V-ZUG CSTXSLZ60Y, Operating Instructions Manual

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6 GourmetGuide
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These ingredients burn easily.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5 minutes.
▸ Then place the meat in a glass or porcelain roasting dish.
If you do not intend to sear the meat until after the soft roasting, lower the recom-
mended target temperature by around 3–4 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf at level 2 and place the dish on it.
▸ Insert the food probe plug into the socket.
▸ Start
«Soft roasting seared» (see page 31).
«Soft roasting with steam»
For «Soft roasting with steam», the meat is cooked gently with steam. Since steam
transfers energy better, shorter cooking times and thus energy savings are possible. As
steam produces condensate, more residual water is left in the cooking space at the end
of the cooking process than with «Soft roasting seared».
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Push the stainless steel tray into level 1 and the perforated cooking tray with the meat
into level 2.
The perforated cooking tray allows the condensate to drain and so prevents the
meat from overcooking.
Tip: If you would like to add more flavour to the meat, lay it on a bed of fresh herbs
or hay.
▸ Insert the food probe plug into the socket.
▸ Start
«Soft roasting with steam» (see page 31).
▸ After soft roasting, gently sear the meat all over for a total of 4–6 minutes.
▸ After searing, wrap the whole piece of meat in aluminium foil and leave it covered for
about 5 minutes.
▸ Cut the meat and serve immediately.
As the meat is only seared after soft roasting for optical reasons, the recommen-
ded target temperature is 4 °C lower than for «Soft roasting seared».
Selecting and starting soft roasting
The longer the meat is cooked, the more tender and succulent it becomes. This
applies particularly for thicker pieces of meat.
The target temperature cannot be changed once soft roasting has started.
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