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Slow Roasting
51
After the cooking process
Because the cooking temperatures are
very low:
– the meat can be carved immediately,
it does not need to rest.
– the cooking result will not be affected
if the meat is left in the oven after the
program is complete. It can be kept
warm until you serve it.
– the meat is at an ideal temperature to
eat right away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.
Cooking duration / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
[min]
[°F / °C]
**
Sirloin
– rare
– medium
– well done
60–90
120–150
180–240
118 / 48
135 / 57
156 / 69
Pork Tenderloin 120–150 145 / 63
Smoked Pork
Chop *
150–210 154 / 68
Veal Loin * 180–210 145 / 63
Saddle of Lamb * 90–120 140 / 60
*
boneless
**
If desired, use a meat thermometer to
monitor the core temperature.
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