Low-temperature Cooking / Low-temperature Steaming
Fish or seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy
and preserve most of its nutrients.
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Duck breast
unperforated 70 - 80
0 - 30
55 - 75
Leg of lamb (1,5 - 2,5 kg)
unperforated 70 - 80
0 - 30
180 - 240
Roast beef (1,5 - 2,5 kg)
unperforated
70
0 - 30
150 - 240
Pork medallions
unperforated
70 - 80
0 - 30
45 - 60
Boiled fillet of beef (1 kg)
unperforated
90
100
70 - 90
Bream (whole, 700 g)
unperforated
90
100
35 - 40
Trout ( whole, 300 g)
unperforated
80 - 90
100
20 - 25
Carp ( whole, 1,3 kg), in stock
unperforated
85 - 90
100
50 - 60
Sole fillet (70 g each), in stock
unperforated
80 - 90
100
6 - 9
Hake ( whole, 800 g)
unperforated
90
100
25 - 30
Tips
– Take the meat from the fridge one hour before cooking.
– Briefly sear the meat (not boiled fillet of beef) from all sides in a hot pan on the hob. Note: longer searing will
shorten the cooking time in the oven.
– Put fish in the steam oven without searing it.
– You can also use the meat probe. Refer to the chapter “Meat Probe” for tips on using the meat probe and the
temperature table for the different meats. Please note that the core temperature of the food will always stay
below the set temperature in the oven.
– You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your guests arrive
late).
– Serve on warmed dishes.
– 30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but the air flap
remains closed. Thus, the natural moisture of the food remains in the oven and prevents the food from drying
out.
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