37
Slow cooking
In this section, you will find information on
■ Low-temperature cooking /
■ Tips and tricks
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as low-temperature cooking.
Low-temperature cooking is ideal for all prime cuts of meat
(e.g. tender portions of beef, veal, pork, lamb and poultry) that
are to be cooked medium/medium rare or "à point". The meat
will remain succulent and tender.
Using low-temperature cooking
Only switch on low-temperature cooking when the cooking
compartment has completely cooled down (to room
temperature).
If "Not possible" appears in the text display when the Low-
temperature cooking mode is switched on and
• or œ and üüü
appear alternately in the temperature display, the cooking
compartment has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch on low-temperature cooking again.
1. Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
2. Select / low-temperature cooking and a temperature
between 70 and 100 °C. Preheat the cooking compartment,
thus warming the ovenware at the same time.
During the heating phase (15 minutes), "Please wait" appears
on the text display.
3. Remove fat and sinews from the meat.
4. Sear the meat on all sides to seal it and to create a roasted
flavour.
5. When a signal sounds and “In operation” appears in the text
display, place the meat on the glass or porcelain plate in the
cooking compartment.
6. Take out the meat at the end of the cooking time and switch
off the appliance.
Note: Meat cooked at a low temperature does not need to be
rested and can be kept warm at a low temperature without any
problems.
Note the following points:
Notes
■ Only use fresh, clean meat
■ Only use boned meat.
■ Do not use defrosted meat.
■ You can also use seasoned or marinated meat.
■ The properties of the pan and the heat output of the hotplate
can influence the searing time.
■ Always use shelf height 1 for low-temperature cooking.
■ You can also slow cook your meat in ovenware without a lid.
The cooking times will be increased.
■ Do not turn pieces of meat during low-temperature cooking.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
■ The meat will always look pink on the inside after low-tem-
perature cooking. This does not mean that the cooking time
was too short.
■ The size, thickness and type of meat will have a significant
influence on the searing and low-temperature cooking times.
■ Do not use low-temperature cooking together with the
preselection mode timer function
Slow cooking
Notes
■ The information in the table is only a guideline. The searing
time refers to in a hot pan with fat.
■ Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
/ Low-temperature cooking
Pretzels, dough Universal pan* 2
%
190-210 - 20-25
Part-cooked rolls or baguette Wire rack 2
3
140-150 - 12-15
Fish fingers Universal pan 2
4
190-210 180 W 10-15
Chicken goujons, nuggets Universal pan 2
4
190-210 360 W 15-20
Veggie burgers Universal pan 2
4
200-220 180 W 15-25
Strudel Universal pan 2
3
200-220 90 W 20-25
Lasagne Wire rack 2
%
200-210 180 W 18-23
Cream gateau - 0
%
30 - 120-150
Convenience products Accessories Level Type of
heating
Temperature
°C
Microwave power
in watts
Cooking time in
minutes
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
Slow cooking Level Type of
heating
Temperat
ure °C
Cooking time
in minutes
Poultry
Turkey breast 1
/
80 240-270
Skinless duck
breast
1
/
80 110-140
Beef
Beef joint (e.g.
rump)
1
/
80 270-300
Fillet of beef 1
/
80 150-180
Sirloin 1
/
80 180-220
Beef steaks, 3 cm
thick
1
/
80 70-100
Veal
Joint of veal (e.g.
veal olive)
1
/
80 180-220
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