This Automatic programme
incorporates a cooking function,
temperature and core temperature and
is ideal for cooking beef, pork, veal or
lamb when a tender result is required.
Meat cooked at a low temperature will
be tender and succulent.
First the meat needs to be seared all
over at a high temperature on the hob
in order to seal it.
The cooking process is then continued
in the oven on the Slow cooking
programme. The meat juices inside the
joint start to circulate evenly throughout
the meat to reach the outer layers.
This gives very tender and succulent
results.
Cooking takes between 2-4 hours,
depending on the size and amount of
meat and on the degree of doneness
and browning required.
Using the Slow cooking
programme
^
Select Slow cooking from the main
menu or from the list of Automatic
programmes.
^
Follow the messages given in the
display until the programme starts.
Place the universal tray with the rack
on top in the oven for the pre-heating
phase.
^
Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
^
Then place the meat on the rack and
insert the food probe into a fleshy
part of the meat.
Refer to the section "Food probe".
^
Place the rack together with the
universal tray on the shelf level
specified.
,
The top heating element/grill
element is hot. Danger of burning.
At the end of the programme the
message "Programme finished" will
appear in the display and the buzzer
will sound.
If the meat is not cooked to your
satisfaction, you can extend the
cooking programme.
Food will be kept warm for a certain
period if it is not removed from the
appliance at the end of the programme.
"Keeping warm" will appear in the
display.
Slow cooking
22
Summary of Contents for H 5081
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