22
Low-temperature cooking
In this section, you will find information on
■
low-temperature cooking
■
Tips and tricks
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as slow cooking.
Low-temperature cooking is ideal for all prime cuts of meat (e.g.
tender portions of beef, veal, pork, lamb and poultry) that are to
be cooked medium/medium rare or "à point". The meat will
remain succulent and tender.
Using Low-temperature cooking
Notes
■
Only use fresh, clean meat
■
The meat will always look pink on the inside after low-
temperature cooking. This does not mean that the cooking
time was too short
■
Only use boned meat
■
Do not use defrosted meat
■
You can also use seasoned or marinated meat
■
Always use shelf position 1 for low-temperature cooking
■
Do not cover the meat while it is cooking in the cooking
compartment
■
Do not turn pieces of meat during the low-temperature
cooking process
■
The size, thickness and type of meat will have a significant
influence on the searing and low-temperature cooking times
■
The properties of the pan and the heat output of the hotplate
can influence the searing time
The low-temperature cooking operating mode only starts once
the cooking compartment has cooled down.
1.
Place a glass or porcelain plate on a wire rack and insert at
shelf position 1 to warm the plate.
2.
Switch on the low-temperature cooking mode.
“Please wait” appears in the display during the preheating
phase (20
30 minutes).
3.
Remove fat and sinews from the meat.
4.
Sear the meat on all sides to seal the meat and to create a
roasted flavour.
5.
When a signal sounds and "In operation" appears on the text
display, place the meat on the glass or porcelain plate in the
cooking compartment.
6.
Take out the meat at the end of the cooking time and switch
off the appliance.
Note:
Meat cooked at a low temperature does not need to rest,
and can easily be kept warm at a low temperature.
Table for Low-temperature cooking
The information in the table contains only guide values. The
searing time is for searing in a hot pan with fat.
Place the duck breast in a cold pan and fry the skin side first.
Following Low-temperature cooking, insert at shelf height 3 and
grill at 250 °C for 3
5 minutes until crispy.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Tips and tricks
Searing in
minutes
Low-
temperature
cooking in
minutes
Pork
Fillet, whole (approx. 500 g)
5 - 6
100 - 120
Loin (approx. 1 kg, 4 - 5 cm thick)
5 - 6
120 - 150
Medallions (5 cm thick)
3 - 4
45 - 60
Loin steaks (2
3 cm thick)
2 - 3
30 - 45
Beef
Fillet, whole (1.5 kg)
6 - 7
160 - 200
Sirloin
(approx. 1.5 kg, 5 - 6 cm thick)
6 - 7
180 - 210
Centre-cut rump (6 - 7 cm thick)
6 - 7
240 - 300
Medallions (5 cm thick)
3 - 4
60 - 80
Rump steak (3 cm thick)
3 - 4
50 - 70
Steak-cut rump (3 cm thick)
3 - 4
50 - 70
Veal
Fillet, whole (approx. 800 g)
4 - 5
150 - 180
Flank (approx. 2 kg, 8 - 9 cm thick)
6 - 7
360 - 420
Centre-cut rump
(approx. 1.5 kg, 4 - 5 cm thick)
6 - 7
240 - 300
Medallions (4 cm thick)
3 - 4
70 - 90
Lamb
Loin, boned (approx. 200 g)
2 - 3
30 - 40
Leg, boned, tied (approx. 1 kg)
6 - 7
240 - 300
Poultry
Chicken breast (150 - 200 g)*
4 - 5
90 - 120
Duck breast (300 - 400 g)**
10 - 12**
70 - 90**
Turkey breast (1 kg)*
4 - 5
150 - 180
Turkey steaks (2 - 3 cm)*
3 - 4
40 - 60
* well-done
** see the note below
Meat cooked at a low
temperature cools
down too quickly
Serve on warm plates with a very hot
sauce/gravy.
Keeping meat cooked
at a low temperature
warm
Switch on the Keep warm setting and
set the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours.
