44
Settings - slow-roasting
These programmes are suitable for lean and red meat. Joints must weigh a
maximum of 2.5 kg.
Roasting
Beef
Beef joint approx. 1000-1500g 2-3
62-65˚C
2 hours
Rump joint
2-3
65˚C
2 hours
Old fashioned beef 2500g
2-3
75˚C
4 hours
Boned shoulder approx. 800g,
browned on the hob
3
62˚C
2 hours
4 entrecote steaks 1-1.5 cm,
browned on the hob
3
-
45 min
T-bone steak approx. 700 g,
2.5-3 cm, browned on the hob 3
-
1 hour 20 min
Lamb
Leg of lamb approx. 2000 g
2-3
65-75˚C
4 hours 15 min
Pork
Tenderloin approx. 400 g,
browned on the hob
3
70˚C
1 hour
Allow the meat to rest, covered, for 20 mins after roasting.
This programme is suitable for joints weighing up to 2500 g.
Browning
It is recommended that meat weighing 800 g or less is browned in margarine on
the hob. Whole pieces of meat should be browned for 4-5 mins. Slices of meat
should be browned for 1 - 1½ mins.
˚C
Minut
Minut
of the meat per kg meat
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