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7 GourmetGuide
Soft roasting table for «Soft roasting with steam» and «Soft roasting seared»
Cut of meat Degree of doneness Recommended
target temperature °C
With steam Seared
Fillet of veal rare
medium
54
58
58
62
Rump or loin of veal medium 59 63
Fillet of beef rare
medium
49
53
53
57
Rib-eye or sirloin rare
medium
49
53
53
57
Rump of beef medium 59 63
Rump or loin of pork medium 61 65
Leg of lamb rare
medium
59
63
63
67
Freely select meat type – 60 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.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf at level 2 and place the dish on it.
▸ Insert the food probe plug into the socket.
▸ Start «Soft roasting seared» (see page 41).
«Soft roasting with steam»
For «Soft roasting with steam», the meat is cooked gently with steam. Since steam
transfers energy better, shorter cooking times and thus energy savings are possible. As
steam produces condensate, more residual water is left in the cooking space at the end
of the cooking process than with «Soft roasting seared».
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
40
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