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Slow cook
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Note: Delayed-start operation with an end time is not
possible for the slow cooking heating type.
Cookware
Use shallow cookware, e.g. a glass/porcelain serving
dish. Place the cookware into the cooking compartment
to preheat it.
Always place the uncovered cookware onto the wire
rack at level 2.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for approx. 15 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
■ Š Low temperature cooking
Biscuits With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
Tips for keeping acrylamide to a minimum
Dish Cookware Shelf posi-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in
mins
Poultry
Duck breast, medium rare, 300 g each Cookware, uncovered 2 Š 6-8 90* 45-60
Chicken breast fillet, 200 g each, well
done
Cookware, uncovered 2 Š 4 120* 45-60
Turkey breast, boned, 1 kg, well done Cookware, uncovered 2 Š 6-8 120* 110-130
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 2 Š 6-8 80* 130-180
Fillet of pork, whole Cookware, uncovered 2 Š 4-6 80* 45-70
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 2 Š 6-8 100* 150-180
Fillet of beef, 1 kg Cookware, uncovered 2 Š 4-6 80* 90-120
Sirloin, 5-6 cm thick Cookware, uncovered 2 Š 6-8 80* 120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 2 Š 4 80* 30-60
* Preheat
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