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 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
temperatures
Meat Duration
[min.]
Core
tempe-
rature**
[°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
79
To Next Page
Loading...
