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Cleaning

Notes on slow cooking

Only use high-quality, fresh meat for this. Carefully

remove sinews and fat. Fat develops a strong, distinct

taste during slow cooking.

The meat should not be turned even if it is a large joint.

You can cut the meat immediately after slow cooking. It

is not necessary to leave the meat to stand.

This particular cooking method always leaves the inside

of the meat medium rare. However, this does not mean

that it is raw or not properly cooked.

Table

All tender joints of beef, pork, veal, lamb, game and poultry are suitable for slow cooking. Searing and braising times

depend on the size of the piece of meat. The times for searing refer to the meat being placed in hot fat.

Meal

Small pieces of meat

Cubes or strips

Small cutlets, steaks or médaillons

Medium-sized pieces of meat

Fillet (400-800g)

Saddle of lamb (approx. 450g)

Lean joint (600-1000g)

Large pieces of meat

Fillet (from 900g)

Roast beef (1,1-2kg)

DCleaning

D o not use high-pressure cleaners or steam jets. Only

C l e a n i n g

clean the appliance when it is switched off. Function

selector: Position = 0.

Appliance exterior

Wipe the appliance with water and a little detergent.

Then dry it with a soft cloth.

Caustic or abrasive cleaning products are not suitable.

If a caustic or abrasive substance comes into contact

with the frontage, wash it off immediately with water.

Stainless steel surfaces

Always remove any spots of limescale, grease,

cornflour and egg white immediately. Corrosion can

form under such spots. Clean the appliance using water

and a little detergent. Then dry the surface with a soft

cloth.

Appliances with glass fronts

Clean the glass front with glass cleaner and a soft cloth.

Do not use a glass scraper.

Meat that has been slow-cooked is not as hot as meat

that has been cooked conventionally. Serve the sauce

very hot. Place the plates in the warming drawer for the

last 20-30 minutes.

Turn the oven back to setting 2 after slow cooking in

order to keep the slow-cooked meat warm. You can

keep small pieces of meat warm for up to 45 minutes,

and large pieces for up to two hours.

Searing on the hotplate

1-2 minutes all over

1-2 minutes per side

4-5 minutes all over

2-3 minutes per side

10-15 minutes all over

6-8 minutes all over

8-10 minutes all over

Heating plate

Clean the heating plate using warm water and a little

detergent.

Completing in the oven

20-30 minutes

35-50 minutes

75-120 minutes

50-60 minutes

120-180 minutes

210-300 minutes