Bedienungsanleitung Siemens HM876G2S1 (Seite 44 von 56) (Englisch)

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Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain 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. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving

dish. Place the cookware into the cooking compartment

to preheat it.

Always place the uncovered cookware onto the wire

rack at level 2.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for approx. 15 minutes with the cookware

inside.

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

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:

■ . Slow cooking

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

Tips for keeping acrylamide to a minimum

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

6-8 90* 45-60

Chicken breast fillet, 200 g each Cookware, uncovered 2

5-7 90* 30-60

Turkey breast, boned, 1 kg Cookware, uncovered 2

8-10 90* 150-210

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Cookware, uncovered 2

8-10 80* 210-240

Fillet of pork, whole Cookware, uncovered 2

6-8 80* 90-120

Pork medallions, 4 cm thick Cookware, uncovered 2

5-7 80* 90-120

Beef

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

1.5 kg

Cookware, uncovered 2

8-10 80* 210-270

Beef tenderloin, whole, 1 kg Cookware, uncovered 2

4-6 80* 150-210

Sirloin, 5-6 cm thick Cookware, uncovered 2

6-8 80* 210-270

* Preheat

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