AEG CD1100T handleiding
Handleiding
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11 ENGLISH
8.7 Low temperature cooking
(only for 14 cm high drawer)
The setting is suitable for cooking at a low
temperature and prolonging the cooking of fine
cuts of browned beef, veal, pork and lamb.
With an extended cooking time at a low
temperature, the meat remains juicy and
tender. It is recommended to use only fresh
and quality meat. Do not use cuts over 6 cm in
diameter. For larger cuts we recommend
preparation in a combined oven or steamer.
However, the cooking time depends on the size
of the piece of meat.
Preparation:
The meat must be browned before cooking at
low temperatures.
• Pre-heat the drawer with the dishes inside for
15 minutes.
• Heat some oil or butter in a pan and brown
the meat over high heat.
• Ensure that the whole surface of the meat is
roasted in the pan.
Recommended dishes
• Use suitable glass, porcelain or ceramic
dishes.
• For best results, place the plate in the centre
of the drawer.
The following searing duration refers to searing
the meat in a pan with pre-heated butter or oil.
Reference times (only for 14cm high drawer)
Food
Quantity
Roast gently before on
a cooking pan
Cooking time*
Beef fillet steaks
250g (medallion)
3 minutes
2/3 h
Beef fillet steaks
500g (chateaubriand)
6 minutes
3/4 h
Roastbeef
500g
10 minutes
3/4 h
Beef fillet
500g
(2 pieces: 250g + 250g)
6 minutes
3/4 h
Veal loin steaks
250g (2cm height)
3 minutes
2/3 h
Venison
Loin/Deer Loin
500g
12 minutes
3/4 h
Lamb loin
500g
12 minutes
3/4 h
Pork tenderloin (Filet)
400g
12 minutes
5/6h
Trout
400g
2/3 minutes
4/5 h
* cooking time varies depending on the cooking grade preferred
With this cooking system, the meat is not as hot as traditionally cooked meat.
If you want to keep the cooked meat warm, set the temperature back to 60°C.
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Productinformatie
| Merk | AEG |
| Model | CD1100T |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 18890 MB |
