Low temperature cooking
107
This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First briefly sear the meat all over at a
high temperature on the cooktop in
order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax. The juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This gives very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover meat during cooking.
Cooking takes between 2-4hours
depending on the size and weight of
the meat and on how well cooked you
want it, as well as the level of
browning required.
Cooking durations/Core
temperatures
Meat
[min.]
[°C]
Fillet of beef
– Rare 50–80 45
– Medium 100–130 54
– Well-done 190–220 66
Sirloin joint
– Rare 50–80 45
– Medium 100–130 54
– Well-done 190–220 66
Pork fillet 80–100 63
Gammon * 140–170 65
Veal fillet 50–80 57
Saddle of veal * 80–100 57
Saddle of lamb * 50–80 60
Duration / Core temperature
*
Boned
After the cooking process
– Meat can be carved straight from the
oven. It does not need to rest.
– The meat can be left in the oven to
keep warm until you serve it. This will
not affect results in any way.
– The meat is at the ideal temperature
for eating straight away. Serve on
pre-heated plates with very hot sauce
or gravy to prevent it cooling down
too quickly.
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