Slow Roasting
53
After the cooking program
– Meat can be carved straight from the
oven. It does not need to rest.
– The meat can be left in the oven after
the program is complete. This will not
affect results in any way.
– The meat is at an ideal temperature
to eat straight away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
Time
[min]
Core
Temp.
[°F / °C] **
Fillet of beef
80–100
138 / 59
Roast beef
– rare
– medium
– well done
50–70
100–130
160–190
118 / 48
135 / 57
156 / 69
Pork tenderloin
80–100
145 / 63
Smoked pork
chop *
140–170
154 / 68
Veal fillet
80–100
140 / 60
Veal loin *
100–130
145 / 63
Saddle of lamb *
50–80
140 / 60
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.
