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Meat and sausages
Large roasts
Cooking
programme
Cooking chamber
temperature
Cooking time Core
temperature
Neck of pork
Roast pork
Saddle of pork
Superheated steam 135 – 160 °C 80 – 90 min
approx.
75° C
Meat loaf, fresh roast 4 kg
Superheated steam
1. Steam
2. Convection
130 °C
1. 68°C
2. 180 °C
70 – 90 min
65 – 68 °C
1. ap. 58° C
2. 68 °C
Mince balls
Convection
140 – 160 °C
70 – 80 min
approx.
80 – 85 °C
Veal knuckle
Pork knuckle
Superheated steam 135 – 160°C 70 – 90 min
approx.
78° C
Leg of lamb
Roast lamb
Superheated steam 135 – 160 °C 60 – 70 min
approx.
62° C
Rolled veal
Roast veal
Superheated steam 135 – 145 °C 80 – 100 min
approx.
80 °C
Fillet of beef
Beef in puff pastry
Convection
Superheated steam
160 – 180 °C
20 – 25 min
35 – 40 min
50 – 55°C
Roast beef
Convection 135 – 160 °C 25 – 30 min 48 – 55°C
Baked ham
1 Steam
2 Convection
1. ap. 78 °C
2. 180 °C
1. 60°C
2. 65°C
Stuffed cabbage
Filled peppers
Superheated steam 130 – 150 °C 60 – 70 min
Roulade
Braised beef
Superheated steam 130 – 145 °C
40 – 60 min
70 – 90 min
Boiled ham
Steam approx. 78°C per kg 70 min 65°C
Raosting
Poaching
Braising
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully. The
escaping steam can cause scalding!
■ Cooking chamber temperature
Select a cooking chamber temperature lower
than for traditional methods.
■ Seasoning
Rub the seasoning well into large roasts so
that it is not flushed off.
■ Core temperature measurement
In general the best results are obtained with
the multipoint sensor. The roasting losses rise
significantly with every degree above the
necessary core temperature.
■ Roasting losses
The cooking programme ‘Hot steam’ minimises
the roasting losses.
■ Roasting
Place the roasts on a shelf so that they cook
evenly. Turning is not necessary. The meat can,
of course, also be cooked in an unperforated
vessel and the sauce prepared in the same
vessel.
Practical tips
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