25
■
Place cream gateau on the oven floor without accessories,
level 0.
■
%
Top/bottom heating
■
3
Hot air
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for all tender pieces of meat which are to
be cooked medium rare or "à point". Meat remains very
succulent and tender. The benefit of this cooking method is that
it allows lots of scope for menu planning because slow-cooked
meat is easy to keep warm.
Setting the Slow cook option
Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
1.
Select
.
Slow cook and a temperature between 70 and
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
2.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
even on the ends, and place immediately on the preheated
ovenware.
3.
Place the ovenware in the cooking compartment and restart
the appliance.
Notes
■
Only use fresh, good-quality meat Carefully remove sinews
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
■
All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
■
Sear the meat at a very high heat and for a sufficiently long
time on all sides, even on the ends.
■
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.
■
You can also slow cook your meat in ovenware without a lid.
The cooking times will be increased.
■
Even large joints of meat do not need to be turned.
■
You can cut the meat immediately after slow cooking. No
standing time is required.
■
Due to the special cooking method, the meat always looks
pink on the inside. This does not mean, however, that it is raw
or not well done enough.
Slow cooking
Note.
Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
.
Slow cook
Frozen products
Accessories
Level
Type of
heating
Temperature °C
Cooking time in
minutes
Pizza with thin base
Universal pan
1
%
200-220
15-20
Pizza with deep-pan base
Universal pan
2
%
190-210
20-25
Mini pizza
Universal pan
2
%
210-230
15-20
Pizza baguette
Universal pan
2
3
180-190
15-20
Chips
Universal pan
2
%
220-230
20-25
Croquettes
Universal pan
2
%
200-220
25-35
Rösti, stuffed potato pockets
Universal pan
2
%
200-220
25-35
Bread rolls, baguette
Wire rack
2
%
200-220
15-20
Pretzels, dough
Universal pan*
2
%
190-210
20-25
Part-cooked rolls or baguette
Wire rack
2
3
140-160
12-15
Fish fingers
Universal pan
2
%
220-230
20-25
Chicken goujons, nuggets
Universal pan
2
3
210-230
25-35
Veggie burgers
Universal pan
2
%
200-220
25-35
Strudel
Universal pan
2
3
200-220
30-40
Lasagne
Wire rack
2
%
190-200
30-40
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
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
