57
Soft roasting
General remarks
Soft roasting is a patented roasting method, whereby seared meat is cooked in the
appliance at a relatively low temperature for between 2½ and 4½ hours. The tem-
perature is kept purposely relatively low in order to have the meat softly roasted and
ready to eat at the desired time.
The cooking space temperature is regulated by the food probe temperature of the
meat, which is constantly being monitored by the food probe. The cooking space tem-
perature 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 g and 2000 g, and – for best results – be no thinner than 4 cm. As a rule of
thumb, the longer you soft roast the meat, the more tender and succulent the meat will
be. This is especially so for thicker pieces of meat. Sinewy or fatty cuts of meat are
less suitable for soft roasting.
A
Marinate or season the meat with herbs and spices according to taste.
A
Season the meat with salt before searing.
A
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing, as it can burn easily and leave a bitter taste.
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