Low temperature cooking
79
This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
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 where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give very tender and succulent
results.
Tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up
function to pre-heat the oven.
Place the rack together with the
universal tray on shelf level 2.
Select Conventional heat
and a
temperature of 130 °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 the hob.
Danger of burning.
Wear oven gloves when placing hot
food in the oven or removing it and
when adjusting oven shelves etc. in a
hot oven
Place the seared meat on the rack.
Reduce the temperature to 100 °C.
Continue cooking until the end of the
cooking duration.
You can set this procedure to finish
automatically (see "Operation -
entering a cooking duration").
