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3EE490044EU – 09/19
ELRO-Werke AG
Wohlerstrasse 47
5620 Bremgarten
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red meats, we recommend finishing
cooking with a low temperature steam phase. Adjust the temperature 8°C above the core temperature desired.
Example: Roasting beef:
1
st
phase:
Coloration
Dry air
210°C
for 15 minutes
2
nd
phase:
Core cooking
Steam
60°C
Till core T° = 52°C
The cooking time increases to about 1 hour 25 minutes.
11.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set temperature corresponds to the
core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for the aspect (external and
sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
LOW TEMPERATURE
Products
Mode
Cooking T°
Approx. time
Red meats
Steam
55°C
6 h to 12 h
White meats
Steam
Veal
72°C
Pork and poultry
77°C
Pork preparations and terrines
Steam
67°C
Fish
2 h to 4 h
Salmon - Tuna
Steam
75°C
White fish
Steam
80°C
Miscellaneous
1 h to 1 h 30'
Farm produced foie gras
Steam
70°C
Fruit
Steam
90°C
Potatoes
Steam
85°C
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly keep the advantages
above, by following:
Products
1
st
phase
COLORATION
2
nd
phase
COOKING
3
rd
phase
COOKING
Blown air
Steam
Steam
Red meats
210°C
70°C till
60°C till
For 15 min
Core T° = 38°C
Core T° = 52°C
White meats
210°C
90°C to
85°C till
For 15 min
Core T° = 60°C
Core T° = 73°C
