Slow Roasting
67
After cooking
Because the temperature during the
cooking process was so low:
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the program has finished. It can
be kept warm until you serve it.
– The meat is an ideal temperature to
eat straight away. Serve on
preheated plates with very hot sauce
or gravy to prevent it cooling down
too quickly.
Cooking durations/core
temperatures
Meat
[min]
[°F/°C]
Fillet of beef 80–100 138/59
Sirloin of beef
– rare 50–70 118/48
– medium 100–130 135/57
– well done 160–190 156/69
Pork fillet 80–100 145/63
Gammon * 140–170 154/68
Veal fillet 80–100 140/60
Saddle of veal * 100–130 145/63
Saddle of lamb * 50–80 140/60
Cooking duration
Core temperature
If you have a separate roast probe, you
can use the core temperature shown.
*
Boneless
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