Slow Roasting
51
This cooking method is ideal for
cooking beef, pork, veal or lamb when
a tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Operation
Use the universal tray with the
broiling and roasting insert.
Slide the universal tray and rack onto
shelf level 3.
Select Bake and a temperature of
175-225°F (80-100°C).
Preheat the oven with the universal
tray and wire rack for approx.
15 minutes.
While the oven is preheating, sear the
meat on all sides on the cooktop.
Burn hazard!
Use pot holders when inserting,
removing or turning hot food, or
when adjusting shelves, etc. in a hot
oven.
Place the seared meat on the
universal tray.
Allow the meat to finish cooking as
desired.
On models with a clock/timer, you can
set the cooking process to finish
automatically (see "Clock/Timer -
Setting the cooking duration").
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