After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result won't be affected
if the meat is left in the oven after the
finish of the programme. It can be
kept warm until you serve it.
– The meat is at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Cooking durations/Core
temperatures
Meat Duration
[min.]
Core-
tempe-
ratur**
[°C]
Sirloin joint
– Rare 60–90 55–60
– Medium 120–150 65–70
– Well-done 180–240 70–75
Pork fillet 120–150 65–80
Gammon* 150–210 75–80
Saddle of veal* 180–210 65–75
Saddle of lamb* 90–120 65–75
* Boned
** Use a food probe if you need to
monitor the increase in the core
temperature.
Low temperature cooking
36
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