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Slow cooking
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct taste during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. For this reason, the table specifies setting ranges.
Note:
Delayed-start operation with an end time is not
possible when slow cooking.
Cookware
Use shallow cookware, e.g. a glass/porcelain serving
dish. Place the cookware into the cooking compartment
to preheat it.
Always place the uncovered cookware onto the wire
rack at level 2.
You can find additional information in the tips on slow
cooking attached to the settings table.
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.
Tips for slow cooking
Dish
Accessories/cookware Shelf posi-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in mins
Duck breast, 300 g each
Cookware, uncovered
2
.
6-8
95*
60-70
Chicken breast fillet, 200 g each, well done
Cookware, uncovered
2
.
4
120*
70-80
Turkey breast, boned, 6.5-8.5 cm thick, 1 kg, well
done
Cookware, uncovered
2
.
6-8
120*
140-180
Pork tenderloin steak, 5-6 cm thick, 1.5 kg
Cookware, uncovered
2
.
6-8
85*
150-210
Fillet of pork, whole
Cookware, uncovered
2
.
4-6
85*
75-100
Rump steak, 6-7 cm thick, 1.5 kg, well done
Cookware, uncovered
2
.
6-8
100*
160-220
Fillet of beef, 4-6 cm thick, 1 kg
Cookware, uncovered
2
.
6-8
85*
90-150
Sirloin, 5-6 cm thick, 1.5 kg
Cookware, uncovered
2
.
6-8
85*
120-180
Beef medallions/rump steak, 4 cm thick
Cookware, uncovered
2
.
4
80*
40-80
Flank of veal, 7-10 cm thick, 1.5 kg
Cookware, uncovered
2
.
6-8
85*
250-310
Fillet of veal, whole
Cookware, uncovered
2
.
4-6
85*
100-160
Veal medallions, 4 cm thick
Cookware, uncovered
2
.
4
80*
50-70
Saddle of lamb, boneless, 200 g each
Cookware, uncovered
2
.
4
85*
30-70
Leg of lamb, boned, 1 kg, tied
Cookware, uncovered
2
.
6-8
95*
150-210
* 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.
