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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.
Tips for slow cooking
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) 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, 56 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.
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.