Tested for you in our cooking studio
en
47
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
■
Š
Low temperature cooking
Tips for slow cooking
Drying
You can achieve outstanding drying results with Hot air.
With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Dish
Cookware
Shelf posi-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in
mins
Poultry
Duck breast, medium rare, 300 g
each
Cookware, uncovered
1
Š
6-8
95*
45-60
Chicken breast fillet, 200 g each, well
done
Cookware, uncovered
1
Š
4
120*
45-60
Turkey breast, boned, 1 kg, well done Cookware, uncovered
1
Š
6-8
120*
100-130
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered
1
Š
6-8
85*
130-180
Fillet of pork, whole
Cookware, uncovered
1
Š
4-6
85*
45-70
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered
1
Š
6-8
100*
150-190
Fillet of beef, 1 kg
Cookware, uncovered
1
Š
4-6
85*
90-120
Sirloin, 5-6 cm thick
Cookware, uncovered
1
Š
6-8
85*
120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered
1
Š
4
85*
40-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Cookware, uncovered
1
Š
6-8
85*
100-130
Joint of veal, 7-10 cm thick, 1.5 kg
Cookware, uncovered
1
Š
6-8
85*
150-210
Fillet of veal, whole, 800 g
Cookware, uncovered
1
Š
4-6
85*
70-120
Veal medallions, 4 cm thick
Cookware, uncovered
1
Š
4
80*
40-60
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
1
Š
4
85*
30-45
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered
1
Š
6-8
95*
120-180
* Preheat
Slow-cooking duck breast.
Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
The slow-cooked meat is not as hot as
conventionally roasted meat.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
