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Convenience products
Pretzels, dough
Part-cooked rolls or baguette
Fish fingers
Chicken goujons, nuggets
Veggie burgers
Strudel
Lasagne
Cream gateau
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for all tender pieces of meat which 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.
Setting the Slow cook option
Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
.
1.
Select
Slow cook and a temperature between 70 and
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
2.
even on the ends, and place immediately on the preheated
ovenware.
Place the ovenware in the cooking compartment and restart
3.
the appliance.
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.
Slow cooking
Poultry
Turkey breast
Skinless duck breast
Beef
Beef joint (e.g. rump)
Fillet of beef
Sirloin
Beef steaks, 3 cm thick
Veal
Joint of veal (e.g. veal olive)
Fillet of veal
Pork
Joint of pork (e.g. loin)
Pork fillet
Lamb
Lamb fillet
36
Accessories
Level
Universal pan*
2
Wire rack
2
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Wire rack
2
-
0
Level
Type of heating
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
Type of
Temperature
heating
°C
%
190-210
3
140-150
4
190-210
4
190-210
4
200-220
3
200-220
%
200-210
%
30
All tender joints of poultry, beef, veal, pork and lamb are
■
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
Sear the meat at a very high heat and for a sufficiently long
■
time on all sides, even on the ends.
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.
You can also slow cook your meat in ovenware without a lid.
■
The cooking times will be increased.
Even large joints of meat do not need to be turned.
■
You can cut the meat immediately after slow cooking. No
■
standing time is required.
Due to the special cooking method, the meat always looks
■
pink on the inside. This does not mean, however, that it is raw
or not well done enough.
Slow cooking
Note: Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
.
Slow cook
Temperature °C
80
80
80
80
80
80
80
80
80
80
80
Microwave power
Cooking time in
in watts
minutes
-
20-25
-
12-15
180 W
10-15
360 W
15-20
180 W
15-25
90 W
20-25
180 W
18-23
-
120-150
Cooking time in minutes
240-270
110-140
270-300
150-180
180-220
70-100
180-220
80-100
180-210
140-170
40-70
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