6 Uses
6.2
Low temperature cooking
Low temperature cooking is a method for cooking high-quality cuts of meat to
the point of being pink or just done. The meat remains tender and succulent.
Cooking times for the low temperature method are longer than those for con-
ventional cooking.
▸ Preheat the drawer containing the tableware at setting level
.
▸ Rapidly heat a little fat in a pan.
▸ Sear the meat at a high temperature and place it immediately in the pre-
heated tableware.
▸ Cover with the lid.
▸ Place the dish with the meat back in the drawer and cook until tender.
▸ Set the dial to setting level 80 °C.
Suitable dishes
▸ Use suitable glass, porcelain or ceramic dishes with a lid (e.g. a gratin dish
with a lid).
Tips
▪
Use only fresh, high-quality cuts of meat. Carefully remove sinews and fat.
Fat develops a strong, distinct flavour of its own through low temperature
cooking.
▪
The meat does not have to be turned.
▪
The meat can be sliced immediately after low temperature cooking. It re-
quires no standing time.
▪
With this method of cooking, the meat can look pink on the inside. This
does not mean however that it is raw or not properly cooked.
▪
Meat that has been low temperature cooked is not as hot as conventionally
cooked meat. Sauces or gravy should be served very hot. Place the plates
in the warming drawer together with the meat for the last 45–60 minutes.
▪
To keep meat cooked at low temperature warm, switch back to setting level
60 °C after low temperature cooking. Small pieces of meat can be kept
warm for up to 45 minutes, larger pieces for up to 2 hours.
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