Slow Cooking Meat - Thermador PROFESSIONAL PSO301M Guía De Uso Y Cuidado

Food
Cod, filet per 0.33 lbs.
(0.15 kg)
Salmon, filet per 0.33 lbs.
(0.15 kg)
Clams or oysters 0.33 lbs. (0.15
kg)
Haddock or perch filet per 0.5 lbs. (0.2
kg)
Stuffed sole rolls
Shrimp, large per 1 lb
(0.4 kg)
Shrimp, medium per 1 lb
(0.4 kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Roasting Tips
When is the roast done?
The roast is too dark and crust is burned in some areas.
The roast turned out well, but the sauce is burned.
The roast looks good, but the sauce is too light and
runny.

Slow Cooking Meat

Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist
and is tender.
Sear the meat well on all sides on the cooktop. Place the meat in the preheated oven and continue to slow cook.
After it is done, arrange it on preheated plates and add a warm sauce on top.
Food
Boned leg of lamb
Roast beef
Pork fillets
Pork medallions
Beef steaks
Duck breast
Amount/
Accessories
Weight
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Baking pan (level 2)
Perforated (level 3) +
baking pan (level 1)
– Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Amount/Weight
2 – 3.5 lbs.
(1 – 1.5 kg)
3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
–
–
approx. ½" thick
–
Oven Mode
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Use the built-in meat probe to measure the meat
temperature.
Check the rack level and temperature.
Next time, use a smaller roasting pan or add more liquid.
Next time, use a larger roasting pan or add less liquid.
Accessories
Baking pan (level 2) 175 F (80 C)
Baking pan (level 2) 175 F (80 C)
Baking pan (level 2) 175 – 195 F (80 – 90 C)
Baking pan (level 2) 175 F (80 C)
Baking pan (level 2) 175 F (80 C)
Baking pan (level 2) 175 F (80 C)
Temperature
175 – 195 F 10 – 14 min.
(80 – 90 C)
212 F (100 C) 8 – 10 min.
212 F (100 C) 10 – 15 min.
175 – 195 F 10 – 20 min.
(80 – 90 C)
175 – 195 F 10 – 20 min.
(80 – 90 C)
212 F (100 C) 8 – 13 min.
212 F (100 C) 5 – 8 min.
Temperature Cooking Time
140 – 160 min.
150 – 180 min.
50 – 70 min.
50 – 60 min.
40 – 80 min.
35 – 55 min.
Cooking
Time
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