Rational Combi-Steamer CCD 101, Руководство пользователя

Страница: 23 / 60

2 3
Hints
• When roasting meat for sliced cold meat, the core temperature
should be set approx 5 °C lower, as the roast continuous to cook
during the cool down phase.
Example: “Roasting”, ratio core temperature – cooking time.
– Fully cooked – 80 °C core temperature desired.
– 60 °C core temperature is reached after 60 minutes.
– For the last 20 °C core temperature, the remaining
cooking time should be half the time again, in this
case 30 minutes.
– As desired, increase the core temperature
(10 °C, 20 °C, 30 °C more).
– When increasing the roasting time, keep in mind:
20% more compares to (approx. 1/5), 50% more
(1/2), 80% more (4/5) cooking time.
• In order to avoid holes (protein coagulation), cool the meat probe
before inserting.
• The set temperature and cooking mode can be changed at any
time.
Safety hints
• The core probe can be very hot.
• When not in use, always place in its holder.
• Do not let the core probe hang loose outside the
cooking cabinet.
• Remove the core probe from the
food before unloading it.
Cooking with core temperature
(option)
Cooking with core temperature
Meat Core Colour
temperature of meat core
Beef
bleu 4 5 °C dark blood red
rare
saignant 5 0 °C red meat
medium rare juice – blood red
a point 55 – 60 °C light pink fading
medium into greyish-brown
towards the
outside
bien cuit 75 – 85 °C grey-brown
well done throughout
Veal
fully cooked over 77 °C reddish-brown
greyish-white
meat juice
Pork
medium 6 5 °C light pink
fully cooked 75 – 80 °C yellowish brown,
greyish-white
meat juice
cured 6 5 °C pale red
brownish or
nearly colourless
Lamb
fully cooked 7 9 °C grey, lightly
pale red
Mutton
fully cooked 8 2 °C grey, lightly pale
red juice
Poultry
fully cooked 8 5 °C yellowish-white,
nearly colourless
juice
Even cooking “cook exact” and reduce the weight losses. Roasts
are juicier.