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Centre-area grill
table
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
Grilled food
Toast with topping
Vegetables
Sausages
Poultry
Chicken drumsticks
Small chicken portions
Fish
Steaks
Chops
Whole fish
Low-temperature cooking
In this section, you will find information on
Low-temperature cooking
■
Tips and tricks
■
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as slow cooking.
Low-temperature cooking is ideal for all prime cuts of meat (e.g.
tender portions of beef, veal, pork, lamb and poultry) that are to
be cooked medium/medium rare or "à point". The meat will
remain succulent and tender.
Using Low-temperature cooking
Notes
Only use fresh, clean meat
■
The meat will always look pink on the inside after Low-
■
temperature cooking. This does not mean that the cooking
time was too short
Only use boned meat
■
Do not use defrosted meat
■
You can also use seasoned or marinated meat
■
Always use shelf height 1 for Low-temperature cooking
■
Do not cover the meat while it is cooking in the cooking
■
compartment
Do not turn pieces of meat during the low-temperature
■
cooking process
The size, thickness and type of meat will have a significant
■
influence on the searing and low-temperature cooking times
The properties of the pan and the heat output of the hotplate
■
can influence the searing time
Do not use the Low-temperature cooking mode together with
■
the Preselection mode clock function
Only switch the Low-temperature cooking mode on when the
cooking compartment has completely cooled down (room
temperature).
If
or
and
appear alternately in the temperature display
•
œ
üüü
when the Low-temperature cooking mode is switched on, the
cooking compartment has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Low-temperature cooking on again.
18
Shelf
Tempera-
height
ture in °C
3
220
4
‚Ÿ£
4
250
3
250
3
250
4
230
4
230
3
230
/
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Grilling time
Notes
in minutes
12 - 18
The shelf height should be adapted to the height of
the topping
15 - 20
12 - 16
Prick skins
35 - 45
Piercing the skin will prevent blisters from forming dur-
ing grilling
30 - 40
15 - 20
The pieces should be of equal thickness
15 - 20
20 - 25
Place a glass or porcelain plate on a wire rack and insert at
1.
shelf height 1 to warm the plate.
Switch on
Low-temperature cooking.
/
2.
During the heating up phase (15 - 20 minutes),
the temperature display.
Remove fat and sinews from the meat.
3.
Sear the meat on all sides to seal the meat and to create a
4.
roasted flavour.
When a signal sounds and
5.
place the meat on the glass or porcelain plate in the cooking
compartment.
Take out the meat at the end of the cooking time and switch
6.
off the appliance.
Note: Meat cooked at a low temperature does not need to rest,
and can easily be kept warm at a low temperature.
Table for Low-temperature cooking
The information in the table contains only guide values. The
searing time is for searing in a hot pan with fat.
Place the duck breast in a cold pan and fry the skin side first.
Following Low-temperature cooking, insert at shelf height 3 and
grill at 250 °C for 3 5 minutes until crispy.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Pork
Fillet, whole (approx. 500 g)
Loin (approx. 1 kg, 4 - 5 cm thick)
Medallions (5 cm thick)
Loin steaks (2 3 cm thick)
Beef
Fillet, whole (1.5 kg)
Sirloin
(approx. 1.5 kg, 5 - 6 cm thick)
üüü
appears in
‹Ÿ
appears in the text display,
Searing in
Low-tem-
minutes
perature
cooking in
minutes
5 - 6
100 - 120
5 - 6
120 - 150
3 - 4
45 - 60
2 - 3
30 - 45
6 - 7
160 - 200
6 - 7
180 - 210
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