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Soft roasting
General remarks
Soft roasting is a patented roasting method, whereby both seared and unseared meat
are gently cooked at a low temperature using the soft roasting programme. You de-
termine when (i.e. at what time) and how (i.e. very rare or medium) you would like to
serve the meat. No matter how much the meat weighs or how thick it is, the soft roast-
ing programme will ensure that the meat is cooked to perfection, bringing it to the de-
sired food probe temperature at precisely the right time. It is possible to set the cooking
time for between 2½ and 4½ hours (soft roasting seared meat) and between 3½ and
4½ hours (soft roasting with grill). The longer you soft roast the meat, the more tender
and succulent the meat will be.
The cooking space temperature is regulated by the food probe temperature of the
meat, which is constantly monitored by the food probe. The cooking space tempera-
ture is automatically regulated for optimal soft roasting so that the meat is ready by the
set time. The temperature reading of the food probe plays an important role in soft
roasting, which is why particular care should be taken in positioning the food probe.
Lean, quality cuts of meat are best for soft roasting. The meat should weigh between
500 and 2000 g, and – for best results – be no thinner than 4 cm. For soft roasting
with grill, more marbled cuts weighing between 1000 and 2000 g can also be used.
A
Marinate or season the meat with herbs and spices according to taste.
A
Season the meat with salt before searing or preparing it further.
A
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing or soft roasting with grill, as it can burn easily and leave a bitter taste.
Содержание Combair BC-SL 683
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