15
Table
All tender joints of beef, pork, veal, lamb, game and poultry are suitable for slow cooking. Searing and braising times
depend on the size of the piece of meat. The times for searing refer to the meat being placed in hot fat.
Cleaning
Do not use high-pressure cleaners or steam jets. Only
clean the drawer when the appliance is switched off.
Function selector Setting = 0.
Appliance exterior
Wipe the appliance with water and a little detergent.
Then dry it with a soft cloth.
Caustic or abrasive cleaning products are not suitable.
If a caustic or abrasive substance comes into contact
with the frontage, wash it off immediately with water.
Stainless steel surfaces
Always remove any spots of limescale, grease, cornflour
and egg white immediately. Corrosion can form under
such spots. Clean the appliance using water and a little
detergent. Then dry the surface with a soft cloth.
Appliances with glass fronts
Clean the glass front with glass cleaner and a soft cloth.
Do not use a glass scraper.
Heating plate
Clean the heating plate using warm water and a little
detergent.
Meal
Searing on the hotplate
Completing in the oven
Small pieces of meat
Cubes or strips
1-2
minutes all over
20-30
minutes
Small cutlets, steaks or médaillons
1-2
minutes per side
35-50
minutes
Medium-sized pieces of meat
Fillet (400-800g)
4-5
minutes all over
75-120
minutes
Saddle of lamb (approx. 450g)
2-3
minutes per side
50-60
minutes
Lean joint (600-1000g)
10-15
minutes all over
120-180
minutes
Large pieces of meat
Fillet (from 900g)
6-8
minutes all over
120-180
minutes
Roast beef (1,1-2kg)
8-10
minutes all over
210-300
minutes
