40
Braising
Roasting on a low heat.
Ideal for all tender meats which are to be cooked
rare or to perfection.
Advantages:
–
cooking point reliably reached.
–
very juicy, tender and soft meat
–
braised meat does not require rest times and can
easily be kept warm at a low temperature.
Note
Use fresh, clean meat only. Brown the meat at a very
hot temperature and for an adequately long time.
Do not cover meat which is being cooked in the
oven. Do not turn even fairly large pieces of meat.
No rest time required after braising. After braising,
the inside of the meat always looks rare. This does
not signify that the cooking time was too short.
All tender cuts of beef, pork, veal and lamb are
suitable for this cooking method. The size of the
piece of meat is crucial for browning and subsequent
cooking times.
Yeast dough
Amount of flour
Proving period
Light dough (e.g. for pizza, plaited loaf)
0
300 – 500 g
25 – 30 min.
0
750 g
30 – 35 min.
Heavy dough (e.g. for stollen)
0
500 g
40 – 60 min.
0
750 g
60 – 80 min.
Light bread dough
1000 g
30 – 40 min.
Heavy bread dough
1000 g
50 – 70 min.
Yoghurt
1 litre milk
6 hours
The details given in the table are average values. They can vary according to the type
and amount of dough, as well as the condition of the ingredients, e.g. age and quality
of the yeast.
Attention
Further processing, more information and recipes can
be found in the enclosed dough-proving recipe book.
Before you start baking, remove the water left inside
the oven. If any traces of lime are left behind, they
can be dissolved with a little vinegar and wiped off
using clear water.
