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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.
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.
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.
Tips for slow cooking
Slow-cooked meat is not as hot as
conventionally roasted meat.
If you wish to keep slow-cooked meat
warm.
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
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
So that the roasted meat does not cool so quickly, warm the plates and serve the gravy
very hot.
After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
kept warm for up to 45 minutes, larger pieces for up to 2 hours.
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
Select the
.
Slow cook heating type and set a temperature
1.
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,
2.
even on the ends, and place immediately in the preheated
ovenware.
Put the ovenware containing the meat back in the oven and
3.
slow cook. A slow-cook temperature of 80 °C is ideal for
most pieces of meat.
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.
Type of
Temperature
heating
in °C
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
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
31
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