After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– The meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Cooking duration/Core
temperatures
Meat
Duration
[min]
Core
tempe-
rature**
[°C]
Sirloin joint
– Rare
60–90
48
– Medium
120–150
57
– Well-done
180–240
69
Pork fillet
120–150
63
Gammon*
150–210
68
Saddle of veal*
180–210
63
Saddle of lamb*
90–120
60
* Boned
** You can use a proprietary food
probe if you have one to monitor the
core temperature.
Low temperature cooking
59
Summary of Contents for H 2661 B
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