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Low temperature cooking
It is any cooking procedure where the cooking temperature is at
or close to the desired final core temp.In traditional cooking,
the cooking temperature always exceeds the desired
ready-to-eat temperatures.ÿÿWith low temperature cooking meat
method, meat loses less liquid (less molecule breaking),
maintain organoleptic characteristic (vitamins, proteins and so
on) keeping Freshness, flavor and juiciness intact.
This cooking method is particularly suitable for large and
Core temperature
Food can be cooked to a core temperature of up to 70 °C in
the food warming drawer. Meat which needs to be cooked to
a core temperature higher than 70 °C is not suitable for
cooking in the food warming drawer.
The core temperature reading gives information about the
degree of cooking in the middle of a piece of meat. The lower
the core temperature, the less cooked the meat is in the
middle:
45-50 °C = rare
55-60 °C = medium
65 °C = well done
•ÿHow to use it
pieces of meat (check table)
3.ÿThe cooking duration depends on the size of the individual
•ÿWhat it is?
tender pieces of meat.
For precision we recommend using a proprietary food
thermometer to monitor the core temperature.
2.ÿCover the meat properly with cling wrap.
1.ÿPreheat the hot cabinet for 15 min to 70 °C.
cooks at a low temperature over a long period of time. Using this
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