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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.
Tips for slow cooking
Bakes, gratins, toast with toppings
Always place ovenware on the wire rack.
If you are grilling directly on the wire rack without ovenware,
you should also insert the universal pan at level 1. This keeps
the oven cleaner.
How well cooked the bake is will depend on the size of the
ovenware and the height of the bake. The figures in the table
are only average values.
Types of heating:
■ : =3D hot air
■ % = Top/bottom heating
■ 4 =Hot air grilling
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) 67cm
thick
approx. 1.5 kg 2
.
80 6-7 4½-5½
Tenderloin, whole approx. 1.5 kg 2
.
80 6-7 5-6
Sirloin, 56cm thick approx. 1.5kg 2
.
80 6-7 4-5
Steak-cut rump, 3 cm thick 2
.
80 5-7 80-110 Min.
Veal
Joint of veal (e.g. topside),
6-7 cm thick
approx. 1.5 kg 2
.
80 6-7 5-6
Fillet of veal approx. 800 g 2
.
80 6-7 3-3½
Pork
Pork joint, lean (e.g. loin), 5-6 cm
thick
approx. 1.5 kg 2
.
80 6-7 5-6
Fillet of pork, whole approx. 500 g 2
.
80 6-7 2½-3
Lamb
Lamb saddle fillet, whole approx. 200 g 2
.
80 5-6 1½-2
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.
Slow-cooked meat is not as hot as con-
ventionally roasted meat.
So that the roasted meat does not cool so quickly, warm the plates and serve the gravy
very hot.
If you wish to keep slow-cooked meat
warm.
After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
kept warm for up to 45 minutes, larger pieces for up to 2 hours.
Dish Accessories and ovenware Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Bakes
Bake, sweet ovenproof dish 2
%
180-200 50-60
Soufflé ovenproof dish 2
%
180-200 35-45
Ramekins 2
%
200-220 25-30
Pasta bake ovenproof dish 2
%
200-220 40-50
