Kleenmaid KWD140 - Manual (Page 11)

10
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 on the hotplate Completing in the oven
Small pieces of meat
Cubes or strips
1Ć2 minutes all over 20Ć30 minutes
Small cutlets, steaks or médaillons 1Ć2 minutes per side 35Ć50 minutes
MediumĆsized pieces of meat
Fillet (400Ć800 g)
4Ć5 minutes all over 75Ć120 minutes
Saddle of lamb (approx. 450 g) 2Ć3 minutes per side 50Ć60 minutes
Lean joint (600Ć1000 g) 10Ć15 minutes all over 120Ć180 minutes
Large pieces of meat
Fillet (from 900 g)
6Ć8 minutes all over 120Ć180 minutes
Roast beef (1.1Ć2 kg) 8Ć10 minutes all over 210Ć300 minutes
Table