en
Tested for you in our cooking studio
44
Cookware
Use flat cookware, e.g. a glass/porcelain serving dish.
Place the cookware into the cooking compartment to
preheat it.
Always place the uncovered cookware onto the wire
rack at level 1.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for around 10 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
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
Slow cooking
Tips for slow cooking
Dish
Cookware
Shelf posi-
tion
Type of
heating
Searing time
in mins.
Tempera-
ture in °C
Cooking
time in
mins.
Poultry
Duck breast, 400 g
Cookware, uncovered
1
Š
6-8
90*
45-60
Chicken breast fillet, 200 g each
Cookware, uncovered
1
Š
5-7
90*
45-60
Turkey breast, boned, 1 kg
Cookware, uncovered
1
Š
8-10
90*
120-150
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered
1
Š
8-10
85*
210-240
Fillet of pork, whole
Cookware, uncovered
1
Š
6-8
85*
60-90
Pork medallions, 4 cm thick
Cookware, uncovered
1
Š
5-7
85*
90-120
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered
1
Š
8-10
85*
240-300
Beef tenderloin, whole, 1 kg
Cookware, uncovered
1
Š
4-6
85*
120-180
Sirloin, 5-6 cm thick
Cookware, uncovered
1
Š
6-8
85*
210-270
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered
1
Š
5-7
85*
60-120
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Cookware, uncovered
1
Š
8-10
85*
180-240
Joint of veal, 10-15 cm thick, 1.5 kg
Cookware, uncovered
1
Š
8-10
85*
240-300
Veal fillet, whole, 800 g
Cookware, uncovered
1
Š
5-7
85*
150-210
Veal medallions, 4 cm thick
Cookware, uncovered
1
Š
5-7
85*
90-120
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
1
Š
5-7
85*
45-75
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered
1
Š
6-8
85*
180-240
* 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.
Summary of Contents for C18MT33N0B
Page 1: ...en INSTRUCTION MANUAL Built in oven C18MT33N0B...
Page 2: ......
