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6 GourmetGuide
6.3 Soft roasting
How it functions
The soft roasting function allows high-quality cuts of meat to be prepared gently. You
can select exactly when the cooking process is complete, irrespective of the weight and
thickness of the meat. The temperature is automatically regulated.
Tips for an optimal result
▪ Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪ Weight of meat: 500–2000g
▪ Meat thickness: at least 4cm
▪ 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 5minutes.
▸ 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.
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