Aitchbone for these products, use
Brisket container, stainless steel 4” (100 mm)
Pork hock
Tongue, calf’s head
Belly of pork, meat stew
For an excellent stock, simply add seasonings, root vegetables and cold water to the container. You can reduce
weight losses with the delta-T “slow” setting..
Smoked loin of pork for these products, use
Boiled ham container, stainless steel 4” (100 mm)
Vitello tonnato
Pork shoulder
Terrines for these products, use grids
Clear stock container, stainless steel 4” (100 mm)
You can easily clear stock and broth overnight. Add all the required seasonings and your clarifying meat to the
cold stock and allow to clarify using the above setting. Place the core temperature probe in the stock.
Pieces of meat that need to reach the same level of cooking, e.g. “well done” can be cooked in a single load.
For example, you could cook aitchbone together with brisket, pork hock, tongue, calf’s head and belly of pork.
The pieces of meat may also be different sizes (see also page 15). Insert the core temperature probe into the
smallest piece of meat. Make sure that the hold phase is long enough to ensure that the larger products reach
the desired core temperature.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Beef aitchbone 4.4 lbs. (2 kg) 3 hr.
Veal aitchbone 1.5 lbs. (700 g) 1 hr. 50 min.
Pork hock 1 pieces 1 hr. 40 min.
soft
cooking
Check the fill level of your inserts to avoid the risk of injury due to overflowing liquids.
Do not add salt to prevent the meat discoloring or reddening overnight.
Simply follow the recommendation from SelfCooking Control
®
or select your own desired result from
“slow” to “fast” and from “medium rare” to “well done”. You can even select the core temperature
to one degree.
Examples recommended accessories setting
slow fast
slow fast
slow fast
rare welldone
rare welldone
rare welldone
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