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7 GourmetGuide
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.
► Start «Soft roasting seared» (see page 47).
«Soft roasting with steam»
For «Soft roasting with steam», the meat is cooked gently with steam.
Since steam transfers energy better, shorter cooking times and thus energy
savings are possible. As steam produces condensate, more residual water is
left in the cooking space at the end of the cooking process than with «Soft
roasting seared».
► 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.
► Push the stainless steel tray into level 1 and the perforated cooking tray
with the meat into level 2.
The perforated cooking tray allows the condensate to drain and so
prevents the meat from overcooking.
Tip: If you would like to add more flavour to the meat, lay it on a bed
of fresh herbs or hay.
► Insert the food probe plug into the socket.
► Start «Soft roasting with steam» (see page 47).
► After soft roasting, gently sear the meat all over for a total of 4–6minutes.
► After searing, wrap the whole piece of meat in aluminium foil and leave it
covered for about 5minutes.
► Cut the meat and serve immediately.
As the meat is only seared after soft roasting for optical reasons, the
recommended target temperature is 4°C lower than for «Soft roasting
seared».
46
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