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Braising
Suitable ovenware
Method
Tips for braising meat
Table
Braising is the ideal cooking method for all tender
pieces of meat which are to be cooked medium rare
or medium. Meat remains very succulent and tender.
Advantages: The benefit of this cooking method is
that it allows lots of scope for menu planning because
slow cooked meat is easy to keep warm.
Use flat ovenware such as a porcelain serving plate.
1.
Select Braising" using the function selector and
set the temperature to 90 ºC. Preheat the oven
and a dish on the wire rack at level 2.
2.
Rapidly heat a little fat in a pan. Sear the meat and
immediately transfer to the preheated dish.
3.
Return the dish and the meat to the oven, and
leave to braise. A braising temperature of 90 ºC is
ideal for most meats.
Only use fresh, clean meat.
Sear the meat at a very hot temperature and for a
sufficiently long time.
Do not cover the meat when braising in the oven.
Even larger pieces of meat do not need to be turned.
Meat can be carved immediately following braising.
No standing time is required.
Due to the special braising method, the meat always
looks pink in the middle. This does not mean,
however, that it is raw or not well done enough.
All tender joints of beef, pork, veal and lamb are
suitable for braising. Searing and braising times
depend on the size of the piece of meat.
Searing time refers to the time the meat spends in hot
fat.
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