• Sauté meat in small portions and ensure the frying pan is really hot. The discharge
of liquid should be able to evaporate immediately. If the liquid stays in the frying
pan too long the meat starts to simmer instead of roasting. Allow the pan to get
really hot again, before putting in the next portion.
• After roasting the meat shortly in the frying pan you can finish cooking the meat
in the oven at 70°C to 80°C (refer to recipe and cooking time table). Keep a
constant oven temperature.
• The cooking time of a piece of meat depends on the thickness of the roast and
the oven temperature. You can use a cooking thermometer to always get the same
cooking results. Penetrate the cooking thermometer into the thickest part of the
piece of meat to check the temperature inside. This way you can easily check if
the meat is still rare (too cold) or too dry (cooked thoroughly). The optimum core
temperature is between 65°C (rare) and 75°C (well done). Poultry should reach
a core temperature of 85 °C.
• The higher the temperature of the oven the more weight the roast will loose. 130
°C using convection heat and 145°C using heat from above and below will do.
• If the roast has no crust or looks to light in colour from the outside after the desired
core temperature is reached you can turn up the temperature of the oven to 175°C
- 205°C and cook the roast for another 20 minutes.
• When the roast is finished you can keep the roast warm for 25 to 45 minutes at
the maximum. Turn the oven to 70°C. Serve the roast on warm dishes.
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