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7 GourmetGuide
Rib-eye or sirloin seared
seared
rare
medium
53
57
Rump of beef seared medium 63
Chuck of beef seared medium 68
with grill medium 68
Shoulder of beef seared
with grill
medium
medium
72
72
Rump or loin of pork seared medium 65
Neck of pork seared
with grill
medium
medium
80
80
Shoulder of pork with grill medium 78
Leg of lamb seared
seared
with grill
rare
medium
medium
63
67
65
Freely select meat type – – 70
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat
before searing. 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 recommended 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.
48
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