Rational SelfCookingCenter - Meat Cooking Methods; Meat Roasting; Meat Pan Frying; Meat Grilling

Meat
49 / 242
Roast
For all larger pieces of meat, cooked medium rare or well done, such as roast
pork and knuckle of veal, roast beef, beef fillet, leg of lamb, saddle of veal,
saddle of venison, or even for meat loaf.
Pan Fried
For meat that you would usually prepare in the pan such as rump steak, loin of
pork, chop, cubed steak, medallions, minute grills, kebabs, or thinly cut meat of a
wide range of different types.
Roast with
Crackling
Recommended for all larger pieces of meat with rind which need to be succulent
inside and get a crispy brown finish on the outside, such as roast with crackling,
knuckle of pork, belly of pork, and baked ham.
Grill
Suitable for meat that you would like to prepare with grill pattern, such as rump
steak, loin of pork, chops, kebabs, or medallions for a wide range of different
types of meat.
Overnight
Roasting
You can even use your unit when you are not in the kitchen. Products in the
“overnight roasting” process are extremely tender and succulent thanks to the
long resting and holding phase. "Overnight roasting” is suitable for all pieces
of meat with rinds or skin, such as roast with crackling, knuckle of pork, belly
of pork, baked ham, goose, and duck. Rind and skin become crispy after the
subsequent crisping process.
Breaded
Breaded products such as escalopes, chops or cordon bleu of pork, or veal are
fried until crispy, succulent and golden brown.
Overnight
Soft Cooking
You can even use your unit when you are not in the kitchen. For all larger pieces
of meat that are typically prepared in liquid, such as aitchbone, casserole meat,
smoked loin of pork, and ham.
Braise
For all typical braising dishes such as roulades, pickled beef or osso bucco, as
well as for meat cut into small pieces in goulash or stew. Meat that has already
been seared can be inserted directly with a little liquid with the setting “without
searing”.
Soft Cooking
For all larger pieces of meat that are typically prepared in liquid, such as
casserole meat, smoked loin of pork, ham, and boiling sausage. Also excellently
suitable for making terrines.