Further applications
60
Slow Roasting
Slow Roasting is ideal for cooking
delicate cuts of beef, pork, veal, or
lamb to perfection.
Always observe CFIA food safety
guidelines.
First briefly sear the meat all over 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 will give very tender and succulent
results.
Use lean meat which has been
correctly hung 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
an ideal temperature to eat straight
away.
Using Surround
(Surround)
Use the universal tray with the wire
rack placed on top of it.
Do not use the Booster
operating
mode to preheat the oven.
Place the wire rack with the universal
tray on shelf level 3.
Select the Surround
(Surround)
operating mode and a temperature of
248°F (120°C).
Preheat the oven together with the
universal tray and wire rack for
approx. 15 minutes.
While the oven compartment is
preheating, sear the meat on all sides
on the cooktop.
Risk of burns due to hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heater elements, oven compartment,
or accessories.
When the oven is hot, use oven mitts
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 212°F
(100°C).
Continue cooking until the end of the
cooking duration.
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