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3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
5. TOOLS FOR OPTIMAL COOKING
5.1 CORE PROBER
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day
whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 200°C and removed from the oven at the time when its temperature reaches
40°C will see this later rise to about 57°C.
The same beef, steam-cooked at low temperature at 60°C (as a last phase) and removed from the oven at the time
when its core temperature has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS
CORE
TEMPERATURE TO
BE REACHED
Core TEMPERATURE
WHEN REMOVED FROM THE OVEN
Classical cooking
according to the chart
annexed
Low temperature
cooking
Red meats
Very rare
54
37
50
rare
56
40
52
Just done
60
45
56
Well done
62
48
59
White meat
Veal
72
58
69
Poultry
77
63
75
Fish
Salmon – Tuna
75
75
75
White fleshed fish
80
80
80
Pork preparations – terrines
67
65
65
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red
meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 8°C above
the core temperature desired.
Example: Roasting beef:
1
st
phase:
Coloration
Dry air
210°C
for 15 minutes
2
nd
phase:
Core cooking
Steam
60°C
Till core T° = 52°C
The cooking time increases to about 1 hour 25 minutes.
5.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set
temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in
vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for
the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the
preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
