Kleenmaid CDK15630, Инструкция по использованию и гарантийные обязательства

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Low temperature cooking
Core temperature
65 °C = well done
•ÿHow to use it
•ÿWhat it is?
Low temperature cooking
is any cooking procedure where the cooking
temperature is at or close to the desired final core temp. In traditional
cooking, the cooking temperature always exceeds the desired ready-to-
eat temperatures. With low temperature cooking meat cooks at a low
temperature over a long period of time. Using this method, meat loses
less liquid (less molecul
ar
break
down
)
and
maintain
s
organoleptic
characteristic (vitamins, proteins and so on) keeping
f
reshness, flavor and
juiciness intact.
This cooking method is particularly suitable for large and tender pieces of
meat.
For precision we recommend using a proprietary food thermometer to
monitor the core temperature.
Food can be cooked to a core temperature of up to 70 °C in the food
warming drawer. Meat which needs to be cooked to a core
temperature higher than 70 °C is not suitable for cooking in the food
warming drawer.
The core temperature reading gives information about the degree of
cooking in the middle of a piece of meat. The lower the core
temperature, the less cooked the meat is in the middle:
45-50 °C = rare
55-60 °C = medium
1. Preheat the culinary drawer for 15 min to 70 °C.
2. Sear the meat with a little oil in a hot pan to preserve flavour (check
table s on p p 10 -13 ).
3. Cover the meat properly with suitable food-safe plastic wrap.
4. The cooking duration depends on the size of the individual pieces of
meat (check table s on p p 10 -13 ).
5. Put the covered meat on a plate and use a chronometer to calculate the
cooking end time.
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