150 °C. The default is 90 °C. After the
temperature is set, the oven continues to
cook at 80 °C. Do not use this function
for poultry.
Always cook without a lid
when you use this function.
1.
Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2.
Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3.
Put the core temperature sensor into
the meat.
4.
Select the function: Slow Cooking
and set the correct end core
temperature.
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast beef
1000 - 1500 g
120
120 - 150
1
Fillet of beef
1000 - 1500 g
120
90 - 150
3
Roast veal
1000 - 1500 g
120
120 - 150
1
Steaks
200 - 300 g
120
20 - 40
3
11.11
Defrost
Food
Quantity
(g)
Defrosting
time (min)
Further defrost-
ing time (min)
Comments
Chicken
1000
100 - 140
20 - 30
Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Meat
1000
100 - 140
20 - 30
Turn halfway through.
Meat
500
90 - 120
20 - 30
Turn halfway through.
Trout
150
25 - 35
10 - 15
-
Strawberries
300
30 - 40
10 - 20
-
Butter
250
30 - 40
10 - 15
-
Cream
2 x 200
80 - 100
10 - 15
Cream can also be whip-
ped when still slightly fro-
zen in places.
Gateau
1400
60
60
-
11.12
Preserving
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre
preserve jars on the baking tray.
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water
into the baking tray to give sufficient
moisture in the oven.
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28
Summary of Contents for BP861510K
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Page 39: ...ENGLISH 39 ...
