Bedienungsanleitung Siemens HB78G4580 (Seite 34 von 40) (Englisch)

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Tips for roasting and grilling

Slow cooking

Slow cooking, also known as low-temperature cooking, is the

ideal cooking method for tender pieces of meat that are to be

cooked medium rare or à point. Meat remains very succulent

and tender.

The benefit of this cooking method is that it allows lots of scope

for menu planning because slow-cooked meat is easy to keep

warm.

Notes

■ Only use fresh, good-quality meat. Carefully remove sinews

and fat from around the edge. Fat develops a strong, distinct

taste during slow cooking.

■ Larger pieces of meat do not need to be turned.

■ Meat can be carved immediately following slow cooking. No

standing time is required.

■ Due to the special cooking method, the meat looks pink, i.e.

medium rare. This does not mean, however, that it is raw or

not well done enough.

■ If you want to make gravy, cook the meat in ovenware with a

lid. Please note that the cooking times will be reduced.

■ 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.

Suitable ovenware

Use shallow ovenware, e.g. a porcelain serving plate or an

glass roasting dish without the lid.

Always place the uncovered ovenware on the wire rack at

level 2.

Making settings

1. Select the . Slow cook heating type and set a temperature

between 70 and 90 °C.

Preheat the oven, placing the ovenware inside it to warm.

2. Rapidly heat a little fat in a pan. Sear the meat on all sides,

even on the ends, and place immediately in the preheated

ovenware.

3. Put the ovenware containing the meat back in the oven and

slow cook. A slow-cook temperature of 80 °C is ideal for

most pieces of meat.

Table

All tender joints of poultry, beef, veal, pork and lamb are

suitable for slow cooking. The slow cooking times depend on

the thickness and the core temperature of the meat.

Fish

Whole trout, 300 g each Wire rack + universal pan 2+1

(

2 20-25

Fillets, 150 g each Wire rack + universal pan 4+3

(

3 1. side 5-7,

2. side 5-7

Food Dish Shelf posi-

tion

Type of

heating

Grill setting Time

in minutes

The table does not contain information

for the weight of the joint.

Select the next lowest weight from the instructions and extend the time.

How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.

Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be

pressed in, it needs to be cooked for a little longer.

The roast is too dark and the crackling

is partly burnt.

Check the shelf height and temperature.

The roast looks good but the juices are

burnt.

Next time, use a smaller roasting dish or add more liquid.

The roast looks good but the juices are

too clear and watery.

Next time, use a larger roasting dish and use less liquid.

Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through

the steam outlet. It may settle and form condensation on the cooler switch panel or on

the fronts of adjacent units.

Dish Weight Level Type of

heating

Temperature

in °C

Searing time

in minutes

Slow cooking

time in hours

Poultry

Turkey breast 1000 g 2

80 6-7 4-5

Duck breast* 300-400 g 2

80 3-5 2-2½

Beef

Joint of beef (e.g. rump) 67 cm

thick

approx. 1.5 kg 2

80 6-7 4½-5½

Tenderloin, whole approx. 1.5 kg 2

80 6-7 5-6

Sirloin, 56 cm thick approx. 1.5 kg 2

80 6-7 4-5

Steak-cut rump, 3 cm thick 2

80 5-7 80-110 Min.

* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

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