8 GourmetGuide
Soft roasting table for «Soft roasting with steam» and «Soft roasting
seared»
Cut of meat
Degree of
doneness
Recommended
target temperature °C
With steam
Seared
Fillet of veal
rare
medium
54
58
58
62
Rump or loin of veal
medium
59
63
Fillet of beef
rare
medium
49
53
53
57
Rib-eye or sirloin
rare
medium
49
53
53
57
Rump of beef
medium
59
63
Rump or loin of pork
medium
61
65
Leg of lamb
rare
medium
59
63
63
67
Freely select meat type
–
60
70
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat
before searing. 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 recommended 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.
62
Summary of Contents for CSTMSLQ
Page 1: ...Operating instructions Combi Steam MSLQ Combi steam cooker...
Page 109: ...109 18 Notes...
Page 110: ...110...