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Slow cooking
Setting the Slow
cook option
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Slow cooking, also known as low temperature
cooking, is the ideal cooking method for all tender
pieces of meat which are to be cooked medium rare
or "à point". Meat remains very succulent and tender.
Advantages: 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.
Use shallow cookware, e.g. a serving dish made out
of porcelain or a glass roasting dish with a lid.
Always place the lid on the dish and place it on the
wire rack at level 1.
1. Select . Slow cook and a temperature between
70 and 100 ºC. Preheat the cooking compartment,
thus warming the dish at the same time.
2. Heat a little fat in a pan to a high temperature.
Sear the meat on all sides, even on the ends,
and immediately place in the preheated dish.
3. Place the dish in the cooking compartment and
restart the appliance.
Notes:
H
Only use fresh, clean meat. Carefully remove
sinews and fat. Fat develops a strong, distinct
taste during slow cooking.
H
All tender joints of poultry, beef, pork, veal and
lamb are suitable for slow cooking. Searing and
subsequent cooking times depend on the size of
the piece of meat.
H
Sear the meat over a very high heat and for a
sufficiently long time on all sides, even on the
ends.
H
In order to check whether the meat is cooked, use
a meat thermometer. A core temperature of 60 ºC
should be maintained for at least 30 minutes.
H
You can also slow cook your meat in a dish
without a lid. The cooking times will be increased.
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