Braise
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Never cook braised dishes without a sauce or stock. The buzzer after the searing
phase signals that you can add liquid. When you have selected “without” you can
add liquid before loading. You will not be requested to add liquid after the searing
settings.
You will get a particularly good result when you cover the food. When you select
“braise” “thin”, enter the time required for the braising process. The cooking time
can be set exactly to the minute under “time”, the core temperature probe does
not have to be set.
If required, you can braise a wide range of different types of meat in one load.
Lamb shanks together with roulades, braised beef, osso bucco, pickled beef,
goulash, and stew. The pieces of meat may also be of different sizes. 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.
To braise smaller pieces of meat, such as goulash, skewer 2-3 pieces on the CT
probe. Then put them back in the sauce.
If necessary, you can press the “finishing” button to bring your food up to serving
temperature at the end of the braising process.
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