Loading ...
Loading ...
Loading ...
This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop in order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This will give very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter).
–
Do not cover meat during cooking.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
Cooking duration/Core
temperatures
Meat Duration
[min.]
Core
tempe
-
rature
[°C]
Sirloin joint
–
Rare 60–90 55–60
–
Medium 120–150 65–70
–
Well-done 180–240 70–75
Pork fillet 120–150 65–80
Gammon* 150–210 75–80
Saddle of veal* 180–210 65–75
Saddle of lamb* 90–120 65–75
* Boned
After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
–
The cooking result won't be affected
if the meat is left in the oven after the
finish of the programme. It can be
kept warm until you serve it.
–
The meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Low temperature cooking
90
Loading ...
Loading ...
Loading ...