Dish |
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| Lvl |
| Typ of | hating Tmpratur in |
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| ºC |
| minuts | |
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Croquettes |
| Universal | pan | 2 |
| t |
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| 200220 |
| 2535 | ||
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Fried potatoes |
| Universal | pan | 2 |
| t |
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| 200220 |
| 2535 | ||
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2 pizzas |
| Wire rack |
| 1 |
| T |
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| 190210 |
| 2030 | ||
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| Universal | pan | 3 |
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Braising
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| Braising is the ideal cooking method for all tender | ||||
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| pieces of meat which are to be cooked | medium r | |||
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| or medium. Meat remains very succulent and tende | ||||
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| Advantages: The | benefit of this cooking method is | |||
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| that it allows lots of scope for menu planning bec | ||||
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| slow/cooked meat is easy to keep warm. |
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Suitable | ovenware | Use flat ovenware such as a porcelain serving plate | ||||
Method |
| 1 Select •Braising" using the function selector | and | |||
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| set the temperature to 90ºC. Preheat | the | oven | ||
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| and a dish | on the wire rack at level | 2. |
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| 2 Rapidly heat a little fat in a pan. Sear the mea | ||||
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| immediately | transfer to the preheated dish. |
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| 3 Return the | dish and the meat to the | oven, and | ||
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| leave to braise. A braising temperature of 90ºC | ||||
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| ideal for most | meats. |
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Tips for | braising meat | Only use fresh, | clean meat. |
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| Sear the meat at a very hot temperature and for | ||||
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| sufficiently long | time. |
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| Do not cover the meat when braising in | the | oven. | ||
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| Even larger pieces of meat do not need | to be tur | |||
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| Meat can be | carved immediately following | braising. | ||
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| No standing time is required. |
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| Due to the special braising method, the | meat | alwa | ||
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| looks pink in the middle. This does not mean, | ||||
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| however, that | it | is raw or not well done | enough. |
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