Use and Care Manual

45
Meat/poultry – low-temperature cooking
▯ Meat browned crisp needs to rest for a longer
period at low temperature. This way, the meat gets
evenly pink and extremely juicy but for a very thin
crusty edge. Here, neither turning nor basting are
required.
▯ The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the length of time
roasted. For better results, use the core
temperature probe. For notes and optimal target
temperatures, see the "core temperature probe"
chapter.
▯ Take the meat out of the refrigerator 1 hour before
preparation.
▯ For hygienic reasons, brown the meat on all sides in
the pan briefly and over high heat before cooking.
This way, the meat has a crust that prevents the
juices from escaping and provides a typical roast
flavor.
▯ Season carefully: the slow resting of the meat
intensifies all flavors.
▯ With game and horse meat, the flavor is stronger
with low-temperature cooking than with a classic
preparation.
▯ Use the "Low-temperature cooking" mode › . Any
steam escaping from the food therefore remains in
the cooking compartment and prevents the food
from drying out.
▯ Please note that you cannot reach any core
temperatures above the cooking compartment
temperature. The rule of thumb is: the set cooking
compartment temperature should be 50 - 60°F (10-
15 °C) above the desired core temperature.
▯ Toward the end of the cooking time, you can reduce
the temperature to 140°F (60 °C). This way, you
can extend the cooking time (e.g. if your guests
arrive late). If you want to stop the cooking process,
the cooking compartment temperature may not be
higher than the desired core temperature. Thus,
large pieces can remain in the cooking
compartment for 1 - 1.5 hours, small pieces for 30-
45 minutes.
▯ Serve on a pre-warmed dish.
Pork roast (neck or shoulder),
well-done
(1 - 1.5 kg / 2 lb 4 oz - 3½ lb)
Wire rack 1) 390 - 430
(200 - 220)
2) 320 - 355
(160 - 180)
100
60
15
40 - 60
If you add liquid to the unperforated
cooking container, 30% humidity is
sufficient.
Sausage, boiled, heating unperforated 185 - 195
(85 - 90)
100 10 - 20 e.g. Lyon sausage, white sausage
Food Cooking
container
Temperature
in ° F (°C)
Humidity
in %
Cooking
time in min.
Observations
Food Cooking
container
Temperature
in °F (°C)
Type of
heating
Cooking time
in min.
Observations
Duck breast, medium rare
(350 g / 12 oz)
unperforated 160 - 175
(70 - 80)
›
40 - 60 Skin side can be browned crisp in the
pan after cooking.
Entrecôte, medium rare
(350 g / 12 oz)
unperforated 160 - 175
(70 - 80)
›
40 - 70
Leg of lamb, boned, trussed,
medium (1.5 kg / 3½ lb)
unperforated 160 - 175
(70 - 80)
›
180 - 240 Before cooking, turn in oil with garlic and
herbs.
Beef steaks, medium rare
(175 g / 6 oz)
unperforated 160 - 175
(70 - 80)
›
30 - 60
Sirloin, medium rare
(1 - 1.5 kg / 2 lb 4 oz - 3½ lb)
unperforated 160 - 175
(70 - 80)
›
150 - 210 Cut in slices and serve with Béchamel
sauce.
Pork medallions, well-done
(70 g / 2½ oz apiece)
unperforated 175 (80)
›
50 - 70