Bonnet EQUATOR - 7. Oven Maintenance; 7.1 Stainless Steel Properties

Page 20 3BE390758NU – 12/11
BONNET GRANDE CUISINE
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Rue des Frères Lumière - Z.I Mitry Compans
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6.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The
set temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often
treated in vacuum bags.
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well
done…), for the aspect (external and sliced), for diminishing weight loss, but also for being safer from a
hygienic point of view in the preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their
quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
LOW TEMPERATURE
Products Mode Cooking T° Approx. time
Products
Steam 55°C
6 h
to
12 h
Red meats
Steam
White meats
72°C
Veal 77°C
Pork and poultry
Steam 67°C
Pork preparations and
terrines
2 h
to
4 h
Fish
Steam 75°C
Salmon – Tuna Steam 80°C
White fleshed fish
1 h
to
1 h 30'
Miscellaneous
Steam 70°C
Farm produced foie gras Steam 90°C
Fruit Steam 85°C
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to significantly reduce the cooking times (2 or 3 times less), for medium sized pieces and
still partly keep the advantages above, by following:
Products
1st phase
COLORATION
2
nd
phase
COOKING
3rd phase
COOKING
Blown air Steam Steam
Red meats
210°C 70°C till 60°C till
For 15 min Core T° = 38°C Core T° = 52°C
White meats
210°C 90°C to 85°C till
For 15 min Core T° = 60°C Core T° = 73°C