11.14 Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable for:
poultry, fatty roast pork, pot roast.
1. Sear the meat for 1 - 2 minutes on each
side in a pan over high heat.
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray below
the wire shelf to collect fat.
Always cook without a lid while using this
function.
3. Select the function: Slow Cooking. You
can set the temperature between 80 °C
and 150 °C for the first 10 minutes. The
default is 90 °C.
4. After 10 minutes, the oven automatically
lowers the temperature to 80 °C.
Use the first shelf posi‐
tion.
(kg)
(°C) (min)
Roast beef 1 - 1.5 150 120 - 150
Beef fillet 1 - 1.5 150 90 - 110
Roast veal 1 - 1.5 150 120 - 150
Steak 0.2 - 0.3 120 20 - 40
Prepare 1 - 1.5 kg of food.
Use the second shelf position.
Set the temperature to 80 - 90 °C.
BEEF
(min)
Searing
each side
(min)
Fillet medium 2 90 - 110
Roast beef, medium 4 180 - 240
VEAL
(min)
Searing
each side
(min)
Fillet rosé 2 90 - 120
Loin, one piece 4 120 - 150
Veal saddle 4 120 - 150
PORK
(min)
Searing
each side
(min)
Fillet rosé 2 90 - 110
Loin, one piece 4 150 - 170
Veal saddle 4 150 - 170
11.15 Frozen Foods
Remove the food packaging. Put the food on
a plate.
Do not cover the food, as this can extend the
defrost time.
Use the second shelf position.
ENGLISH 25
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