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EN
Slow cooking
Slow cooking is ideal for cooking tender meat which needs to be
medium rare or rare. This cooking method means the meat will
always be pink inside. This does not, however, mean that the meat
is raw or undercooked.
This cooking method not only keeps the juices inside, but it also
makes it easy to keep the meat hot.
Suitable dishes to use: glass, porcelain or ceramic with a lid.
Procedure
1. Preheat the warming drawer with the chosen dish to the
maximum temperature for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat well for the
time indicated in the table, then place it immediately in the
preheated pan and cover with the lid.
3. Set the thermostat between MED/MAX (140/195°F -60/90°C)
for the time required to finish the cooking.
Warnings for slow cooking
- Only use fresh meat in perfect condition.
- Trim off any excess fat.
- The pieces of meat do not necessarily have to be turned.
- Once cooked, the meat can be carved immediately; it does not
have to rest.
- Meat that is slow cooked is not as hot as meat cooked in the
traditional way, so it is advisable to put the plates in the warming
drawer on the left-hand side for the last 20-30 minutes as well.
- Serve the meat with piping hot sauces.
- If you want to keep the meat hot after cooking, turn the
thermostat knob to between 40°C and 60°C. The smaller
pieces of meat can be kept hot for 45 minutes and the larger
pieces for two hours.
Table
Slow cooking is suitable for all tender cuts of beef, pork, veal, lamb, game and poultry. The initial browning times and the subsequent cooking
times depend on the size of the slices of meat.
The time parameters refer to meat placed in a pan with preheated butter or oil.
DISH EXAMPLE
INITIAL BROWNING
LEVEL
Small slices of meat
Strips
about 1 - 2 minutes
MED
Small steaks or medallions
about 1 - 2 minutes per side
MED
Medium size slices of meat
Tenderloin
about 4 - 5 minutes per side
MAX
Lean roast
about 10 - 15 minutes per side
MAX
Large slices of meat
Tenderloin (from 900g)
about 6 - 8 minutes per side
MAX
Roast beef
about 8 - 10 minutes per side
MAX
Vegetables
about 30 minutes per side
MED
NOTE:
There are 2 settings: MAX and MED.
Guidelines for cooking times are 4 to 5 hours for MAX and 8 to 10 hours for MED.
Smaller quantities of food may require less time, while larger quantities may require more time.
