Bedienungsanleitung Neff C67P70N3 (Seite 38 von 44) (Englisch)

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Slow cooking

In this section, you will find information on

■ Low-temperature cooking /

■ Tips and tricks

Low-temperature cooking is a method of cooking slowly at low

temperatures, and is also known as low-temperature cooking.

Low-temperature cooking is ideal for all prime cuts of meat

(e.g. tender portions of beef, veal, pork, lamb and poultry) that

are to be cooked medium/medium rare or "à point". The meat

will remain succulent and tender.

Using low-temperature cooking

Only switch on low-temperature cooking when the cooking

compartment has completely cooled down (to room

temperature).

If "Not possible" appears in the text display when the Low-

temperature cooking mode is switched on and

• or œ and üüü

appear alternately in the temperature display, the cooking

compartment has not cooled down completely.

Wait until the cooking compartment has cooled down and

switch on low-temperature cooking again.

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

the oven at level 1 to warm the plate.

2. Select / low-temperature cooking and a temperature

between 70 and 100 °C. Preheat the cooking compartment,

thus warming the ovenware at the same time.

During the heating phase (15 minutes), "Please wait" appears

on the text display.

3. Remove fat and sinews from the meat.

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

flavour.

5. When a signal sounds and “In operation” appears in 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 be

rested and can be kept warm at a low temperature without any

problems.

Note the following points:

Notes

■ Only use fresh, clean meat

■ Only use boned meat.

■ Do not use defrosted meat.

■ You can also use seasoned or marinated meat.

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

can influence the searing time.

■ Always use shelf height 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 low-temperature cooking.

■ 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.

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

temperature cooking. This does not mean that the cooking

time was too short.

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

influence on the searing and low-temperature cooking times.

■ Do not use low-temperature cooking together with the

preselection mode timer function

Slow cooking

Notes

■ The information in the table is only a guideline. The searing

time refers to in a hot pan with fat.

■ Use ovenware with a properly fitting, matching lid, e.g. a

glass roasting dish. Place the roasting dish on the wire rack.

/ Low-temperature cooking

Tips for slow cooking

Slow cooking Level Type of

heating

Tempera-

ture °C

Cooking time

in minutes

Poultry

Turkey breast 1

80 240-270

Skinless duck

breast

80 110-140

Beef

Beef joint (e.g.

rump)

80 270-300

Fillet of beef 1

80 150-180

Sirloin 1

80 180-220

Beef steaks, 3 cm

thick

80 70-100

Veal

Joint of veal (e.g.

veal olive)

80 180-220

Fillet of veal 1

80 80-100

Pork

Joint of pork (e.g.

loin)

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 temper-

ature down to 70 °C. Small pieces

of meat can be kept warm for up to

45 minutes, larger pieces for up to

2 hours.

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