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Dish
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Joint of veal, 7-10 cm thick, 1.5 kg
Fillet of veal, whole, 800 g
Veal medallions, 4 cm thick
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
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.
Drying
Your appliance features the heating type "Drying", using
which you can dry fruit, vegetables and herbs with
outstanding results. With this type of preserving,
flavourings are concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions when drying:
1 wire rack: Level 2
■
2 wire racks: Level 3+1
■
Dish
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Stone fruit (plums)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, washed
Cookware
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.
Accessories
Wire rack
Wire rack
Wire rack
Wire rack
1-2 wire racks
Tested for you in our cooking studio
Shelf posi-
Heating
Searing time
tion
function
in mins
1
6-8
.
1
6-8
.
1
4-6
.
1
4
.
1
4
.
1
6-8
.
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
' Drying
■
Shelf posi-
tion
2
2
2
2
-
Tempera-
Cooking
ture in °C
time in
mins
85*
100-130
85*
150-210
85*
70-120
80*
40-60
85*
30-45
95*
120-180
Type of
Tempera-
Cooking
heating
ture in °C
time in
hours
80
6-8
'
80
8-10
'
80
6-9
'
60
6-8
'
60
2-6
'
en
65
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