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EN-9
Low temperature cooking
What it is?
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. With low temperature cooking meat cooks at a low
temperature over a long period of time. Using this 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 tender
pieces of meat.
For precision we recommend using a proprietary food thermometer
to monitor the core temperature.
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
How to use it
1. Preheat the hot cabinet for 15 min to 70 °C.
2. Cover the meat properly with cling wrap.
3. The cooking duration depends on the size of the individual
pieces of meat (check table)
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