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Recipe
26.16 Braising
During braising, food is fried in a little
fat. A crust forms with browning on
the surface. The food then stews in a
small amount of bubbling liquid con-
taining water or in its own juice.
26.17 Searing
During searing, food is cooked at a high temperature in a little fat. A crust
forms with browning on the surface, and with it flavour. Take note of the recom-
mended settings for searing.
WARNING
Risk of serious harm to health!
Incorrect preparation can lead to
health problems.
▶
Prepare meat and poultry accord-
ing to rules of hygiene.
150
Ingredients
¡ 1 l milk with 3,5% fat
¡ 1,5 g salt
Note: Your appliance has Guided
Cooking recipes for braising.
→ "Selecting recipes", Page 109
Sample recipes:
¡ Veal goulash with asparagus
¡ Hearty potato goulash
¡ Veal roulades filled with Gor-
¡ Wild boar ragout
Processing
¡ Select the stirrer and
insert.
¡ Add all ingredients to
the pot.
¡ Close the lid.
¡ Set the temperature to
95 °C.
¡ Set the speed to 4.
¡ Cook the rice pudding
until the required con-
sistency is achieved.
gonzola creme
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