Table of Contents
Advertisement
22.6 Slow cooking
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 food
Requirements
¡ Only use fresh, clean and hygienic meat without
bones.
¡ Only start operation when the cooking compartment
has fully cooled down.
Recommended settings for slow cooking
Food
Duck breast, 300 g each
Fillet of pork, whole
Beef topside, 6–7 cm thick,
1.5 kg
Fillet of beef, 4–6 cm thick,
1 kg
Veal medallions, 4 cm thick Cookware without lid
Saddle of lamb, boneless,
200 g each
1
Preheat the appliance.
22.7 Test dishes
These overviews have been produced for test institutes
to facilitate appliance testing in accordance with EN
60350-1.
Baking
Please take note of the following information if you are
baking test dishes.
General information
¡ The setting values apply to food that is placed into a
cold cooking compartment.
¡ Observe the notes about preheating in the tables.
These setting values apply without rapid heat-up.
¡ When baking, use the lower of the listed temperat-
ures to begin with.
Recommended settings for baking
Food
Viennese whirls
Viennese whirls
Viennese whirls, 2 levels
1
Preheat the appliance for five minutes. Do not use the rapid heating function.
2
Preheat the appliance. Do not use the rapid heating function.
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Accessories/cook-
ware
Baking tray
Baking tray
Universal pan
+
Baking tray
Preheat the cooking compartment and cookware for
1.
approx. 15 minutes.
Sear the meat on all sides on the cooking zone at a
2.
very high heat.
3.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
Keep the appliance door closed in order to maintain
4.
an even cooking climate.
Shelf pos-
Type of
ition
heating
2
2
2
2
2
2
Shelf positions
Shelf positions for baking on two levels:
Note: Items that are placed in the oven on baking trays
or in baking tins/dishes at the same time will not ne-
cessarily be ready at the same time.
¡ Universal pan: Shelf position 3
Baking tray: Shelf position 1
¡ Baking tins/dishes on the wire rack
First wire rack: Shelf position 3
Second wire rack: Shelf position 1
Shelf positions for baking on three levels:
¡ Baking tray: Level 5
Universal pan: Level 3
Baking tray: Level 1
Hot water sponge cake:
When baking on 2 levels, place the springform tins
each in the centre of the wire racks.
Shelf pos-
Type of
ition
heating
3
3
3 + 1
Searing
Temperature in
time in
°C
mins
1
6-8
95
1
4-6
85
1
6-8
100
1
6-8
85
1
4
80
1
4
85
Temperature in
°C
1
140-150
1
140-150
1
140-150
How it works en
Cooking
time in
mins
60-70
75-100
160-220
90-150
50-70
30-70
Cooking time in
mins
25-35
20-30
25-35
29
Advertisement
Chapters
Table of Contents
