Publicité
Table continued from last page
Food/crockery
Keeping beverages hot.
Drying fruit.
Slow cooking.
Warm, moist cloths for
wellness applications.
Slow cooking
Temperature setting 6 is suitable for slow cooking to complete seared, minor to medium-sized,
high-quality cuts of meat (beef, lamb, pork, veal) no thicker than 6 cm. We recommend cooking
more significant pieces of meat in an oven or combi-steam oven. Cooking meat at a low temperature
for longer makes it tender and succulent.
Preparations
First, sear the meat and then let it cook in the warming drawer at low temperature.
Use suitable glass, porcelain or ceramic cookware.
Preheat the drawer containing the cookware at setting level 6.
Heat a little fat in a pan and sear the meat.
Place the meat in the preheated cookware in the drawer to cook to completion.
The searing times below refer to the sealing of meat in hot fat.
Type of meat
Small pieces of meat.
Small escalopes.
Setting
Estimated duration
temperature
5
30 minutes to a max. of
1 hour
5
6 hours and extend as
required, with max.
6 hours
6
30 minutes to a max. of
1 hour
4 till 6
45 minutes till max.
1 hour
Searing on the hob
2–3 minutes on all sides
Use
Notes
Preheat tableware.
Cover up the
beverages.
Prepare and chop
up the fruit.
Turn the fruit as
needed.
Preheat tableware.
Moisten
cloths/towels, fold
or roll and then
place directly on
the warming plate.
Only use
cloths/towels made
from natural fibres
– no synthetic
fibres!
Yarn in the warming
drawer
Temperature
setting 6
11
Publicité
