Siemens CM678G4.6B - Tips for Slow Cooking

Tested for you in our cooking studio en
49
Tips for slow cooking
Dish Cookware Shelf posi-
tion
Type of
heating
Searing time
in mins.
Tempera-
ture in °C
Cooking
time in
mins.
Poultry
Duck breast, 400 g Cookware, uncovered 1
.
6-8 90* 45-60
Chicken breast fillet, 200 g each Cookware, uncovered 1
.
5-7 90* 45-60
Turkey breast, boned, 1 kg Cookware, uncovered 1
.
8-10 90* 120-150
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 1
.
8-10 85* 210-240
Fillet of pork, whole Cookware, uncovered 1
.
6-8 85* 60-90
Pork medallions, 4 cm thick Cookware, uncovered 1
.
5-7 85* 90-120
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 1
.
8-10 85* 240-300
Beef tenderloin, whole, 1 kg Cookware, uncovered 1
.
4-6 85* 120-180
Sirloin, 5-6 cm thick Cookware, uncovered 1
.
6-8 85* 210-270
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 1
.
5-7 85* 60-120
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 1
.
8-10 85* 180-240
Joint of veal, 10-15 cm thick, 1.5 kg Cookware, uncovered 1
.
8-10 85* 240-300
Veal fillet, whole, 800 g Cookware, uncovered 1
.
5-7 85* 150-210
Veal medallions, 4 cm thick Cookware, uncovered 1
.
5-7 85* 90-120
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered 1
.
5-7 85* 45-75
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered 1
.
6-8 85* 180-240
* Preheat
Slow-cooking duck breast. Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
The slow-cooked meat is not as hot as
conventionally roasted meat.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.