Tables; Advice On Braising - Siemens HB870570 Instruciton Manual

Tables

Small pieces of meat
Cubes or strips
Small breaded cutlets, steaks or médaillons
Medium sized pieces of meat
Whole fillet (400 800 g)
Lamb saddle (approx. 450 g)
Double cutlet
Large pieces of meat
Whole fillet (from 900 g)
Braten (600 g 1 kg)
Roasting (1.1 2 kg)

Advice on braising

The braised meat is not as
hot as meat that is roasted
in the conventional manner.
q Do not cover the meat for subsequent cooking in
the oven.
q Even large pieces of meat do not need to be
turned.
q The meat can be cut immediately after braising.
It does need to be left to stand.
q The special method of cooking means that the
meat looks pink on the inside. However, it is by no
means raw or insufficiently cooked.
All cuts of beef, pork, veal and lamb are suitable for
braising. The initial frying time and subsequent frying
time depend on the size of the meat.
The frying times apply to insertion into hot fat.
Initial frying on the
hotplate (minutes)
All round 1 2
Per side 1 2
All round 4 5
Per side 2 3
All round 7 9
All round 6 8
All round 8 10
All round 8 10
Warm up the plates and serve the sauces while they
are still very hot.
Subsequent cooking
in oven (minutes)
20 30
35 50
75 120
50 60
100 120
120 150
120 150
180 270
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