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This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then cook the meat in the oven at a low
temperature over a long period. The
meat juices inside the joint will start to
circulate evenly throughout the meat to
reach the outer layers.
This gives very tender and succulent
results.
Please note:
– Use lean meat which has been
correctly hung and trimmed. The
meat should be taken off the bone
before cooking.
– For searing use a suitable cooking oil
that can withstand high
temperatures.
–
Do not cover meat during cooking.
–
Cooking takes between 2-4 hours
depending on the size and amount
of meat and on the degree of
doneness and browning required.
–
Meat can be carved straight from the
oven. It does not need to rest.
Proceed as follows:
We recommend using the universal
tray with the rack on top.
^
Place the universal tray with the rack
on top in the oven at shelf level 2.
^
Select the Conventional heat
function.
^
Pre-heat the oven, rack and universal
tray at 130 °C for approx. 15 minutes.
^
Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
Please refer to the chart on the next
page for cooking durations and core
temperatures if you are using a food
probe.
,
The top heating element/grill
element is hot. Danger of burning.
^ Place the meat on the rack.
^ Insert a food probe, if available, into
a fleshy part of the meat.
^
Reduce the temperature to 100 °C.
^
Cook the meat.
It is a good idea to programme the
duration; see "Operation - Entering a
cooking duration". The result will not be
affected if the meat is left in the oven for
a while after cooking has finished.
Notes on Slow cooking
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