Operation Manual

After cooking
Because the cooking and core
temperatures are very low:
–
Meat can be carved straight from the
oven. It does not need to rest.
–
The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
–
The meat is an ideal temperature to
eat straight away. Serve on pre-
heated plates with very hot sauce or
gravy to prevent it cooling down too
quickly.
Cooking duration/Core
temperatures
Meat Duration
[min]
Core
tempera-
ture**
[°C]
Sirloin joint
–
Rare
–
Medium
–
Well-done
60–90
120–150
180–240
48
57
69
Pork fillet 120–150 63
Gammon* 150–210 68
Saddle of veal* 180–210 63
Saddle of lamb* 90–120 60
* Boned
** You can use a proprietary food
probe if you have one to monitor the
core temperature.
Low temperature cooking
75