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Slow Roasting
This cooking method is ideal for
cooking beef, pork, veal or lamb when a
tender result is desired.
First briefly sear the meat all over at a
high temperature on the cooktop in
order to seal it.
Then place the meat in the preheated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This will give very tender and succulent
results.
Tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter).
– Do not cover the meat during
cooking.
The cooking duration is approx.
2–4 hours and depends on the weight
and size of the meat, as well as the
desired degree of doneness and
browning.
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Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid PreHeat
function to preheat the oven.
Place the rack together with the
universal tray on shelf level 2.
Select Surround and a
temperature of 265 °F/130 °C.
Preheat the oven together with the
universal tray and rack for approx.
15 minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Danger of burning!
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Place the seared meat on the rack.
Reduce the temperature to
210 °F/100 °C.
Continue cooking until the end of the
cooking duration.
On models with a clock/timer, you can
set the cooking process to finish
automatically (see "Clock/timer –
Setting the cooking duration").
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