Low temperature cooking
67
After cooking
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be af-
fected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– The meat is an ideal temperature to
eat straight away. Serve on pre-
heated plates with very hot sauce or
gravy to prevent it cooling down too
quickly.
Cooking duration / Core tem-
peratures
Meat
[min]
[°C]
Fillet of beef 80–100 59
Sirloin joint
– Rare 50–70 48
– Medium 100–130 57
– Well done 160–190 69
Pork fillet 80–100 63
Gammon * 140–170 68
Fillet of veal 80–100 60
Saddle of veal * 100–130 63
Saddle of lamb * 50–80 60
Duration
Core temperature
If you have a separate food probe, you
can use the core temperature shown.
*
Off the bone
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