Gaggenau WSP 222 Manual Del Usuario página 14

Uses
The table shows various uses for the warming drawer. Set the function selector to the desired setting. Preheat the
ovenware as indicated in the table.
Level Food / ovenware
1 Delicate deep-frozen food e.g. cream cakes, butter, sau-
sages, cheese
1 Leaving yeast dough to rise
2 Deep-frozen food e.g. meat, cakes, bread
2 Keeping eggs warm e.g. hard-boiled eggs, scrambled eggs Preheat ovenware, cover food
2 Keeping bread warm e.g. toast, bread rolls
2 Preheating drinks containers
2 Delicate food e.g. slow-cooked meat
3 Keeping food warm
3 Keeping drinks warm
3 Warming flat dough-based foods e.g. pancakes, wraps,
tacos
3 Warming dry cakes e.g. crumble cakes, muffins
3 Melting cooking chocolate or chocolate coating
3 Dissolving gelatine
4 Preheating ovenware
Slow cooking
Slow cooking is the ideal cooking method for all tender
pieces of meat which are to be cooked rare or very rare.
The meat remains very juicy and turns out as soft as
butter. Advantage: this gives you flexibility when
planning meals, since the cooking times for slow
cooking are generally longer. Slow-cooked meat can be
kept warm easily.
Suitable ovenware: Use ovenware made out of glass,
porcelain or ceramic and with a lid, e.g. a glass roasting
dish.
Method
1 Preheat the warming drawer containing the
ovenware at setting 4.
2 Rapidly heat a little fat in a pan. Sear the meat over
a high heat and then place it directly in the warmed
ovenware. Place the lid on top.
3 Put the ovenware with the meat back in the warning
drawer and complete the cooking. Set the function
selector to setting 3.
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Note
Defrost
Cover
Defrost
Preheat ovenware, cover food
e.g. espresso cups
Cover ovenware
Preheat ovenware, cover food
Preheat ovenware, cover drinks
Preheat ovenware, cover food
Preheat ovenware, cover food
Preheat ovenware, break up food into small pieces
Open, approximately 20 minutes
Not suitable for drinks containers
Notes on slow cooking
Only use high-quality, fresh meat for this. Carefully
remove sinews and fat. Fat develops a strong, distinct
taste during slow cooking.
The meat should not be turned even if it is a large joint.
You can cut the meat immediately after slow cooking. It
is not necessary to leave the meat to stand.
This particular cooking method always leaves the inside
of the meat medium rare. However, this does not mean
that it is raw or not properly cooked.
Meat that has been slow-cooked is not as hot as meat
that has been cooked conventionally. Serve the sauce
very hot. Place the plates in the warming drawer for the
last 20-30 minutes.
Turn the oven back to setting 2 after slow cooking in
order to keep the slow-cooked meat warm. You can keep
small pieces of meat warm for up to 45 minutes, and
large pieces for up to two hours.