Further applications
55
Low temperature cooking
Low temperature cooking is ideal for
cooking delicate cuts of beef, pork, veal
or lamb when a tender result is desired.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven compartment where the low tem-
perature and long cooking duration will
cook it to perfection and ensure it is
very tender.
The meat will relax. The juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This gives very tender and succulent
results.
Use lean meat which has been cor-
rectly hung and trimmed. Bones must
be removed before cooking.
For searing, use a suitable cooking oil
or fat that can withstand high temper-
atures (e.g. clarified butter, vegetable
oil).
Do not cover meat during cooking.
The cooking duration takes approx.
2–4 hours depending on the weight
and size of the meat and how well you
want it cooked.
As soon as the cooking programme is
done, you can carve the meat straight
from the oven. It does not need to
rest.
The meat can be left in the oven
compartment to keep warm until you
serve it. This will not affect results in
any way.
Serve on pre-heated plates with very
hot sauce or gravy to prevent it cool-
ing down too quickly. The meat is at
the ideal temperature for eating
straight away.
Using Conventional heat
Follow the information in the cooking
charts at the end of this book.
Use the universal tray with the rack
placed on top of it.
Do not use the
Booster
function to
pre-heat the oven.
Place the rack together with the uni-
versal tray on shelf level 2.
Select the
Conventional heat
func-
tion and a temperature of 120 °C.
Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
Whilst the oven is pre-heating, sear
the meat thoroughly on all sides on
the hob.
Danger of burning due to hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories.
Use oven gloves when placing hot
food in the oven or removing it and
when working in the hot oven com-
partment.
Place the seared meat on the rack.
Reduce the temperature to 100 °C
(see “Cooking charts”).
Continue cooking the meat until it is
done.
