4
Keeping food warm
Do not place hot saucepans or pans on the glass surface of the
warming drawer immediately after removing them from the hot
hob. This could damage the glass surface.
Do not fill the ovenware to such an extent that food spills over.
Cover the food with a heat-resistant lid or aluminium foil.
It is recommended that you do not keep food warm for longer
than an hour.
Suitable foods:
The appliance is suitable for keeping meat,
poultry, fish, sauces, vegetables, side dishes and soups warm.
Method
1.
Place the ovenware in the drawer.
2.
Set the function selector to setting 3 and preheat the
appliance for 10 minutes.
3.
Add the food to the preheated ovenware.
4.
Close the drawer again.
The "power on" indicator light lights up. The appliance heats
up.
Switching off
Switch off the function selector. Remove the food from the
drawer using oven gloves or an oven cloth.
Uses
The table shows various uses for the warming drawer. Set the function selector to the desired setting. Preheat the ovenware as
indicated 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.
Level
Food / ovenware
Note
1
Delicate deep-frozen food e.g. cream cakes, butter, sau-
sages, cheese
Defrost
1
Leaving yeast dough to rise
Cover
2
Deep-frozen food e.g. meat, cakes, bread
Defrost
2
Keeping eggs warm e.g. hard-boiled eggs, scrambled eggs Preheat ovenware, cover food
2
Keeping bread warm e.g. toast, bread rolls
Preheat ovenware, cover food
2
Preheating drinks containers
e.g. espresso cups
2
Delicate food e.g. slow-cooked meat
Cover ovenware
3
Keeping food warm
Preheat ovenware, cover food
3
Keeping drinks warm
Preheat ovenware, cover drinks
3
Warming flat dough-based foods e.g. pancakes, wraps,
tacos
Preheat ovenware, cover food
3
Warming dry cakes e.g. crumble cakes, muffins
Preheat ovenware, cover food
3
Melting cooking chocolate or chocolate coating
Preheat ovenware, break up food into small pieces
3
Dissolving gelatine
Open, approximately 20 minutes
4
Preheating ovenware
Not suitable for drinks containers
