18
Notes
■ Only use fresh, good-quality meat Carefully remove sinews
and fat. Fat develops a strong, distinct taste of its own during
slow cooking.
■ Sear the meat over a very high heat and for a sufficiently long
time on all sides, including the ends.
■ Larger pieces of meat do not need to be turned.
■ Meat can be carved immediately following slow cooking. No
standing time is required.
■ Due to the special cooking method, the meat looks pink, i.e.
medium rare. This does not mean, however, that it is raw or
not well done enough.
■ If you would like gravy with your meat, cook using ovenware
with a lid. Please take note that the cooking times will be
reduced.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C must be
maintained for at least 30 minutes.
Table
Any tender cut of poultry, beef, veal, pork and lamb is suited to
slow cooking. The slow cooking times depend on the thickness
and the inside temperature of the meat.
Tips for slow cooking Bakes, gratins, toast
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The oven is kept cleaner.
Always place the ovenware on the wire rack.
The cooking information for a bake depends on the size of the
cookware and the height of the bake. The figures in the table
are only reference values.
Meal Weight Level Type of
heating
Temperature
in °C
Searing time
in minutes
Low-temperature
time in hours
Poultry
Turkey breast 1000 g 1
%
80 6-7 4-5
Duck breast* 300-400 g 1
%
80 3-5 2-2,5
Beef
Joint of beef (e.g. rump) 6-7 cm thick approx. 1.5
kg
1
%
80 6-7 4,5-5,5
Fillet of beef, whole 1.5 kg 1
%
80 6-7 5-6
Sirloin, 5-6 cm thick 1.5 kg 1
%
80 6-7 4-5
Beef steaks, 3 cm thick 1
%
80 5-7 80-110 min.
Veal
Joint of veal 6-7 cm thick (e.g. topside) approx. 1.5
kg
1
%
80 6-7 5-6
Fillet of veal approx. 800
g
1
%
80 6-7 3-3,5
Pork
Lean joint of pork (e.g. loin) 5-
6cmthick
approx. 1.5
kg
1
%
80 6-7 5-6
Pork fillet, whole approx. 500
g
1
%
80 6-7 2,5-3
Lamb
Lamb saddle fillet, whole approx. 200
g
1
%
80 5-6 1,5-2
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.
Slow-cooked meat is not
as hot as conventionally
roasted meat.
So that the roast meat does not
cool too quickly, warm the plates
and serve the gravy very hot.
If you wish to keep slow-
cooked meat warm.
After slow cooking, turn the
temperature down to 70 °C. Small
pieces of meat can be kept warm
for up to 45 minutes, larger pieces
for up to 2 hours.
Bakes Accessories and
cookware
Level Type of
heating
Temperature
in °C
Baking time
in minutes
Bake, sweet Ovenproof dish 1
%
180-200 45-55
Soufflé Ovenproof dish 1
%
180-200 35-45
Ramekins 1
%
200-220 20-30
Pasta bake Ovenproof dish 1
%
190-210 35-50
Lasagne Ovenproof dish 1
%
180-200 40-50
Potato gratin, raw ingredients,
max. 4 cm deep
Ovenproof dish 1
%
170-190 50-60
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