Bonnet EQUATOR - 6.2 Low Temperature Cooking Guide

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BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
6. TOOLS FOR OPTIMAL COOKING
6.1 CORE PROBE
The core probe permits the perfect control of the level of your cooking which can be reproduced day
after day whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level
desired.
WARNING:
The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 200°C and removed from the oven at the time when its temperature
reaches 40°C will see the latter rise to about 57°C.
The same beef, steam-cooked at low temperature at 60°C (as a last phase) and removed from the oven
at the time when its core temperature has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS
CORE TEMPERATURE
TO BE REACHED
CORE TEMPERATURE
When REMOVED FROM THE OVEN
Classical cooking
according to the
chart annexed
Low temperature
cooking
Red meats
Very rare 54 37 50
rare 56 40 52
Just done 60 45 56
Well done 62 48 59
White meats
Veal 72 58 69
Poultry 77 63 75
Fish
Salmon – Tuna 75 75 75
White fleshed fish 80 80 80
Pork preparations
–
terrines
67 65 65
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case
of red meats, we recommend finishing cooking with a low temperature steam phase. Adjust the
temperature 8°C above the core temperature desired.
Example: Roasting beef:
1st phase: Coloration Dry air 210°C for 15 minutes
2
nd
phase: Core cooking Steam 60°C Till core T° = 52°C
The cooking time increases to about 1 hour 25 minutes.