Low temperature cooking
99
This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First briefly sear the meat all over at a
high temperature on the cooktop in
order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This will give very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter).
– Do not cover meat during cooking.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
Cooking duration/Core
temperatures
Meat
[min.]
[°C]
Fillet of beef
105–120
60–75
Sirloin joint
– Rare
60–90
55–60
– Medium
120–150
65–70
– Well-done
180–240
70–75
Pork fillet
120–150
65–80
Gammon*
150–210
75–80
Veal fillet
80–100
60–75
Saddle of veal*
180–210
65–75
Saddle of lamb*
90-120
65–75
Duration
Core temperature
*
Boned
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 at 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.
