5 Applications
Cut of meat
Degree of
doneness
Recommended target
temperature °C
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
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 all over for no longer than 5 minutes.
▸ Then place the meat on the wire shelf.
The meat can also be seared after cooking to brown it. This has little effect on the
degree of doneness of large cuts of meat. For small cuts of meat, the target tem-
perature should be reduced by 2–3 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf with the meat at level 2 and a baking tray, which has been lined with
aluminium foil, at level 1.
▸ Insert the food probe plug into the socket.
▸ Start
«Soft roasting seared».
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