Owner's manual

Long-term roasting

Long-term roasting in a HOUNÖ steamer is a particularly gentle roasting process during which the

roasting temperatures are often reduced by more than 50% as compared to normal roasting. Because

of the lower temperature and prolonged roasting time, the meat becomes particularly tender and

juicy, and shrinkage is considerably reduced.

During long-term roasting – below 100°C, for instance – it is often unnecessary to add steam/

humidity, as evaporation is already reduced to a minimum.

Long-term roasting / core temperature control

To be able to control/check and subsequently maintain the desired core temperature, it is of great

advantage to use core temperature control during long-term roasting. This will produce by far the

best result every time.

Suggested settings for core temperature control

Product Level of Preparation Core Temperature

Pork

Ham Well-done 75°C

Ham Rare 65 - 68°C

Ham, boiled Juicy 64 - 68°C

Cured saddle of pork 65 - 70°C

Cured saddle of pork, cold 55 - 60°C

Loin Rare 65 - 70°C

Loin Well-done 70 - 75°C

Shank Well-done 80 - 85°C

Shoulder of pork Well-done 75°C

Rib Well-done 65°C

Ham in puff paste Well-done 65 - 70°C

Roast pork Well-done 75 - 80°C

Beef

Fillet Medium 55 - 60°C

Roast beef Medium 55 - 60°C

Joint of beef Well-done 85 - 90°C

Boiled beef Well-done 80 - 85°C

Veal

Saddle of veal Rare 65 - 70°C

Leg of veal Well-done 75 - 80°C

Shoulder of veal Well-done 75 - 80°C

Brisket of veal Well-done 75 - 78°C

Mutton

Saddle of lamb Rare 70 - 85°C

Saddle of lamb Well-done 80°C

Lamb