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en
Dish
Flatbread
Bread rolls, sweet, fresh
Bread rolls, fresh
Meat
Joint of pork without rind, e.g. neck, 1.5 kg
Pot-roasted beef, 1.5 kg
Joint of veal, 1.5 kg
Fish
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1.5 kg, e.g. salmon
Fish fillet, plain, braised
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
Slow cook
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
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. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
68
Accessories/cookware
Universal pan
Baking tray
Baking tray
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, covered
Cookware, covered
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
Shelf posi-
tion
3
3
3
2
2
2
2
2
2
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Delayed-start operation with an end time is not
Note:
possible for the slow cooking heating type.
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
250-275
15-20
+
170-190
15-20
+
180-200
20-30
+
180-190
120-140
+
200-220
140-160
+
170-180
110-130
+
190-210
25-35
+
190-210
45-55
+
190-210
15-25
+
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