V-ZUG C4T-21045, Operating Instructions Manual

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5 Applications
Soft roasting table for «Soft roasting seared»
Cut of meat Degree of
doneness
Recommended target
temperature °C
Fillet of veal medium 59
well done 65
Rump or loin of veal medium 63
well done 69
Shoulder of veal well done 75
Neck of veal well done 75
Veal topside medium 61
well done 71
Veal breast well done 75
Fillet of beef rare 48
medium rare 53
medium 57
well done 65
Sirloin, striploin medium 57
well done 64
Rump of beef medium 63
well done 69
Rib-eye or prime rib of beef medium 60
well done 68
Shoulder of beef medium 72
well done 75
Rump or loin of pork medium 61
well done 72
Neck of pork well done 76
Shoulder of pork well done 76
Leg of lamb medium 65
well done 74
Soft roasting seared
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These constituents easily burn.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat on all sides for no longer than 5 minutes.
▸ Then place the meat on the wire shelf.
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