V-ZUG BCSLPZ60, Operating Instructions Manual

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6 GourmetGuide
Soft roasting table for «Soft roasting seared» and «Soft roasting with grill»
Cut of meat Preparation
method
Degree of
doneness Recommended
target
temperature °C
Fillet of veal seared
seared
rare
medium
58
62
Rump or loin of veal seared medium 63
Shoulder of veal seared
with grill
medium
medium
72
72
Neck of veal seared
with grill
medium
medium
78
78
Rolled breast of veal with grill medium 75
Fillet of beef seared
seared
rare
medium
53
57
Rib-eye or sirloin seared
seared
rare
medium
53
57
Rump of beef seared medium 63
Chuck of beef seared medium 68
with grill medium 68
Shoulder of beef seared
with grill
medium
medium
72
72
Rump or loin of pork seared medium 65
Neck of pork seared
with grill
medium
medium
80
80
Shoulder of pork with grill medium 78
Leg of lamb seared
seared
with grill
rare
medium
medium
63
67
65
Freely select meat type – – 70
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These ingredients burn easily.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5 minutes.
▸ Then place the meat in a glass or porcelain roasting dish.
If you do not intend to sear the meat until after the soft roasting, lower the recom-
mended target temperature by around 3–4 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
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