Rational SelfCooking Center, Руководство по применению

Страница: 8 / 80

- 8 -
For all larger pieces of meat that typically have to be cooked all the way through, and must be beau-
tifully browned and succulent, such as roast pork, roast beef, knuckle of veal and much more. Also
suitable for meat wrapped in puff pastry or bread, such as Beef Wellington.
For all typical braised dishes, such as roulades, goulash, stews or pickled beef. The meat is particularly
tender and can be easily cut into portions. Suitable for overnight cooking (see page 15).
Suitable for all larger joints with rind that is to be nicely browned with crispy crackling, while
retaining succulent meat, such as pork loin, knuckle of pork, belly of pork or baked ham.
Ideal for all particularly tender joints that are typically cooked until pink, such as roast beef, beef fillet,
leg of lamb, saddle of veal or saddle of venison. Also suitable for meat loaf.
Particularly suitable for all larger joints and large poultry, cooked medium rare or well done, such as
roast beef, roast veal, roast pork, pork loin, goose, duck and many more.
Very slow cooking overnight makes the meat particularly tender and succulent (see page 15).
For all larger pieces of meat that are typically cooked in liquid, such as aitchbone, casserole meat,
smoked loin of pork, ham and boiling sausage. Also excellent for making terrines.
An automatic hold phase means it can also be used for overnight cooking (see page 15).
2. Roasts
roast
braise
roast with
crackling
soft
roasting
overnight
roasting
soft
cooking