Tabla de contenido
Slow cooking
Turkey breast
Skinless duck breast
Roast beef (e.g. rump)
Fillet of beef
Sirloin
Beef steaks, 3 cm thick
Roast veal (e.g. veal olive)
Fillet of veal
Roast pork (e.g. loin), seared
Pork fillet
Lamb fillet
Roe venison fillet
Venison fillet
Tips for braising
Braised meat is not as hot as
conventionally roasted meat.
To keep braised meat warm.
H
Even large joints of meat do not need to be turned.
H
You can cut the meat immediately after slow
cooking. No standing time is required.
H
Due to the special cooking method, the meat
always looks pink in the middle. This does not
mean, however, that it is raw or not well done
enough.
Use a dish with a snug fitting lid, e.g. a glass roasting
dish. Place the roasting dish on the wire rack.
Slow cooking
= .
Level
Type of
heating
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
1
.
So that the roasted meat does not cool too fast, warm the
plates and serve the sauce very hot.
After braising, 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.
Temperature
Cooking time
C
in minutes
80
240 270
80
110 140
80
270 300
80
150 180
80
180 220
80
70 100
80
180 220
80
80 100
80
180 210
80
140 170
80
40 70
80
40 70
80
100 130
97
Capítulos
Tabla de contenido
