Publicité
Les langues disponibles
Les langues disponibles
Slow cooking is ideal for cooking tender meat which needs to be
medium rare or rare. This cooking method means the meat will always
be pink inside. This does not, however, mean that the meat is raw or
undercooked.
This cooking method not only keeps the juices inside, but it also makes
it easy to keep the meat hot.
Suitable dishes to use: glass, porcelain or ceramic with a lid.
Procedure
1. Preheat the warming drawer with the chosen dish to the maximum
temperature for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat well for the time
indicated in the table, then place it immediately in the preheated
pan and cover with the lid.
3. Set the thermostat between MED/MAX (140/195°F -60/90°C)
for the time required to finish the cooking.
Table
Slow cooking is suitable for all tender cuts of beef, pork, veal, lamb, game and poultry. The initial browning times and the subsequent cooking times
depend on the size of the slices of meat.
The time parameters refer to meat placed in a pan with preheated butter or oil.
DISH EXAMPLE
Small slices of meat
Strips
Small steaks or medallions
Medium size slices of meat
Tenderloin
Lean roast
Large slices of meat
Tenderloin (from 900g)
Roast beef
Vegetables
NOTE: There are 2 settings: MAX and MED.
Guidelines for cooking times are 4 to 5 hours for MAX and 8 to 10 hours for MED.
Smaller quantities of food may require less time, while larger quantities may require more time.
Warnings for slow cooking
- Only use fresh meat in perfect condition.
- Trim off any excess fat.
- The pieces of meat do not necessarily have to be turned.
- Once cooked, the meat can be carved immediately; it does not
have to rest.
- Meat that is slow cooked is not as hot as meat cooked in the
traditional way, so it is advisable to put the plates in the warming
drawer on the left-hand side for the last 20-30 minutes as well.
- Serve the meat with piping hot sauces.
- If you want to keep the meat hot after cooking, turn the thermostat
knob to between 40°C and 60°C. The smaller pieces of meat can
be kept hot for 45 minutes and the larger pieces for two hours.
INITIAL BROWNING
about 1 - 2 minutes
about 1 - 2 minutes per side
about 4 - 5 minutes per side
about 10 - 15 minutes per side
about 6 - 8 minutes per side
about 8 - 10 minutes per side
about
30 minutes per side
LEVEL
MED
MED
MAX
MAX
MAX
MAX
MED
EN
5
Publicité
