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6 GourmetGuide
Soft roasting table for «Soft roasting seared» and «Soft roasting with grill»
Cut of meat
Preparation
method
Degree of
doneness
Recommended
target
temperature °C
Fillet of veal
seared
seared
rare
medium
58
62
Rump or loin of veal
seared
medium
63
Shoulder of veal
seared
with grill
medium
medium
72
72
Neck of veal
seared
with grill
medium
medium
78
78
Rolled breast of veal
with grill
medium
75
Fillet of beef
seared
seared
rare
medium
53
57
Rib-eye or sirloin
seared
seared
rare
medium
53
57
Rump of beef
seared
medium
63
Chuck of beef
seared
medium
68
with grill
medium
68
Shoulder of beef
seared
with grill
medium
medium
72
72
Rump or loin of pork
seared
medium
65
Neck of pork
seared
with grill
medium
medium
80
80
Shoulder of pork
with grill
medium
78
Leg of lamb
seared
seared
with grill
rare
medium
medium
63
67
65
Freely select meat type
–
–
70
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These ingredients burn easily.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5 minutes.
▸ Then place the meat in a glass or porcelain roasting dish.
If you do not intend to sear the meat until after the soft roasting, lower the recom-
mended target temperature by around 3–4 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
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