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Setting the Slow cook option
Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
1.Select . Slow cook and a temperature between 70 and
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
2.Rapidly heat a little fat in a pan. Sear the meat on all sides,
even on the ends, and place immediately on the preheated
ovenware.
3.Place the ovenware in the cooking compartment and restart
the appliance.
Notes
■ Only use fresh, good-quality meat Carefully remove sinews
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
■ All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
■ Sear the meat at a very high heat and for a sufficiently long
time on all sides, even on the ends.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
■ You can also slow cook your meat in ovenware without a lid.
The cooking times will be increased.
■ Even large joints of meat do not need to be turned.
■ You can cut the meat immediately after slow cooking. No
standing time is required.
■ Due to the special cooking method, the meat always looks
pink on the inside. This does not mean, however, that it is raw
or not well done enough.
Slow cooking
Note: Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
. Slow cook
Tips for slow cooking
Test dishes
The quality and function of microwave combination appliances
are tested by testing institutes using the following dishes.
According to the standards EN 60705, IEC 60705/DIN 44547
and EN 60350 (2009)
Defrosting with the microwave
Slow cooking Level Type of heating Temperature °C Cooking time in minutes
Poultry
Turkey breast 1
.
80 240-270
Skinless duck breast 1
.
80 110-140
Beef
Beef joint (e.g. rump) 1
.
80 270-300
Fillet of beef 1
.
80 150-180
Sirloin 1
.
80 180-220
Beef steaks, 3 cm thick 1
.
80 70-100
Veal
Joint of veal (e.g. veal olive) 1
.
80 180-220
Fillet of veal 1
.
80 80-100
Pork
Joint of pork (e.g. loin) 1
.
80 180-210
Pork fillet 1
.
80 140-170
Lamb
Lamb fillet 1
.
80 40-70
Slow-cooked meat is not as hot as conventionally
roasted meat.
So that the roasted meat does not cool too fast, 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
2hours.
Dish Microwave power setting in watts, cooking
time in minutes
Note
Meat 180 W, 5 mins + 90 W, 10-15 mins Place 22 cm Pyrex dish on the wire rack at level 1. After
approx. 10 minutes, remove the defrosted meat.
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