en
How it works
34
Recommended settings for desserts and compote
Food
Accessory/cookware Shelf pos-
ition
Heating
function
Temperature in
°C
Cooking time in
mins
Yoghurt
Individual moulds
Cooking
compart-
ment floor
40-45
8–9 hrs
26.6 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:
When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement:
The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue
Tip
You want to slow
cook a duck breast.
¡
Place the cold duck breast
into a pan.
¡
Sear the skin side first.
¡
Slow cook the duck breast.
¡
After slow cooking, grill the
duck breast for 3 to
5 minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡
Preheat the serving plate.
¡
Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
Recommended settings for slow cooking
Food
Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Heating function Temperature
in °C
Cooking
time in
mins
Duck breast, medium
rare, 300 g each
Uncovered cook-
ware
2
6-8
95
1
60-70
Fillet of pork, whole
Uncovered cook-
ware
2
4-6
85
1
75-100
Fillet of beef, 1 kg
Uncovered cook-
ware
2
6-8
85
1
90-150
Veal medallions, 4 cm
thick
Uncovered cook-
ware
2
4
80
1
50-70
Saddle of lamb, boned,
200 g each
Uncovered cook-
ware
2
4
85
1
30-70
1
Preheat the appliance.
26.7 Test dishes
The information in this section is provided for test institutes to facilitate testing of the appliance in accordance with
EN 60350‑1.
Baking
¡
The setting values apply to food that is placed into a
cold cooking compartment.
¡
Take note of the information on preheating in the re-
commended settings tables. These setting values
apply without rapid heat-up.
¡
For baking, use the lower of the temperatures indic-
ated first.
¡
Items that are placed in the appliance on baking
trays or in baking tins/dishes at the same time will
not necessarily be ready at the same time.
Summary of Contents for B59CR3A 0 Series
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