Bosch HSC140PB1 Einbau-Wärmeschublade 141 mm hoch - Manual (Page 23)

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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. SlowĆcooked meat
can be kept warm easily.
Use ovenware made out of glass, porcelain or
ceramic and with a lid, e.g. a glass roasting dish.
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.
Only use highĆquality, 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 slowĆcooked 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 20Ć30 minutes.
Turn the oven back to setting 2 after slow cooking in
order to keep the slowĆcooked meat warm. You can
keep small pieces of meat warm for up to 45 minutes,
and large pieces for up to two hours.
Slow cooking
Suitable ovenware
Method
Notes on slow cooking