36
Meat – cooking at higher temperatures
▯
Combining steam and hot air is the best way of
cooking many types of fish.In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional
cooking.The optimal conditions can be achieved for
any type of food thanks to the variable humidity
control system.
▯
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled 'Core temperature probe'.
▯
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
▯
When using the perforated cooking insert or the
wire rack, slide in an item of cookware with an
unperforated base beneath it. Pour a little water
into the unperforated cooking insert to prevent the
meat from burning on. You can also add vegetables,
wine, spices and herbs to it to make a tasty base for
a sauce.
▯
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The meat juices begin to circulate
less, and when the meat is cut, less juice is lost.
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Entrecôte, browned,
medium-rare (350 g each)
Unperforated 170 - 180
0/30
10 - 20
Filet, browned, medium-rare,
in puff pastry (600 g)
Unperforated 190 - 200
80/100
25 - 40
Line the cooking container with baking
paper
Back of veal, browned,
medium-rare (1 kg)
Unperforated 160 - 180
30/60
20 - 30
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Smoked pork chops,
cooked, in slices
Unperforated 100
100
15 - 20
Roast pork with crust,
well-done (1.5 kg)
Rack
1) 120
2) 170 - 180
3) 220
100
60
0
30
30 - 35
10 - 15
Cut into the crust crosswise before
cooking. Use the core temperature
probe: in the second cooking step, you
should achieve a core temperature of
about 65°C to cook the meat in the third
step up to a core temperature of 75 -
80 °C.
Leg of lamb, browned,
medium-rare (1.5 kg)
Unperforated 170 - 180
30/60
60 - 80
Back of venison, browned,
medium-rare (500 g each)
Unperforated 160 - 180
0/30
12 - 18
Beef roast, well-done
(1.5 kg)
Rack
1) 210 - 230
2) 140 - 160
100
30/60
15 - 20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Roast beef, browned,
medium-rare (1 kg)
Unperforated 160 - 180
0/30
40 - 60
Roast pork (neck or shoul-
der), well-done (1.5 kg)
Rack
1) 220 - 230
2) 160 - 170
100
30/60
20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Heating up (boiled) sausage Unperforated 85 - 90
100
10 - 20
e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage