How it works
en
41
Food
Accessory/cookware Temperat-
ure in °C
Type of
heating
Humidity
in %
Cooking
time in
min.
Comments
Joint of pork, neck or
shoulder, well done,
1–1.5 kg
1. Wire rack
2. Unperforated
steam container
1. 200-220
2. 160-180
1.
2.
1. 100
2. 60
1. 15
2. 40-60
If you have added li-
quid to the unperfor-
ated cooking con-
tainer, 30% humidity
is sufficient.
Sausages, boiled,
heating
Unperforated steam
container
85-90
100
10-20
E.g. Bologna saus-
ages, Bavarian veal
sausages
19.6 Fish and poultry – low-temperature
cooking
Take note of the recommended settings for meat and
poultry for low-temperature steaming.
¡
With low-temperature cooking, the dishes are
cooked at temperatures between 60 and 80 °C and
for a cooking time from a few minutes up to several
hours until cooked through. This cooking method is
mainly used for meat dishes and fish dishes. The
sensory properties of the food, e.g. the tenderness
and succulence, are retained with this cooking
method. Heating it up gently gives the meat an
even, delicate pink colour throughout (other than a
very thin edge) and makes it extraordinarily succu-
lent. No turning or basting is required.
¡
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled Core temperature probe →
.
¡
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
¡
For food hygiene reasons, sear the meat briefly on
all sides at a high temperature in the frying pan be-
fore cooking it. This gives the meat a crust, which
prevents the meat juices from escaping and pro-
duces the kind of flavour characteristic of a roast.
¡
Season with care: Because the meat develops as it
cooks slowly, all of the flavours become more in-
tense.
¡
When game and horse meat is cooked at low tem-
peratures, its flavour becomes stronger than when
prepared the conventional way.
¡
Use the "Low-temperature cooking" mode . In this
mode, any moisture escaping from the food remains
in the cooking compartment and prevents the food
from drying out.
¡
With this operating mode, no preheating is neces-
sary.
¡
Note that the core temperature of the food cannot
be higher than the temperature inside the cooking
compartment. As a rule of thumb, select an interior
temperature that is 10 to 15 °C higher than the re-
quired core temperature.
¡
If your guests arrive late, towards the end of the
cooking time, you can reduce the temperature to
60 °C to extend the cooking time. If you want to
pause cooking, the temperature in the cooking com-
partment must be no higher than the required core
temperature. Large items can remain in the cooking
compartment for 1–1.5 hours, and small items can
remain in there for 30–45 minutes.
¡
Serve on a pre-warmed dish.
Meat/poultry
Food
Accessory/cookware Temperat-
ure in °C
Type of
heating
Humidity
in %
Cooking
time in
min.
Comments
Duck breast, medium
rare, 350 g each
Unperforated steam
container
70-80
-
40-60
After cooking, you
can crisp up the skin
side quickly in the fry-
ing pan. Or: Grill + air
recirculation 230 °C
for 5 minutes.
Entrecôte, medium
rare, 350 g each
Unperforated steam
container
70-80
-
40-70
Fillet of veal, well
done, 1 kg
Unperforated steam
container
80-90
-
150-200
Leg of lamb, boned,
tied, medium rare,
1.5 kg
Unperforated steam
container
70-80
-
180-240
Turn in garlic and
herbs before cooking
in oil