Soft Cooking
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For all larger pieces of meat that are typically prepared in liquid, such as casserole meat,
smoked loin of pork, ham, and boiling sausage. Also excellently suitable for making
terrines.
Load Set CT Boiling
Options
Hold
Continue
with transfer
New load
Cooking Parameters
gentle fast
You will get an even more tender result by
using “gentle”, the cooking time is extended.
rare well done
Select "rare" poached fillet of veal, “well
done” is used for aitchbone.
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