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40
Meat – cooking at higher temperatures
▯ The combination of steam and hot air is the optimal
cooking process for many types of meat. The
cooking compartment is hermetically sealed in this
mode, the moisture prevents the meat from drying
out as in conventional hot air. Thanks to the variable
humidity control, the optimal climate can be
achieved for every type of food.
▯ The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the length of time
roasted. For better results, use the core
temperature probe. For notes and optimal target
temperatures, see the "core temperature probe"
chapter.
▯ Take the meat out of the refrigerator 1hour before
preparation.
▯ If you are using the perforated cooking inserts or
the wire rack, insert an unperforated cooking
container underneath. Put a little water in the
unperforated cooking insert to prevent burning. In
addition, you can add vegetables, wine, spices and
herbs in order to create a tasty sauce base.
▯ If you would like to cook the meat so it is medium or
rare: open the door 40° F (5°C) before the desired
core temperature is reached and wait until the
target temperature has been reached. This way you
prevent overcooking and you give the meat the
necessary time to rest.
▯ Meat's time to rest: Let the meat rest on a wire rack
for 5min. after cooking. This way, the meat can
"relax." The circulation of the meat juice slows down
and there is less loss of juice when cutting into the
meat.
Foodstuff Cooking
receptacle
Temperature
in °F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Entrecote, browned, medium-
rare (350g/12oz each)
Unperforated 340- 355
(170- 180)
0/30 10- 20
Filet, browned, medium-rare,
in puff pastry (600 g/21oz)
Unperforated 375- 390
(190- 200)
80/100 25- 40 Line the cooking receptacle with baking
paper
Back of veal, browned,
medium-rare (1 kg/2lb)
Unperforated 320- 355
(160- 180)
30/60 20- 30 30% humidity is sufficient when liquid is
added to the unperforated cooking recep-
tacle.
Smoked pork chops, cooked,
in slices
Unperforated 210(100) 100 15- 20
Roast pork with crust, well-
done (1.5 kg/3.5lb)
Rack 1) 250(120)
2) 340- 355
(170- 180)
3) 430(220)
100
60
0
30
30- 35
10- 15
Cut into the crust crosswise before cook-
ing. Use the core temperature probe: in
the second cooking step, you should
achieve a core temperature of about
150°F (65°C) to cook the meat in the
third step up to a core temperature of 165-
175°F (75 - 80 °C).
Leg of lamb, browned,
medium-rare (1.5kg/3.5lb)
Unperforated 340- 355
(170- 180)
30/60 60- 80
Back of venison, browned,
medium-rare (500g/ 18oz
each)
Unperforated 320- 355
(160- 180)
0/30 12- 18
Beef roast, well-done (1.5kg /
3.5lb)
Rack 1) 410- 445
(210- 230)
2) 285- 320
(140- 160)
100
30/60
15- 20
60- 90
30% humidity is sufficient when liquid is
added to the unperforated cooking recep-
tacle.
Roast beef, browned,
medium-rare (1 kg/2lb)
Unperforated 320- 355
(160- 180)
0/30 40- 60
Roast pork (neck or shoul-
der), well-done (1.5kg /
3.5lb))
Rack 1) 430- 445
(220- 230)
2) 320- 340
(160- 170)
100
30/60
20
60- 90
30% humidity is sufficient when liquid is
added to the unperforated cooking recep-
tacle.
Heating up (boiled) sausage Unperforated 185- 195
(85- 90)
100 10- 20 e.g. Bavarian veal sausage ('Weisswurst')
or 'Lyoner' pork sausage
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