Fulgor Milano F4DWD24S1, Инструкция по установке и эксплуатации, Страница: 7 / 36

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Slow cooking
Slow cooking is ideal for cooking tender meat which needs to
be medium rare or rare. This cooking method means the meat
will always be pink inside. This does not, however, mean that
the meat is raw or undercooked.
This cooking method not only keeps the juices inside, but it also
makes it easy to keep the meat hot.
Suitable dishes to use: glass, porcelain or ceramic with a lid.
Procedure
1. Preheat the warming drawer with the chosen dish to the
maximum temperature for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat well for
the time indicated in the table, then place it immediately in
the preheated pan and cover with the lid.
3. Set the thermostat to 140°F (60°C) for the time required to
finish the cooking.
Warnings for slow cooking
Only use fresh meat in perfect condition.
- Trim off any excess fat.
- The pieces of meat do not necessarily have to be turned.
- Once cooked, the meat can be carved immediately; it does
not have to rest.
- Meat that is slow cooked is not as hot as meat cooked in
the traditional way, so it is advisable to put the plates in the
warming drawer on the left-hand side for the last 20-30
minutes as well.
- Serve the meat with piping hot sauces.
- If you want to keep the meat hot after cooking, turn the
thermostat knob to between 100°F (40°C) and 140°F
(60°C). The smaller pieces of meat can be kept hot for 45
minutes and the larger pieces for two hours.
Table
Slow cooking is suitable for all tender cuts of beef, pork, veal, lamb, game and poultry. The initial browning times and the
subsequent cooking times depend on the size of the slices of meat.
The time parameters refer to meat placed in a pan with preheated butter or oil.
DISH INITIAL BROWNING COOKING IN DRAWER
Small slices of meat
Strips about 1 - 2 minutes
20 - 30 minutes
Small steaks or medallions about 1 - 2 minutes per side 35 - 50 minutes
Medium size slices of meat
Tenderloin 0.80-1.75lbs (400-800g) about 4 - 5 minutes per side 75 - 120 minutes
Lean roast 1.30-2.20lbs (600-1000g) about 10 - 15 minutes per side 120 - 180 minutes
Large slices of meat
Tenderloin from 2.00lbs (900g) about 6 - 8 minutes per side 120 - 180 minutes
Roast beef 2.20-2.65lbs (1000-1200g) about 8 - 10 minutes per side 210 - 300 minutes