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Tips for roasting and grilling
The table does not contain information for the
weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling is partly
burnt.
The roast looks good but the juices are burnt.
The roast looks good but the juices are too
clear and watery.
Steam rises from the roast when basted.
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for tender pieces of meat that are to be
cooked medium rare or à point. Meat remains very 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.
Notes
Only use fresh, good-quality meat. Carefully remove sinews
■
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
Larger pieces of meat do not need to be turned.
■
Meat can be carved immediately following slow cooking. No
■
standing time is required.
Due to the special cooking method, the meat looks pink, i.e.
■
medium rare. This does not mean, however, that it is raw or
not well done enough.
If you want to make gravy, cook the meat in ovenware with a
■
lid. Please note that the cooking times will be reduced.
Dish
Poultry
Turkey breast
Duck breast*
Beef
Joint of beef (e.g. rump) 67 cm thick
Tenderloin, whole
Sirloin, 56 cm thick
Steak-cut rump, 3 cm thick
Veal
Joint of veal (e.g. topside), 6-7 cm thick
Fillet of veal
Pork
Pork joint, lean (e.g. loin), 5-6 cm thick
Fillet of pork, whole
Lamb
Lamb saddle fillet, whole
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.
28
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon
test". Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon
can be pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
This is normal and due to the laws of physics. The majority of the steam escapes
through the steam outlet. It may settle and form condensation on the cooler switch
panel or on the fronts of adjacent units.
■
Suitable ovenware
Use shallow ovenware, e.g. a porcelain serving plate or an
glass roasting dish without the lid.
Always place the uncovered ovenware on the wire rack at
level 2.
Making settings
1.
2.
3.
Table
All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. The slow cooking times depend on
the thickness and the core temperature of the meat.
Weight
Level
1000 g
2
300-400 g
2
approx. 1.5 kg
2
approx. 1.5 kg
2
approx. 1.5 kg
2
2
approx. 1.5 kg
2
approx. 800 g
2
approx. 1.5 kg
2
approx. 500 g
2
approx. 200 g
2
In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
%
Select
Top/bottom heating and set a temperature between
70 and 90 °C.
Preheat the oven, placing the ovenware inside it to warm.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
even on the ends, and place immediately on the preheated
ovenware.
Put the ovenware containing the meat back in the oven and
slow cook. A slow-cook temperature of 80 °C is ideal for
most pieces of meat.
Type of
Temperature
heating
in °C
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
Searing time
Slow cooking
in minutes
time in hours
6-7
4-5
3-5
2-2½
6-7
4½-5½
6-7
5-6
6-7
4-5
5-7
80-110 Min.
6-7
5-6
6-7
3-3½
6-7
5-6
6-7
2½-3
5-6
1½-2
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