Bedienungsanleitung Neff B46W74N3 (Seite 25 von 36) (Englisch)

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Using Low-temperature cooking

Notes

■ Only use fresh, clean meat

■ The meat will always look pink on the inside after low-

temperature cooking. This does not mean that the cooking

time was too short

■ Only use boned meat

■ Do not use defrosted meat

■ You can also use seasoned or marinated meat

■ Always use shelf position 1 for low-temperature cooking

■ Do not cover the meat while it is cooking in the cooking

compartment

■ Do not turn pieces of meat during the low-temperature

cooking process

■ The size, thickness and type of meat will have a significant

influence on the searing and low-temperature cooking times

■ The properties of the pan and the heat output of the hotplate

can influence the searing time

The low-temperature cooking operating mode only starts once

the cooking compartment has cooled down.

1. Place a glass or porcelain plate on a wire rack and insert at

shelf position 1 to warm the plate.

2. Switch on the low-temperature cooking mode.

“Please wait” appears in the display during the preheating

phase (20  30 minutes).

3. Remove fat and sinews from the meat.

4. Sear the meat on all sides to seal the meat and to create a

roasted flavour.

5. When a signal sounds and "In operation" appears on the text

display, place the meat on the glass or porcelain plate in the

cooking compartment.

6. Take out the meat at the end of the cooking time and switch

off the appliance.

Note: Meat cooked at a low temperature does not need to rest,

and can easily be kept warm at a low temperature.

Table for Low-temperature cooking

The information in the table contains only guide values. The

searing time is for searing in a hot pan with fat.

Place the duck breast in a cold pan and fry the skin side first.

Following Low-temperature cooking, insert at shelf height 3 and

grill at 250 °C for 3  5 minutes until crispy.

You can find information on how to proceed, further instructions

and recipes in the accompanying cookbook.

Tips and tricks

Defrosting and warming up

In this section, you can read about

■ how to defrost using CircoTherm®

■ how to use the Defrost, Plate warming, Keep warm and

Sabbath programme operating modes

Searing in

minutes

Low-tem-

perature

cooking in

minutes

Pork

Fillet, whole (approx. 500 g) 5 - 6 100 - 120

Loin (approx. 1 kg, 4 - 5 cm thick) 5 - 6 120 - 150

Medallions (5 cm thick) 3 - 4 45 - 60

Loin steaks (2  3 cm thick) 2 - 3 30 - 45

Beef

Fillet, whole (1.5 kg) 6 - 7 160 - 200

Sirloin

(approx. 1.5 kg, 5 - 6 cm thick)

6 - 7 180 - 210

Centre-cut rump (6 - 7 cm thick) 6 - 7 240 - 300

Medallions (5 cm thick) 3 - 4 60 - 80

Rump steak (3 cm thick) 3 - 4 50 - 70

Steak-cut rump (3 cm thick) 3 - 4 50 - 70

Veal

Fillet, whole (approx. 800 g) 4 - 5 150 - 180

Flank (approx. 2 kg, 8 - 9 cm thick) 6 - 7 360 - 420

Centre-cut rump

(approx. 1.5 kg, 4 - 5 cm thick)

6 - 7 240 - 300

Medallions (4 cm thick) 3 - 4 70 - 90

Lamb

Loin, boned (approx. 200 g) 2 - 3 30 - 40

Leg, boned, tied (approx. 1 kg) 6 - 7 240 - 300

Poultry

Chicken breast (150 - 200 g)* 4 - 5 90 - 120

Duck breast (300 - 400 g)** 10 - 12** 70 - 90**

Turkey breast (1 kg)* 4 - 5 150 - 180

Turkey steaks (2 - 3 cm)* 3 - 4 40 - 60

* well-done

** see the note below

Meat cooked at a low

temperature cools

down too quickly

Serve on warm plates with a very hot

sauce/gravy.

Keeping meat cooked

at a low temperature

warm

Switch on the Keep warm setting and

set the temperature to 60 °C. Small

pieces of meat can be kept warm for

up to 45 minutes and large pieces for

up to 2 hours.

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