Cooking times/Core
temperatures
Food
Time
in min.
Core
tempera-
ture in °C
Roast beef
– rare
– medium
– well done
60–90
120–150
180–240
55–60
65–70
70–75
Pork fillet
120–150
65–80
Gammon*
150–210
75–80
Saddle of
veal*
180–210
65–75
Saddle of
lamb*
90–120
60–80
* no bones
Note:
Cooking times will vary depending on
size, weight and the shape of the cut of
meat.
Useful tips
Because it has been cooked using low
temperatures
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect results in any way.
– The meat is at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Notes on low temperature cooking
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