5 Applications
Sabbath top/bottom heat humid
Temperature range
30–140 °C
Recommended value
85 °C
Level
2
The cooking space is heated by the top and bottom heating elements. The natural hu-
midity produced is largely retained in the cooking space. The food retains its moisture.
Uses
▪
For heating up or keeping food that should not dry out warm on one level.
▪
Vegetables, meat, pasta, baked dishes and roasts
5.13
Desiccating (depending on model)
Temperature range
40–85 °C
Recommended value
65 °C
Level
2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The appliance door opens automatically at
regular intervals to allow moisture from the food to escape. The food dries out slowly.
Uses
▪
For drying fruit, berries, vegetables and herbs
The lower the drying temperature, the longer the drying time. Food with a high wa-
ter content requires a longer drying time.
5.14
Soft roasting
How it functions
The
«Soft roasting» function allows high-quality cuts of meat to be prepared gently.
The end of operation can be set precisely, irrespective of the weight and thickness of the
meat. The temperature is automatically controlled. For long operating times, the temper-
ature is controlled such that it corresponds to low-temperature cooking.
Depending on the type of meat, the cooking time can be set between 1½ to 4½ hours
for
«Soft roasting seared» and between 2½ to 4½ hours for
«Soft roasting with
grill».
Tips for best results
▪
Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪
Weight of meat: 500–2000 g
▪
Food probe temperature of the meat: up to 85 °C
▪
Meat thickness: at least 4 cm
▪
Quality: high-quality (not too aged) meat
▪
Select a long cooking time for marbled cuts of meat such as shoulder or neck.
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