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Slow Roasting
50
After cooking:
Because the cooking temperatures are
very low:
– The meat can be carved immediately.
No resting time is required.
– 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 be eaten right away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Cooking duration / Core
temperatures
Always observe USDA food safety
guidelines.
Meat
[min]
[°F / °C] **
Beef Tenderloin 80–100 138 / 59
Sirloin
– rare
– medium
– well done
50–70
100–130
160–190
118 / 48
135 / 57
156 / 69
Pork Tenderloin 80–100 145 / 63
Smoked Pork
Chop *
140–170 154 / 68
Filet of Veal 80–100 140 / 60
Veal Loin * 100–130 145 / 63
Saddle of Lamb
*
50–80 140 / 60
*
boneless
**
If desired, use a meat thermometer to
monitor the core temperature.
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