NEFF C67M70.0GB, Руководство пользователя

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Note.
Meat cooked at a low temperature does not need to be
rested and can be kept warm at a low temperature without any
problems.
Note the following points:
Notes
■
Only use fresh, clean meat
■
Only use boned meat.
■
Do not use defrosted meat.
■
You can also use seasoned or marinated meat.
■
The properties of the pan and the heat output of the hotplate
can influence the searing time.
■
Always use shelf height 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 low-temperature cooking.
■
In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
■
The meat will always look pink on the inside after low-
temperature cooking. This does not mean that the cooking
time was too short.
■
The size, thickness and type of meat will have a significant
influence on the searing and low-temperature cooking times.
■
Do not use low-temperature cooking together with the
preselection mode timer function
Slow cooking
Notes
■
The information in the table is only a guideline. The searing
time refers to in a hot pan with fat.
■
Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
/ Low-temperature cooking
Tips for slow cooking
Slow cooking Level Type of heating Temperature °C Cooking time in minutes
Poultry
Turkey breast 1
/
80 240-270
Skinless duck breast 1
/
80 110-140
Beef
Beef joint (e.g. rump) 1
/
80 270-300
Fillet of beef 1
/
80 150-180
Sirloin 1
/
80 180-220
Beef steaks, 3 cm thick 1
/
80 70-100
Veal
Joint of veal (e.g. veal olive) 1
/
80 180-220
Fillet of veal 1
/
80 80-100
Pork
Joint of pork (e.g. loin) 1
/
80 180-210
Pork fillet 1
/
80 140-170
Lamb
Lamb fillet 1
/
80 40-70
Slow-cooked meat is not as hot as conventionally
roasted meat.
So that the roasted meat does not cool too fast, warm the plates and
serve the gravy very hot.
If you wish to keep slow-cooked meat warm. After slow cooking, turn the temperature down to 70 °C. Small pieces of
meat can be kept warm for up to 45 minutes, larger pieces for up to
2 hours.