Further applications
47
Slow Roasting
Slow Roasting is ideal for cooking
delicate cuts of beef, pork, veal, or
lamb to perfection.
Always observe USDA/CFIA food
safety guidelines.
First briefly sear the meat on all sides at
a high temperature on the cooktop in
order to seal it.
Then place the meat in the preheated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax. The juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This gives very tender and succulent
results.
Only use lean meat which has been
correctly seasoned and trimmed.
Bones should be removed before
cooking.
For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g., clarified butter,
vegetable oil).
Do not cover meat during the cooking
process.
Cooking takes approx. 2–4 hours
depending on the weight and size of
the meat and how well you want it
cooked.
As soon as the cooking program has
finished, you can carve the meat
straight from the oven. It does not
need to rest.
You can leave the meat in the oven to
keep warm until you serve it. This will
not affect results in any way.
Serve on preheated plates with very
hot sauce or gravy to prevent it cooling
down too quickly. The meat is at an
ideal temperature to eat straight away.
Using Surround
Use the universal tray with the wire
rack placed on top of it.
Turn off the
Booster
function for the
preheating phase.
Place the wire rack with the universal
tray on shelf level 3.
Select the
Surround
function and
a temperature of 250°F (120°C)
without the
Booster
function.
Preheat the oven together with the
universal tray and wire rack for
approx. 15 minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Danger of burning due to hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating elements, oven
compartment, or accessories.
When the oven is hot, use pot
holders to insert, remove, or turn
food, as well as when adjusting the
oven shelves, etc.
Place the seared meat on the wire
rack.
Reduce the temperature to 210°F
(100°C).
Continue cooking until the end of the
cooking duration.
