40
EEB 6550.8
You should be present when the cooking fi nishes as the roast is just
right for serving. If you leave the roast in the oven, it will continue to
cook with the heat inside the oven and the result will not be as ideal.
To set this function, connect the thermoprobe.
Touch
. This will light up in red.
If you touch
or
, you will see
the 5 clock functions on the display.
When you have programmed the
cooking start time,
, touch
. You
will see
and the current time on the
display.
Touch
or
to programme the
cooking start time. Touch
. You will
hear a double beep. You will see
and the programmed cooking time.
The oven will stay off.
At the set time, the oven will turn on and cook the food.
When the inside temperature of the roast reaches the temperature you
have programmed it for, the oven will turn off, an alarm signal will
sound for a few seconds and
will blink.
Touch
to stop the alarm. The oven is now off.
The roast is just right and ready to serve.
Slow cooking
Cooking at low temperatures leaves the meat especially tender, even
though it takes longer to cook. The meat can be ready to eat longer
without drying out.
Suitable for tender cuts of veal, beef, pork and lamb. It is also suitable
for chicken, turkey, duck and goose breasts (boneless).
It is not suitable for game and horse meat. Lengthy cooking of these
types of meat produces a typically strong smell.
– Remove the fat and skin before preparation (except duck breast).
– Seal the meat in a pan or pot on both sides (also both ends).
As a general rule the longer you seal the meat the shorter the time you
will need for cooking. Seal thicker cuts of meat longer than thinner
pieces. The length of the cuts of meat does not infl uence the time
needed to seal the meat.
Setting the heat mode/cooking temperature
– Heat the oven with the grid shelf and roasting tray for 20 minutes so
that the temperature on the inside of the oven is even.
– Select the hot air,
, heat mode. Alternatively, you can choose
top/bottom heat,
.
– Set the temperature and cooking time according to the chart.
As a general rule, cook thicker cuts of meat at 80°C and thinner cuts
at 70°C.
– Do not cover the meat while cooking, even if using small pieces of
meat.
Do not use the thermoprobe. It is not reliable enough for this style
of cooking. Slow cooking means the juice from the meat does not
remain inside but it is distributed evenly throughout the piece.
– You can carve the meat immediately after cooking; it does not need to
stand for a time as in the case of conventional cooking.
You may keep the meat warm in the oven at 60°C. The thicker cuts of
meat for approximately 1-2 hours, and thinner pieces for 30-40 mins.
