Low-temperature cooking
en
9
12.4 Recommended settings for low-temperature cooking
The following settings have been specially tested for
your appliance.
All tender joints of beef, pork, veal, lamb, pork, game
and poultry are suitable for low-temperature cooking.
The searing and cooking times depend on the size of
the piece of meat. The searing times apply to food
placed into the hot oil.
Small pieces of meat
Food
Searing time on the hot-
plate
Continued cooking time in
the warming drawer
Temperature in °C
Cubes or strips
On all sides for 1-2 minutes 20-30 minutes
80
Small escalopes, steaks or
medallions, approx. 1-2 cm
thick
1-2 minutes per side
35-50 minutes
80
Medium-sized pieces of meat
Food
Searing time on the hot-
plate
Continued cooking time in
the warming drawer
Temperature in °C
Fillet, 400-800 g
On all sides for 4-5 minutes 75-120 minutes
80
Saddle of lamb, ap-
prox. 450 g
2-3 minutes per side
50-60 minutes
80
Lean joints of meat,
800-1000 g
On all sides for 6-8 minutes 120-180 minutes
80
Large pieces of meat
Food
Searing time
Continued cooking time in
the warming drawer
Temperature in °C
Fillet, from 800-2000 g
On all sides for 6-8 minutes 120-210 minutes
80
Sirloin, 1-2 kg
On all sides for
8-10 minutes
180-210 minutes
80
Other food
Food
Searing time
Continued cooking
time in the warming
drawer
Temperature in °C
Information
Ragout
On all sides for
6-8 minutes
15 hours
80
80
In the roasting dish
with lid
Confit meat
20 hours
80
In the roasting dish
with lid, e.g. confît de
canard (speciality
from South-West
France)
