Low temperature cooking
65
After cooking
– 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
[min]
[°C]
Fillet of beef
80–100
59
Sirloin joint
– Rare
50–70
48
– Medium
100–130 57
– Well done
160–190 69
Pork fillet
80–100
63
Gammon*
140–170 68
Fillet of veal
80–100
60
Saddle of veal *
100–130 63
Saddle of lamb *
50–80
60
Duration
Core temperature
If you have a separate food probe, you
can use the core temperature shown.
*
Off the bone
Summary of Contents for H2561BP
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