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Always use well-hung meat of young animals. Using meat of older animals might entail
an extension of the cooking procedure by keeping the meat simmering in the gravy for
another 40 minutes.
Roast meat for extended cooking should also be seasoned beforehand and then
browned on all sides in hot fat. Then add stock or broth.
For larger pieces of meat and meat from older animals, it is recommended to cook the
meat by choosing combined top/bottom heat and the meat probe. Brown the meat on
all sides by mixing in vegetables and onions and add stock or broth. Then place in the
oven and cook at 90°C to 100°C. You may raise the temperature at any time.
12.5 Fish, steaks, médaillons, pieces of tenderloin
Cook fish in the fish stock using the meat probe.
To roast in the oven, use thicker pieces of fish fillet and sauté on both sides prior to
exposing to Low Temperature Cooking.
For this application, too, always choose tender, young and well-hung meat without
tendons!
Season lavishly on all sides prior to the roasting procedure.
Sear on all sides for 2-3 minutes opting for a high heat setting to make the pores seal.
Place on the tray, insert in the upper end of the oven and allow to cook for approx. 8-12
minutes at 85°C – 90°C until ready, or use the meat probe. This will make the meat turn
out most juicy and tender.
When gratinating steaks or fish, finish the cooking process using the integrated grill
feature.
Always use the partition plate.
12.6 Minced meat, beef steak, stuffed bell peppers, stuffed cabbage and similar
For stuffed bell peppers, stuffed cabbage and other vegetables stuffed with minced meat,
also brown all sides. Thereafter, place pot/pan in a larger container filled with cold water
and put in the oven.
Stick meat probe in the centre of the lower third of the food and cook at a temperature
from 99°C to 125°C.
In the event of time constraints, you may speed up the cooking process at any time by
choosing temperatures exceeding 125°C, whereas such will have a slightly adverse effect
on the cooking result.
ATTENTION:
For minced meat, always select a core temperature of 68°C-72°C. By cooking in the water bath,
vegetables and minced meat become especially juicy, while vegetables and meat develop their
natural flavours to their best.
12.7 Cooking in the water bath
Season the meat and allow to sauté on all sides for pores to seal.
Thereafter, place the heat-resistant container with the meat in a (stainless steel) water bowl (not
included in the delivery scope), filled with 0.7l of cold water.
During Menu Cooking, the water bowl is to be placed in the upper half of the oven.
Always refill the water bowl with cold water, for due to the pan being used for the searing process
it will become very hot and the heat would reach the preset core temperature too quickly for very
tender and small pieces of meat, preventing the meat from becoming tender.
Therefore, we always use cold water for filling the water bowl, because this will immediately cut
down on temperature prior to the main cooking process.
When the respective cooking process is started by selecting the appropriate programme, the water
inside the water bowl will be heated as well. The steam produced in the process will surround the
meat during cooking.
This will prevent the meat from becoming dry in cooking. The meat cooked by this method will
turn out most juicy and tender.
