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Dish
Duck breast, 300 g each
Chicken breast fillet, 200 g each, well done
Turkey breast, boned, 6.5-8.5 cm thick, 1 kg, well
done
Pork tenderloin steak, 5-6 cm thick, 1.5 kg
Fillet of pork, whole
Rump steak, 6-7 cm thick, 1.5 kg, well done
Fillet of beef, 4-6 cm thick, 1 kg
Sirloin, 5-6 cm thick, 1.5 kg
Beef medallions/rump steak, 4 cm thick
Flank of veal, 7-10 cm thick, 1.5 kg
Fillet of veal, whole
Veal medallions, 4 cm thick
Saddle of lamb, boneless, 200 g each
Leg of lamb, boned, 1 kg, tied
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.
Drying
You can achieve outstanding drying results with hot air.
With this type of preserving, flavours are concentrated
as a result of the dehydration.
Only use unblemished, fresh fruit, vegetables and herbs
and wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and then dry the fruit
thoroughly.
If necessary, cut it into pieces of equal size or slice it
thinly. Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Drain the
excess water from the blanched vegetables and spread
them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly and
slightly heaped on the wire rack.
Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, washed
Accessories/cook-
ware
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
Accessories
1-2 wire racks
1-2 wire racks
1-2 wire racks
1-2 wire racks
Tested for you in our cooking studio
Shelf posi-
Heating
Searing time
tion
function
in min
2
6-8
.
2
4
.
2
6-8
.
2
6-8
.
2
4-6
.
2
6-8
.
2
6-8
.
2
6-8
.
2
4
.
2
6-8
.
2
4-6
.
2
4
.
2
4
.
2
6-8
.
Use the following shelf positions for drying:
1 wire rack: Position 3
■
2 wire racks: Positions 3 + 1
■
Turn very juicy fruit and vegetables several times. After
drying, remove the dried food from the paper
immediately.
In the table, you will find settings for drying various
foodstuffs. The temperature and drying time are
dependent on the type, moisture, ripeness and
thickness of the food. The longer you leave the food to
be dried, the better it will be preserved. The more thinly
you slice the food, the more quickly it will dry and the
more flavour it will retain.For this reason, the table
specifies setting ranges.
If you wish to dry food that is not listed in the table, you
should use the settings listed in the table for similar
food as reference.
Heating
function
:
:
:
:
Tempera-
Cooking
ture in °C
time in
min
95*
60-70
120*
80-110
120*
140-180
85*
150-210
85*
75-100
100*
160-220
85*
90-150
85*
150-210
80*
50-90
85*
250-310
85*
100-160
80*
50-70
85*
30-70
95*
100-160
Temperature in
Cooking time in
°C
hours
80
4-8
80
4-7
80
5-8
60
2-5
en
47
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