Uses; Slow Cooking - Gaggenau WS 461 Instrucciones De Uso

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, sausages,
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
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.
14
Note
Defrost
Cover
Defrost
Preheat ovenware, cover food
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.