Cooking at low temperatures is ideal for
cooking beef, pork, veal or lamb when
a particularly tender result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop in order to seal it.
By using a low temperature together
with a long cooking duration, meat will
be cooked to perfection and be very
tender. The meat is allowed to relax
again. The meat juices inside the joint
start to circulate evenly throughout the
meat to reach the outer layers.
This leads to very tender and succulent
results.
Please note:
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil that can withstand high
temperatures.
– Do not cover meat during cooking.
– Cooking takes between 2-4 hours
depending on the size and amount
of meat and on the degree of
doneness and browning required.
– The meat can be carved immediate-
ly. It does not need to rest.
Procedure for low temperature
cooking
Use a rack and the universal tray.
^
Place the rack and universal tray on
the second shelf.
^
Select Conventional Heat
V
.
^
Pre-heat the oven including the rack
and the the universal tray at 130 °C
for approximately 15 minutes.
^
Whilst the oven is pre-heating, sear
the meat thoroughly on the cooktop.
Cooking times and core temperatures
can be found in the table if you have a
manual food probe.
,
Danger of burning!
The top heating element/grill
element is hot.
^
Place the meat on the rack.
^
Insert a food probe, if available, into
the meat.
^
Reduce the temperature to 100 °C.
^
Cooking the meat.
Notes on low temperature cooking
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