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Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Note: Delayed-start operation with an end time is not
possible for the slow cooking heating type.
Cookware
Use shallow cookware, e.g. a glass/porcelain serving
dish. Place the cookware into the cooking compartment
to preheat it.
Always place the uncovered cookware onto the wire
rack at level 2.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for approx. 15 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
■ . 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 2 . 6-8 80* 60-120
Chicken breast fillet, 200 g each Cookware, uncovered 2 . 5-7 90* 60-90
Turkey breast, boned, 1 kg Cookware, uncovered 2 . 8-10 90* 150-210
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 2 . 8-10 80* 180-210
Fillet of pork, whole Cookware, uncovered 2 . 6-8 80* 60-120
Pork medallions, 4 cm thick Cookware, uncovered 2 . 5-7 80* 90-120
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 2 . 8-10 80* 180-240
Beef tenderloin, whole, 1 kg Cookware, uncovered 2 . 4-6 80* 180-240
Sirloin, 5-6 cm thick Cookware, uncovered 2 . 6-8 80* 210-270
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 2 . 5-7 80* 30-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 . 8-10 80* 180-240
Joint of veal, 10-15 cm thick, 1.5 kg Cookware, uncovered 2 . 8-10 80* 210-240
Veal fillet, whole, 800 g Cookware, uncovered 2 . 5-7 80* 120-150
Veal medallions, 4 cm thick Cookware, uncovered 2 . 5-7 80* 30-45
Lamb
Saddles of lamb, boneless, 200 g
each
Cookware, uncovered 2 . 5-7 80* 120-180
Leg of lamb, boned, medium, 1 kg,
tied
Cookware, uncovered 2 . 6-8 80* 150-210
* Preheat
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