Bosch Appliances HBG78R7.0B instruction manual Slow cooking, Tips for slow cooking

The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery.

Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units.

Slow cooking

Slow cooking, also known as low-temperature cooking, is the ideal cooking method for tender pieces of meat that are to be cooked medium rare or à point. Meat remains very succulent and tender.

The benefit of this cooking method is that it allows lots of scope for menu planning because slow-cooked meat is easy to keep warm.

Notes

■Only use fresh, good-quality meat. Carefully remove sinews and fat from around the edge. Fat develops a strong, distinct taste during slow cooking.

■Larger pieces of meat do not need to be turned.

■Meat can be carved immediately following slow cooking. No standing time is required.

■Due to the special cooking method, the meat looks pink, i.e. medium rare. This does not mean, however, that it is raw or not well done enough.

■If you want to make gravy, cook the meat in ovenware with a lid. Please note that the cooking times will be reduced.

■In order to check whether the meat is cooked, use a meat thermometer. A core temperature of 60 °C should be maintained for at least 30 minutes.

Suitable ovenware

Use shallow ovenware, e.g. a porcelain serving plate or an glass roasting dish without the lid.

Always place the uncovered ovenware on the wire rack at level 2.

Making settings

1.Select the . Slow cook heating type and set a temperature between 70 and 90 °C.

Preheat the oven, placing the ovenware inside it to warm.

2.Rapidly heat a little fat in a pan. Sear the meat on all sides, even on the ends, and place immediately in the preheated ovenware.

3.Put the ovenware containing the meat back in the oven and slow cook. A slow-cook temperature of 80 °C is ideal for most pieces of meat.

Table

All tender joints of poultry, beef, veal, pork and lamb are suitable for slow cooking. The slow cooking times depend on the thickness and the core temperature of the meat.

Dish	Weight	Level	Type of	Temperature	Searing time	Slow cooking
			heating	in °C	in minutes	time in hours
Poultry			.
Turkey breast	1000 g	2		80	6-7	4-5
Duck breast*	300-400 g	2	.	80	3-5	2-2½
Beef			.
Joint of beef (e.g. rump) 6­7 cm	approx. 1.5 kg	2		80	6-7	4½-5½
thick			.
Tenderloin, whole	approx. 1.5 kg	2		80	6-7	5-6
Sirloin, 5­6 cm thick	approx. 1.5 kg	2	.	80	6-7	4-5
Steak-cut rump, 3 cm thick		2	.	80	5-7	80-110 Min.
Veal			.
Joint of veal (e.g. topside),	approx. 1.5 kg	2		80	6-7	5-6
6-7 cm thick			.
Fillet of veal	approx. 800 g	2		80	6-7	3-3½
Pork			.
Pork joint, lean (e.g. loin), 5-6 cm	approx. 1.5 kg	2		80	6-7	5-6
thick			.
Fillet of pork, whole	approx. 500 g	2		80	6-7	2½-3
Lamb			.
Lamb saddle fillet, whole	approx. 200 g	2		80	5-6	1½-2

* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

Tips for slow cooking

Slow-cooked meat is not as hot as con- So that the roasted meat does not cool so quickly, warm the plates and serve the gravy

ventionally roasted meat.	very hot.
If you wish to keep slow-cooked meat	After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
warm.	kept warm for up to 45 minutes, larger pieces for up to 2 hours.

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