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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
Small pieces of meat
Cubes or strips
Small cutlets, steaks or médaillons
Medium-sized pieces of meat
Fillet (400-800g)
Saddle of lamb (approx. 450g)
Lean joint (600-1000g)
Large pieces of meat
Fillet (from 900g)
Roast beef (1,1-2kg)
DCleaning
D o not use high-pressure cleaners or steam jets. Only
C l e a n i n g
clean the appliance when it is switched off. Function
selector: Position = 0.
Appliance exterior
Wipe the appliance with water and a little detergent.
Then dry it with a soft cloth.
Caustic or abrasive cleaning products are not suitable.
If a caustic or abrasive substance comes into contact
with the frontage, wash it off immediately with water.
Stainless steel surfaces
Always remove any spots of limescale, grease,
cornflour and egg white immediately. Corrosion can
form under such spots. Clean the appliance using water
and a little detergent. Then dry the surface with a soft
cloth.
Appliances with glass fronts
Clean the glass front with glass cleaner and a soft cloth.
Do not use a glass scraper.
Heating plate
Clean the heating plate using warm water and a little
detergent.
Searing on the hotplate
1-2 minutes all over
1-2 minutes per side
4-5 minutes all over
2-3 minutes per side
10-15 minutes all over
6-8 minutes all over
8-10 minutes all over
Completing in the oven
20-30 minutes
35-50 minutes
75-120 minutes
50-60 minutes
120-180 minutes
120-180 minutes
210-300 minutes
Cleaning
en
7
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