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Tested for you in our cooking studio
en
Type of heating used:
Dish
Poultry
Duck breast, 400 g
Chicken breast fillet, 200 g each
Turkey breast, boned, 1 kg
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Fillet of pork, whole
Pork medallions, 4 cm thick
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Beef tenderloin, whole, 1 kg
Sirloin, 5-6 cm thick
Beef medallions/rump steak, 4 cm
thick
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Joint of veal, 10-15 cm thick, 1.5 kg
Veal fillet, whole, 800 g
Veal medallions, 4 cm thick
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
Leg of lamb, boned, medium, 1 kg,
tied
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.
52
Cookware
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
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.
Slow cooking
.
■
Shelf posi-
Type of
Searing time
tion
heating
in mins.
1
6-8
.
1
5-7
.
1
8-10
.
1
8-10
.
1
6-8
.
1
5-7
.
1
8-10
.
1
4-6
.
1
6-8
.
1
5-7
.
1
8-10
.
1
8-10
.
1
5-7
.
1
5-7
.
1
5-7
.
1
6-8
.
Tempera-
Cooking
ture in °C
time in
mins.
90*
45-60
90*
45-60
90*
120-150
85*
210-240
85*
60-90
85*
90-120
85*
240-300
85*
120-180
85*
210-270
85*
60-120
85*
180-240
85*
240-300
85*
150-210
85*
90-120
85*
45-75
85*
180-240
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