6 GourmetGuide
Tips for an optimal result
▪
Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪
Weight of meat: 500–2000 g
▪
Meat thickness: at least 4 cm
▪
Quality: lean, high-quality meat
Soft roasting table for «Soft roasting seared»
Cut of meat
Degree of doneness
Recommended target temperature °C
Fillet of veal
rare
medium
58
62
Rump or loin of veal
medium
63
Shoulder of veal
medium
72
Neck of veal
medium
78
Fillet of beef
rare
medium
53
57
Rib-eye or sirloin
rare
medium
53
57
Rump of beef
medium
63
Chuck of beef
medium
68
Shoulder of beef
medium
72
Rump or loin of pork
medium
65
Neck of pork
medium
80
Leg of lamb
rare
medium
63
67
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.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf at level 2 and place the dish on it.
▸ Insert the food probe plug into the socket.
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