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Soft roasting
The «soft roasting» setting enables you to carefully roast quality cuts of meat.
The end of cooking can be set precisely, dependent on the weight and thick-
ness of the meat. The cooking duration can be set between 2½ to 4½ hours.
The cooking space temperature is automatically regulated.
Tips for an optimal result
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Weight of meat: 500–2000 g
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Meat thickness: at least 4 cm
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Quality: lean, quality meat with few sinews
Preparing the meat
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Season or marinate.
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Salt the meat immediately before roasting.
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Briefly sear the meat on all sides. Do not exceed a searing time of
5 minutes.
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Then place the meat in a glass or porcelain roasting dish.
Positioning the food probe
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Insert the probe in the meat so that its tip is in the centre of the thickest part.
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Slide the wire shelf in position 2 and place the dish on top of it.
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Insert the plug of the food probe into the socket.
Remove traces of marinades with herbs, mustard etc. prior to
roasting. These constituents easily burn.
Make sure the probe is as far as possible completely covered by the
food.
The temperature measured by the probe in the meat is important in
order that the meat is optimally cooked on completion of the cooking.