33
Making settings
1.
Select the
.
Slow cook heating type and set a temperature
between 70 and 90 °C.
Preheat the oven, placing the ovenware inside it to warm.
2.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
even on the ends, and place immediately in the preheated
ovenware.
3.
Put the ovenware containing the meat back in the oven and
slow cook. A slow-cook temperature of 80 °C is ideal for
most pieces of meat.
Table
All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. The slow cooking times depend on
the thickness and the core temperature of the meat.
Tips for slow cooking
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
Sprinkle grated cheese over the top of your lasagne to give it a
beautiful and evenly browned finish.
Types of heating:
■
:
= 3D hot air
■
'
= HydroBaking
■
;
/
6
= Pizza setting
Dish
Weight
Level
Type of
heating
Temperature
in °C
Searing time
in minutes
Slow cooking
time in hours
Poultry
Turkey breast
1000 g
2
.
80
6-7
4-5
Duck breast*
300-400 g
2
.
80
3-5
2-2½
Beef
Joint of beef (e.g. rump) 6
7 cm
thick
approx. 1.5 kg
2
.
80
6-7
4½-5½
Tenderloin, whole
approx. 1.5 kg
2
.
80
6-7
5-6
Sirloin, 5
6 cm thick
approx. 1.5 kg
2
.
80
6-7
4-5
Steak-cut rump, 3 cm thick
2
.
80
5-7
80-110 Min.
Veal
Joint of veal (e.g. topside),
6-7 cm thick
approx. 1.5 kg
2
.
80
6-7
5-6
Fillet of veal
approx. 800 g
2
.
80
6-7
3-3½
Pork
Pork joint, lean (e.g. loin), 5-6 cm
thick
approx. 1.5 kg
2
.
80
6-7
5-6
Fillet of pork, whole
approx. 500 g
2
.
80
6-7
2½-3
Lamb
Lamb saddle fillet, whole
approx. 200 g
2
.
80
5-6
1½-2
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.
Slow-cooked meat is not as hot as con-
ventionally roasted meat.
So that the roasted meat does not cool so quickly, warm the plates and serve the gravy
very hot.
If you wish to keep slow-cooked meat
warm.
After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
kept warm for up to 45 minutes, larger pieces for up to 2 hours.
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time
in minutes
Pizza, frozen
Pizza with a thin base
Universal pan
2
;
/
6
200-220
15-20
Universal pan
3
:
*
210-220
10-15
Universal pan + wire rack
3+1
:
*
170-180
20-25
* Preheat.
Summary of Contents for HB78GB.90B
Page 1: ... en Instruction manual HB78GB 90B Built in oven ...
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