Tips For Roasting And Grilling; Slow Cooking - Siemens HB36LB.60 Instruction Manual

Tips for roasting and grilling

The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through

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.
28
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
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
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 % Top/bottom heating and set a temperature between
1.
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 on 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
%
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