Siemens HB38AB590 [31/40] Slow cooking

31

Fish

Turn the pieces of fish after

Z of the time.

Whole fish does not have to be turned. Place the whole fish in

the oven in its swimming position with its dorsal fin facing

upwards. Placing half a potato or a small ovenproof container

in the stomach cavity of the fish will make it more stable.

For fish fillet, add a few tablespoons of liquid to provide steam.

■ % = Top/bottom heating

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.

Notes

■ Only use fresh, good-quality meat. Carefully remove sinews

and fat from around the edge. Fat develops a strong, distinct

taste during slow cooking.

■ If you want to make gravy, cook the meat in ovenware with a

■ In order to check whether the meat is cooked, use a meat

Always place the uncovered ovenware on the wire rack at

level 2.

ovenware.

3. Put the ovenware containing the meat back in the oven and

slow cook. A slow-cook temperature of 80 °C is ideal for

most pieces of meat.

the thickness and the core temperature of the meat.

Turkey thigh 1.0 kg wire rack 2

4

Fish Weight Accessories and

heating

Temperature

in °C, grill set-

(

4

(

%

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How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.

Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through