Practical hints for cooking
- 33 -
EN
Meat, sausages
large joints
Cooking
programme
Oven
temperature
Cooking time
Core
temperature
Information
Neck of pork
Roast pork
Rack of pork
130 - 160°C
80 - 90 mins
about. 75°C
Pork hock
Knuckle of veal
130 - 160°C
70 - 90 mins
about. 78°C
Slash skin
Minced meat loaf, fresh
sausage meat 4 kg
1. 110 -120°C
60 - 90 mins
about.
68 - 72°C
Leg of lamb
Roast lamb
130 - 160°C
60 - 70 mins
about. 62°C
Meat loaf
140 - 160°C
70 - 80 mins
about.
80 - 85°C
form into a brick shape
or pack into a baking
tin.
Roast rump of veal
Roast veal
130 - 145°C
80 - 100 mins
about. 80°C
Fillet of beef in puff pastry
140 - 180°C
20 - 25 mins
35 - 40 mins
50 - 55°C
Brush pastry lightly with
egg, sear fillet first.
Roast beef / Beef or veal fillet
110 - 160°C
25 - 30 mins
48 - 55°C
Roasting
Baked ham
1.
2.
1. about. 78°C
2. 180°C
-
1.60°C
2.65°C
Slash skin
2-step recipe
Cabbage roulades
Peppers, stuffed
120 - 150°C
60 - 70 mins
-
Braising
Roulade
Beef pot roast
130 - 145°C
40 - 60 mins
70 - 90 mins
-
Poaching
Boiled ham
about. 78°C
1 - 4 hours
65°C
Cooking time
depends on weight
Mr.C recommends:
Seasoning
Rub seasoning well into large joints of meat, so they are not rinsed away.
•
Core temperature measurement
As a general rule, the best results are
achieved with the multi-point sensor. Every
degree in excess of the required core
temperature significantly increases meat
shrinkage.
•
Meat shrinkage
The ‘Superheated steam’ programme
considerably reduces meat loss.
•
Roasting on enamelled trays or coated
trays
When roasting, these trays will provide
extremely good browning even on the
underside of the products.
Place roasting joints on oven shelves. This
will close the pores of the meat all the way
round, guaranteeing even cooking results
without having to turn the meat over.
