Idiomas disponibles
Idiomas disponibles
11. SLOW COOKING
Slow cooking is ideal for cooking tender meat which
needs to be medium rare or rare. This cooking method
means the meat will always be pink inside. This does
not, however, mean that the meat is raw or undercooked.
This cooking method not only keeps the juices inside,
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but it also makes it easy to keep the meat hot.
Suitable dishes to use: glass, porcelain or ceramic with
a lid.
Procedure
1. Preheat the warming drawer with the chosen dish to
the maximum temperature for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat
well for the time indicated in the table, then place it
immediately in the preheated pan and cover with the
lid.
3. Set the thermostat to 60°C for the time required to
finish the cooking.
Warnings for slow cooking.
- Only use fresh meat in perfect condition.
- Trim off any excess fat.
Dish
Small slices of meat
Strips
Small steaks or medallions
Medium size slices of meat
Tenderloin (400-800g)
Lean roast (600-1000g)
Large slices of meat
Tenderloin (from 900g)
Roast beef (1.1-2kg)
- The pieces of meat do not necessarily have to be
turned.
- Once cooked, the meat can be carved immediately; it
does not have to rest.
- Meat that is slow cooked is not as hot as meat cooked
in the traditional way, so it is advisable to put the
plates in the warming drawer on the left-hand side for
the last 20-30 minutes as well.
- Serve the meat with piping hot sauces.
- If you want to keep the meat hot after cooking, turn
the thermostat knob to between 40°C and 60°C. The
smaller pieces of meat can be kept hot for 45 minutes
and the larger pieces for two hours.
Table
Slow cooking is suitable for all tender cuts of beef, pork,
veal, lamb, game and poultry. The initial browning times
and the subsequent cooking times depend on the size of
the slices of meat.
The time parameters refer to meat placed in a pan with
preheated butter or oil.
Initial browning
about 1-2 minutes
About 1-2 minutes per side
about 4-5 minutes per side
about 10-15 minutes per side
about 6-8 minutes per side
about 8-10 minutes per side
22
Cooking in drawer
20-30 minutes
35-50 minutes
75-120 minutes
120-180 minutes
120-180 minutes
210-300 minutes
