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D. Cooking guidelines
• SLOW COOKING
Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, ... Slow cooking is also ideal for tougher and
cuts of meat like shoulder, pot roast ...
The SIMMER and LOW settings are usually used for recipes that cook longer (without boiling). The HIGH setting is used for simmered recipes
(with boiling).
The Brown/Sauté setting can be used to sear and mark food before simmer.
The WARM setting is selected automatically at the end of cooking to keep food warm.
Setting Guidelines
Recipes
Temperature
Timer
HIGH
Shorten the preparation time,
especially for large pieces
7-hour leg, braised veal chop,
roasted or braised vegetables,
roasted pork
100°C
Programmable up to 24 hours,
then 8 hours (Warm)
LOW
Simmer slowly without boiling
Beef cheek, stew, Blanquette,
white meat, chicken with
tarragon
93°C
Programmable up to 24 hours,
then 8 hours (Warm)
SIMMER
Simmer fragile food
Fish soups, minestrone, fruits
in compote
85°C
Programmable up to 24 hours,
then 8 hours (Warm)
WARM
Keep food warm.
-
74°C
Defaults up to 8 hours. Or pro-
grammable up to 24 hours
SUGGESTED CUTS OF MEAT FOR SLOW COOKING
Beef/Veal
Pork
Lamb
Poultry Game
Roast, shoulder, slices of
shoulder, veal shanks,
cheek, sinew, ribs, chuck,
shoulder of beef, shin,
Blanquette, tail
Roast, pork ribs,
shoulder, round steak, sauté
Leg, shoulder, collet, shank,
chest, saddle, navarin,
knuckle-end
Whole poultry, leg,
drumstick, supreme
Saddle, shoulder, chest, fl ank,
collet, rack.
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