Settings Table And Tips; Slow Cooking - Siemens BI.30CN.1 Instruction Manual

Settings table and tips

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JSettings table and tips
T he table lists the various uses of your warming
S e t t i n g s t a b l e a n d t i p s
drawer. Turn the function selector to the desired level.
Preheat crockery if it is listed in the table.
Level Food/crockery
1 Thawing delicate frozen foods, e.g. cream cakes, butter, sausages,
cheese
1 Proving (covering) yeast dough
2 Thawing frozen foods, e.g. meat, cakes, bread
2 Keeping eggs warm, e.g. cooked eggs, scrambled eggs
2 Keeping bread warm, e.g. toast, rolls
2 Preheating cups and glasses
2 Delicate foods, e.g. cooked meat
3 Keeping food warm
3 Keeping drinks warm
3 Keeping flatbreads warm, e.g. pancakes, wraps, tacos
3 Keeping cakes warm, e.g. crumbles, muffins
3 Melting blocks of chocolate or couverture chocolate
3 Melting gelatin
4 Preheating crockery

Slow cooking

Slow cooking is the ideal cooking method for all tender
pieces of meat which are to be cooked rare or very
rare. The meat remains very juicy and turns out as soft
as butter. Advantage: this gives you flexibility when
planning meals, since the cooking times for slow
cooking are generally longer. Slow-cooked meat can be
kept warm easily.
Suitable ovenware: Use ovenware made out of glass,
porcelain or ceramic and with a lid, e.g. a glass roasting
dish.
Method
Preheat the warming drawer containing the
1.
ovenware at setting 4.
Rapidly heat a little fat in a pan. Sear the meat over a
2.
high heat and then place it directly in the warmed
ovenware. Place the lid on top.
Put the ovenware with the meat back in the warning
3.
drawer and complete the cooking. Set the function
selector to setting 3.
Table
All tender joints of beef, pork, veal, lamb, game and
poultry are suitable for slow cooking. Searing and
braising times depend on the size of the piece of meat.
Meal
Small pieces of meat
Cubes or strips
Small cutlets, steaks or médaillons
Medium-sized pieces of meat
Fillet (400-800g)
Saddle of lamb (approx. 450g)
Lean joint (600-1000g)
Large pieces of meat
Fillet (from 900g)
Roast beef (1,1-2kg)
12
Note
thaw
cover
thaw
Preheating crockery, covering food
Preheating crockery, covering food
e.g. espresso cups
Covering crockery
Preheating crockery, covering food
Preheating crockery, covering drinks
Preheating crockery, covering food
Preheating crockery, covering food
Preheating crockery, reducing liquids
Open, approx. 20 minutes
Not suitable for cups and glasses
Notes on slow cooking
Only use high-quality, fresh meat for this. Carefully
remove sinews and fat. Fat develops a strong, distinct
taste during slow cooking.
The meat should not be turned even if it is a large joint.
You can cut the meat immediately after slow cooking. It
is not necessary to leave the meat to stand.
This particular cooking method always leaves the inside
of the meat medium rare. However, this does not mean
that it is raw or not properly cooked.
Meat that has been slow-cooked is not as hot as meat
that has been cooked conventionally. Serve the sauce
very hot. Place the plates in the warming drawer for the
last 20-30 minutes.
Turn the oven back to setting 2 after slow cooking in
order to keep the slow-cooked meat warm. You can
keep small pieces of meat warm for up to 45 minutes,
and large pieces for up to two hours.
The times for searing refer to the meat being placed in
hot fat.
Searing on the hotplate
1-2 minutes all over
1-2 minutes per side
4-5 minutes all over
2-3 minutes per side
10-15 minutes all over
6-8 minutes all over
8-10 minutes all over
Completing in the oven
20-30 minutes
35-50 minutes
75-120 minutes
50-60 minutes
120-180 minutes
120-180 minutes
210-300 minutes