en
Tested for you in our cooking studio
36
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 approx. 15 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:
■
.
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
2
.
6-8
90*
45-60
Chicken breast fillet, 200 g each
Cookware, uncovered
2
.
5-7
90*
30-60
Turkey breast, boned, 1 kg
Cookware, uncovered
2
.
8-10
90*
150-210
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered
2
.
8-10
80*
210-240
Pork fillet, whole
Cookware, uncovered
2
.
6-8
80*
90-120
Pork medallions, 4 cm thick
Cookware, uncovered
2
.
5-7
80*
90-120
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered
2
.
8-10
80*
210-270
Beef tenderloin, whole, 1 kg
Cookware, uncovered
2
.
4-6
80*
150-210
Sirloin, 5-6 cm thick
Cookware, uncovered
2
.
6-8
80*
210-270
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered
2
.
5-7
80*
30-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Cookware, uncovered
2
.
8-10
80*
210-240
Joint of veal, 10-15 cm thick, 1.5 kg
Cookware, uncovered
2
.
8-10
80*
210-240
Veal fillet, whole, 800 g
Cookware, uncovered
2
.
5-7
80*
120-150
Veal medallions, 4 cm thick
Cookware, uncovered
2
.
5-7
80*
45-90
Lamb
Saddles of lamb, boneless, 200 g each Cookware, uncovered
2
.
5-7
80*
120-180
Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered
2
.
6-8
80*
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.
