Operating and installation instructions Oven H 5141 BP, H 5241 BP
Operating and installation instructions Oven H 5141 BP, H 5241 BP
Operating and installation instructions Oven H 5141 BP, H 5241 BP
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Notes on Slow cooking<br />
This type of cooking is ideal for cooking<br />
beef, pork, veal or lamb when a tender<br />
result is required.<br />
First sear the meat all over at a high<br />
temperature on the hob in order to seal<br />
it.<br />
Then cook the meat in the oven at a low<br />
temperature over a long period.<br />
The meat juices inside the joint will start<br />
to circulate evenly throughout the meat<br />
to reach the outer layers.<br />
This gives very tender <strong>and</strong> succulent<br />
results.<br />
For good results when slow cooking<br />
at low temperatures over a long<br />
period, please note:<br />
– Use lean meat which has been<br />
correctly hung <strong>and</strong> trimmed. The<br />
meat should be taken off the bone<br />
before cooking.<br />
– For searing use a suitable cooking oil<br />
that can withst<strong>and</strong> high<br />
temperatures.<br />
– Do not cover meat during cooking.<br />
– Cooking takes between 2-4 hours<br />
depending on the size <strong>and</strong> amount<br />
of meat <strong>and</strong> on the degree of<br />
doneness <strong>and</strong> browning required.<br />
Proceed as follows:<br />
We recommend using the universal<br />
tray with the rack on top.<br />
Place the universal tray with the rack<br />
on top in the oven at shelf level 2.<br />
Select the Conventional heat <br />
function.<br />
Pre-heat the oven, rack <strong>and</strong> universal<br />
tray at 130 °C for approx. 15 minutes.<br />
Do not use Rapid heat-up to<br />
pre-heat the oven.<br />
Whilst the oven is pre-heating, sear<br />
the meat thoroughly on the hob.<br />
Danger of burning.<br />
Please be aware that the oven<br />
compartment will be very hot when<br />
you put the meat in the oven.<br />
Place the seared meat on the rack.<br />
Reduce the temperature to 100 °C.<br />
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