Bedienungsanleitung Neff B58VT68N0 (Seite 51 von 60) (Englisch)

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Tested for you in our cooking studio en

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:

■ Š Slow cooking

Tips for slow cooking

Drying

You can achieve outstanding drying results with

CircoTherm. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■ 1 wire rack: Level 3

■ 2 wire racks: Level 3+1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

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 Š 6-8 80* 60-120

Chicken breast fillet, 200 g each Cookware, uncovered 2 Š 5-7 90* 60-90

Turkey breast, boned, 1 kg Cookware, uncovered 2 Š 8-10 90* 150-210

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Cookware, uncovered 2 Š 8-10 80* 180-210

Pork fillet, whole Cookware, uncovered 2 Š 6-8 80* 60-120

Pork medallions, 4 cm thick Cookware, uncovered 2 Š 5-7 80* 90-120

Beef

Joint of beef (rump), 6-7 cm thick,

1.5 kg

Cookware, uncovered 2 Š 8-10 80* 180-240

Beef tenderloin, whole, 1 kg Cookware, uncovered 2 Š 4-6 80* 180-240

Sirloin, 5-6 cm thick Cookware, uncovered 2 Š 6-8 80* 210-270

Beef medallions/rump steak, 4 cm

thick

Cookware, uncovered 2 Š 5-7 80* 30-60

Veal

Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 Š 8-10 80* 180-240

Joint of veal, 10-15 cm thick, 1.5 kg Cookware, uncovered 2 Š 8-10 80* 210-240

Veal fillet, whole, 800 g Cookware, uncovered 2 Š 5-7 80* 120-150

Veal medallions, 4 cm thick Cookware, uncovered 2 Š 5-7 80* 30-45

Lamb

Saddles of lamb, boneless, 200 g each Cookware, uncovered 2 Š 5-7 80* 120-180

Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered 2 Š 6-8 80* 150-210

* 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.

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