This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat relaxes and the juices inside
start to circulate evenly throughout the
meat to reach the outer layers. This has
very tender and succulent results.
Tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
–
Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up S
function to pre-heat the oven.
^
Place the rack together with the
universal tray on shelf level 1.
^
Select Conventional heat V and a
temperature of 130 °C.
^
Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
^ Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
,Danger of burning!
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.
^
Place the seared meat on the rack.
^
Reduce the temperature to 100 °C.
^
Continue cooking until the end of the
cooking duration.
On models with a clock/timer, you can
set this procedure to finish
automatically, see the "Clock/timer -
Entering a cooking duration").
Low temperature cooking
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