How it works
en
29
22.6 Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking food
Requirements
¡
Only use fresh, clean and hygienic meat without
bones.
¡
Only start operation when the cooking compartment
has fully cooled down.
1.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
2.
Sear the meat on all sides on the cooking zone at a
very high heat.
3.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
4.
Keep the appliance door closed in order to maintain
an even cooking climate.
Recommended settings for slow cooking
Food
Accessories/cook-
ware
Shelf pos-
ition
Type of
heating
Searing
time in
mins
Temperature in
°C
Cooking
time in
mins
Duck breast, 300 g each
Cookware without lid
2
6-8
95
1
60-70
Fillet of pork, whole
Cookware without lid
2
4-6
85
1
75-100
Beef topside, 6–7 cm thick,
1.5 kg
Cookware without lid
2
6-8
100
1
160-220
Fillet of beef, 4–6 cm thick,
1 kg
Cookware without lid
2
6-8
85
1
90-150
Veal medallions, 4 cm thick Cookware without lid
2
4
80
1
50-70
Saddle of lamb, boneless,
200 g each
Cookware without lid
2
4
85
1
30-70
1
Preheat the appliance.
22.7 Test dishes
These overviews have been produced for test institutes
to facilitate appliance testing in accordance with EN
60350-1.
Baking
Observe this information when baking test dishes.
General information
¡
The settings apply to food that is placed into a cold
cooking compartment.
¡
Observe the notes about preheating in the tables.
These setting values apply without rapid heating.
¡
When baking, use the lower of the listed temperat-
ures to begin with.
Shelf positions
Shelf positions for baking on two levels:
Note:
Items that are placed in the oven on baking trays
or in baking tins/dishes at the same time will not ne-
cessarily be ready at the same time.
¡
Universal pan: Level 3
Baking tray: Level 1
¡
Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
¡
Baking tray: Level 5
Universal pan: Level 3
Baking tray: Level 1
Baking with two springform cake tins:
Position baking tins/dishes either next to one another
or offset on different shelves so that they are not dir-
ectly one above the other in the cooking compartment.
