.
Time (min)
120 - 150
90 - 150
120 - 150
20 - 40
ENGLISH 31
3 positions
-
-
-
-
-
-
Shelf position
1
3
1
3