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Soft roasting
General remarks
Soft roasting is a patented roasting method whereby seared and non-seared
meat is gently cooked at a relatively low temperature using the «Soft roasting»
programme. The main advantage is that it is possible to select when the roast
is to be ready, irrespective of the weight and thickness of the cut of meat. The
cooking time can be set between 2½ and 4½ hours for «Soft roasting
seared» and between 3½ and 4½ hours for «Soft roasting with grill».
The temperature of the cooking space is regulated in relation to the core tem-
perature of the meat, which is continuously monitored by the food probe. The
temperature of the cooking space is automatically and optimally regulated so
that the meat is ready by the set time. The temperature reading of the food
probe plays an important role, which is why the food probe must be posi-
tioned carefully.
Lean, quality cuts of meat are best for «Soft roasting seared». The meat
should weigh between 500 g and 2000 g, and – for best results – be no thin-
ner than 4 cm. Sinewy or fatty cuts of meat are less suitable for soft roasting.
For «Soft roasting with grill», marbled cuts of meat weighing between 1000
and 2000 g can also be used.
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Marinate or season the meat with herbs and spices according to taste.
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Season the meat with salt immediately before searing or preparing it
further.
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Remove any marinade made with herbs, mustard, etc. from the meat
before searing or «Soft roasting with grill», as it can burn easily and leave
a bitter taste.
The longer the meat is roasted the more tender and succulent it be-
comes. This is especially so for thicker cuts of meat.
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Follow the advice given in 'Tips on settings'.