hestan KWD 30 Mode D'emploi page 12

USING THE WARMING DRAWER
WARNINGS FOR SLOW COOKING
Only use fresh meat in perfect condition.
EN
Trim off any excess fat.
The pieces of meat do not necessarily have to be turned.
Once cooked, the meat can be carved immediately; it does not have to rest.
Meat that is slow cooked is not as hot as meat cooked in the traditional way, so it is advisable to
put the plates in the warming drawer on the left-hand side for the last 20-30 minutes as well.
Serve the meat with piping hot sauces.
If you want to keep the meat hot after cooking, turn the knob to between WARM and MED
(105-140°F / 40-60°C). Smaller pieces of meat can be kept hot for 45 minutes and larger pieces
for two hours.
APPLICATIONS
Slow cooking is suitable for all tender cuts of beef, pork, veal, lamb, game and poultry. The
initial browning times and the subsequent cooking times depend on the size of the slices of
meat.
The browning time is for meat placed in a preheated pan with butter or oil.
DISH EXAMPLE
Small slices of meat
Strips
Small steaks or medallions
Medium size slices of meat
Tenderloin
Lean roast
Large slices of meat
Tenderloin (from 2 Lb [900g])
Roast beef
Vegetables
NOTE: There are 2 settings: MAX and MED. Guidelines for cooking times are 4 to 5 hours for
MAX and 8 to 10 hours for MED. Smaller quantities of food may require less time, while larger
quantities may require more time.
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©2018 Hestan Commercial Corporation
(CONT.)
INITIAL BROWNING
about 1 - 2 minutes
about 1 - 2 minutes per side
about 4 - 5 minutes per side
about 10 - 15 minutes per side
about 6 - 8 minutes per side
about 8 - 10 minutes per side
about 30 minutes per side
LEVEL
MED
MED
MAX
MAX
MAX
MAX
MED