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.
For good results when slow cooking
at low temperatures over a long
period, 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.
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 on shelf level 2.
^
Select the Conventional heat
V
function.
^
Pre-heat the oven, rack and universal
tray at 130 °C for approx. 15 minutes.
Do not use Rapid heat-up
S
to
pre-heat the oven.
^
Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
,
Danger of burning.
Please be aware that the oven
compartment will be very hot when
you put the meat in the oven.
^
Place the seared meat on the rack.
^
Reduce the temperature to 100 °C.
Notes on Slow cooking
43
