Braising - Siemens HB 49E Series Operating Instructions Manual

Braising

Cookware
This is what to do
Notes of braising
30
Braising is the ideal method of cooking for all lean cuts
of meat, whether they are to be cooked pink or
well done. The meat remains juicy and as soft as
butter. Your advantage: You have more room for
manoeuvre when planning menus, because braised
meat can easily be kept warm.
Use a flat dish, e.g. a serving plate made out of
porcelain.
1.
Use the function selector to select top/bottom
heating t and the temperature selector to set
90 ºC.
Preheat the oven and a tray by placing it on the
wire grill on level 2.
2.
Intensely heat some fat in a frying pan. Brown the
meat at a high temperature and transfer it
immediately to a preheated tray.
3.
Place the tray with the meat back in the oven and
continue cooking. For most cuts of meat,
a cooking temperature of 90 ºC is ideal for this
purpose.
q Only use perfectly fresh meat.
q Initial frying of the meat should always be at a high
temperature and for a sufficient period of time.
q Do not cover the meat for subsequent cooking in
the oven.
q Even large pieces of meat do not need to be
turned.
q The meat can be cut immediately after braising.
It does need to be left to stand.
q The special method of cooking means that the
meat looks pink on the inside. However, it is by no
means raw or insufficiently cooked.