26
Tips for slow cooking
Test dishes
The quality and performance of the appliances is tested by test
institutes using the following dishes.
In accordance with the standard DIN 44547/EN 60350 (2009)
Baking
Notes
■
The values in the table apply to food placed in a cold oven.
■
Apple pie: place the dark springform cake tins diagonally
alongside one another.
■
%
Top/bottom heating
■
3
Hot air
■
:
3D hot air
■
&
Intensive heat
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.
Slow cooking
Level
Type of heating Temperature °C
Cooking time in minutes
Accessories
Level
Type of
heating
Temperature °C
Baking time in
minutes
Viennese whirls
Universal pan
2
%
150-170
20-30
Universal pan
2
3
150-170
20-30
Universal pan* +
Enamel baking tray**
1
3
:
140-150
30-40
Small cakes
Universal pan
2
%
150-170
25-35
Universal pan
2
3
140-160
25-35
Small cakes (preheat)
Universal pan* +
Enamel baking tray**
1
3
:
150-170
25-35
Hot water sponge cake
Springform cake tin on the
wire rack
1
%
160-170
30-40
Yeast cakes on a baking tray Universal pan
2
%
170-190
45-55
Universal pan* +
Enamel baking tray**
1
3
:
150-170
50-60
Apple pie
2 x 20 cm springform cake
tins on the wire rack
1
&
180-200
70-90
* When baking on two levels, always slide in the enamel baking tray above the universal pan.
** Enamel baking trays can be obtained as optional accessories from specialist retailers.
