44
en
Tables and tips
Meat/poultry – low-temperature cooking
▯
With low temperature cooking, the dishes are
cooked at temperatures of between 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. Heating it
up gently gives the meat an even, delicate pink
colour throughout (other than a very thin edge) and
makes it extraordinarily succulent. You do not need
to turn the meat during cooking or pour any liquid
over it.
▯
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.
▯
For food hygiene reasons, sear the meat briefly on
all sides at a high temperature in the frying pan
before cooking it. This gives the meat a crust, which
prevents the meat juices from escaping and
produces the kind of flavour characteristic of a
roast.
▯
Season with care: Because the meat develops as it
cooks slowly, all of the flavours become more
intense.
▯
When game and horse meat is cooked at low
temperatures, its flavour becomes stronger than
when prepared the conventional way.
▯
Use "Low temperature cooking" mode
›
. In this
mode, any moisture escaping from the food remains
in the cooking compartment and prevents the food
from drying out.
▯
With this operating mode, no preheating is
necessary.
▯
Please note that the core temperature of the food
cannot be higher than the temperature inside the
cooking compartment. As a rule of thumb, the
temperature that is set in the cooking compartment
should be 10–15 °C above the required core
temperature.
▯
Towards the end of the cooking time, you can
reduce the temperature to 60 °C. This will allow
you to extend the cooking time (e.g. if your guests
arrive late). If you wish to pause cooking, the
temperature in the cooking compartment must be
no higher than the required core temperature. This
means that large items can remain in the cooking
compartment for 1–1.5 hours and small items can
remain in there for 30–45 minutes.
▯
Serve on a pre-warmed dish.
Joint of beef, well done
(1.5 kg)
Wire rack +
unperforated
1) 230
2) 160
100
60*
15
60–90
* If you have added liquid to the unperfo-
rated cooking container, 30% humidity is
sufficient.
Sirloin, seared, medium rare
(1 kg)
Unperforated 170–180
30
50–60
Joint of pork
(neck or shoulder), well
done (1–1.5 kg)
Wire rack +
unperforated
1) 200–220
2) 160–180
100
60*
15
40–60
* If you have added liquid to the unperfo-
rated cooking container, 30% humidity is
sufficient.
Sausages, boiled, heating
Unperforated 85–90
100
10–20
E.g. Bologna sausages, Bavarian veal
sausages
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Comments
Food
Cooking
container
Tempera-
ture in °C
Type of
heating
Cooking
time in mins
Comments
Duck breast, medium rare
(350 g/piece)
Unperforated 70–80
›
40–60
After cooking, you can crisp up the skin
side quickly in the frying pan. Or: Grill +
air recirculation 230 °C for 5 minutes.
Entrecôte, medium rare
(350 g/piece)
Unperforated 70–80
›
40–70
Leg of lamb, boned, tied,
medium rare (1.5 kg)
Unperforated 70–80
›
180–240
Turn in garlic and herbs before cooking
in oil
Beef steaks, medium rare
(175 g/piece)
Unperforated 70–80
›
30–60
