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31.5 Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, slow
cooking is also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts, e.g. tender por-
tions of beef, veal, pork, lamb or poultry, which are to
be cooked "à point". The meat will remain succulent
and tender.
Note: Slow-cooking allows lots of scope for menu plan-
ning because slow-cooked meat is easy to keep warm.
You do not have to turn the meat when cooking.
Slow cooking food
Only use fresh, clean and hygienic meat without
1.
bones.
Do not use defrosted meat.
‒
Since fat develops a strong, distinct taste during
‒
slow cooking, carefully remove the sinews and
fatty edges.
You can use seasoned or marinated meat.
‒
Place the cookware onto the wire rack at level 2 in
2.
the cooking compartment.
Use shallow cookware, e.g. a serving dish made out
of porcelain or glass.
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
Preheat the appliance.
1
31.6 Yoghurt
You can also use your appliance to make your own
yoghurt.
Making yoghurt
Remove the accessories and shelves from the
1.
cooking compartment.
Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
2.
and then leave it to cool down to 40 °C. Only heat
UHT milk to 40 °C.
Yoghurt
Meal
Yoghurt
40
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Accessory/cookware
Cup/jar
Only start operation when the cooking compartment
3.
has fully cooled down.
Preheat the cooking compartment and cookware for
4.
approx. 15 minutes.
5.
Sear the meat on all sides on the hob at a very high
heat.
Immediately place the meat into the pre-warmed
6.
cookware in the cooking compartment.
Keep the appliance door closed in order to maintain
7.
an even cooking climate.
8.
After slow cooking, remove the meat from the cook-
ing compartment.
You can cut the meat immediately. No standing time
is required.
Due to the special cooking method, the meat looks
pink, i.e. medium rare. The colour does not mean
that the meat is raw or not sufficiently cooked.
Notes
¡ When using the slow cooking function, you cannot
delay the start of the programme by setting an end
time.
¡ The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Settings ranges are specified for this reason.
Shelf pos-
Type of
ition
heating
2
2
2
2
2
2
Stir 30 g yoghurt into the milk.
3.
Pour the mixture into small containers, e.g. small
4.
jars with lids.
Cover the containers with film, e.g. cling film.
5.
Place the containers on the cooking compartment
6.
floor.
Use the recommended settings when configuring
7.
the appliance settings.
After making the yoghurt, leave it to cool in the refri-
8.
gerator.
Shelf position
Cooking compartment
floor
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
Type of
Temperature
heating/
in °C
function
-
Cooking
time in
mins
60–70
75–100
160–220
90–150
50–70
30–70
Cooking
time,
minutes
4–5 hours
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