en How it works
40
28.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement:The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 1 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the climate in the cooking compart-
ment remains constant, keep the cooking compart-
ment door closed during slow cooking.
6.
After slow cooking, remove the meat from the cook-
ing compartment.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue Tip
You want to slow
cook a duck breast.
¡ Place the cold duck breast
into a pan.
¡ Sear the skin side first.
¡ Slow cook the duck breast.
¡ After slow cooking, grill the
duck breast for 3 to
5minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡ Preheat the serving plate.
¡ Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
Recommended settings for slow cooking
Food Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Heating function
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Temperature
in °C
Cooking
time in
mins
Duck breast, medium
rare, 300g each
Uncovered cook-
ware
1 6 - 8 95
1
45 - 60
Fillet of pork, whole Uncovered cook-
ware
1 4 - 6 85
1
45 - 70
Fillet of beef, 1kg Uncovered cook-
ware
1 4 - 6 85
1
90 - 120
Veal medallions, 4cm
thick
Uncovered cook-
ware
1 4 80
1
40 - 60
Saddle of lamb, bone-
less, 200g each
Uncovered cook-
ware
1 4 85
1
30 - 45
1
Preheat the appliance.
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1.-dough fermentation) and a second time
when shaped (2.–final fermentation).
Requirement:The cooking compartment is cold.
1.
Dough fermentation:
‒ Slide the wire rack into the cooking compart-
ment.
‒ Place the dough in a bowl onto the wire rack.
‒ Use the recommended settings when configuring
the appliance settings.
‒ Do not open the appliance door while the dough
is proving, otherwise moisture will escape.
2.
Final fermentation:
‒ Continue processing the dough and turn it into
the final shape for baking.
‒ Place the dough in the specified shelf position.
3.
Wipe the cooking compartment dry before baking.
Recommended settings for proving dough
Food Accessory/cookware Shelf posi-
tion
Heating
function
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Temperature in °C/
Dough proving
heating function
Cooking time
in mins
Rich dough, e.g. panettone Bowl on wire rack
Tin/dish on the wire
rack
1. 1
2. 1
1.
2.
1. 40–45
2. 40–45
1. 40–90
2. 30–60
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General
Weight and Dimensions
