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28.7 Special cooking methods and other

applications

Information and recommended settings for special

cooking methods and other applications, e.g. slow

cooking.

Slow cooking

Cook prime cuts of meat slowly at a low temperature,

e.g. tender cuts of beef, veal, lamb or poultry.

Slow cooking poultry or meat

Note: When using the slow cooking type of heating,

you cannot delay the start of the programme by setting

an end time.

Requirement: The cooking compartment is cold.

Use fresh, clean, hygienic meat without bones.

Place the cookware onto the wire rack at level 1 in

the cooking compartment.

Preheat the cooking compartment and cookware for

approx. 15 minutes.

Sear the meat on all sides on the hob at a very high

heat.

Recommended settings for slow cooking

Food

Duck breast, medium

rare, 300 g each

Fillet of pork, whole

Fillet of beef, 1 kg

Veal medallions,

4 cm thick

Saddle of lamb,

boned, 200 g each

Preheat the appliance.

Air Fry

Cook food with Air Fry until crispy and with little fat. Air

Fry is particularly suitable for meals that are normally

fried in oil.

Cooking tips for Air Fry

Observe this information when cooking food with Air

Fry.

¡ Only one level can be used when cooking with Air

Fry.

¡ The Air Fry accessory makes food crispier. If the Air-

Fry accessory is not included with the appliance as

standard, you can obtain the Air-Fry accessory as

an optional accessory.

¡ Do not preheat the oven.

¡ Do not use greaseproof paper. The air must circu-

late in the cooking compartment.

Accessory/

Height

cookware

Uncovered

cookware

Uncovered

cookware

Uncovered

cookware

Uncovered

cookware

Uncovered

cookware

Immediately place the meat into the pre-warmed

cookware in the cooking compartment.

To ensure that the temperature in the cooking com-

partment remains constant, keep the cooking com-

partment door closed during slow cooking.

Tips for slow cooking

Here you will find tips for achieving good results when

slow cooking food.

Issue

You want to slow

cook a duck breast.

You want to serve

your slow-cooked

meat as hot as pos-

sible.

Searing

Heating

time in

function

mins

6-8

4-6

¡ Do not defrost frozen food.

¡ Cover the Air-Fry accessory or the universal pan

evenly with the food. If possible, only distribute the

food on the accessory in a single layer.

¡ Insert the accessory into the cooking compartment

at level 2. If you use the Air Fry accessory, you can

insert an empty universal pan at level 1 to protect

against dirt.

¡ Turn the food halfway through cooking. If you are

cooking larger quantities, turn the food twice.

Tip: Do not season the food until after you have

cooked it. This makes the food crispier.

Breaded vegetables are also suitable for cooking with

Air Fry. To save fat, use a sprayer to spray the coating

with oil. This forms a crispy crust with little fat.

Tip

¡ Place the cold duck breast

into a pan.

¡ Sear the skin side first.

¡ Slow cook the duck breast.

¡ After slow cooking, grill the

duck breast for 3 to

5 minutes until crispy.

¡ Preheat the serving plate.

¡ Make sure that the sauces

that accompany the duck

breast are very hot when

you serve them.

Temperat-

Mi-

ure in °C

crowave

power

setting in

How it works en

Cooking time

in mins

45-60

45-70

90-120

40-60

30-45