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53
Tables and tips
en-us
Meat/poultry – low-temperature cooking
▯
With low temperature cooking, the dishes are cooked
at temperatures of between 140 and 175° F (60 and
80 °C) and for a cooking time of a few minutes up to a
several hours until cooked through. This cooking
method is mainly used for meat and fish dishes. This
preserves the sensory properties (e.g. tenderness and
succulence) of the food. By heating it up gently the
meat gets evenly pink and extremely juicy but for a
very thin crusty edge. Neither turning nor basting are
required.
▯
The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the length of time
roasted. For better results, use the core temperature
probe. For notes and optimal target temperatures, see
chapter
~
"Core temperature probe"
on page 30
.
▯
Take the meat out of the refrigerator 1 hour before
preparation.
▯
For hygienic reasons, brown the meat on all sides in
the pan briefly and over high heat before cooking. This
way, the meat has a crust that prevents the juices from
escaping and provides a typical roast flavor.
▯
Season carefully: the slow resting of the meat
intensifies all flavors.
▯
With game and horse meat, the flavor is stronger with
low-temperature cooking than with a classic
preparation.
▯
Use the "Low-temperature cooking" mode
›
. Any
steam escaping from the food therefore remains in the
oven cavity and prevents the food from drying out.
▯
With this type of heating preheating is not necessary.
Please note that you cannot reach any core
temperatures above the oven cavity temperature. The
rule of thumb is: the set oven cavity temperature
should be 50 - 60°F (10-15 °C) above the desired
core temperature.
▯
Toward the end of the cooking time, you can reduce
the temperature to 140°F (60 °C). This way, you can
extend the cooking time (e.g. if your guests arrive
late). If you want to stop the cooking process, the oven
cavity temperature may not be higher than the desired
core temperature. Thus, large pieces can remain in
the oven cavity for 1 - 1.5 hours, small pieces for 30-45
minutes.
▯
Serve on a pre-warmed dish.
Pork roast (neck or shoul-
der), well-done
(1 - 1.5 kg /
2 lb 4 oz - 3½ lb) Wire rack +
unperforated 1) 390 - 430
(200 - 220)
2) 320 - 355
(160 - 180)
100
60*
15
40 - 60
*If you add liquid to the unperforated
cooking container, 30% humidity is suf-
ficient.
Sausage, boiled, heating unperforated 185 - 195
(85 - 90) 100 10 - 20 e.g. Lyon sausage, white sausage
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time
in min. Observations
Food Cooking
container Temperature
in °F (°C) Type of
heating Cooking
time
in min. Observations
Duck breast, medium rare
(350 g / 12 oz) unperforated 160 - 175
(70 - 80)
›
40 - 60 Skin side can be browned crisp in the
pan after cooking. Or: Broil + Convec-
tion at 445° F (230°C) for 5 min.
Entrecôte, medium rare
(350 g / 12 oz) unperforated 160 - 175
(70 - 80)
›
40 - 70
Leg of lamb, boned,
trussed, medium
(1.5 kg / 3½ lb) unperforated 160 - 175
(70 - 80)
›
180 -
240 Before cooking, turn in oil with garlic
and herbs.
Beef steaks, medium rare
(175 g / 6 oz) unperforated 160 - 175
(70 - 80)
›
30 - 60