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Practical tips
CAUTION!
Fresh food products should always be used!
NOTE!
The values given below are only estimates for food preparation. They may be
changed in accordance with your wishes or needs.
Low-temperature cooking or finishing of meat
Meat should be sauteed in a convection-steam oven at 130°C with 100 % humidity, and
the cooked for 5 minutes in total dryness at 200 °C . Next, place the meat on the grille
and into the pre-heated low-temperature oven, insert the meat thermometer into the
meat and set the desired internal food temperature. The baking chamber temperature
should be 10°C lower than the temperature inside th e food product. Fill a GN container
with water to approx. 2 cm and place below the grille.
Food product
Appropriate
accessories
Internal
temperature
Cooking
time in
hours
Moisture
remover
Beef roast
GN con
grille
82°C
10 – 15
closed
Beef roast in
marinade
GN con
grille
82°C
10 – 15
closed
Pork roast
GN con
grille
82°C
10 – 15
closed
Wild boar roast
GN con
grille
78°C
8 – 14
closed
Lamb leg
GN con
grille
72°C
8 – 12
closed
Turkey roast
GN con
grille
72°C
6 – 10
closed
Food products roasted in sauce
Essentially, food should be cooked in GN containers of 40 mm height, in which the meat
and sauce are kept. Gulash and stews of all types shoud be pre-cooked in a convection-
steam oven for 5 minutes at 130°C and full humidity , then for 5 minutes at 200°C and
minimum humidity. At the end, add sauce and cover the container with a lid. Set the
low-temperature oven to 80°C for 9 hours and 59 min utes. After the baking time has
expired, check that the food product is prepared and bake longer if necessary. The
times given below are estimates based on quality, but also on the size of the dish being
prepared.
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