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5 Applications
Soft roasting table for
«Soft roasting seared»
Cut of meat
Degree of doneness Recommended target
temperature °C
Fillet of veal
medium
59
well done
65
Rump or loin of veal
medium
63
well done
69
Shoulder of veal
well done
75
Neck of veal
well done
75
Veal topside
medium
61
well done
71
Veal breast
well done
75
Fillet of beef
rare
48
medium rare
53
medium
57
well done
65
Sirloin, striploin
medium
57
well done
64
Rump of beef
medium
63
well done
69
Rib-eye or prime rib of beef
medium
60
well done
68
Shoulder of beef
medium
72
well done
75
Rump or loin of pork
medium
61
well done
72
Neck of pork
well done
76
Shoulder of pork
well done
76
Leg of lamb
medium
65
well done
74
Soft roasting seared
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These constituents easily burn.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat on all sides for no longer than 5 minutes.
▸ Then place the meat on the wire shelf.
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