How it works
en
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36.13 Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, slow
cooking is also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts, e.g. tender por-
tions of beef, veal, pork, lamb or poultry, which are to
be cooked "à point". The meat will remain succulent
and tender.
Note:
Slow-cooking allows lots of scope for menu plan-
ning because slow-cooked meat is easy to keep warm.
You do not have to turn the meat when cooking.
Slow cooking food
1.
Only use fresh, clean and hygienic meat without
bones.
‒
Do not use defrosted meat.
‒
Since fat develops a strong, distinct taste during
slow cooking, carefully remove the sinews and
fatty edges.
‒
You can use seasoned or marinated meat.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
Use shallow cookware, e.g. a serving dish made out
of porcelain or glass.
3.
Only start operation when the cooking compartment
has fully cooled down.
4.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
5.
Sear the meat on all sides on the hob at a very high
heat.
6.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
7.
Keep the appliance door closed in order to maintain
an even cooking climate.
8.
After slow cooking, remove the meat from the cook-
ing compartment.
You can cut the meat immediately. No standing time
is required.
Due to the special cooking method, the meat looks
pink, i.e. medium rare. The colour does not mean
that the meat is raw or not sufficiently cooked.
Notes
¡
When using the slow cooking function, you cannot
delay the start of the programme by setting an end
time.
¡
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Settings ranges are specified for this reason.
Recommended settings
Slow cooking
Food
Accessories/cook-
ware
Shelf pos-
ition
Type of
heating
Searing
time in
mins
Temperature in
°C
Cooking
time in
mins
Duck breast, 300 g each
Cookware without lid
2
6–8
95
1
60–70
Chicken breast fillet, 200 g
each, well done
Cookware without lid
2
4
120
1
80–110
Turkey breast, boned, 6.5–
8.5 cm thick, 1 kg, well
done
Cookware without lid
2
6–8
120
1
140–180
Pork tenderloin steak, 5–
6 cm thick, 1.5 kg, well
done
Cookware without lid
2
6–8
85
1
150–210
Fillet of pork, whole
Cookware without lid
2
4–6
85
1
75–100
Beef topside, 6–7 cm thick,
1.5 kg
Cookware without lid
2
6–8
100
1
160–220
Fillet of beef, 4–6 cm thick,
1 kg
Cookware without lid
2
6–8
85
1
90–150
Sirloin, 5–6 cm thick,
1.5 kg
Cookware without lid
2
6–8
85
1
150–210
Beef medallions/rump
steak, 4 cm thick
Cookware without lid
2
4
80
1
50–90
Flank of veal, 7–10 cm
thick, 1.5 kg
Cookware without lid
2
6–8
85
1
250–310
Fillet of veal, whole
Cookware without lid
2
4–6
85
1
100–160
Veal medallions, 4 cm thick Cookware without lid
2
4
80
1
50–70
Saddle of lamb, boneless,
200 g each
Cookware without lid
2
4
85
1
30–70
Leg of lamb, boned, 1 kg,
tied
Cookware without lid
2
6–8
95
1
100–160
1
Preheat the appliance.
