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Slow Roasting
66
This cooking method is ideal for
cooking beef, pork, veal or lamb when
a t
ender result is desired.
First, using a cooktop sear the meat on
all sides t
o seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
cir
culate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones befor
e
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
t
emperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the siz
e and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking duration
/ Core
temperatures
Always follow USDA guidelines on
food safety
.
Meat
[min]
[°F / °C]
Sirloin
– rare
– medium
– well done
50–70
100–130
160–190
118/48
135/57
156/69
Pork Tenderloin 80–100 145/63
Smoked Pork
Chop *
140–170 154/68
Veal Loin * 100–130 145/63
Saddle of Lamb * 50–80 140/60
*
boneless
After the cooking process
Because the cooking temperatures are
ver
y low:
– the meat can be carved immediately,
it does not nee
d to rest.
– the cooking result will not be affected
if the meat is left in the ove
n after the
program is complete. It can be kept
warm until you serve it.
– the meat is at an ideal temperature to
eat rig
ht away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.
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