Low Temperature Cooking - V-ZUG WS 60 144 Operating Instructions Manual

4 Uses
Setting level
–
4.2

Low temperature cooking

The
completion of seared, small to medium-sized, high-quality cuts of meat (beef, lamb, pork,
veal) no thicker than 6 cm. We recommend cooking larger pieces of meat in an oven or
combi-steam cooker.
Cooking meat at a low temperature for longer makes it tender and succulent.
Preparations
Sear meat before low temperature cooking.
▸ Use suitable glass, porcelain or ceramic cookware.
▸ Preheat the drawer containing the cookware at setting level
▸ Rapidly heat a little fat in a pan.
▸ Sear the meat.
The searing times below refer to the sealing of meat in hot fat.
Dish
Small pieces of meat
Small escalopes
18
Approximate Food/dishes
duration
Preheating serving
– max. dishes
e.g. soup plates,
plates, bowls, plat-
ters, sauce boats
Keeping beverages
– max. hot
Drying, desiccating
Extend as re-
quired to max.
Low temperature
– max. cooking
Warm, moist cloths
– max. for wellness applica-
tions
setting is suitable for low temperature cooking and cooking to
Searing on
the hob
2–3 mins. on all sides
Note
Spread tableware out flat for
shorter heating times
Preheat tableware, cover
beverages as required
Prepare and chop up the
fruit, place on the wire shelf
and turn as needed
Preheat tableware.
Moisten cloths/towels, fold
or roll and then place dir-
ectly on the warming plate.
Only use cloths/towels
made from natural fibres –
no synthetic fibres!
Completion
in the appliance
–
.
for