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Using the appliance
Low temperature cooking
What is it?
It is any cooking procedure where the cooking tempera-
ture is at or close to the desired final core temp.
In traditional cooking, the cooking temperature always
exceeds the desired ready-to-eat temperatures.
With low temperature cooking meat cooks at a low tem-
perature over a long period of time. Using this method,
meat loses less liquid (less molecule breaking), maintain
organoleptic characteristic (vitamins, proteins and so on)
keeping Freshness, flavor and juiciness intact.
This cooking method is particularly suitable for large and
tender pieces of meat.
For precision we recommend using a proprietary food
thermometer to monitor the core temperature.
Core temperature
Food can be cooked to a core temperature of up to 70
°C in the food warming drawer. Meat which needs to be
cooked to a core temperature higher than 70 °C is not
suitable for cooking in the food warming drawer.
The core temperature reading gives information about
the degree of cooking in the middle of a piece of meat.
The lower the core temperature, the less cooked the meat
is in the middle:
45-50 °C = rare
55-60 °C = medium
65 °C
= well done
How to use it?
• Preheat the hot cabinet for 15 min to 70 °C.
• Cover the meat properly with cling wrap.
• The cooking duration depends on the size of the indivi-
dual pieces of meat (check table)
• Put the covered meat on a plate and use a chronometer
to calculate the time.
•
Sear the meat to give flavour (check the table)
