43
Tables and tips
en
Meat – cooking at higher temperatures
▯
Combining steam and hot air is the best way of
cooking many types of fish. In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional cooking.
The optimal conditions can be achieved for any type
of food thanks to the variable humidity control
system.
▯
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and optimum target
temperatures can be found in the section entitled
"Core temperature probe" on page 25
.
▯
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
▯
When using the perforated cooking insert or the
wire rack, slide an unperforated cooking container
beneath it. Pour a little water into the unperforated
cooking insert to prevent the meat from burning on.
You can also add vegetables, wine, spices and
herbs to it to make a tasty base for a sauce.
▯
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The meat juices begin to circulate
less, and when the meat is cut, less juice is lost.
Cod (250 g/piece)
Perforated
80–90
100
15–17
Red snapper (200 g each)
Perforated
80–90
100
17–20
Ocean perch (120 g/piece)
Perforated
80–90
100
15–17
Monkfish (200 g/piece)
Perforated
80–90
100
15–17
Sole rolls, stuffed (150 g each)
Perforated
80–90
100
17–20
Turbot (300 g/piece)
Perforated
80–90
100
17–20
Sea bass (150 g/piece)
Perforated
80–90
100
15–17
Pike-perch (250 g/piece)
Perforated
80–90
100
17–20
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Comments
Entrecôte, seared, medium
rare (350 g/piece)
Unperforated 170–180
30
10–20
Fillet, seared, medium rare,
in puff pastry (600 g)
Unperforated 180–200
80
30–45
Line the cooking container with grease-
proof paper.
Saddle of veal, seared,
medium rare (1 kg)
Unperforated 160–180
30/60
20–30
If you have added liquid to the unperfo-
rated cooking container, 30% humidity is
sufficient.
Smoked pork, cooked,
sliced
Unperforated 100
100
15–20
Roast pork with crackling
(joint of pork with rind), well
done (1.5 kg)
Wire rack +
unperforated
1) 100
2) 165
3) 200
100
0
Grill,
level 2 +
humidity
30
30–60
20
Cut the rind to form a cross-hatch pattern
before cooking.
Use the core temperature probe: In the
second stage of cooking, cook the food
to a core temperature of up to approxi-
mately 60–70 °C, and in the third stage
of cooking, cook it up to a core tempera-
ture of 75–80 °C.
Saddle of lamb, seared,
medium rare (150 g/piece)
Unperforated 160–170
0/30
12–15
Leg of lamb, seared,
medium rare (1.5 kg)
Unperforated 170–180
30/60
60–80
Saddle of venison, seared,
medium rare (500 g/piece)
Unperforated 160–170
0/30
12–18
