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Settings table and tips
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Settings table and tips
Settings table and tips
The table lists the various uses of your warming
drawer. Turn the function selector to the desired level.
Preheat crockery if it is listed in the table.
Slow cooking
Slow cooking is the ideal cooking method for all tender
pieces of meat which are to be cooked rare or very
rare. The meat remains very juicy and turns out as soft
as butter. Advantage: this gives you flexibility when
planning meals, since the cooking times for slow
cooking are generally longer. Slow-cooked meat can be
kept warm easily.
Suitable ovenware:
Use ovenware made out of glass,
porcelain or ceramic and with a lid, e.g. a glass roasting
dish.
Method
1.
Preheat the warming drawer containing the
ovenware at setting 4.
2.
Rapidly heat a little fat in a pan. Sear the meat over a
high heat and then place it directly in the warmed
ovenware. Place the lid on top.
3.
Put the ovenware with the meat back in the warning
drawer and complete the cooking. Set the function
selector to setting 3.
Notes on slow cooking
Only use high-quality, fresh meat for this. Carefully
remove sinews and fat. Fat develops a strong, distinct
taste during slow cooking.
The meat should not be turned even if it is a large joint.
You can cut the meat immediately after slow cooking. It
is not necessary to leave the meat to stand.
This particular cooking method always leaves the inside
of the meat medium rare. However, this does not mean
that it is raw or not properly cooked.
Meat that has been slow-cooked is not as hot as meat
that has been cooked conventionally. Serve the sauce
very hot. Place the plates in the warming drawer for the
last 20-30 minutes.
Turn the oven back to setting 2
after slow cooking in
order to keep the slow-cooked meat warm. You can
keep small pieces of meat warm for up to 45 minutes,
and large pieces for up to two hours.
Table
All tender joints of beef, pork, veal, lamb, game and
poultry are suitable for slow cooking. Searing and
braising times depend on the size of the piece of meat.
The times for searing refer to the meat being placed in
hot fat.
Level
Food/crockery
Note
1
Thawing delicate frozen foods, e.g. cream cakes, butter, sausages,
cheese
thaw
1
Proving (covering) yeast dough
cover
2
Thawing frozen foods, e.g. meat, cakes, bread
thaw
2
Keeping eggs warm, e.g. cooked eggs, scrambled eggs
Preheating crockery, covering food
2
Keeping bread warm, e.g. toast, rolls
Preheating crockery, covering food
2
Preheating cups and glasses
e.g. espresso cups
2
Delicate foods, e.g. cooked meat
Covering crockery
3
Keeping food warm
Preheating crockery, covering food
3
Keeping drinks warm
Preheating crockery, covering drinks
3
Keeping flatbreads warm, e.g. pancakes, wraps, tacos
Preheating crockery, covering food
3
Keeping cakes warm, e.g. crumbles, muffins
Preheating crockery, covering food
3
Melting blocks of chocolate or couverture chocolate
Preheating crockery, reducing liquids
3
Melting gelatin
Open, approx. 20
minutes
4
Preheating crockery
Not suitable for cups and glasses
Meal
Searing on the hotplate
Completing in the oven
Small pieces of meat
Cubes or strips
1-2
minutes all over
20-30
minutes
Small cutlets, steaks or médaillons
1-2
minutes per side
35-50
minutes
Medium-sized pieces of meat
Fillet (400-800g)
4-5
minutes all over
75-120
minutes
Saddle of lamb (approx. 450g)
2-3
minutes per side
50-60
minutes
Lean joint (600-1000g)
10-15
minutes all over
120-180
minutes
Large pieces of meat
Fillet (from 900g)
6-8
minutes all over
120-180
minutes
Roast beef (1,1-2kg)
8-10
minutes all over
210-300
minutes
