Braising - Siemens HB 76P.70 S Instruction Manual

Braising

Suitable ovenware
Method
Tips for braising meat
Braising is the ideal cooking method for all tender
pieces of meat which are to be cooked medium rare
or medium. Meat remains very succulent and
extremely tender.
Advantage: The benefit of this cooking method is that
it allows lots of scope for menu planning because
slow cooked meat is easy to keep warm.
Use heat resistant, flat ovenware such as a porcelain
serving plate.
1. Switch on the oven with the @ main switch.
2. Set the t top/bottom heating type of heating.
3. Set the temperature to 90 ºC.
4. Press the OK button to start and preheat the oven.
You can then warm the dishes on the ceramic at
the same time.
5. Rapidly heat a little fat in a pan. Sear the meat over
a high heat and then place it directly in the warmed
ovenware.
6. Return the dish and the meat to the oven, and
leave to braise. A braising temperature of 90 ºC is
ideal for most meats.
Only use fresh meat.
Sear the meat at a very hot temperature and for a
sufficiently long time.
Do not cover the meat when braising in the oven.
Even larger pieces of meat do not need to be turned.
Meat can be carved immediately following braising.
No standing time is required.
Due to the special braising method, the meat always
looks pink in the middle. This does not mean,
however, that it is raw or not well done enough.
77