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Facilité d'utilisation
Uses The table shows various uses for the warming drawer. Set the function selector to the desired setting. Preheat the ovenware as indicated in the table. Level Food / ovenware Note Delicate deep-frozen food e. g. cream cakes, butter, sau- Defrost sages, cheese Leaving yeast dough to rise Cover Deep-frozen food e. g. meat, cakes, bread Defrost Keeping eggs warm e. g. hard-boiled eggs, scrambled eggs Preheat ovenware, cover food Keeping bread warm e. g. toast, bread rolls Preheat ovenware, cover food Preheating drinks containers e. g. espresso cups Delicate food e. g. slow-cooked meat Cover ovenware Keeping food warm Preheat ovenware, cover food Keeping drinks warm Preheat ovenware, cover drinks Warming flat dough-based foods e. g. pancakes, wraps, Preheat ovenware, cover food tacos Warming dry cakes e. g. crumble cakes, muffins Preheat ovenware, cover food Melting cooking chocolate or chocolate coating Preheat ovenware, break up food into small pieces Dissolving gelatine Open, approximately 20 minutes Preheating ovenware Not suitable for drinks containers Slow cooking Slow cooking is the ideal cooking method for all tender pieces of meat which are to be cooked rare or very rare. The meat remains very juicy and turns out as soft as butter. Advantage: this gives you flexibility when planning meals, since the cooking times for slow cooking are generally longer. Slow-cooked meat can be kept warm easily. Suitable ovenware: Use ovenware made out of glass, porcelain or ceramic and with a lid, e. g. a glass roasting dish. Method 1. Preheat the warming drawer containing the ovenware at setting 4. 2. Rapidly heat a little fat in a pan. Sear the meat over a high heat and then place it directly in the warmed ovenware. Place the lid on top. 3. Put the ovenware with the meat back in the warning drawer and complete the cooking. Set the function selector to setting 3. Notes on slow cooking Only use high- quality, fresh meat for this. Carefully remove sinews and fat. Fat develops a strong, distinct taste during slow cooking. The meat should not be turned even if it is a large joint. You can cut the meat immediately after slow cooking. It is not necessary to leave the meat to stand. This particular cooking method always leaves the inside of the meat medium rare. However, this does not mean that it is raw or not properly cooked. Meat that has been slow-cooked is not as hot as meat that has been cooked conventionally. Serve the sauce very hot. Place the plates in the warming drawer for the last 20-30 minutes. Turn the oven back to setting 2 after slow cooking in order to keep the slow-cooked meat warm. You can keep small pieces of meat warm for up to 45 minutes, and large pieces for up to two hours. Table All tender joints of beef, pork, veal, lamb, game and poultry are suitable for slow cooking. Searing and braising times depend on the size of the piece of meat. The times for searing refer to the meat being placed in hot fat. Meal Searing o...
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Fours - HSC290652A/07 (793.88 kb)
Fours - HSC290652A/10 (793.88 kb)
Fours - HSC290652B/01 (793.88 kb)